Marshmallow Hocus Pocus Buns Recipe
Servings: 8
Calories: 177kcal
Cinnamon sugar and butter drenched marshmallows wrapped in a soft crescent roll for one of the easiest desserts ever.
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Ingredients
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 8 ounce can crescent rolls
- 8 large marshmallows
- 3 tablespoons butter , melted
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine the 3 tablespoons sugar and 1 teaspoon ground cinnamon in a small bowl. Unroll the 8 ounce can crescent rolls onto a cutting board or work surface.
- Dip a 8 large marshmallows in the melted 3 tablespoons butter, then roll in the cinnamon sugar mixture. Reserve the leftover butter and cinnamon sugar.
- Place the marshmallow 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. Repeat with the rest of the rolls.
- 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!
Notes
Storage: 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.
Freezing: I do not suggest freezing them. Just make a fresh batch.
Nutrition
Calories: 177kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 266mg | Potassium: 3mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
