Monday, July 16, 2012

Mini Cinnamon Twists


½ cup sugar

1 teaspoon cinnamon

1 8-count cans refrigerator crescent rolls

3 tablespoons margarine, melted

8 large marshmallows, halved

½ cup confectioners’ sugar

1 tablespoon milk


Preheat oven to 375ºF.

Spray a baking sheet with cooking spray.

Mix sugar and cinnamon in a small bowl.

Separate dough into triangles and cut each triangle in half lengthwise.

Brush each dough triangle with melted margarine.

Sprinkle with cinnamon-sugar mixture.

Place a marshmallow half at the wide end of each triangle.

Roll up each triangle, starting from the wide end, to enclose marshmallow.

Pinch edges of dough to seal.

Place twists on prepared baking sheet, scam-side down, about 2 inch apart.

Bake for 10 minutes or until golden brown.

Blend confectioner’ sugar and milk in a small bowl.

Drizzle over warm twists.

Remove twists and place on a wire rack to cool.

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