KITCHEN SCOOP: Magic Marshmallow Crescent Puffs

WILMINGTON, NC (WWAY) — Picture me as a 4-year-old aspiring cook standing on a kitchen chair dipping marshmallows in butter and then a sugar-cinnamon mixture and them handing them to my mom to carefully place in the dough and seal. My seven-year-old brother then took the delicate dough-wrapped marshmallow and dipped it in butter before placing it in the buttered muffin tins.

Key words, of course for any 4-year-old are marshmallows, butter and sugar – what could be better? But then the delish result that came forth from the oven was, well, truly magical. I was hooked! Where did the marshmallow go? It looked like a muffin, but it was hollow! What was that amazing, almost candy-like coating on the inside of the dough? Oh, and yes, please, drizzle away with that heavenly icing, whatever it is! May I have another, Mom?

It was years later I learned that Magic Marshmallow Crescent Puffs were an award winning recipe in the 20th Bake-off ™ Contest in 1969 from Edna M. Walker from Eden Prairie, MN; that the reason my mom had the recipe was a handy little pamphlet she picked up at the grocery store; and that I would make them with my children in a assembly line kitchen cooking class just like she did.

As a food journalist, my affection now for the Bake-off ™ is because they celebrate home cooks. The public still gets amazing award-winning recipes out of the Bake-off™, but more importantly people are experimenting in their home kitchens. Then we can use the simple and easy to follow recipes to teach our children and grandchildren how to cook and bake. And you don’t have to have a degree or any type celebrity status to be successful. This year’s 47th Bake-off ™ is coming up in late fall 2014 with exact details to be published on This year there is to be an exciting public vote element via social media that is still under wraps. But it’s bound to be good!

While you are waiting, please enjoy my all-time favorite Pillsbury Bake-off ™ recipe – Magic Marshmallow Crescent Puffs. I was thrilled to find the original little pamphlet tucked away in my mom’s recipe box and it is pictured with the latest batch from my kitchen above.


¼ cup sugar
1 teaspoon cinnamon
2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Rolls
16 Kraft Jet-Puffed Marshmallows
¼ cup butter or Parkay Margarine, melted
¼ cup chopped nuts, if desired

½ cup sifted powdered sugar
2 to 3 teaspoons milk
½ teaspoon vanilla

Oven: 375 degrees

Combine sugar and cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow in melted butter, then in sugar-cinnamon mixture. Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal. Dip sealed side in butter and place butter side down in greased deep muffin pans. Repeat with remaining marshmallows. Place pan on a cooking sheet during baking. Bake at 375 degrees for 10 to 15 minutes or until golden brown. Immediately remove from pans and drizzle with Icing. Sprinkle with nuts. Serve warm.

Icing: Combine ingredients; blend until smooth.

© Kitchen Scoop, LLC

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