Marshmallow Cinnamon ‘Buns’
I found this recipe as I was searching what to make for our first Easter dinner in Toronto. This was a bittersweet Easter, not only because of COVID-19 and not being able to be with family, but this was the first holiday without my mom. It was really important to me that this first holiday of ours as a little family be as special as it could be under the circumstances.
The original recipe is called ‘Empty Tomb Rolls’, which felt like a pretty weird title for these. Apparently, the symbolism of a large marshmallow represents the body of Jesus. The crescent roll represents the wrapping of Jesus’ body. The melted butter represents the oils of embalming. The cinnamon/sugar mix represents the spices used to anoint Christ’s body. The oven represents the tomb, and the cavity in the bun (once baked) represents the empty tomb.
Whoa. That’s heavy. That’s a lot of symbolism to put on a glorified cinnamon roll. Symbolism aside, I knew I needed to make this recipe because they are so easy to make!! Plus, my kids are crazy about marshmallows, so I figured they’d be a hit. Being a ‘glorified cinnamon roll’ is not a stretch. The marshmallow in these completely melts away (which is why there is a cavity left inside the bun after it bakes), so it creates an ooey gooey cinnamon sugar mixture. It’s yummy.
The original recipe suggests using large pillsbury crescent rolls. Unless you’re going to use those jumbo marshmallows that I’ve seen in the stores, the regular crescent rolls are fine, if in fact, better. When I used the large sized crescent rolls, I had to cut each triangle of dough in two. It was just an unnecessary step when the regular sized rolls already came in triangles of 8 crescent rolls.
This is what it should look like before you place these in the oven. Don’t forget to spray your muffin tin before placing these rolls inside! The most important step at this point is to make sure you’ve sealed the marshmallow inside the dough as well as possible, or it will leak out all over the place.
Some marshmallow leaked out of a couple of mine, but not terribly. These really puff up, but because there is a hollow cavity on the inside, they may fall as they cool. That’s normal.
Look at all that gooey goodness! The shadow in the second photo makes me sad, but shows the ooey gooeyness so well that I had to include it!
Allow these to cool slightly before eating so that you don’t burn your mouth. I do recommend that if you don’t finish these after the first bake, reheat them before eating them again.
Enjoy!!
Marshmallow Cinnamon 'Buns'
Equipment
- Muffin Tin
Ingredients
- 1 package refrigerated crescent rolls (regular size)
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 8 large marshmallows
- 1/4 cup salted butter, melted
- cooking spray for muffin tin
Instructions
- Separate the crescent rolls into eight triangles.
- Combine the sugar and the cinnamon together in a bowl. Dip each marshmallow into the melted butter, roll into the cinnamon-sugar mixture and place on a crescent roll triangle.
- Pinch dough together around the marshmallow, sealing the edges.
- Dip the tops of each marshmallow wrapped bundle into the remaining butter and then cinnamon-sugar.
- Place sugar side up in greased muffin cups.
- Bake at 375 degrees Fahrenheit for 10 - 15 minutes or until rolls are golden brown.
- Allow to cool slightly.
Instructions:
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