Roll out the crescent rolls and separate. Place two crescents rolls next to each other with the wide ends of the triangles over lapping to form a right angle.
Mix the sugar and cinnamon together in a small bowl. Dip the marshmallows individually in the melted butter, then roll the marshmallow in the cinnamon sugar mixture, coating evenly. Place one cinnamon sugar coated marshmallow in each set of crescent rolls. Pull up the narrow ends of the triangles and wrap the crescent roll dough completed around the marshmallow, sealing well. It is very important that no gaps are present.
Use remaining butter to brush the tops of the tombs and sprinkle with cinnamon sugar to taste. Bake on a cookie sheet at 375 degrees F for 14 minutes, or until the tops are a deep golden brown. Cool one minutes in the pan. Serve and enjoy!
Ingredients
Directions
Roll out the crescent rolls and separate. Place two crescents rolls next to each other with the wide ends of the triangles over lapping to form a right angle.
Mix the sugar and cinnamon together in a small bowl. Dip the marshmallows individually in the melted butter, then roll the marshmallow in the cinnamon sugar mixture, coating evenly. Place one cinnamon sugar coated marshmallow in each set of crescent rolls. Pull up the narrow ends of the triangles and wrap the crescent roll dough completed around the marshmallow, sealing well. It is very important that no gaps are present.
Use remaining butter to brush the tops of the tombs and sprinkle with cinnamon sugar to taste. Bake on a cookie sheet at 375 degrees F for 14 minutes, or until the tops are a deep golden brown. Cool one minutes in the pan. Serve and enjoy!