How To Make Mini Cinnamon Twists
- 1 cup icing sugar
- 1 cup sugar
- 1 tablespoon cinnamon
- 2 tablespoons milk
- 4 (8 counts) cans of crescent rolls
- 5 tablespoons butter, melted
- 64 mini marshmallows
Preheat your oven to 375°F (190°C).
Give a baking sheet a quick spray with no-fat cooking spray.
Combine sugar and cinnamon in a small bowl.
Divide the dough into triangles.
Lengthwise, cut each triangle in half.
Using melted butter, brush each triangle.
Sprinkle the triangles with the cinnamon-sugar mix.
At the wide end of each triangle, place a marshmallow.
Begin rolling up each triangle from the wide end to enclose the marshmallow, and then pinch the edges of the dough to seal.
Arrange the twists on the prepared baking sheet, making sure the seam side is down and leaving about 2 inches of space between them.
Bake the twists for approximately 10 minutes or until they turn golden brown.
In a small bowl, blend icing sugar with milk to create a drizzle.
Drizzle the icing over the warm twists.
Feel free to try this without the marshmallows for a slightly less sweet option!