Recipe Background
Stuffed crescent rolls with marshmallow centers deliver a mix of textures and aromas.
Warm, flaky crescent rolls filled with gooey marshmallow goodness—these stuffed cinnamon crescents offer a delightful balance of textures. As they bake, the aroma of cinnamon fills the kitchen, comforting and inviting. The magic happens when the marshmallows melt, transforming the interior into a sweet, molten center that pairs beautifully with the buttery crust.
Crafting these rolls is a sensorial joy. The touch of cinnamon sugar coats the marshmallows, creating a gentle crust that crisps slightly in the oven. A little technique makes a difference here—pinch those seams tightly to keep the filling beautifully contained. Upgrade your usual breakfast routine or make these for an afternoon treat.
Share them while they're still warm. A light drizzle of vanilla-scented glaze adds a touch of sweetness, while a sprinkle of chopped pecans provides a bit of crunch. Each bite offers the perfect blend of soft, chewy, and crisp textures. The combination of sweet and savory notes makes these crescent rolls a delightful experience for anyone at the table.
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
- Position a rack to the center of the oven.
- Preheat the oven to 375 degrees F.
- Spray a medium-size muffin tin with cooking spray.
- In a small bowl, combine the granulated sugar and the cinnamon.
- Add the melted butter to another small bowl.
- Lightly dust a work surface with the flour.
- On the floured surface, separate the crescent rolls into 8 triangles.
- Dip the marshmallows into the butter and then into the sugar mixture, ensuring all sides are coated.
- 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.
- Roll each of the marshmallow rolls into the butter and then into the cinnamon sugar and place them into the prepared muffin cups.
- Bake the rolls until they are golden, about 12-14 minutes.
- Allow the rolls to cool in the muffin tin for 2 minutes.
- Use a butter knife or offset spatula to transfer the rolls onto a cooling rack covered with wax paper and let them cool slightly.
- In a medium bowl, combine the powdered sugar, the vanilla, and the milk and beat until the sugar has dissolved.
- Transfer the rolls to a serving platter and drizzle them with the glaze.
- Sprinkle the rolls with the pecans.
- Serve warm.
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