These are so fun the kids will want to make them for you! In fact, that is exactly what my granddaughter, Presley, did once I showed her how. Everyone gave them a double thumbs up, including our extremely picky Gavin!
Large (not the supersized) Marshmallows
Grands Crescent Rolls, because they are larger
1. Melt butter in something large enough to dip a marshmallow in.
2. Take your sugar and cinnamon and make cinnamon sugar. Start with 4 parts sugar to 1 part cinnamon if you’ve never made it.
3. Dip a marshmallow in melted butter and then roll in cinnamon sugar. We redipped the ends and rerolled.
4. Put marshmallow on crescent roll and roll up, sealing well so that it doesn’t leak. Continue on with as many rolls as you want to make.
5. Bake according to package directions. We actually just watched them until they were golden.
The marshmallows should disappear magically, leaving behind nothing but gooey goodness! I will tell you that I am not sure there is any way to keep some leakage from happening. Pres just scooped up the leaks and rubbed it on top of the rolls.
If you want to glaze your rolls, see what we did here.
Or….you can do what we did this time which was pour some powdered sugar into a stewer and add a tablespoon or so of milk. Stir until glaze begins to form. Then, we added part of the left over cinnamon sugar and a bit of the left over butter. We just continued to stir and add until we had the texture and taste that we wanted.