2 tubes (8 ounces each) refrigerated crescent rolls
1/4 cup sugar
1 teaspoon ground cinnamon 1/4 cup butter, melted
16 large marshmallows
GLAZE:
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons 2% milk
1/4 cup chopped pecans
1Preheat oven to 400°. Unroll both tubes of crescent dough; separate into 16 triangles. Combine sugar and cinnamon in a shallow bowl. Place melted butter in another shallow bowl. Dip marshmallows into butter, then roll in cinnamon-sugar and place 1 coated marshmallow at wide end of each triangle of dough.
2Fold corners of dough over marshmallow and roll up. (You might need to stretch and pat the dough as you wrap it around each marshmallow.) Pinch seems to seal tightly. Dip bottoms in butter and place, buttered side down, into ungreased regular-sized muffin cups.
3Bake until golden brown and rolls pull away from the pans slightly, 7 to 9 minutes. Immediately remove from pans to a wire rack.
4For glaze, combine confectioners’ sugar, vanilla and enough milk to reach desired consistency. Drizzle over rolls; sprinkle with nuts. Serve warm.
Total Time
Prep/Total Time: 30 Min.
Yield
16 Servings
Resurrection rolls will surprise and delight kids of all ages. Make them your new Easter morning tradition!
Nutrition Facts
1 roll: 190 calories, 9g fat (4g saturated fat), 8mg cholesterol, 242mg sodium, 25g carbohydrate (14g sugars, 0 fiber), 3g protein.