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Sticky Crescent Rolls

Prep time 20 mins
Bake time 15 mins
Yield Makes 16 rolls


  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 large marshmallows
  • 3 tablespoons butter, melted
  • 2 (8-oz.) cans refrigerated crescent rolls
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 cup pecans, toasted and chopped (optional)

How to Make It

  1. Combine granulated sugar and cinnamon in a small bowl.

  2. Dip marshmallows in melted butter, and roll in cinnamon mixture.

  3. Separate crescent rolls into 16 triangles. Wrap 1 marshmallow with 1 triangle, pinching edges to seal. Repeat with remaining marshmallows and triangles. Place each roll in a lightly greased muffin pan cup.

  4. Bake at 375° for 10 to 15 minutes or until golden.

  5. Stir together powdered sugar and milk to form a smooth glaze. Drizzle over warm rolls; sprinkle with pecans, if desired.