Indulge in the delicious flavors and texture of Magic Marshmallow Crescent Puffs, a recipe that’s sure to become a family favorite. An irresistible blend of cinnamon-sugar and a flaky crescent crust guaranteed to vanish from your table as quickly as they’re made. Perfect for busy families, this simple and delicious treat uses pantry staples and is done in four steps. 

Whether you’re looking to dazzle at dinner parties, add some pizzazz to your brunch menu, or simply treat your family to a cozy night in, these Magic Marshmallow Crescent Puffs are made to impress. So preheat your oven, sprinkle some sweetness, and let’s create a batch of these delightful puffs that are as fun to make as they are to eat!

3 Tips for Making Marshmallow Rolls

1. Use muffin liners: Even with my best effort to try and seal these rolls up tight, some of them did open up while baking, which caused some of that buttery marshmallow to overflow onto the pan. To avoid the mess, I used silicone muffin liners to make it easier for popping these rolls out and keeping my muffin pan relatively clean while baking.
2. Brush with butter after baking: If the idea of having sugary iced dinner rolls isn’t your cup of tea, you could also simply brush the tops with the rest of that melted butter. Still super delicious, but with a little less sweetness to pair with your savory meal.
3. Try different toppings: I topped my rolls with crushed pecans and loved it, but I couldn’t help but imagine what other types of toppings would work on these rolls. Maybe some sparkling sugar? Chocolate shavings? Crumbled bacon? All correct choices, if you ask me.

Ingredients

Rolls

• 1/4 cup granulated sugar 
• 2 Tablespoons all-purpose flour 
• 1 teaspoon ground cinnamon 
• 2 8-ounce cans Crescent Rolls (8 Count)
• 16 large marshmallows 
• 1/4 cup butter, melted 

Glaze

• 1/2 cup powdered sugar 
• 1/2 teaspoon vanilla 
• 2 to 3 teaspoons milk 
• 1/4 cup chopped nuts

Procedure

1. Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.
2. Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
3. Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
4. In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.