I am going to take a little walk down memory lane today. Indulge me. When I was in junior high we had to take home economics for 1 quarter. Lets just say that the junior high Kara was not the baker/cook/seamstress that the current day Kara is. I remember for one of our sewing projects we had to make either an Esprit style bag or a duffel bag. For whatever reason, I chose duffel. Yeah, that was a disaster! Ha, I am pretty sure that someone else completed that project for me. I wish I could show you some of my college sewing projects. Ha! What a laugh! Anyway, one of the cooking projects we made in home-ec were these crescent roll cupcakes. I remember in junior high thinking they were just the best thing ever! 4 years later when Kelly was in junior high, Mrs. Shetzley’s home-ec class was still cranking them out.
Obviously, these made quite an impression on Kelly and I. I know we have some readers from Holmes Junior High here; tell me you remember these?? We can’t be the only ones. We made these long after we left junior high but it had been awhile since we made them. We decided to go for it this past weekend. Now, I have to be honest. Our palettes have become more mature and refined since junior high. We now only eat Vienna beef hot dogs and not Ballpark or Oscar Meyer. These might not make the best dessert for adults but they are still perfect for kids. This would be a great little project to do with young kids. They require minimal dishes and its a really easy clean-up!
Cinnamon Sugar Marshmallow Crescent Roll Cupcakes
- 1 can crescent rolls (8)
- 8 large marshmallows
- butter, melted
- 4 tbsp sugar
- 2 tbsp ground cinnamon
- Preheat the oven to 350 degrees. Combine the cinnamon and sugar in a small shallow bowl. Line the muffin tins with cupcake liners. Unwrap and unroll the crescent rolls. Dip each marshmallow in melted butter and then cinnamon/sugar. Place the marshmallow into the center of each crescent roll and wrap. Dip the filled crescent roll into butter and place in the cupcake pan. Bake for 12-14 minute