Many years ago, when my teenagers were young and we were living in Charleston SC, I belonged to a wonderful mommy and me group ,who shared many wonderful recipes with me over the course of a few short years.One of the most popular, still to this day at my house , are these marshmallow stuffed cinnamon muffins.A friend would bring them to early morning playdates and everyone would eat them first, above and beyond anything else offered. My kids love them. They are gooey and cinnamon-y on the inside and I have yet to meet a kid that doesn't love crescent rolls. This is definitely a sweet treat, so I do not recommend making them all the time, but every once in awhile, it is ice to have something sinful in the morning. I serve these alongside fresh fruit and juice and everyone leaves the table happy. This recipe makes 8, so keep that in mind if you are feeding a crowd. You can easily double or triple the recipe.
Gooey Cinnamon-Marshmallow Stuffed Breakfast Muffins
1 (8oz) tube refrigerated crescent rolls
8 large marshmallows
1 T ground cinnamon
1/4 cup granulated sugar
3 T melted butter
Preheat oven to 375 degrees. Place 8 cupcake liners in a muffin tin and spray with cooking spray.Set aside.
Seperate the crescent rolls into 8 triangles.Dip a marshmallow ito the melted butter, then roll in cinnamon mixture.
Plate the cinnamon coated marshmallow on a crescent triangle and encase the marshmallow, pinching the seams to make sure the dough is covering all of the marshmallow. Dip the top of the dough into the butter and roll in cinnamon sugar.
Place in the muffin liner.Repeat with all of the triangles and marshmallows.
Bake in the oven for 14-15 minutes.
*note- the marshmallow melts in side the muffins, so when you bite in them, they are hollow and filled with gooey marshmallow cinnamon , like a syrup consistency. They can be very hot, so you may want to cool for a few minutes before serving.