I’m about to blow your mind with these little sweet buns that have many names, but we are going to call them Hocus Pocus Buns (or Hocus Pocus Rolls). One of the easiest treats you’ll make.
Buttery, flaky golden brown rolls stuffed with marshmallows basted in butter and cinnamon sugar. But when baked, the marshmallows explode and line the inside of the rolls, leaving them visabily empty, but amazingly delicious.
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Sweet Bread By Many Names
These easy little 6-ingredients rolls have many names. Magic Marshmallow Rolls, Hocus Pocus Buns, Disappearing Marshmallow Rolls, Marshmallow Meltaways, Empty Tomb Rolls, Empty Coffin Rolls and Resurrection Rolls.
The last is probably the most popular aside from Hocus Pocus Buns, which makes me think of the Halloween movie. Empty Tomb Rolls are actually tied to the Easter holiday. They are meant to symbolize the empty tomb of Christ after being resurrected. But these little bundles are so darn good, there is NO WAY you’ll only eat them once a year.
Breakfast or Dessert?
It is my understanding that most people eat them for breakfast, but I also like them for dessert.
Pair them with a scoop of ice cream or eat them by themselves and you’ve got an ooey gooey delicious dessert.
How to Make Hocus Pocus Buns
Making these gems is easy, but I will warn you to try and pinch them together as good as possible or else the marshmallow will melt out.
They will still be good (and honestly, the melted out gooey marshmallow might be my favorite part of these). Most recipes don’t include nutmeg, but I think it adds a little more sophistication in flavor. It is optional.
Gather your Ingredients:
- White Sugar
- Ground Cinnamon
- Ground Nutmeg, optional
- Can of Crescent Rolls
- Large Marshmallows
- Melted Butter
Assemble & Bake
- Combine the sugar, cinnamon and nutmeg in a small glass bowl.
- Dip marshmallows in the melted butter, then roll in cinnamon mixture. Place the marshmallow at the wider end of the triangle and roll up, being careful to pinch and squeeze together all the seams of the crescent dough so the marshmallow has the least possibility of escaping.
- Set aside the leftover butter and cinnamon sugar mixture.
- Dip the bottom of the bun in butter to prevent sticking.
- Line the baking sheet with a piece of parchment paper. Some people cook them in a muffin tin, but I didn’t find it to help or hinder except the parchment made for easy clean up.
- Remove and baste with more melted butter and sprinkle with cinnamon and sugar blend again.
- Allow to cool slightly- the insides of these bad boys will be smoking! Warm buns are the best.
Variations & Toppings
Many recipes will use different toppings but honestly I found more than a dusting to be a little much. There are also ways to customize the sugar mixture.
- Dip the whole roll in melted butter and roll in sugar mix. You might need to make a little more cinnamon sugar if you do this
- Drizzle with a glaze. Whisk together 1/4 cup of powdered sugar, 1/2 teaspoon of vanilla extract or almond extract and 1-2 tablespoons of whole milk- drizzle while warm. This way, they taste more like a cinnamon roll.
- Switch up the sugar. Instead of adding ground cinnamon and nutmeg, swap out pumpkin pie spice or apple pie spice.
- Make them colorful! What a surprise on the inside when the sugar was colored. Just add some color sanded sugar to the blend and it will melt together.
- I’ve never said no to a caramel drizzle, but this recipe, you might be better off dipping it.
- Same goes for fudge sauce, kinda of like a churro!
- Do you like sopapillas? Honey on top will give you the same flavors!
- Vegan- This sweet treat is still pure magic if you use vegan butter and vegan marshmallows.
Storage & Leftover
I’ll honestly be surprised if you have leftovers, but should you find yourself with extra, place them in an airtight container or plastic bag. Store at room temperature for up to 3 days. Reheat in the oven. Microwaving hocus pocus buns make them gummy.
I do not suggest freezing them. Just make a fresh batch.
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Marshmallow Hocus Pocus Buns
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine the sugar and cinnamon in a small bowl. Unroll crescent rolls onto a cutting board or work surface.
- Dip a marshmallow in melted butter, then roll in sugar. Reserve any leftover cinnamon sugar mix. Reserve leftover butter and cinnamon sugar.
- Place in the center of a crescent roll, roll up, pressing together the edges to seal. Dip the bottom of the bun in melted butter to prevent sticking.
- Place on prepared baking sheet.
- Bake for 10-12 minutes or until tops are browned. Remove and baste with the remaining melted butter and dust with leftover cinnamon sugar mixture.
- Remove and allow to cool slightly- insides will be HOT!
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!