Easy Easter Celebration Rolls
Author: Sarah Hatfield
Serves: 16 rolls
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 packages of dairy-free refrigerated crescent rolls (such as Pillsbury)
- 16 large marshmallows (can use vegan marshmallows for gelatin-free)
- ¼ cup dairy-free margarine, melted
- Heat your oven to 375ºF.
- Spray 16 muffin cups with dairy-free cooking spray (can skip if using silicone cups).
- In a small bowl, mix the sugar, flour, and cinnamon.
- Separate the dough into 16 triangles.
- One at at time, dip each marshmallow in margarine then in the sugar mixture.
- Wrap each marshmallow in a triangle of dough, beginning at the small point and carefully sealing the edges.
- Place foil or a cookie sheet under the pans to guard against spills.
- Bake for 12 to 15 minutes or until the crescents are golden brown.
- Let them cool in the pan for one minute.
- Remove the rolls to racks to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/two-dairy-free-easter-breads
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