Optional: additional sugar and cinnamon for sprinkling
Instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
Separate the crescent roll dough into 8 triangles according to the package instructions.
In a separate small bowl, mix the melted butter and vanilla extract.
Take each marshmallow and dip it into the butter mixture, ensuring it's fully coated.
Roll the butter-coated marshmallow in the cinnamon-sugar mixture until it's evenly covered.
Place the coated marshmallow at the wide end of a crescent roll triangle and wrap the dough around the marshmallow, ensuring it's completely covered. Pinch the seams to seal the marshmallow inside the dough.
Place the wrapped marshmallow seam-side down on the prepared baking sheet.
Repeat the process for the remaining marshmallows and crescent roll triangles.
Optional: Brush the tops of the rolls with any remaining butter mixture and sprinkle with additional sugar and cinnamon.
Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown.
Remove the rolls from the oven and allow them to cool for a few minutes. Serve warm.
Notes
Keep an eye on the rolls while baking. They should be golden brown when done, but be cautious not to over bake as the marshmallows can melt completely.