Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. Unroll crescent rolls; press perforations to form a sheet. Roll out to a 10x15-inch rectangle.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Cinnamon rolls plus s’mores… that sounds like a match made in heaven! Hazelnut cream fills the soft center while graham crackers and mini marshmallows top these for a sweet breakfast or dessert!
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) can Hy-Vee refrigerated original crescent rolls, (8-ct.) | ||
| ⅓ c. Hy-Vee hazelnut creamy spread, plus additional for garnish | ||
| 1 tsp. Hy-Vee graham cracker crumbs | ||
| 40 Hy-Vee miniature marshmallows | ||
| Hy-Vee graham crackers, broken, for garnish |
Things To Grab
- Baking sheet
- Parchment paper
- Rolling pin
Directions
Spread hazelnut creamy spread on dough, leaving 1/2-inch border along one short side. Sprinkle with graham cracker crumbs. Starting at the short side without a border, roll up tightly; pinch seam closed. Slice into 10 equal pieces. Place 1-inch apart on prepared baking sheet.
Bake for 10 minutes, remove from oven and top each roll with 4 miniature marshmallows. Bake 5 minutes more or until marshmallows are lightly toasted. Cool slightly before serving. Drizzle with additional melted hazelnut spread and broken graham crackers, if desired.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 18g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%