A delightful twist on the classic marshmallow crescent puffs, featuring a buttery cinnamon-sugar coating and a gooey marshmallow center.
Preheat your oven to 375°F.
Preheating ensures even cooking and the perfect golden crust.
In a mixing bowl, combine the granulated sugar and ground cinnamon.
Mix thoroughly to ensure an even coating for the marshmallows.
Melt the butter in a small bowl.
Use a microwave or stovetop to melt the butter evenly.
Dip each marshmallow into the melted butter, then roll it in the cinnamon-sugar mixture.
Ensure the marshmallow is fully coated for maximum flavor.
Wrap a crescent roll triangle around each coated marshmallow, sealing the edges tightly.
Sealing the edges prevents the marshmallow from leaking during baking.
Place the wrapped marshmallows in a muffin tin or on a baking sheet.
Using a muffin tin helps maintain the shape of the puffs.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Keep an eye on them to avoid over-baking.
Remove from the oven and let cool slightly before serving.
Serve warm for the best gooey marshmallow experience.
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