Sticky Crescent Rolls



Makes 16 rolls

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Bake: 15 Minutes


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)


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.

Lori Cook, Wichita Falls, Texas,

Southern Living

November 2006
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