"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cinnamon Twists Recipe

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This recipe for Cinnamon Twists, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gladys Toepke
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. sugar,
1 tsp. cinnamon,
1 (8 count) can refrigerator crescent rolls,
3 T. melted butter or margarine,
8 large marshmallows, halved,
1/2 c. confectioners' sugar,
1 T. milk

Directions:
Directions:
Preheat oven to 375. Spray a baking sheet with cooking spray. Mix sugar and cinnamon in a small bowl. Separate dough into triangles. Cut each triangle in half length-wise (from narrow tip of dough to wide bottom of dough).

Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar. Place a marshmallow half at the wide end of the each triangle.

Roll up each triangle, starting from the wide end, to enclose marshmallow; pinch edges of dough to seal. Place twists on prepared baking sheet, seam-side down, about 2 inches apart.

Bake for 10 minutes or until golden brown. Blend confectioners' sugar and milk in a small bowl. Drizzle over warm twists. Place twists on a wire rack.

 

 

 

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