These Hocus Pocus buns start with a jumbo marshmallow dipped in melted butter and coated in cinnamon sugar. The marshmallows get wrapped in crescent roll dough and then baked. The marshmallow melts into the dough when baking, leaving a hollow, cinnamon-sugar center! Hocus Pocus!
What's With The Name?
Buns like these go by many names depending on the time of year they are baked. When created during the spooky season, they're known as Hocus Pocus Buns. When made at Easter, they're often called Resurrection Rolls or Empty Tomb Rolls, with the hollow center meant to represent the empty cave after the resurrection of Jesus.
Whatever you call them, the idea is the same. Crescent roll dough get stuffed with a marshmallow dipped in melted butter and coated with cinnamon sugar. When the rolls bake, the marshmallow melts and is absorbed by the dough, leaving behind a hollow center. Hocus Pocus - it disappeared!
Ingredients and Substitutions
You only need a few simple ingredients to create these Hocus Pocus Buns, so let's take a look at them:
- Crescent Rolls - use your favorite brand of canned crescent rolls. This recipe is scaled for a can of 8 rolls.
- Marshmallows - you'll need 8 jumbo marshmallows, one for each roll.
- Butter - 3 tablespoons of melted butter is all you need. You can use salted or unsalted.
- Cinnamon and Sugar - use the premade variety you can find in the spice aisle or use the ratios in the recipe to mix your own
- Chocolate Marshmallow - try a flavored marshmallow for fun! If you don't like chocolate with cinnamon, just leave it out.
- Colored (or fruity) Marshmallow - using a colored marshmallow will add a fun surprise when you bite into the rolls.
- Sprinkles - brush the outside of the rolls with more melted butter and add some colorful sprinkles to make your buns match the season.
- Spice it up - instead of plain cinnamon, try pumpkin pie spice or apple pie spice. These spice combinations are a little stronger than plain cinnamon, so reduce the amount in your sugar mix to 2 tsp.
Bake these in a muffin pan! (Buy Here)
Tips For Success
Seal Those Rolls! Take your time when pinching the edges of the dough together, otherwise all of the marshmallow will leak right out of the buns and create a sticky mess. Even with care you may still pop a few small leaks, but they're not a big deal as long as overall the roll is well-sealed.
Use A Muffin Tin. Most recipes you see for Hocus Pocus Buns will have you bake them on a standard cookie sheet, and this works out just fine, but I loved how round and shapely they ended up being when using a muffin tin!
Serve Them Fresh. If you're familiar with using canned crescent roll dough, you probably know that they tend to firm up or get dry quite quickly. These are best served fresh from the oven while the rolls are soft and the melted marshmallow is ooey gooey.Print
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