Here’s a dessert recipe sent in from Kim D – her family calls these Magic Middles. They were super yummy. It tasted like a homemade cinnamon roll, without all the extra hassle and work.
I loved this story sent in from Kim with the recipe :
When I was growing up my mother made these usually during the holidays. There were eight of us, so she needed something quick, good and fast! This fit the bill and we got two each! I had forgotten all about these until I was going through her recipes after she passed away and there it was. I made them and the memories of Thanksgiving and Christmas mornings came flooding back. Now I make them for my nephews and nieces. According to my sister this was a winning recipe from a Pillsbury bake off in the 60’s called Magic Marshmallow Crescent Puffs. We just called them Magic Middles.
* Warning* the middle will be very hot right out of the oven so let them cool before eating. I remember burning the roof of my mouth sneaking one and suffering in silence so my mother wouldn’t find out who took it leaving her an odd number. I think she knew. 🙂
Thanks for sharing your story Kim! Now on to the recipe:
2 (8 oz.) cans refrigerated quick crescent dinner rolls
16 lg. marshmallows
1/4 c. butter, melted
1/4 c. sugar
1 tsp. cinnamon
1/2 c. powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
1/4 c. finely chopped nuts, optional
For the glaze: Combine powdered sugar and vanilla with enough milk until thin enough to drizzle.
Separate crescent dough into 16 triangles.
Combine sugar and cinnamon. Dip a marshmallow in melted butter; roll in sugar mixture.
Wrap a dough triangle around each marshmallow, completely cover marshmallow and squeezing edges to form a tight seal. (I usually start at the wide end and pinch as I roll up the marshmallow covering it completely.)
Dip in melted butter and place buttered side down in deep muffin cups.
Repeat with remaining marshmallows.
Place tins on a cookie sheet to guard against spills in oven. Bake at 375 degrees for 10-15 minutes until golden brown. Immediately remove from pans and drizzle with glaze. Sprinkle with nuts. Serve warm or cold.