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Rainbow Marshmallow-Stuffed Donut Holes

Delight in these warm, colorful donut holes filled with molten marshmallows and topped with a beautiful icing glaze.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough and Filling
  • 1 can (8 oz) refrigerated Pillsbury Original Crescent Dough Sheet
  • 10 large marshmallows
  • 1/4 cup butter, melted
  • 1/2 cup cinnamon sugar
Frosting
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon light corn syrup
  • 4-5 tablespoons milk Adjust to get desired frosting consistency.
  • Betty Crocker assorted gel food colors: red, neon orange, yellow, neon green, blue

Method
 

Preparation
  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
  2. Open the crescent dough package and unroll the dough sheet. Pinch together all perforations, then slice the sheet into 10 even squares.
  3. Dip each marshmallow into melted butter, then roll them into cinnamon sugar.
  4. Wrap each marshmallow in a square of crescent dough, pinching and securing the seams well to hide the marshmallow.
Baking
  1. Place seam-side down onto prepared baking sheet.
  2. Bake for 12-18 minutes, or until the crescents turn a light golden brown.
Frosting
  1. While the donut holes bake, prepare the frosting by whisking together powdered sugar, vanilla, corn syrup, and enough milk to make it slightly thicker than table syrup. Tint the frosting into five colors.
  2. Remove donut holes from the oven and drizzle frosting immediately over each. Allow to cool slightly before serving.

Notes

For serving, display them warm on a plate to showcase the glossy icing. Pair with coffee or floral tea. Store in an airtight container at room temperature for up to 24 hours. To maintain texture, avoid refrigeration.