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Step 3: Bake the rolls. Bake 12 to 15 minutes or until golden brown. Remove from the oven and cool in the pan for one minute. Remove rolls from muffin cups and place on cooling racks set over waxed paper. Editor's Tip: You can place a sheet of foil or a baking sheet with a high rim on the lower rack to catch any spills.

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Let the rolls rise for another hour. Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color. While rolls are baking, prepare the marshmallow cream cheese frosting. Beat cream cheese until light and fluffy. Beat in marshmallow creme and vanilla. Let rolls cool slightly before frosting.

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Preheat oven to 375 degrees. Bake rolls for 15-18 minutes or until the centers are lightly golden brown in color. Allow to cool while making the marshmallow frosting. To make the marshmallow frosting, place marshmallows in a large glass microwave safe bowl. Heat them for 30 seconds, then stir until smooth.

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Place the dough balls onto a baking sheet lined with parchment paper or a silicone baking mat. Cover and rise for 15-20 minutes while the oven is preheating to 375ºF. Brush the tops of the rolls with melted butter, the sprinkle with cinnamon and sugar. Bake for 13 to 16 minutes or until lightly browned.

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Preheat oven to 375 Degrees F. Using a medium size muffin tin, spray 8 muffin cups with nonstick cooking spray. Be sure to spray the top too. In a small bowl, melt butter. In another small bowl, mix sugar and cinnamon. Lightly dust the work surface with flour. Separate crescent rolls into 8 individual triangles.

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Open up crescent rolls and lay out flat. Combine sugar and cinnamon in a bowl; set aside. Roll marshmallow in melted butter then roll in cinnamon-sugar mixture. Place at the wide end of roll and roll up then close up the ends. Put in a well greased muffin pan. Bake at 375°F for 12 minutes.

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Preheat the oven to 375F. Grease 8 cups in a muffin tin. Open the package of crescent rolls and separate the crescent rolls into triangles. Set aside. Stir together the sugar and cinnamon in a small bowl. Dip a marshmallow into the melted butter. Roll the marshmallow in the cinnamon sugar mixture.

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1. Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. 2. Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle.

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Step 1 Preheat oven to 350° and grease an 8" round cake pan with cooking spray. In a small bowl, whisk sugar and cinnamon. Unroll crescent dough and separate each triangle for a total of 8. Step.

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Preheat oven to 375°F. Combine sugar & cinnamon in a small bowl. Place cupcake liners in muffin tin. Separate rolls into 8 triangles. Place marshmallow into melted butter. Roll marshmallow into cinnamon/sugar. Place marshmallow on crescent roll. Pinch dough up around marshmallow. Encase.

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Step 1: Prepare dough. In the bowl of a stand mixer fitted with dough hook, combine flour, graham cracker crumbs, sugar, yeast, and salt. In a small saucepan, heat butter and milk until butter melts. Remove from heat and allow to cool to 120℉-130℉. With the mixer running, pour milk mixture into flour mixture.

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Preheat the oven to 375 degrees. Melt butter in a small, shallow dish. In another shallow dish, stir together sugar and cinnamon. Roll out crescents and divide along perforations. Dip a marshmallow in the butter, then the cinnamon sugar mixture then place it in the center of the crescent.

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Place the dough into a large, greased mixing bowl. Cover with a clean towel or plastic wrap, and allow the dough to rise for 1 hour, or until doubled in size. Alternately, Preheat your oven to 200 degrees, then turn the oven off. Place the bowl inside the oven and rise for about 30 minutes, or until doubled in size.

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Warm the milk to body temperature, perhaps with a small pinch of sugar to further feed the yeast. Stir in the yeast and let bloom for a few minutes until frothy. Melt the butter and stir in the sugar to cool it back down. Separate the egg, reserve the white for the glaze, and put the yolk in with the sugar and butter.

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Preheat the oven to 375 and grab a count muffin tin. In a small bowl melt the butter in the microwave. In a separate bowl combine the cinnamon and sugar. Gently roll each marshmallow in the melted butter and then in the cinnamon sugar mixture. Wrap the crescent roll around the marshmallow making sure to pinch all the seams closed.

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Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape. Dip tops of dough into remaining butter and cinnamon-sugar.