I’m feeling a bit nostalgic this morning and consequently have a hankering for something that was a Saturday morning treat at the Rickers house when I was growing up.
I think the original recipe was called Magic Marshmallow Puffs, or something to that effect, and it might have been a Pillsbury Bake-Off winning recipe at one point, although I wouldn’t bet money on it. I know the original recipe did come from Pillsbury, however. The “Magic” part of the title referred to how the marshmallow “magically” disappears, leaving only its sticky sweetness inside each hollow puff.
Mom would buy the ingredients for the puffs particularly when I was having a sleepover — so probably in my late elementary school and junior high years. It was a simple enough recipe that we, as young girls and pre-teens, could assemble ourselves — although it was a bit messy — and she didn’t have to worry about feeding us breakfast. At least that’s my theory in retrospect.
It’s been a while since I’ve made these for breakfast, but I might just have to go out and buy a tube of crescent rolls — I’ve got the marshmallows, butter and sugar/cinnamon on hand — and whip up a batch this weekend.
In the “Mixing and Musing Cookbook,” DotMom suggests that the rolls may be drizzled with powdered sugar glaze and topped with chopped nuts, but I’ve never found either necessary. The melted marshmallow provides just the right amount of gooey goodness for me.
Marshmallow Puff Rolls
Combine 1/8 cup sugar and ½ teaspoon cinnamon. Dip 8 marshmallows in melted butter, then roll in the sugar-cinnamon mixture.
Open 1 tube refrigerated quick crescent rolls. Wrap one crescent triangle around each marshmallow, completely covering the marshmallow and sealing edges of dough tightly. (Note: No matter how well you try to seal the edges, it seems like a hole always develops, leaking out some of the marshmallow, so try to put the seams on top to keep the goodness inside.) Dip each roll in butter (I also roll it again in the cinnamon/sugar, although the recipe doesn’t say to do that.) Place in muffin tins.
Set pan on foil and bake at 375 degrees for 10 to 15 minutes, until golden brown. Drizzle with powdered sugar glaze and sprinkle with chopped nuts, if desired.