Cook Time: 15 minutes
- 1/4 cup brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 8 ounce can crescent rolls
- 8 large marshmallows
- 2 tablespoons butter, melted
- 1 tsp. vanilla
Place a cookie sheet in an oven set to 375 degrees Fahrenheit. While the oven is preheating, lightly grease 8 cups of a 12-cup muffin pan (I used two 6-cup muffin pans). Combine the sugar, flour and cinnamon, and set aside. Separate the crescent rolls.
Roll each marshmallow in the melted butter and then the cinnamon-sugar mixture. Place the marshmallows in middle of the crescent dough. Pull the sides up and completely seal the marshmallows inside. Place the rolls in the greased muffin cups. Fill the empty muffin cups halfway with water. Brush each roll with milk and sprinkle with sugar and cinnamon.
Place the muffin pan(s) on the preheated cookie sheet and bake for 12 to 15 minutes or until golden brown.
While the rolls are baking, pour the leftover cinnamon-sugar mixture into a 1/4 cup measuring cup. Fill the cup with powdered sugar. In a small bowl, add 1 teaspoon of vanilla to the sugar mixture. Stir in enough milk to make a glaze. Remove the rolls from oven, and allow them to sit in the pan for 1 minute. Place the rolls on a serving platter, and drizzle the glaze over the rolls.