Desserts

Marshmallow Hocus Pocus Buns Recipe

Image

Drescription

Cinnamon sugar and butter drenched marshmallows wrapped in a soft crescent roll for one of the easiest desserts ever.

Ingredients

  • 3 tablespoons dixie crystal sugar
  • 1 teaspoon ground cinnamon
  • 8 ounce can crescent rolls
  • 8 large marshmallows
  • 3 tablespoons butter , melted

Directions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Combine the sugar and cinnamon in a small bowl. Unroll crescent rolls onto a cutting board or work surface.
  3. Dip a marshmallow in melted butter, then roll in sugar. Reserve any leftover cinnamon sugar mix. Reserve leftover butter and cinnamon sugar.
  4. 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.
  5. Place on prepared baking sheet.
  6. 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.
  7. Remove and allow to cool slightly- insides will be HOT!
Image Image

Related Post

Image
Chicken

Crispy Southern Fried Chicken

A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection.

Read More
Image
Prawn

Awesome Egg Rolls

This shrimp egg roll recipe takes some time to make, but it's definitely worth the effort. Serve with hot mustard.

Read More
Image
Quick & Easy

Strawberry Cucumber Juice

This refreshing, healthy strawberry-cucumber juice is also made with an apple and carrots, making it taste like the farmers' market in a glass. No juicer? No problem. See the juicing variation below to make this strawberry-cucumber juice recipe in a blender.

Read More
Image
Quick & Easy

Monticello s Macaroni

This is the macaroni and cheese recipe that would have been made in the kitchens at Thomas Jefferson's Monticello. Jefferson first became familiar the creamy, cheesy baked dish of macaroni from his time in Paris and it was enslaved cooks, James Hemings, Peter Hemings, Edith Hern Fossett and Frances Gillette Hern, who prepared this favorite dish over the years. The popularization of this iconic American dish can be traced to Black cooks, like Peter Fossett (the freed son of Edith Hern Fossett), Rufus Estes and Freda De Knight, who helped spread the dish throughout the United States.

Read More