Breakfast and Brunch Recipes

Marshmallow-Cinnamon Crescent Rolls

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  • 1 tube crescent rolls
  • 8 large marshmallows
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • Melted butter
  • Icing glaze


  1. Mix cinnamon and sugar together. Dip marshmallows into melted butter; roll in cinnamon-sugar mixture and place on wide end of the crescent roll. Fold wide ends over marshmallow; then roll up to the point end. Pinch edges together as needed. Place in greased muffin pan. Brush with melted butter.
  2. Bake at 375 degrees F for 10 to 12 minutes.
  3. Remove from oven. Cool for about 5 minutes; then remove and place on wax paper to cool.
  4. Swirl into an icing glaze. Top with a few nuts, if you desire.