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Jilllyray’s Cinnamon Rolls

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Cinnamon Rolls, made with refrigerated crescent rolls. From Paula Deen’s “my first cookbook”

READY IN: 30mins


  • 1

    (8 count) can refrigerated crescent dinner rolls (8 rolls)

  • cinnamon sugar (instructions below)


  • Turn on the oven to 375 degrees.
  • Seperate the dough into eight triangles. Place one marshmallow right in the middle of each triangle. Sprinkle each marshmallow with some of the cinnamon sugar.
  • Bring up all of the sides of the roll to completely cover the marshmallow, pinching all of the edges together so that none of the marshmallow shows.
  • Cover the cookie sheet with a piece of parchment paper. Place the rolls on the parchment paper, making sure none of them are touching. Sprinkle with more cinnamon sugar.
  • Bake the rolls for about ten minutes, until they are light brown and puffed up. Use ovenmitts or hot pads to remove the cookie sheet from the oven.
  • Serve warm.
  • NOTE: to make cinnamon sugar, combine 1/2 cup sugar with 1 teaspoon cinnamon.

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Written by ExpressLife


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