Ingredients:

  • 1 tube (8 oz) refrigerated crescent roll dough
  • 8 large marshmallows
  • 1/4 cup unsalted butter, melted
  • 3 tbsp granulated sugar
  • 1.5 tbsp ground cinnamon
  • 1/4 tsp Himalayan pink salt

Instructions:

  1. Preheat the oven. Set your oven to 180°C and line a baking sheet with parchment paper.
  2. Prepare the spice mix. In a small bowl, whisk together the granulated sugar, ground cinnamon, and Himalayan pink salt.
  3. Melt the butter. Place the 1/4 cup unsalted butter in a microwave safe dish and heat until completely liquid and golden.
  4. Unroll the dough. Separate the refrigerated crescent roll dough into its 8 original triangles.
  5. Anoint the marshmallow. Dip one large marshmallow into the melted butter, ensuring it is fully coated.
  6. Coat in spices. Roll the buttered marshmallow in the cinnamon sugar mixture until no white patches remain.
  7. Wrap the dough. Place the marshmallow on the wide end of a dough triangle and fold the corners over it.
  8. Seal the edges. Pinch all seams together firmly, rolling the dough in your palms until it looks like a smooth, seamless ball.
  9. Final dip. Briefly dip the top of the sealed roll back into the butter and then into the cinnamon sugar.
  10. Bake the rolls. Place on the tray and bake for 12 minutes until the dough is puffed and deep golden brown.