Marshmallow Puffs Recipes

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MAGIC MARSHMALLOW CRESCENT PUFFS



Magic Marshmallow Crescent Puffs image

Provided by Pillsbury.com

Categories     dessert

Time 35m

Yield 16 rolls

Number Of Ingredients 9

1/4 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup butter or margarine, melted
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk

Steps:

  • Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper. In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm. High Altitude (3500-6500 ft): No change.
  • Bake-Off® Contest 20, 1969
  • Edna Walker
  • Eden Prairie, Minnesota

MARSHMALLOW PUFFS



Marshmallow Puffs image

With peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing up-and now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. -Dody Cagenello, Simsbury, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 3 dozen.

Number Of Ingredients 4

36 large marshmallows
1-1/2 cups semisweet chocolate chips
1/2 cup chunky peanut butter
2 tablespoons butter

Steps:

  • Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

Nutrition Facts : Calories 83 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

DISAPPEARING MARSHMALLOW PUFFS



Disappearing Marshmallow Puffs image

Kids love making these tasty treats for Sunday breakfast. While baking, the marshmallows melt and blend with the cinnamon-sugar.

Provided by Taste of Home

Time 25m

Yield 16 rolls.

Number Of Ingredients 10

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 cup sugar
1 teaspoon ground cinnamon
16 large marshmallows
1/4 cup butter, melted
GLAZE:
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk
1/4 cup chopped nuts

Steps:

  • Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

Nutrition Facts :

MAGIC MARSHMALLOW CRESCENT PUFFS



Magic Marshmallow Crescent Puffs image

This a real oldie but goodie from a Pillsbury Bake Off Contest. I am shocked that it has not been posted before. All of my kids loved them because the marshmallow vanished during the baking and also because they were delicious.

Provided by mandabears

Categories     Breads

Time 15m

Yield 16 puffs

Number Of Ingredients 6

1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
16 large marshmallows
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls, separated into 16 pieces
1/4 cup margarine, melted

Steps:

  • Preheat oven to 375°F.
  • Combine sugar, flour and ground cinnamon.
  • Dip marshmallow in to melted margarine.
  • Roll in sugar-cinnamon mixture.
  • Wrap a crescent triangle around marshmallow, completely covering it.
  • Squeeze edges of dough tightly to seal.
  • Dip in margarine and place in muffin tin.
  • Repeat for all marshmallows and crescent triangles.
  • Place muffin pans on aluminum foil.
  • Bake at 375°F for 10-15 minutes or until golden brown.
  • Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

CINNAMON SWEET PUFFS



Cinnamon Sweet Puffs image

Easy, VERY sweet, cheap and fun for cooks of all ages!

Provided by LJL

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 12

Number Of Ingredients 6

cooking spray
½ cup white sugar
1 tablespoon ground cinnamon
2 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
12 large marshmallows
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 34.8 g, Cholesterol 20.8 mg, Fat 14.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 526.5 mg, Sugar 15.9 g

MARSHMALLOW PUFFS



Marshmallow Puffs image

This is something I've wanted to try for a long time and finally got the opportunity. It's from a little booklet of recipes I got ages ago - Breads, Breads and more Breads, copyright 1983 by the Pillsbury Company. The marshmallows melt during baking, which leaves a hollow center coated with cinnamon. One change I would do is to make more of the sugar-cinnamon filling mix. I ended up doing that while making these. Prep time is approximate and does not include rising times. The filling can spill out during the baking, so be aware of that. Maybe put a cookie sheet underneath to catch the spills. They were fun to make and I'll certainly make them again.

Provided by Sandaidh

Categories     Yeast Breads

Time 50m

Yield 24 puffs

Number Of Ingredients 12

4 -4 1/2 cups unbleached all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages active dry yeast
3/4 cup milk
1/2 cup water
1/3 cup margarine or 1/3 cup butter
1 egg
1/2 cup sugar
2 teaspoons cinnamon
1/4 cup margarine or 1/4 cup butter, melted
24 regular marshmallows (not the miniature ones)

Steps:

  • In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
  • In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
  • Add warm liquid and egg to flour mixture.
  • Blend at low speed until moistened and well blended.
  • Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
  • On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
  • Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
  • Let rise in a warm place until doubled in size, about 45 to 60 minutes.
  • Generously grease 24 muffin cups.
  • Punch down dough several times to remove air bubbles.
  • Divide dough in half.
  • Roll each half into 12 inch by 9 inch rectangle.
  • Cut each half into twelve 3-inch squares.
  • In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
  • Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
  • Place each marshmallow in the center of a dough square.
  • Bring the corners of the dough square up and around the marshmallow to completely seal.
  • Place seam side down in prepared muffin cups.
  • Cover and let rise in warm place until doubled, about 30 minutes.
  • Heat oven to 375°F.
  • Bake about 20 minutes or until golden brown in color.
  • Remove from muffin cups immediately.
  • Brush tops with melted butter and dip in sugar.
  • Serve warm or cold.

Nutrition Facts : Calories 171.9, Fat 5.2, SaturatedFat 1.1, Cholesterol 9.9, Sodium 161.7, Carbohydrate 28.6, Fiber 0.8, Sugar 10.3, Protein 3.1

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Top Asked Questions

What are marshmallow puffs?
Marshmallow Puffs were the technical bake for Biscuit Week of Season 3 of The Great Canadian Baking Show. 5 sheets gelatin (1 tbsp plus 2 tsp powdered gelatin)
How do you make a marshmallow Muffin?
Directions. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. Place butter, side down, in ungreased muffin cups.
How do you make s'mores with stuffed puffs?
For example, a classic s’mores is so easy to make with a Stuffed Puff instead of plain marshmallows with chocolate. Drop a Stuffed Puff into your next cup of hot chocolate. Or melt them up in a batch of rice krispie treats.
How do you make marshmallows in the microwave?
Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares. This recipe was tested in a 1,100-watt microwave.

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