1/2 c. sugar
1 tsp. cinnamon
1 can of refrigerator crescent rolls
3 tbsp. melted butter
8 large marshmallows (halved)
1/2 c. powdered sugar
1 tbsp. milk
Directions:
Spray baking sheet with cooking spray
Mix sugar and cinnamon in a small bowl.
Separate dough into triangles. Cut each in half lengthwise. Brush each triangle with butter.
Sprinkle with cinnamon sugar.
Place each marshmallow at the end of a triangle.
Roll each triangle starting at wide end.
Pinch ends to seal.
Place, seam side down on baking sheet, 2 inches apart. Bake 10 minutes @ 375 degrees.
Blend powdered sugar and milk, drizzle over twists.
***Freeze in airtight container for up to 1 month. Defrost the night before for a breakfast treat***
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