Sticky Crescent Rolls

Name: Sticky Crescent Rolls
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)

8 ingredients

5 steps

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.