They are fun and easy to make with kids. They "bury" the marshmallow, dredged through melted butter and cinnamon, inside crescent dough (analogous to the body in the tomb) and as they bake, the marshmallows expand and then melt. When the rolls are baked, they come out as hollow, "empty tombs" (filled with gooey cinnamon-y sweetness).
1/4 cup sugar
2 tsp. cinnamon
2 cans (8 oz each) Refrigerated Crescent Rolls
16 large marshmallows
1/4 cup butter, melted
1/4 cup chopped pecans, optional
1/2 cup powdered sugar
2 tsp. (or so) of milk
1/2 tsp. vanilla extract
In a small bowl mix together sugar and cinnamon. Melt butter in separate bowl.
Dip marshmallows in melted butter and then roll in cinnamon sugar. Place each marshmallow on a crescent roll and wrap dough around so that the marshmallow is completely hidden, pinching it as needed. (This is very important).
Place in greased muffin tins and bake at 375 degrees for 10 minutes or until golden brown.
Meanwhile, stir together powdered sugar, milk and vanilla until smooth and pourable, but not too thin.
Immediately remove from pans. (They may be sticky- use a spoon to loosen them). Place on a platter. Drizzle with icing and top with pecans. Eat while warm. (Makes 16 rolls)
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