Marshmallow Mummy Crescent Rolls
It’s spooky season, folks! And when you have a toddler you’re trying to entertain during mealtime, well – you’ve gotta get creative! So that’s when I decided to put a little spin on a childhood favorite: The Empty Tomb Rolls (also known as Hocus Pocus Buns)! These Marshmallow Mummy Crescent Rolls are perfectly gooey and buttery, making for a very special Halloween breakfast treat. Keep scrolling to see how I made mine!
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Marshmallow Mummy Crescent Rolls
- Crescent rolls
- Butter
- Cinnamon
- Sugar
- Marshmallows
- Candy eye balls
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Making the Marshmallow Mummies
- Preheat the oven to 350-degrees
- In a small bowl, mix the sugar and cinnamon together
- Next, in a microwave-safe bowl, melt the butter
- Grab a baking pan and line it with parchment paper and lightly spray with cooking oil so the crescent rolls don’t stick
- Crack open the pack of crescent rolls and unroll and separate them on the baking pan
- Dunk a marshmallow in butter until fully coated (NOTE: I cut my marshmallows in half so they’d fit in the crescent; however, I don’t think it was necessary!)
- Then, roll the marshmallow around in cinnamon sugar mixture until fully coated
- Place the cinnamon sugar marshmallow in the center of the crescent roll and begin rolling tightly and pinching the ends
- Repeat this for the remaining crescents and marshmallows
- Bake for 10-15 minutes, until lightly golden (be careful not to overcook, as your marshmallow could seep out)
- While those are cooling, melt a small bowl of marshmallows in the microwave; stir in 10 second increments until fully melted
- Warning: this could get messy, so you might want a glove! Scoop some marshmallow on a fork and begin wrapping the melted marshmallow around each mummy. For this step, I found that picking up the mummies was easier than drizzling them directly on the pan.
- Finally, add some cute candy eye balls on your mummies and serve immediately!
Marshmallow Mummy Crescent Rolls
It’s spooky season, folks! These Marshmallow Mummy Crescent Rolls are perfectly gooey and buttery, making for a very special Halloween breakfast treat.
Servings: 4 people
Ingredients
- 1 pckg Crescent rolls
- 2 tbsp Butter
- 1 tsp Cinnamon
- 2 tbsp Sugar
- 8 Marshmallows; extra for melting I cut my marshmallows in half so they'd fit in the crescent; however, I don't think it was necessary!
- 16 Candy eye balls
Instructions
- Preheat the oven to 350-degrees
- In a small bowl, mix the sugar and cinnamon together
- Next, in a microwave-safe bowl, melt the butter
- Grab a baking pan and line it with parchment paper and lightly spray with cooking oil so the crescent rolls don’t stick
- Crack open the pack of crescent rolls and unroll and separate them on the baking pan
- Dunk a marshmallow in butter until fully coated
- Then, roll the marshmallow around in cinnamon sugar mixture until fully coated
- Place the cinnamon sugar marshmallow in the center of the crescent roll and begin rolling tightly and pinching the ends
- Repeat this for the remaining crescents and marshmallows
- Bake for 10-15 minutes, until lightly golden (be careful not to overcook, as your marshmallow could seep out)
- While those are cooling, melt a small bowl of marshmallows in the microwave; stir in 10 second increments until fully melted
- Warning: this could get messy, so you might want a glove! Scoop some marshmallow on a fork and begin wrapping the melted marshmallow around each mummy. For this step, I found that picking up the mummies was easier than drizzling them directly on the pan.
- Finally, add some cute candy eye balls on your mummies and serve immediately!
Want to give these Marshmallow Mummy Crescent Rolls a try? Then, don’t forget to save it to Pinterest!
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