• Prepare one recipe of gfJules Gluten Free Crescent Rolls dough.
• Preheat oven to 375° F.
• Spray or oil large muffin pans and set aside.
• Lightly flour a pastry mat or clean counter with gfJules™ Flour. Roll crescent dough to 1/8-inch thick and cut into 4x4-inch squares.
• Dip one marshmallow into melted butter, then into a bowl with mixed sugar and cinnamon.

Follow how-to photo above the recipe card to see each step illustrated:

• 1- Place marshmallow into the center of one square of dough. Using your finger, lightly wet the edges of the dough square with water so the dough will stick together.
• 2- Pull up one corner of the dough and press together with opposite dough corner.
• 3- Repeat with the other remaining corners.
• 4 & 5 - Dip top of roll into melted butter and sugar and cinnamon mixture, then place seam-side-down into an oiled muffin cup. In the alternative, simply place roll, seam-side-down into oiled muffin cup then brush entire top with melted butter or oil.
• Repeat with remaining dough, gathering up any dough scraps and re-rolling to use all the dough.
• Bake in preheated oven for 11-13 minutes, or until a toothpick inserted into the dough comes out clean. Remove to cool on a wire rack for 5 minutes before removing from the pans to finish cooling.
• The marshmallows should have melted completely, or have melted and pooled in the bottom of the cavity inside the rolls, leaving sugar and cinnamon behind.
• Once cooled, ice with crosses on top, if desired.