My very favorite recipe books are church cookbooks. They have the tried and trues that I know I can count on. I found this 1968 Pillsbury Bake-Off contest winner in one of my go-to ward cookbooks and knew I had to try it. And then I saw heart strawberry marshmallows at the Dollar Store (yep!) and thought- DONE. A little Valentine’s day twist on a recipe that has been made for over 40 years.
These are similar to the Cinnamon Twists I made a few weeks ago. You’ll have to try both and let me know what you think!
I overheard my kids, the taste testers, say “These are amaaaaaazing” from the other room. They didn’t know I was listening so I know it was a genuine two thumbs up from them.
- 1 c. sugar
- 1 tsp. cinnamon
- 2 8 oz cans crescent rolls
- 16 large marshmallows (I used strawberry heart marshmallows, regular large ones can be used as well)
- ¼ c. butter melted
- ¼ c. chopped nuts (I used walnuts, optional)
- ½ c. powdered sugar
- ½ tsp vanilla
- 2-3 tsp milk
- Preheat oven to 375 degrees.
- Combine sugar with cinnamon.
- Separate crescent dough into 16 triangles.
- Dip marshmallows in melted butter, roll in sugar and cinnamon mixture.
- Wrap a dough triangle around each marshmallow completely covering and squeezing edges of dough to seal.
- Dip in melted butter and place butter-side down in deep muffin cups.
- Bake for 10-15 mins.
- Mix powdered sugar, vanilla and mix to create the glaze.
- Immediately remove from pan and drizzle with glaze and sprinkle with nuts.
One of the greatest things about these magic crescent puffs is that they are so easy but pack a powerful bite. Cinnamony-sugar, butter and marshmallows with flaky crescent rolls with a powdered sugar glaze- yum! The nuts are optional but I love nuts so I add them whenever I can. I’ve trained my kids well too so they prefer nuts too.
Where do you find your favorite recipes? Cookbooks? Blogs? Pinterest? Let me know your favorites. And if you haven’t already, check out last week’s link up with a whole sea of tasty posts.