JILLLYRAY'S CINNAMON ROLLS
Cinnamon Rolls, made with refrigerated crescent rolls. From Paula Deen's "my first cookbook"
Provided by Jillyray
Categories Dessert
Time 30m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 3
Steps:
- Turn on the oven to 375 degrees.
- Seperate the dough into eight triangles. Place one marshmallow right in the middle of each triangle. Sprinkle each marshmallow with some of the cinnamon sugar.
- Bring up all of the sides of the roll to completely cover the marshmallow, pinching all of the edges together so that none of the marshmallow shows.
- Cover the cookie sheet with a piece of parchment paper. Place the rolls on the parchment paper, making sure none of them are touching. Sprinkle with more cinnamon sugar.
- Bake the rolls for about ten minutes, until they are light brown and puffed up. Use ovenmitts or hot pads to remove the cookie sheet from the oven.
- Serve warm.
- NOTE: to make cinnamon sugar, combine 1/2 cup sugar with 1 teaspoon cinnamon.
Nutrition Facts : Calories 129.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 17.5, Sodium 196.3, Carbohydrate 23.9, Fiber 1.3, Sugar 5.5, Protein 3.5
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