Benson Bites

named by the LDS Missionaries
Courtesy Kendra Benson

INGREDIENTS
Rolls:
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans refrigerated crescent rolls
16 large marshmallows
1/4 cup butter or margarine, melted

Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk

DIRECTIONS
Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.

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 sprayed muffin cup.

Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.

In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls (although they usually get eaten before this step). Serve warm.