Easy Mini Cinnamon Marshmallow Crescent Twists Recipes

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!

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 MINI CINNAMON ROLLS

Steps:

• Preheat oven according to package directions for pie crust (usually 400-425) and position rack so you can use the center of your oven.
• Take 6 TB of softened butter or margarine and process or cream with 6 TB of packed brown suger+ 1 tsp of cinnamon and pinch of nutmeg or cake spice OPTIONAL: add 1-2 TB fine-mid processed pecans or walnuts.
• Soften Pie Crust according to package directions by nuking in microwave a few seconds and unroll onto your clean surface.
• Spread 1/2 of creamed mixture onto each pie crust then roll back up as before.
• With a sharp knife, cut roll into 1/2" or desired width of segments end-to-end. The roll will be difficult to cut after cooking without smashing the filling out as the slices are made.
• Spray glass casserole dish liberally with nonstick spray (better to use nonstick foil) and lay each mini roll on dish one deep, leaving 1/4" between each mini roll.
• Prepare sauce, if desired, by melting all ingredients together in microwave. Sauce can also be reserved for dipping. Doing so will result in less mess in pan.
• Pour over top of mini rolls.
• Bake for 12-15 minutes in oven.
• They will be a little sticky inside when done and some filling will have leaked out.

STUFFED CINNAMON CRESCENT ROLLS

Steps:

• Preheat oven to 375°F.
• Combine sugar & cinnamon in a small bowl.
• Place cupcake liners in muffin tin.
• Spray liners with Pam.
• Separate rolls into 8 triangles.
• Place marshmallow into melted butter.
• Roll marshmallow into cinnamon/sugar.
• Place marshmallow on crescent roll.
• Pinch dough up around marshmallow.
• Encase.
• Seal seams by pinching.
• Dip the tops of dough into the butter.
• Then into the cinnamon/sugar.
• Place in muffin pan w/cinnamon/sugar side up.
• Bake at 375°F for 13-15 minutes.

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.

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.