A delightful twist on a classic treat, these cinnamon sugar crescent rolls are easy to make and perfect for any occasion.
Preheat your oven to 375°F and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a small bowl, mix the granulated sugar and ground cinnamon until well combined.
Ensure the cinnamon is evenly distributed for consistent flavor.
Unroll the crescent roll dough and separate it into individual triangles.
Work on a clean, flat surface to make handling the dough easier.
Brush each triangle with melted butter using a pastry brush.
Melt the butter just before use to keep it warm and easy to spread.
Sprinkle the cinnamon sugar mixture evenly over each triangle.
Use a spoon to distribute the mixture evenly.
Place a mini marshmallow at the wide end of each triangle and roll it up towards the narrow end, enclosing the marshmallow.
Pinch the edges of the dough to seal in the marshmallow and prevent leaks.
Arrange the rolls on the prepared baking sheet, seam side down, leaving space between them.
Spacing the rolls prevents them from sticking together as they bake.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Keep an eye on the rolls during the last few minutes to avoid overbaking.
While the rolls bake, mix the icing sugar and milk in a small bowl to create a glaze.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the warm rolls before serving.
Drizzle the glaze while the rolls are warm for better adherence.
