Ingredients: |
Ingredients: FOR THE ROLL
¼ c Sugar
2 T Flour
1 t Cinnamon (of course I use more)
2 Cans Refrigerated Crescent Dinner Rolls (8 oz. cans)
16 Large Marshmallows NOT the JUMBO ones they now make for S'mores)
¼ c Butter, melted, (½ stick)
FOR THE GLAZE:
½ c Powdered Sugar
½ t Vanilla
2-3 t Milk
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Directions: |
Directions:Preheat oven to 375º. Spray 16 regular sized muffin cup pans with cooking spray, set aside.
In a small bowl combine sugar, flour and cinnamon. Mix well. Separate crescent dough into 16 (precut) triangles. Dip 1 marshmallow in melted butter, roll in the cinnamon mixture, place on the short end of 1 of the crescent rolls. Roll up in the triangle ending at the large side of the roll, completely cover the marshmallow with dough; firmly pinch edges to seal, dip 1 end of the sealed roll in remaining butter. Place butter side down in a hole of the muffin pan. Repeat until all rolls are ready to put in the oven. Put foil or a large cookie sheet under the muffin pan while cooking in case of sticky smelly spills. Bake for 12-15 minutes or until golden brown. Let cool in pan for 1 minute, remove rolls from muffin pan and place them on a wire cooling rack that has wax paper or foil under it.
In a small bowl, blend all glaze ingredients until smooth, adding only enough milk for desired drizzling consistency, drizzle over warm rolls. Ideally, they are served warm, however, they are still very good at room temperature. |
Personal
Notes: |
Personal
Notes: I have made these "Empty Tomb" rolls for Easter Sunday as a snack for my 4-year-old Sunday School class. They are yummy and the kids really love them.
My family loves then as well. The first time I made these I took some to my Mother-In-Law, (Rita Catino), she really loved them as well. They are a light, sweet, delicious snack or additions to a breakfast meal.
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