Mini Cinnamon Twists
Have some marshmallows left over? Freeze them for your next batch of twists or to use in another recipe. There is no need to thaw frozen marshmallows before using them in a recipe.
1/2 cup sugar
1 tsp cinnamon
1 (8 count) can of refrigerator crescent rolls
3 Tbsp butter or margarine
8 large marshmallows, halved
1/2 cup confectioners sugar
1 Tbsp milk
Preheat oven to 375°F. Spray a baking sheet with cooking spray. Mix sugar and cinnamon in a small bowl. Separate dough into triangles. Cut each triangle in half lengthwise.
Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar. 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, seam-side down, about 2 inches apart.
Bake for 10 minutes or until golden brown. Blend confectioners sugar and milk in a small bowl. Drizzle over warm twists. Remove twists; place on a wire rack.
Keep cinnamon-sugar handy for sprinkling on toast, decorating cookies or sweetening fruit. Mix 12 cup sugar and 1 teaspoon cinnamon. Place in a clean bottle with a shaker top.