CINNAMON SWEET PUFFS
Easy, VERY sweet, cheap and fun for cooks of all ages!
Provided by LJL
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 34.8 g, Cholesterol 20.8 mg, Fat 14.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 526.5 mg, Sugar 15.9 g
CINNAMON MARSHMALLOW PUFFS
I'm posting this recipe for my Mother. She has been making these for over 30 yrs. She thinks it was one of the original Betty Crocker winners but isn't sure. They are quick, easy, gooey and oh so yummy. She hasn't had the recipe from Betty Crocker so we put together the ingredients and instructions today.
Provided by Kathleen Albani
Categories Other Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 375. Grease or spray 8 cup muffin tin Melt butter and put in a small bowl Mix Cinnamon and sugar in a small bowl (save 1 - 2 tbsp to sprinkle on )puffs after the glazing has been drizzled on the puffs).
- 2. Open Crescent rolls, separate into 8 pieces. Dip a marshmallow in melted butter.
- 3. Then roll the marshmallow in cinnamon sugar. Be sure to get well coated with cinnamon sugar.
- 4. Place marshmallow on one crescent triangle and cover the marshmallow with the crescent dough. Be sure to pinch and seal so there are no holes or gaps. Place the marshmallow puff in the muffin tin. Repeat this step for the remaining marshmallows.
- 5. Bake the marshmallow puffs for 15 to 20 minutes until dough is golden brown. Depending on your oven, 15 to 20 minutes.
- 6. GLAZE/ICING: Mix 1 Tbsp melted butter, milk, vanilla or almond extract, powdered sugar. This should be a glazing consistency. If it's too thick to drizzle then just add a bit more milk or if it's too runny add a bit more powdered sugar.
- 7. When marshmallow puffs are golden brown remove from the oven. While still hot carefully remove from the muffin tin onto a rack (you might want to have some wax paper under the rack since there will be some sticky melted marshmallow that will drip onto the counter). While the puffs are still hot and on the rack, drizzle the glaze on the puffs. Immediately sprinkle the remaining cinnamon sugar on the glaze. Let cool for at least 5 minutes before serving. You can easily make ahead of time. Reheat at a low heat (maybe 200 to 250 for a few minutes before serving). We have even frozen and thawed and reheated. This recipe can be easily be double or tripled.
- 8. I had to also post a picture of how these yummy rolls are so gooey on the inside.
DISAPPEARING MARSHMALLOW PUFFS
Kids love making these tasty treats for Sunday breakfast. While baking, the marshmallows melt and blend with the cinnamon-sugar.
Provided by Taste of Home
Time 25m
Yield 16 rolls.
Number Of Ingredients 10
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.
Nutrition Facts :
MARSHMALLOW PUFFS
This is something I've wanted to try for a long time and finally got the opportunity. It's from a little booklet of recipes I got ages ago - Breads, Breads and more Breads, copyright 1983 by the Pillsbury Company. The marshmallows melt during baking, which leaves a hollow center coated with cinnamon. One change I would do is to make more of the sugar-cinnamon filling mix. I ended up doing that while making these. Prep time is approximate and does not include rising times. The filling can spill out during the baking, so be aware of that. Maybe put a cookie sheet underneath to catch the spills. They were fun to make and I'll certainly make them again.
Provided by Sandaidh
Categories Yeast Breads
Time 50m
Yield 24 puffs
Number Of Ingredients 12
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.
Nutrition Facts : Calories 171.9, Fat 5.2, SaturatedFat 1.1, Cholesterol 9.9, Sodium 161.7, Carbohydrate 28.6, Fiber 0.8, Sugar 10.3, Protein 3.1
MAGIC MARSHMALLOW CRESCENT PUFFS
This a real oldie but goodie from a Pillsbury Bake Off Contest. I am shocked that it has not been posted before. All of my kids loved them because the marshmallow vanished during the baking and also because they were delicious.
Provided by mandabears
Categories Breads
Time 15m
Yield 16 puffs
Number Of Ingredients 6
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.
MARSHMALLOW PUFFS
With peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing up-and now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. -Dody Cagenello, Simsbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.
Nutrition Facts : Calories 83 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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MAGIC MARSHMALLOW CRESCENT PUFFS RECIPE
From pillsbury.com
4.5/5 (216)Category BreakfastServings 16Total Time 35 mins
- Heat oven to 375°F. Spray 16 medium 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 into 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 foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
- In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.
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