I don't know which year these won, but once upon a time these won the Pillsbury Bake-off....and I know it had to have been a LOOOONG time ago. (Just looked it up; it was 1969. I was young and the earth was still cooling. It also explains why my sister has no recollection of these; she was a toddler.)
In 1969, I would have been the perfect age to make these. (If you know my twitter handle, you can do the math and figure out exactly how old I was.) They are easy and messy and fun! They are also magic, as the name implies.
One of the keys to these muffins is to have everything ready before you start. Granulated sugar and cinnamon mixed in a bowl, marshmallows, melted butter (I use the good stuff) and crescent rolls, split apart and flattened. (Making them flat is important.) I also have the oven preheated to 350 degrees, as my oven tends to take the better part of the millennium to preheat.
There are just a few simple steps to making these.
1. Dip the marshmallow into the butter and completely cover it.
2. Roll it in the sugar/cinnamon mixture.
3. Roll the marshmallow up in the crescent roll triangle. Pinch it together, making sure the marshmallow is entirely covered. (This is why you want to flatten that dough as much as possible.)
|It should look like this, if possible.|
4. Roll the dough-covered marshmallow in butter, and then again in the sugar/cinnamon mixture.
5. Place in a buttered muffin tin.
6. Bake for as long as the crescent roll package says. (Use your best judgment. I tend to look every few minutes, and then forget while I run to turn off the coffee pot or something, and then freak out and catch them just before they burn. You could set your oven timer, which would probably make more sense, but it wouldn't be as dramatic.)
7. One of the things about this recipe that I used to think was so cool is the fact that sometimes, no matter how completely you pinch them into their cocoons, the marshmallows explode and ooze out all over. I think this is one of the reasons they are fun to make with kids. I no longer am as obsessed with the idea of exploding pastries as I once was, but it's still kinda cool. Make sure you leave them in the pan for five minutes or so before you take them out of the tin. They are incredibly hot and that oozy stuff is like hot glue and it might kill you. Or at least smart a little.
(Hint: I use a knife to go around the edges of the tin before I pry these suckers out.)
And here's the magic part--the marshmallow disappears!!
Enjoy your puff with some coffee or tea!! (They are not too tasty with beer. Sorry.)