Marshmallow Puffs: Return to the Pillsbury Bake-Off with this Winner!

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla flavoring

Vanilla bean paste has a richer flavor.

Preheat oven to 375°F (190°C).

Prepare a muffin tin by spraying it with cooking spray and placing a baking pan underneath to catch any drips.

In a small bowl, combine 1/4 cup sugar, 1 teaspoon cinnamon, and 2 tablespoons flour, mixing well.

Open the tube of crescent rolls and stretch out the wider part of each roll.

Take a marshmallow and dip it in 1/4 cup melted butter, ensuring it is fully coated.

Sprinkle the marshmallow with the sugar mixture until well covered.

Wrap the crescent roll around the marshmallow, ensuring it is completely covered and there are no holes.

Place the wrapped marshmallows seam-side down in the muffin tin.

Bake in the preheated oven for 12-15 minutes, until the dough is browned and cooked through.

Remove from the oven and let cool slightly on a cooling rack.

To make the glaze, combine 1/2 cup powdered sugar with water (amount not specified in the transcript) until desired consistency is reached.

Drizzle the glaze over the cooled marshmallow puffs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens