Marshmallow Meltaways – Lil’ Luna

Marshmallow Meltaways – Lil’ Luna

your good friend! To be honest, I was a little bitter writing this post. Remember last week I told you that sometimes our recipes don’t work out? Well, this is one of them. We get together on our usual Wednesday afternoons to make and picture our recipes for the week. Well, we tried these delicious marshmallow melts, but we thought using a giant campfire marshmallow would work. And…it exploded in our faces. Literally. There are marshmallows everywhere! So, my mom decided to try them again and I wasn’t there that day (rude!) and I was really looking forward to trying them. This time, she used standard toasted marshmallows, which worked well. Although, I’m not there to enjoy this gooey goodness, but I can say with confidence that they are fantastic. Everyone loves them!

I think I’m going to have to try these delicious Meltaways this week while the kids are on spring break. They are easy and it can be a fun baking experience with kids. I love to bake with me, and if that means they can sneak a marshmallow or two, even better! Check them out…

Course dessert

American food

Prep time 10 minutes

Cook Time 8 minutes

Total time 18 minutes

Servings 8

Calories 212 kcal

by Lil’ Luna

  • 1 conatiner Pillsbury Crescent Rounds (8)
  • 8 regular-sized marshmallows
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon


  • 1 cup powdered sugar
  • milk or whipped cream
  • almond extract (optional)
  • Divide and roll (roll) the crescent dough until it looks like a mini cinnamon roll. Then crush into a round dough, (larger than a marshmallow). shelved.

  • Take one marshmallow at a time, dip in melted butter, and roll in cinnamon sugar. Place in the center of the dough and seal it tightly. It’s really important to pinch the dough tightly so the mallow doesn’t ooze out.

  • Dip dough in melted butter and place seam side down in muffin tin. Bake at 350 degrees for 8-10 minutes, until puffed and golden brown. The original recipe called for 12 minutes in the oven, but ours was ready at 8.

  • Mix the powdered sugar with the milk or whipped cream as they bake. Add liquid until desired consistency is reached. We like it a little thicker, so we opted to use whipped cream, which we just added. Almond extract is optional, but I highly recommend using it if you have it. We added a few drops and blended until smooth and creamy. Spread the glaze over the warm melt and serve. delicious!

Recipe adapted from Oh, Bite It!

I think this recipe is a good substitute for the “empty tomb roll” recipe used at Easter. It provides such a powerful (and delicious) physical lesson for kids. Hope you give it a try. If so, please let us know what the kids think.

Difficulty: Easy, second time 😉
How much to feed: 8
Any changes made: Use whipped cream instead of milk for frosting. Bake for only 8 minutes, she recommends 12.
Any suggestions for next time: do more next time

For more great recipes, check out:

Mini Applesauce Muffins

Glazed Donut Muffins

Cream Cheese and Cinnamon Crescent Rolls

For all recipes go here.

For all dessert recipes go here.

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Please enjoy!

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