Marshmallow Meltaways

• Baking & Spices

  • 1 Almond extract
  • 1 tsp Cinnamon
  • 1 Marshmallows..one per each dough, Regular sized Round
  • 1 cup Powdered sugar
  • 1/2 cup Sugar

• Dairy

  • 1/2 cup Butter
  • 1 Milk or whipping cream

• Other

  • 1 container Of pillsbury crescent rounds (8 count

Found on lilluna.com

Ingredients

• 1 container of Pillsbury Crescent Rounds (8 count)
• Regular sized marshmallows..one per each Dough Round
• ½ cup Butter, melted
• ½ cup Sugar
• 1 tsp. Cinnamon
• 1 cup Powdered Sugar
• Milk or whipping cream
• Almond Extract (optional)

Directions

• Separate and coil (roll) out the Crescent dough rounds until it looks like a mini cinnamon roll. Then smash down to make a round piece of dough, (bigger than the marshmallow). Set aside.
• Taking one Marshmallow at a time, dip into the melted Butter and then roll it in the cinnamon sugar. Place into the center of the dough round and seal it up very tight. Its really important to pinch the dough tightly, so the mallow does not seap out.
• Dip dough into the melted Butter and place seam side down into the muffin tin. Bake at 350 for 8-10 minutes, until puffed and golden. The original recipe called for 12 minutes in the oven, but ours were ready at 8.
• While theyre baking, mix together your powdered sugar with drops of milk or whipping cream. Add liquid until youve reached your desired consistency. We like it a little thicker, so thats why we chose to use whipping cream and we only added a little bit. Almond Extract is optional, but if you have it, I would highly recommend using it. We added a few drops and mixed until smooth and creamy. Top the warm meltaways with glaze and serve. So yummy!