Easy Mini Cinnamon Marshmallow Crescent Twists - cooking recipe

Ingredients

1/2 cup sugar
1 1/2 teaspoons cinnamon
1 (8 ounce) can refrigerated crescent dinner rolls
4 tablespoons melted butter
8 large marshmallows (cut in half)
1/2 cup icing sugar
1/2 teaspoon almond extract
2 tablespoons whipping cream (might need more to achieve desired drizzling consistency)

Preparation

Set oven to 375\u00b0F.
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.