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:
The Most AMAZING S’mores Popcorn!
This. Popcorn. Is. AMAZING!!! I’m not even sure I need to write anymore. You gotta try this! It’s just soooo good.
I’ve always loved eating marshmallows in their original yummy state and I’ve always loved roasting marshmallows, but not eating them! They just become too rich. So, as much as I’ve always loved making s’mores at the cottage, I usually make them for others. This is different!! The saltiness of the popcorn helps to break up all that heavy sweetness that comes with a traditional s’more. I think my nieces and nephews will go crazy for this popcorn. I can’t wait to make it for them (unless they make it for themselves first!)!
My kids have the same marshmallow gene as me. My son would eat marshmallows all day if I let him. I knew this recipe would be a hit! I bought a bag of Smartfood buttered popcorn to help save me some time. Initially, I was worried that with all the ingredients and the 1/2 cup of butter that is in the mix, that it would be too much, but it was perfect.
You start out by putting all of the dry ingredients into a big bowl like this:
The original recipe calls for semi-sweet chocolate chips. But, milk chocolate and marshmallows are a match made in candy heaven. So, I bought a big Cadbury Dairy Milk chocolate bar and cut it up into chunks. There’s a full bag of popcorn under all that goodness, by the way. 🙂
Enjoy!!
The Most AMAZING S'mores Popcorn!
Equipment
- Candy Thermometer
Ingredients
- 10 cups store-bought popcorn This equals an entire bag of popcorn
- 2 cups mini marshmallows
- 1 cup milk chocolate chunks The original recipe calls for semi-sweet chocolate chips
- 1 1/2 cups lightly crushed graham crackers
- 1 stick or 1/2 cup salted butter The original recipe calls for unsalted butter, but I didn't have any. I cut back on the salt by half a teaspoon.
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup corn syrup light or golden will work
- 1/2 teaspoon kosher salt If using unsalted butter, increase salt to 1 teaspoon
- 1/2 teaspoon baking soda
- Cooking oil spray to coat a spatula for stirring mixture
Instructions
- Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper or silpat mat.
- Place the popcorn, marshmallows, chocolate chunks and crushed graham crackers in a large bowl; do not combine yet.
- Combine the butter, granulated sugar, brown sugar and corn syrup in a medium saucepan fitted with a candy thermometer. Bring to a boil over medium-high heat, stirring until the butter is melted and the ingredients are completely combined, about 5 minutes.
- Continue to boil the sugar, no longer stirring, until it reaches the firm-ball* stage, 245 degrees F. Remove the sugar from the heat and add the salt and baking soda**.
- Spray a rubber spatula with cooking spray. Immediately pour the sugar over the popcorn mixture and, using the greased spatula, carefully fold all the ingredients together.
- Spread the mixture evenly over the prepared baking sheet and bake until lightly browned and crispy and the chocolate and marshmallows are fully melted, about 20 minutes.
- Remove from the oven and let cool at least 20 minutes before eating. Allow the popcorn to sit for about an hour, so that it can set up completely before covering it to store.
Notes
Skor and Chocolate Chip Cookies
I made these cookies on a whim for Christmas this year and they were so popular, I made another batch for New Year’s Day! I had picked up skor bits and milk chocolate chips when I was buying ingredients for Christmas cookie baking, but had no real plan for them. Thought I would throw the two ingredients together and make a new cookie! How bad can milk chocolate and skor bits be together, right?
The first time I made these, I thought I should’ve added some pecans to help break up all the sweet that is going on in these cookies. but they were so well received, I decided to leave well enough alone. That and two of my nieces are allergic to pecans. But, I still may add those to half the recipe next time to see how they taste.
Enjoy!
Skor and Milk Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 package milk chocolate chips
- 1 package skor bits
Instructions
- Preheat oven to 350 degrees. Cream together butter, sugars, eggs and vanilla. Combine flour, baking powder, baking soda, and salt and add to the butter mixture. Fold in chocolate chips and skor bits.
- With a teaspoon scoop, place cookies on a parchment lined cookie sheet.
- Bake for 10 minutes.
- Cool before removing from cookie sheet.
Notes
Baked Raspberry French Toast
My rainbow baby is turning 3 tomorrow, and as I’m in Windsor taking care of my mom, I had my family over for a Sunday brunch to celebrate my little man. It was so good! This dish is relatively new for my family. I made this once before for my parents and sister, but not everyone else (I have 3 older brothers as well and 7 nieces and nephews). They weren’t all here today, but most of my nieces and nephews were here, so it was great!
The best part for me, once breakfast was served, the house went quiet! 12 people, including a handful of kids and you could’ve heard a pin drop. Everyone was enjoying everything so much, they weren’t talking! 🙂 Winning! 😀
French toast bakes like this are so satisfying, in so many ways. I made everything last night and put it in the oven this morning! So easy! It’s almost like dessert for breakfast. You really must make this! Would be perfect for Christmas morning. 🙂
Baked Raspberry French Toast
Ingredients
- Butter to grease the pan
- 10 extra-large eggs
- 2 3/4 cups half-and-half
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/3 cup light brown sugar lightly packed
- 1 tablespoon pure vanilla extract
- 1 teaspoon grated orange zest plus extra for serving
- 1/2 teaspoon kosher salt
- 1 loaf of challah or egg bread cubed
- 1.5 pints of fresh raspberries
- Maple syrup for serving
Instructions
- Preheat oven to 350 degrees. Grease your dish with butter and set aside (I used a 9 x 13 x 2-inch oval baking dish). In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight*.
- Bake for 60 to 70 minutes, until the custard is set and the top is slightly browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes. Serve warm with maple syrup.
- Enjoy!!
Notes
Jamie Oliver’s Spinach Salad
My husband discovered this salad years ago when he was making me dinner. I was skeptical at first because the dinners he’d made for me before this time were…let’s just say, not what I would make. 🙂 The first bite of this salad and I was so pleasantly surprised! It’s sweet, but surprisingly, not too sweet. The almonds give it a really nice and needed crunch. We’ve since made this for my family and it has become an all-around favourite salad to make!
This salad is more of a ‘summer salad’, but as it’s one of my mom’s faves, I’ve made it several times already since I’ve been home taking care of her.
I, typically, serve this salad with barbecued chicken breast, but it can go with pretty much anything. Don’t be intimidated by the amount of sugar in this recipe. I know it’s a lot, but it’s not a salad you’ll have every day, and it’s a salad kids love because of the sweetness. A great way to get them to eat lots of spinach!
Enjoy!
Jamie Oliver's Cranberry Spinach Salad
Ingredients
- 1 tablespoon butter
- 3/4 cup almonds blanched and slivered
- 1 pound baby spinach
- 1/2 to 1 cup dried cranberries*
- 2 tablespoons sesame seeds toasted
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons onion minced
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup avocado oil**
Instructions
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and avocado oil.
- In a large bowl, combine the spinach with the toasted almonds and cranberries and toss with the dressing.
Notes
**The original recipe uses vegetable oil, which is fine to use if you can't find avocado oil.
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