Cinnamon Sugar Marshmallow Rolls Recipe

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

1. Preheat your oven to 350 degrees Fahrenheit and grease a 12-cup muffin tin with non-stick cooking spray. Set aside to use later.
2. In a small bowl, whisk together ½ cup sugar and 1 tablespoon cinnamon until well combined.
3. 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.
4. Dip each jumbo marshmallow first into the melted butter, then roll it in the cinnamon sugar mixture until fully coated.
5. 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.
6. After sealing, roll each assembled roll in the melted butter followed by the cinnamon sugar mixture once again to ensure a flavorful crust.
7. 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.
8. 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.