Real Recipes From Real Home Cooks ®

hocus pocus buns

(5 ratings)
Blue Ribbon Recipe by
Rachel Burbank
Yuba City, CA

Watch these hocus pocus buns disappear after you make them!

Blue Ribbon Recipe

These are easy-to-make treats everyone will love made with pantry ingredients. Sticky marshmallows are rolled in butter and cinnamon sugar. Then they're stuffed inside crescent roll dough. When baked, magic happens, and the marshmallow disappears. It turns into a sticky and sweet cinnamon filling. These are perfect for Halloween or any other occasion. We had extra cinnamon sugar, so we rolled half of the wrapped marshmallows in the cinnamon sugar. So good! You can serve these hocus pocus buns warm or at room temperature, with or without rolling them in the leftover cinnamon sugar mixture (but we recommend trying). They are great for breakfast, dessert, or snack.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 -8
prep time 10 Min
cook time 12 Min
method Bake

Ingredients For hocus pocus buns

  • 1 can
    crescent rolls
  • 8 lg
  • 4 Tbsp
    melted butter
  • 2 Tbsp
    cinnamon, ground
  • 1/2 c
    granulated sugar

How To Make hocus pocus buns

Test Kitchen Tips
We pinched the seams closed on the dough very well, but they still leaked. These treats were still super tasty.
  • Oven preheating to 375 F.
    Preheat oven to 375 F.
  • Crescent roll dough unrolled and on a parchment paper-lined baking sheet.
    Pull apart and roll out the crescent roll dough on a parchment paper-lined cookie sheet.
  • Rolling marshmallow in melted butter and cinnamon sugar.
    In a small bowl, combine sugar and cinnamon. Dip marshmallows in melted butter and then roll in the cinnamon sugar.
  • Wrapping marshmallows in crescent roll dough.
    Wrap marshmallows in crescent rolls. Pinch closed. Make sure the seams are pinched close really well.
  • Baking the Hocus Pocus Buns.
    Bake for 12 minutes at 375 F.