Cinnamon Marshmallow Puffs Food

CINNAMON MARSHMALLOW PUFFS

Steps:

• Preheat oven to 375 degrees F. Place an empty cookie sheet on lower oven rack to catch any spill over.
• In a small bowl, combine sugar, flour, and cinnamon. Separate dough into 8 triangles.
• Dip one marshmallow into melted butter; roll in sugar mixture. Place marshmallow on wide end of one dough triangle.
• Roll up dough starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough, firmly pinching edges to seal.
• Dip bottom of dough ball in melted butter and place butter-side down in an ungreased muffin cup.
• Repeat with remaining marshmallows.
• On middle rack, bake for 12-14 minutes or until golden brown. Immediately remove from muffin cups and cool on a wire rack.
• Place cooling rack over a sheet of wax paper.
• In a small bowl, mix together powdered sugar and cinnamon. Add the milk and blend until smooth. (If icing is too thick, add a bit more milk.)
• Spoon about 2 teaspoons over each roll and sprinkle with chopped pecans.

CINNAMON-MARSHMALLOW SURPRISES

Steps:

• Combine sugar and cinnamon; set aside. Flatten biscuits. Roll marshmallows in butter and then in cinnamon-sugar. place one marshmallow on top of each biscuit; wrap biscuit around marshmallows and pinch seams. Place seam side down on greased muffin cups. Bake at 350° for 15-20 minutes or until golden brown.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper. In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm. High Altitude (3500-6500 ft): No change.
• Bake-Off® Contest 20, 1969
• Edna Walker
• Eden Prairie, Minnesota

CINNAMON SWEET PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
• Bake in the preheated oven until golden brown, about 15 minutes.

MARSHMALLOW PUFFS

Steps:

• In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
• In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
• Add warm liquid and egg to flour mixture.
• Blend at low speed until moistened and well blended.
• Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
• On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
• Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
• Let rise in a warm place until doubled in size, about 45 to 60 minutes.
• Generously grease 24 muffin cups.
• Punch down dough several times to remove air bubbles.
• Divide dough in half.
• Roll each half into 12 inch by 9 inch rectangle.
• Cut each half into twelve 3-inch squares.
• In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
• Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
• Place each marshmallow in the center of a dough square.
• Bring the corners of the dough square up and around the marshmallow to completely seal.
• Place seam side down in prepared muffin cups.
• Cover and let rise in warm place until doubled, about 30 minutes.
• Heat oven to 375°F.
• Bake about 20 minutes or until golden brown in color.
• Remove from muffin cups immediately.
• Brush tops with melted butter and dip in sugar.
• Serve warm or cold.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Preheat oven to 375°F.
• Combine sugar, flour and ground cinnamon.
• Dip marshmallow in to melted margarine.
• Roll in sugar-cinnamon mixture.
• Wrap a crescent triangle around marshmallow, completely covering it.
• Squeeze edges of dough tightly to seal.
• Dip in margarine and place in muffin tin.
• Repeat for all marshmallows and crescent triangles.
• Place muffin pans on aluminum foil.
• Bake at 375°F for 10-15 minutes or until golden brown.
• Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

MIGHTY MARSHMALLOW CRESCENT PUFFS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Unroll crescent roll dough and separate into 16 triangles. In a small bowl, combine granulated sugar and cinnamon. Dip each marshmallow in melted butter, dredge in sugar-cinnamon mixture, and place on shortest side of a dough triangle; fold point of shortest side over marshmallow, and roll toward opposite point, covering marshmallow. Pinch seams to seal. Dip seam side of puff in melted butter, and place buttered side down in an ungreased muffin cup. Repeat until all marshmallows are used. Bake 12 to 15 minutes or until puffed and golden. Remove from muffin cups immediately. Combine powdered sugar and milk; drizzle over warm puffs. Sprinkle with pecans and serve.

DISAPPEARING MARSHMALLOW PUFFS

Steps:

• Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Preheat oven heat to 350°F. Separate dough into 16 triangles. Mix sugar and cinnamon; set aside.
• Dip marshmallows in margarine, then in sugar mixture, turning to evenly coat all sides. Wrap each dough triangle around 1 marshmallow, completely covering marshmallow; pinch edges of dough tightly to seal. Dip sealed side in margarine; place, sealed side down, in each of 16 greased medium muffin cups. Repeat with remaining ingredients. Place muffin pan on baking sheet.
• Bake 10 to 15 min. or until golden brown. Immediately remove from pan; drizzle with glaze. Sprinkle with walnuts. Serve warm.