Fast and tasty Easter or spring dessert…Magic Marshmallow Crescent Puffs.
My adventures through my mom’s recipe box continues! Last week, I shared a Chicken Long Rice and a BBQ Chicken recipe. This week, I found an old favorite, Magic Marshmallow Crescent Puffs that I haven’t made in years.Easy and delicious Magic Marshmallow Crescent Puffs.
Magic Marshmallow Crescent Puffs
Making these puffs use simple ingredients and is a fun recipe to make with kids. All you need is 2 cans of crescent rolls, large marshmallows, melted butter, cinnamon/sugar mix, powder sugar, milk, and nuts.
To make assembly easier, open the crescent rolls and separate onto parchment paper. Then, melt the butter and have the cinnamon sugar mixture ready. Once this is done, dip a marshmallow into butter and then into the cinnamon mixture.
Tip: Since the marshmallows need to dipped into butter and cinnamon, use a toothpick to roll the marshmallows in the butter/cinnamon mixture to keep fingers mess free.
Place the marshmallow onto the large end of the crescent roll triangle and bring the tips over the marshmallow. Now, roll the marshmallow towards the small end.
Pinch close any openings and place in a greased muffin pan with the rolled tip facing down. Pop muffin pan into oven and bake.
Note: Some of the puffs may pop open and overflow. To prevent a mess in the oven, place the muffin pan on another pan to catch any overflow.
Remove the puffs while it is still warm, lifting them up/out with a butter knife or spoon. If puffs are left to cool, the marshmallows overflow will harden to a stiff glue and make the puffs stick to the pan. I stepped away to do something and let my first batch cool too much and I had to pry them out. You can see the mess it created above, so learn from my mistake.
Optional – Plate the puffs and top with vanilla icing and chopped walnuts. Best served warm.
Doesn’t that look good?
Magic Marshmallow Crescent Puffs Recipe Helpers
Easy dessert puffs using pre-made crescent rolls, marshmallows, cinnamon/sugar mix, butter, and optional icing.
- 1/4 cup sugar - heaping cup
- 1 tsp. cinnamon
- 2 - 8 oz. tubes Pillsbury crescent rolls
- 16 large marshmallows
- 1/4 cup melted unsalted butter
- 1/2 cup powdered sugar
- 2 - 3 tsp. milk
- 1/2 tsp. vanilla
- 2 - 3 T. chopped walnuts
Prep: Preheat oven to 375°F. Melt butter. Set aside. Mix cinnamon and sugar together. Set aside. Generously grease a muffin pan. Set aside.
On parchment or Silpat, separate crescent dough into 16 triangles. Dip a marshmallow into melted butter and then into sugar/cinnamon mixture. Place marshmallow on the wide end of the triangle. Fold corners over marshmallow and roll toward the point. Squeeze/pinch any open edges closed. Place rolled marshmallow puffs, point side down, into a greased muffin pan. Repeat with remaining marshmallows and crescent triangles. Place muffin pan on a cookie sheet and place into the oven to bake for 10-15 minutes.
Once baked, remove the puffs from the tins while still warm. Optional - drizzle with icing and sprinkle with nuts. Serve warm.
Combine powdered sugar, milk, and vanilla in a bowl. Mix until smooth. Drizzle over the marshmallow puffs and sprinkle with chopped walnuts. Serve warm.
Placing the muffin pan on a baking sheet will help catch any marshmallow overflow.