Such a bummer that school was cancelled again. Little T's choir had their all-school holiday performance tonight AND her beginning strings group had their first performance that was to be at the high school an hour later. The double-event had me a bit stressed but I was so proud, too!! Luckily, choir was at least able to perform Saturday so we got to hear her then. They were terrific, even though it was FREEZING!So, while we were snowed/iced in yesterday, I made a new Kids Cinnamon Rolls recipe by Paula Deen. Today's second batch will be made by Tatum and she'll learn from my mistake that the seams need to be firmly pressed closed!!
One tube refrigerated crescent rolls (8 rolls)
8 large marshmallows
Cinnamon sugar (mix 1/2 cup sugar with 1 tsp cinnamon) - you'll have extra
parchment paper or SilPat
Preheat to 375. Separate the dough into 8 triangles. Place 1 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. Place rolls on the cookie sheet, making sure none of them are touching. Sprinkle with more cinnamon sugar.
Bake the rolls for about 10 minutes, until they are light brown and puffed up. Have your adult helper use oven mitts or hot pads to remove the cookie sheet from the oven. Serve warm on plates, with forks to eat them with.
Makes 8 cinnamon rolls
As you can see, my marshmallows seeped out which really annoyed me. Tasty, but you must eat while warm or they really harden up!
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