Yield: 8 Hocus Pocus Buns

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. 

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 1 can refrigerated crescent rolls
  • 8 marshmallows, regular sized
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 teaspoon ground cinnamon
  • Halloween Sprinkles


Preheat oven to 375F.

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.