There’s something downright magical about biting into a warm, sweet roll that’s bursting with gooey marshmallow and a hint of cinnamon sparkle. That’s exactly why this Cinnamon Sugar Marshmallow Rolls Recipe quickly became one of my favorite cozy treats to whip up, especially on chilly evenings when you want something simple but oh-so-delicious.
Why You’ll Love This Recipe
- Easy to make: Even if you’re new to baking, these rolls are super forgiving and quick to assemble.
- Fun and nostalgic: Those melty marshmallows remind me of cozy childhood treats with a grown-up twist.
- Perfect for sharing: Whether it’s a brunch or a family snack, everyone will go crazy for these.
- Versatile flavor combo: Cinnamon sugar and marshmallow together create that ideal balance of warmth and sweetness you’ll want again and again.
Ingredients You’ll Need
The beauty of this Cinnamon Sugar Marshmallow Rolls Recipe is in how simply these ingredients come together—enhancing each other without overshadowing. When shopping, I like to pick fresh Rhodes rolls and jumbo marshmallows for the best texture and gooey middle.
- Sugar: This adds that essential sweetness and helps the cinnamon stick to the rolls perfectly.
- Cinnamon: A classic spice that brings warmth and depth to each bite.
- Rhodes rolls: Using thawed Rhodes rolls saves time and gives you soft, fluffy dough ready to be shaped.
- Jumbo marshmallows: The bigger size means a melty, gooey center that stands out.
- Melted butter: Coating the marshmallows and rolls helps everything brown beautifully and keeps each bite moist.
Variations
What’s fun about the Cinnamon Sugar Marshmallow Rolls Recipe is how easy it is to make it your own; I’ve played around with a few tweaks depending on the season or what I have in the pantry.
- Chocolate lovers unite: I sometimes add a small square of chocolate inside with the marshmallow for an extra melty surprise—my family begs for this version.
- Spiced up rolls: Try mixing pumpkin pie spice in with the cinnamon sugar for a fall twist that has everyone asking for seconds.
- Healthier swap: Use whole wheat dinner rolls and a natural sweetener if you want to add a bit more nutritional punch without losing indulgence.
How to Make Cinnamon Sugar Marshmallow Rolls Recipe
Step 1: Prep and preheat
Go ahead and preheat your oven to 350°F—this gives it time to get to the perfect baking temp while you prep. I recommend greasing a 12-cup muffin tin with non-stick spray so your rolls won’t stick, making cleanup a breeze.
Step 2: Mix your cinnamon sugar and flatten the dough
In a small bowl, whisk together the sugar and cinnamon until evenly blended. Take each thawed Rhodes roll and gently press it into a small circle—about the size of your palm. I find that it helps to lay the dough flat on a clean surface and press with your fingers rather than a rolling pin, so it stays soft and pliable.
Step 3: Butter and coat the marshmallows
Dip each jumbo marshmallow into the melted butter, giving it a nice coating, then roll it in the cinnamon sugar mixture. This little step makes the marshmallow extra flavorful—it’s a trick I definitely learned after a few messy tries!
Step 4: Wrap and seal each roll
Place each coated marshmallow right in the center of the flattened dough circle. Fold the edges of the dough over the marshmallow and pinch to seal tightly—this keeps the ooey-gooey marshmallow from escaping while baking. Don’t rush this step; I like to make sure the pinches are snug for perfect rolls.
Step 5: Final butter and sugar coat
Once all your rolls are assembled, roll each one again in the melted butter and then back into the cinnamon sugar mix. This layering adds a sweet, crunchy finish that’s so addictive you’ll want to double up on the coating.
Step 6: Bake and cool
Pop the rolls into your prepared muffin tin and bake for about 10 to 15 minutes until golden brown and puffed. When they come out, let them cool a bit before digging in—I learned the hard way that hot melted marshmallow can be surprisingly sneaky!
Pro Tips for Making Cinnamon Sugar Marshmallow Rolls Recipe
- Choose the right dough: I stick to Rhodes rolls because they’re fluffy and easy to stretch without tearing.
- Seal the edges tightly: This keeps the marshmallow contained and prevents messy oozing during baking.
- Double coating is key: Butter first, then cinnamon sugar repeatedly builds a sticky, flavorful crust.
- Watch the baking time: Baking a minute or two less results in soft dough with gooey marshmallow, but longer gives a crispier shell—choose your favorite texture!
How to Serve Cinnamon Sugar Marshmallow Rolls Recipe
Garnishes
I love to sprinkle a tiny pinch of powdered sugar on top just before serving for an extra touch of sweet, snowy charm. Sometimes, a drizzle of caramel sauce over the rolls takes them from “yum” to “oh wow” in seconds.
Side Dishes
Pairing these rolls with a warm cup of spiced chai or hot cocoa makes for a cozy snack. For a brunch spread, they go wonderfully with fresh fruit or a simple yogurt parfait to balance out the sweetness.
Creative Ways to Present
For holidays, I like to bake these rolls in decorative mini muffin tins and arrange them on a festive platter with edible flowers or fresh herbs like mint. They also make adorable little gifts if wrapped in colorful parchment and tied with twine.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Cinnamon Sugar Marshmallow Rolls in an airtight container at room temperature for up to 2 days. They stay soft and delicious, though they’re definitely best fresh from the oven!
Freezing
I’ve successfully frozen these rolls after baking by letting them cool completely, then sealing tightly in freezer bags. When you want a treat, thaw them overnight in the fridge and warm them up gently—totally lifesaving for busy days!
Reheating
To reheat, I pop the rolls in a 300°F oven for about 5-7 minutes. This revives the soft dough and melty marshmallow without drying anything out. Microwaving works in a pinch but might leave the edges chewy.
FAQs
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Can I make this Cinnamon Sugar Marshmallow Rolls Recipe without Rhodes rolls?
Yes! While Rhodes rolls make this recipe super easy and fluffy, you can substitute with any soft dinner rolls or even biscuit dough. Just make sure the dough is pliable enough to wrap around the marshmallows without tearing.
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Is it okay if the marshmallows melt out during baking?
If you find marshmallows seeping out, it usually means the dough edges weren’t sealed tightly enough. Pinch the dough firmly and slightly overlap edges when wrapping to keep the filling contained while baking.
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Can I prepare the rolls ahead of time and bake later?
Absolutely! You can assemble the rolls and store them covered in the fridge for a few hours before baking. Just bring the oven to temperature first and bake as directed when ready.
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What’s the best way to reheat leftovers so marshmallows stay gooey?
Reheating in a low oven (around 300°F) for a few minutes works best; it warms the rolls evenly without toughening the marshmallows. Avoid microwaving too long, as it can turn them rubbery.
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Can I add other flavors to this Cinnamon Sugar Marshmallow Rolls Recipe?
Definitely! Adding spices like nutmeg, cardamom, or even a splash of vanilla to the butter or cinnamon sugar mix brings new layers of flavor that are really fun to experiment with.
Final Thoughts
I absolutely love how this Cinnamon Sugar Marshmallow Rolls Recipe turns out every single time—warm, sweet, and perfectly gooey without fuss. It’s that kind of treat that feels special but comes together fast enough for busy days or last-minute guests. I hope you enjoy making these as much as I do and find them becoming a trusted go-to whenever you want a cozy bite of happiness.
Print
Cinnamon Sugar Marshmallow Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Empty Tomb Rolls are a delightful and symbolic treat featuring soft Rhodes rolls filled with melted marshmallows, coated in cinnamon sugar and baked to golden perfection. This easy recipe makes for a fun and meaningful dessert, perfect for family gatherings and special occasions.
Ingredients
For the Dough and Filling
- 12 thawed Rhodes rolls
- 12 jumbo marshmallows
For the Coating
- ½ cup sugar
- 1 tablespoon cinnamon
- ½ cup melted butter
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350 degrees Fahrenheit and grease a 12-cup muffin tin with non-stick cooking spray. Set aside to use later.
- Mix Cinnamon Sugar: In a small bowl, whisk together ½ cup sugar and 1 tablespoon cinnamon until well combined.
- Flatten the Dough: Take each of the 12 thawed Rhodes rolls and flatten them into small circles, making sure they are large enough to wrap around the marshmallows.
- Coat Marshmallows: Dip each jumbo marshmallow first into the melted butter, then roll it in the cinnamon sugar mixture until fully coated.
- Assemble the Rolls: Place one coated marshmallow in the center of each flattened roll. Fold the dough over the marshmallow and pinch the edges tightly to seal the roll completely.
- Final Coating: After sealing, roll each assembled roll in the melted butter followed by the cinnamon sugar mixture once again to ensure a flavorful crust.
- Bake the Rolls: Place the prepared rolls into the greased muffin tin and bake in the preheated oven for 15 minutes, or until the rolls are golden brown.
- Cool and Serve: Remove the rolls from the oven and allow them to cool slightly before serving to ensure the marshmallow filling is not too hot.
Notes
- Make sure rolls are fully sealed to prevent marshmallow leakage during baking.
- Use jumbo marshmallows for the best melt and gooey center.
- Serve warm for maximum enjoyment, as the marshmallow filling is soft and melty.
- You can substitute Rhodes rolls with any soft dinner rolls if preferred.
- For a variation, try adding a little vanilla extract to the cinnamon sugar mixture.
