1 pkg “Big & Flaky Crescent Rolls” (6 rolls)
6 jumbo marshmallows
2 Tablespoons butter, melted
1 tsp. ground cinnamon
2 Tablespoons sugar
1 tsp. vanilla extract
1 cup (or more as needed) powdered sugar
1 Tablespoon (or more as needed) milk
- Open crescent roll package and divide dough at perforations, giving you 6 triangles.
- Combine cinnamon and sugar in a small bowl.
- Dip one marshmallow into melted butter and then roll in cinnamon and sugar mixture to coat completely.
- Place marshmallow at the long tip of one of the dough triangles. Roll marshmallow inside dough until you reach the other edge of the triangle. Pull the right and left corners of the dough up to cover the sides of the marshmallow and pinch the edges closed (*VERY IMPORTANT to make sure that the dough completely covers the marshmallow and is sealed around the edges).
- Place the large round dough ball on a greased cookie sheet or a well-seasoned pampered chef baking stone.
- Repeat this process for each of the marshmallows until you have 6 dough balls.
- Bake at 375 degrees for 6-8 minutes or until the puffs are slightly golden and puffy.
- Remove and cool for about 3 minutes.
- Mix frosting ingredients together (sometimes I have a little extra melted butter and cinnamon and sugar that I used to dip my marshmallows in so I’ll just add the remaining amounts to my frosting); frosting should be soft and spreadable; add additional powdered sugar/milk as necessary.
- Place about a tablespoon of frosting on the top of each warm Marshmallow Puff. Allow frosting to melt down the edges of each puff.
- Serve warm.
**Leftovers, if there are any :-), can be refrigerated and then heated for about 15-20 seconds in the microwave before eating.
**If you can’t find the “Big & Flaky” crescent rolls, the regular size crescent rolls will work but you have to stretch the dough a little more to cover the marshmallows and you will need 8 marshmallows instead of 6.