Even if you’re not a morning person, Stuffed Cinnamon Crescent Rolls are about to make rising and shining your favorite part of the day! Imagine biting into a warm, buttery crescent roll filled with melty, gooey marshmallows and coated in a sweet, buttery cinnamon-sugar blend. Sounds pretty sweet, huh?! This delectable treat is baked to golden perfection, resulting in a soft and flaky texture that will leave you craving more. And just when you thought it couldn’t get any better, a homemade sugary glaze is drizzled on top, adding the perfect touch of sweetness to this already heavenly creation. These Stuffed Cinnamon Crescent Rolls will definitely make you excited about waking up and starting your day!
Ingredients
For the cinnamon rolls:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
- flour, as needed, for dusting a work surface
- 1 can refrigerated crescent dinner rolls
- 8 large marshmallows
For the glaze topping:
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 teaspoons milk
- 1/4 cup pecans, chopped
Directions
Step 1 –Position a rack to the center of the oven.
Step 2 –Preheat the oven to 375 degrees F.
Step 3 –Spray a medium-size muffin tin with cooking spray.
Step 4 –In a small bowl, combine the granulated sugar and the cinnamon.
Step 5 –Add the melted butter to another small bowl.
Step 6 –Lightly dust a work surface with the flour.
Step 7 –On the floured surface, separate the crescent rolls into 8 triangles.
Step 8 –Dip the marshmallows into the butter and then into the sugar mixture, ensuring all sides are coated.
Step 9 –Place 1 of the coated marshmallows onto each of the dough triangles, roll them up and pinch the seams to tightly seal, ensuring the marshmallow is covered.
Step 10 –Roll each of the marshmallow rolls into the butter and then into the cinnamon sugar and place them into the prepared muffin cups.
Step 11 –Bake the rolls until they are golden, about 12-14 minutes.
Step 12 –Allow the rolls to cool in the muffin tin for 2 minutes.
Step 13 –Use a butter knife or offset spatula to transfer the rolls onto a cooling rack covered with wax paper and let them cool slightly.
Step 14 –In a medium bowl, combine the powdered sugar, the vanilla, and the milk and beat until the sugar has dissolved.
Step 15 –Transfer the rolls to a serving platter and drizzle them with the glaze.
Step 16 –Sprinkle the rolls with the pecans.
Step 17 –Serve warm.