Preheat oven to 375°F. Unroll crescent rolls and separate. Brush each roll with melted butter and sprinkle generously with cinnamon sugar. Top with mini marshmallows and chocolate chips (the more the better!). Tightly roll each wedge starting at the wide end. Some of the chocolate chips and marshmallows might try to escape and that’s okay.
Brush tops of each roll with melted butter and sprinkle with additional cinnamon sugar. Arrange on a parchment-lined baking tray and bake 9 to 10 minutes, or until golden brown. Remove from oven and sprinkle with remaining cinnamon sugar.
Let cool slightly, and serve with Mexican Hot Fudge and Dulce de Leche. Devour.
for the Mexican Hot Fudge
Warm fudge topping and stir in 1/4 teaspoon cinnamon and a pinch of cayenne pepper. Taste and add additional spices if desired.
*if you can’t find dulce de leche, substitute any good quality caramel dessert topping **you can easily omit the cayenne pepper if desired