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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/4 cup granulated sugar |
1 teaspoon ground cinnamon |
16 large marshmallows |
3 tablespoons butter, melted |
2 (8-oz.) cans refrigerated crescent rolls |
1 cup powdered sugar |
2 tablespoons milk |
1/4 cup pecans, toasted and chopped (optional) |
Directions:
1. Combine granulated sugar and cinnamon in a small bowl.
2. Dip marshmallows in melted butter, and roll in cinnamon mixture.
3. Separate crescent rolls into 16 triangles. Wrap 1 marshmallow with 1 triangle, pinching edges to seal. Repeat with remaining marshmallows and triangles. Place each roll in a lightly greased muffin pan cup.
4. Bake at 375° for 10 to 15 minutes or until golden.
5. Stir together powdered sugar and milk to form a smooth glaze. Drizzle over warm rolls; sprinkle with pecans, if desired.
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