Mini Cinnamon Twists - cooking recipe

Ingredients

1/2 c. sugar
1 tsp. cinnamon
1 (8-count) can refrigerated crescent rolls
3 Tbsp. butter or margarine, melted
8 large marshmallows, halved
1/2 c. confectioners sugar
1 Tbsp. milk

Preparation

Preheat oven to 375 degrees.
Spray a baking sheet with Pam. Mix sugar and cinnamon in a small bowl. Separate roll dough into triangles.
Cut each triangle in half lengthwise.
Brush each triangle with melted butter.
Sprinkle with cinnamon-sugar.
Place a half marshmallow at the wide end of each triangle.
Roll up each triangle starting from the wide end, to enclose the marshmallow. Pinch edges of dough to seal.
Place on baking sheet, seam-side down, about 2-inches apart.
Bake for 10 minutes or until golden brown.
Blend confectioners sugar and milk in a small bowl. Drizzle over warm twists.
Remove and place twists on wire rack. Can be frozen in airtight container for up to a month.
May also freeze left over marshmallows for future use.
No need to thaw them up, just use in recipe.
Makes 16 twists.