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These super easy Hocus Pocus Buns are marshmallow vanishing breakfast rolls with tasty cinnamon and sugar inside and out. These hocus pocus crescent rolls have a Halloween twist with Halloween sprinkles but they’re amazing without the sprinkles as well.
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This recipe for hocus pocus buns is so easy to make! My toddler and I had a lot of fun together making them and he loved adding the cinnamon sugar and sprinkles! He also have fun eating the cinnamon sugar and sprinkles but that’s a different story. haha
These popular marshmallow disappearing rolls are great for a breakfast treat or as a dessert after dinner. We love the Halloween sprinkles on them, plus it’s fitting since they’re called Hocus Pocus Buns but you can totally leave the sprinkles off! They’re delicious with or without sprinkles. These buns are also called Resurrection Rolls around Easter but I kinda like the name Hocus Pocus better and when I saw Amy (from Living Locurto) call them that, I knew it was meant to be! Also, because well witchy buns speak to me! haha
What you’ll need to make Hocus Pocus Buns:
- refrigerated crescent rolls
- marshmallows, regular sized
- butter
- sugar
- ground cinnamon
- Halloween Sprinkles (optional)
How to make Hocus Pocus Buns:
So, first, melt the butter in a bowl, then in another bowl, combine the sugar and cinnamon.
Line a baking sheet with a silicone baking mat or parchment paper. This will make it easier to clean up because there is going to be some sugar melting on the pan.
Unroll the crescent rolls, working with one roll at a time, take 1 triangle and lay it out on a flat surface.
Dip a marshmallow in the melted butter and roll it around until covered. Dip buttered marshmallow into the cinnamon sugar mixture.
Place the cinnamon sugar covered marshmallow into the center of the large part of the crescent roll triangle base.
Bring in triangle tips to the marshmallow and wrap them around.
Roll the marshmallow into the crescent roll. Tuck ends under making sure that the marshmallow is completely enclosed in the crescent roll dough. Make sure to get it closed in as much as possible. You want the marshmallow to melt INTO the bread not into the pan.
Dip the bottom of the ball into melted butter and place it onto the baking sheet.
Continue until all Hocus Pocus Buns are done, leaving a small bit of space between each roll on the baking sheet.
Sprinkle each bun with cinnamon sugar and then with Halloween sprinkles if using sprinkles.
Bake in a preheated oven for 10-12 minutes or until golden brown.
Serve Warm
Hocus Pocus Buns FAQ
1. Can these Hocus Pocus rolls be reheated? These are best served warm and can be reheated in the microwave for about 10 seconds.
2.How long do you bake Hocus Pocus Rolls? Bake these in a preheated oven for 10-12 minutes or until golden brown. Don’t over make or the sugar and crust will get too hard.
3. Why are these called Hocus Pocus Buns? Rolls like this are normally called Resurrection Rolls around Easter but these are being called Hocus Pocus Buns too and it’s because the marshmallows “magically” vanish when they’re baked leaving behind sweet, cinnamon sugar goodness.
4. What is the cinnamon sugar ratio for Hocus Pocus Buns? I use 2 teaspoons of cinnamon to 1/2 cup sugar for these rolls.
More Cinnamon Sugar recipes that you might like:
Hocus Pocus Buns
These super easy Hocus Pocus Buns are marshmallow vanishing breakfast rolls with tasty cinnamon and sugar inside and out. These hocus pocus crescent rolls have a Halloween twist with Halloween sprinkles but they're amazing without the sprinkles as well. Melt butter in a bowl. In another bowl, combine sugar and cinnamon. Line a baking sheet with a silicone baking mat or parchment paper. Unroll the crescent rolls. Take 1 triangle and lay it out on a flat surface. Dip a marshmallow in the melted butter and roll it around until covered. Dip buttered marshmallow into the cinnamon sugar mixture. Place the cinnamon sugar covered marshmallow into the center of the large part of the crescent roll triangle base. Bring in triangle tips to the marshmallow and wrap them around. Roll the marshmallow into the crescent roll. Tuck ends under making sure that the marshmallow is completely enclosed in the crescent roll. dough. Dip the bottom of the ball into melted butter and place it onto the baking sheet. Continue until all Hocus Pocus Buns are done, leaving a small bit of space between each roll on the baking sheet. Sprinkle each bun with cinnamon sugar and then with Halloween sprinkles if using sprinkles. Bake in a preheated oven for 10-12 minutes or until golden brown. Serve Warm I used Halloween Sprinkles to give these a Halloween twist but you can leave those out. These are best served warm and can be reheated in the microwave for about 10 seconds. Hocus Pocus Buns
Ingredients
Instructions
Notes
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How many carbs?
I don’t know. But if you’re looking to count cards I would probably stay away from crescent roll dough.