The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.
This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.

1/4 cup sugar

1 teaspoon cinnamon
2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter, melted
1/4 cup chopped nuts
crushed walnuts, optional
  • Combine sugar with cinnamon.
  • Separate crescent dough into 16 triangles.
  • Push a cherry Kiss into the center of each marshmallow
  • Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
  • Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
  • Dip in melted butter and place in regular sized muffin cups.
  • Roll in crushed walnuts.
  • Repeat with remaining marshmallows.
  • Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
  • Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
  • Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.


1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk
  • combine powdered sugar, vanilla and milk, and mix well.
  • drizzle
*Also good with other flavor HERSHEY kisses.