Reviewed: Jul. 16, 2011

Wow - these are almost gone before I get them to our gathering at the RV park. Wish they weren't so messy in my little oven. I put thee butter and cinnamon on the flattened biscuit and then wrap the marshmallow. They tend to bubble over in the oven.

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Mollie

Reviewed: Dec. 3, 2010

These were so quick and so yummy :) They taste like cinnamon buns!!...i sprinkled a little truvia and cinnamon directly onto the flattened dough and added the marshmallow...i didn't use any butter and didn't miss it at all...from start to finish this took like 20 min...

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cmmarshall0102

Reviewed: Nov. 17, 2010

So good!! We used the small marshmallows and it worked great, thanks for the great recipe!

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Jenna

Reviewed: Oct. 18, 2010

I try to bake fancy things all the time - although these are the easiest they are my husband's favorite.

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KitchenDiva30

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

Reviewed: Oct. 13, 2010

taste like cinnamon rolls. i rolled the biscuits in the butter, cinn/sugar.

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infantrywife02

Cooking Level: Intermediate

Reviewed: Oct. 4, 2010

Easy. Had no problem. Used the crescent roll dough- worked like a charm. All traces of marshmallow disappear once cooked.

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CookinCoorishii

Cooking Level: Beginning

Home Town: Rock Falls, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Sep. 26, 2010

These came out REALLY good! I think (at least for my oven) the bake time needs to be lower. I put them in for 15 and checked them with 3 minutes left, the marshmallows had burst out the side. I used the flaky refrigerator biscuit. Will definitely make these again!

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jitterbuug

Reviewed: Sep. 2, 2010

I'm would have given this 5 stars, but I had a problem with them baking. Mine appeared to blow out on the top and the marshmallows melted all over the muffin pan. I think I should have poked a hole in the top of these to release steam as they were baking. I had a lot of butter left over so I would probably cut that down a little next time. I also sprinkled some of the leftover cinnamon sugar on top of each muffin. I will make these again with the minor adjustments I listed above. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Aug. 25, 2010

This is the most excited my husband has gotten about a recipe in a long time. He raved about these! I had older biscuits that needed to be used and saw this recipe on the photos. I also used older marshmallows that were starting to get sticky and no one knew the difference. I pretty much followed the recipe, except I only had 8 biscuits and I brushed the tops with the excess melted butter and then sprinkled with the excess cinnamon sugar. Some of them did ooze during baking, but it didn't overflow in my over. Based on the photo I saw, I did make a quick glaze to drizzle over the top with water, powdered sugar and a little butter. They were fantastic and my husband is already planning the next time we will make them!

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 22, 2010

I have been looking for this recipe for a long time! Thanks for sharing. Usually the reader reviews are very helpful so I go with them, but I have to amend some of the ones I read here. Do use the cookie sheet underneath the muffin pan. However, I found 2 marshmallows inside the biscuit dough was overkill. I also used the refrigerated Grands, and with 2 marshmallows it was rediculous. I ended up using a large spoon to remove the rolls from the pan, and we had to eat the rolls with forks. Very messy and almost too sweet. I did roll the tops in extra butter and sugar/cinnamon as recommended, and that was plenty of sweetening. These are not difficult and fun to make for company or just any day. Thanks again!

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