Marshmallow Cinnamon Buns Recipe
A winter classic—perfect for kids to help make and gobble up. The marshmallows puff up and create an airy cinnamon center.
Ingredients
| 1 | (8 ounce) tube | refrigerated crescent rolls |
| 1/4 | cup | sugar |
| 1 | tablespoon | cinnamon |
| 1/8 | teaspoon | cardamom |
| 1/8 | teaspoon | salt |
| 8 | marshmallows | |
| 1/4 | cup | unsalted butter, melted |
Directions
Preheat oven to 375 degrees. Spray or butter a 12-cup muffin tin.
- Break open the rolls and separate them into triangles.
- Whisk together the sugar, cinnamon, cardamon and salt in a small bowl.
- To assemble the rolls, dip a marshmallow in butter followed by cinnamon sugar. Place on a triangle and bring dough up around the marshmallow, sealing the edges well.
Note: Sealing well is important—if the edges aren’t tight the marshmallow will “explode” out of the roll.
- Grasp the roll by the seam side and dip the other side in butter and cinnamon sugar. Place the roll seam-side down, cinnamon side up, in the prepared muffin tin.
- Repeat with the remaining marshmallows and dough.
- Sprinkle any remaining cinnamon sugar on top of rolls.
- Bake for 13–15 minutes until golden brown.
- Eat them while they are warm!
Preparation Time:
Prep time: 15 minutes; Baking time: 13–15 minutes.
