Gooey Cinnamon Rolls

1 (7.5 ounce) Can Pillsbury Refrigerated Buttermilk Biscuits
1/4 Cup Splenda Granular
1 1/2 teaspoons Ground Cinnamon
40 Miniature Marshmallows

Preheat oven to 400 degrees. Spray 10 wells of a 12-hole muffin pan with butter flavored cooking spray. Separate biscuits and flatten each into a 4-inch circle. In a small bowl combine Splenda and cinnamon. Dip each biscuit into the cinnamon/Splenda mixture. Place 4 marshmallows into the center of each biscuit. Bring the edges up to form balls and pinch to seal (if you don't get them sealed really good, all of the marshmallows will run out and pretty much disappear). Place each in a prepared muffin well, seam side down. Bake for 8 to 10 minutes. Remove rolls from pan immediately and cool slightly on a wire rack. 

Note: If you don't want to do all of the work, you can slightly flatten each biscuit, dip each biscuit in the cinnamon/splenda mixture, and then place into an 8" pie pan that has been sprayed with non-stick cooking spray. Then all you have to do is place 4 marshmallows on top and bake. They still taste good, but they won't be as "gooey".

Serves: 10
Per Serving: 64 Calories; trace Fat (5.0% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 184mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat; 0 Other Carbohydrates. WWP: 1 (www.AimeesAdventures.com)