Easy Mini Cinnamon Marshmallow Crescent Twists Food

MINI CINNAMON TWISTS (OAMC)

Steps:

• Preheat oven to 375°F.
• Spray a baking sheet with no-fat cooking spray.
• Mix sugar with cinnamon in a small bowl.
• Separate dough into triangles.
• Cut each triangle in half, lengthwise.
• Brish each triangle with melted butter.
• Sprinkle with cinnamon-sugar.
• Place a marshmallow and the wide end of each triangle.
• Roll up each triangle starting from the wide end to enclose marshmallow, pinch edges of dough to seal.
• Place twists on prepared baking sheet, seam side down about 2in apart.
• Bake for 10 minutes or until golden brown.
• Blend icing sugar with milk in a small bol.
• Drizzle over warm twists.
• Please also try this without the marshmallows, just a yummy with a little less sweetness!

SO SIMPLE CINNAMON CRESCENT TWISTS

Steps:

• 1.Have a cookie sheet ready with parchment paper. Preheat oven to 375 degrees.2.Keep the crescent rolls in the fridge until you are ready to use them. In the meantime mix the sugar and cinnamon. Melt the butter in the microwave.3.Open up the crescent rolls and press seams together to make 4 separate rectangles. On 2 of the rectangles, spread butter and sprinkle with sugar mixture. Save some for later. Replace the other 2 rectangles over each of them (like a sandwich)4.From the long side, cut 4 strips of dough in each rectangle pouch to make a total of 8 strips. Take each strip and twist a few times.5.Lay on the parchment paper spaced a few inches apart. Sprinkle the remaining cinnamon sugar mixture over the twists. Bake for about 10-12 minutes until golden brown.6.Cool for just a few minutes on a wire rack.7. If using the glaze, whisk powdered sugar and 1 tsp water until combined. Add more water if needed. Glaze should be slightly runny but not too think. With a spoon gently pour the glaze over the twists (go back and forth) to cover the twists. Enjoy warm from the oven.

EASY MINI CINNAMON MARSHMALLOW CRESCENT TWISTS

Steps:

• Set oven to 375°F.
• Lightly spray a cookie sheet with nonstick cooking spray.
• In a small bowl mix together 1/2 cup sugar with cinnamon.
• Separate the dough into triangles.
• Cut each triangle in half lengthwise.
• Brush each dough with melted butter.
• Sprinkle with cinnamon sugar.
• Place a marshmallow half at the wide end of each triangle, then roll up starting at the wide end, pinching ends of dough to seal the marshmallow.
• Place the dough on prepared baking sheet about 2 inches apart.
• Bake for about 10 minutes or until golden brown.
• In a small bowl whisk together the powdered sugar with almond extract and whipping cream, adding in more cream to create a drizzling consistency.
• Drizzle over warm crescents.
• Remove to wire racks.

CINNAMON TWISTS

Steps:

• Mix flour, butter (or marg), and baking powder like a pie crust.
• Add milk and eggs.(best to mix the milk and eggs together).Add about 3/4 of the milk mixture to the flour mixture first, since you may not need all of the milk mixture. (This would be like a pie crust)
• Mix well.
• Divide into 10 balls.
• Combine the sugar and cinnamon.
• Sprinkle some sugar/cinnamon mixture on counter.
• Place 1 ball of dough in sugar/cinnamon and roll into a circle, be sure to have sugar mixture on the top as well.
• Cut into 8 wedges.
• Roll up each wedge starting at the wide end.
• Place on an ungreased cookie sheet.
• Repeat with the remaining balls of dough.
• Bake at 375°F for 20 minutes.
• Note: Each wedge will be about 1 1/2" at the wide end.
• You may have more sugar mixture than you need. That all depends on how much mixture you like on the wedges.
• Prep time will vary.

EASY CRESCENT CHEDDAR TWISTS

Steps:

• Set oven to 375 degrees F.
• Grease a large cookie sheet.
• Separate dough at the perforations.
• Seal together two triangles at the perforations firmly to make 8 squares total.
• In a small bowl, combine cheese and onions; mix well.
• Spoon a "scant" 1/4 cup cheese/onion mixture in a 1-inch strip down the center of each rectangle to within 1/4-inch of each end.
• Fold dough in half lenghwise to form a long strip.
• Firmly press edges to seal.
• Twist strip 4-5 times.
• Bring ends together to form a ring shape; pinch to seal.
• Place on a greased cookie sheet.
• In a small bowl using a fork or small whisk, mix the egg with 1 teaspoon water and brush over the dough.
• Sprinkle with sesame seeds and garlic salt (if using).
• Bake for 15-20 minutes or until golden brown.
• Immediately remove from cookie sheet.
• Cool 5 minutes on wire rack.
• Serve warm.
• Delicious!

CINNAMON CRESCENT TWISTS

Steps:

• Separate crescent roll dough into four rectangles; press seams to seal. In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles. Starting from a long side, cut each rectangle into eight strips. Twist each strip several times; seal ends together., Place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

QUICK AND EASY MINI-CINNAMON ROLLS

Steps:

• Mix dry ingredients first, then cut in margarine.
• Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
• Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.
• Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.
• While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
• Sprinkle with remaining sugar nut mixture.
• Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.