Disappearing Marshmallows For A Fun Halloween Treat
Bake a little Halloween magic with your kids this year. These easy Hocus Pocus Buns hide marshmallows that melt into a sweet, gooey center inside warm, golden rolls. Soft, buttery, and lightly spiced with cinnamon sugar, they’re a quick Halloween treat that’s perfect for parties, classrooms, or an afternoon of family baking.
This recipe dates back more than fifty years. It won the Grand Prize at the 1969 Pillsbury Bake-Off and was created by Mrs. Edna Walker of Eden Prairie, Minnesota, who called them “Magic Marshmallow Crescent Puffs.” The recipe was notable at the time because it used the then-new convenience of refrigerated crescent roll dough.
After the contest, shoppers flocked to stores for crescent rolls and many shelves were emptied. The recipe has endured, and today these cozy little buns are widely enjoyed as a nostalgic and fun Halloween treat, now often called Hocus Pocus Buns.
Why You’ll Love Hocus Pocus Buns
These buns require just four main ingredients: one tube of refrigerated crescent roll dough, eight large marshmallows (regular size, not jumbo), melted butter, and a simple cinnamon-sugar mix. Each marshmallow is dipped in butter, rolled in cinnamon sugar, wrapped in a crescent roll triangle, placed in a muffin cup, and baked until golden.
While baking, the marshmallow melts and “disappears” inside the dough, leaving a deliciously gooey, caramelly center. They’re quick to make, kid-friendly, and perfect for sharing — they vanish fast, just like magic.
Note: Use the standard large marshmallows found in the refrigerated or candy section rather than extra-large or jumbo marshmallows, which are too big to fit comfortably in a crescent roll triangle.
How To Make Hocus Pocus Buns
Start with cold dough straight from the refrigerator and preheat your oven to 375°F (190°C). Grease the cups of a standard muffin tin to help the buns keep their shape and to prevent sticking.
Separate the crescent roll dough into eight triangles. Melt the butter in a small dish and mix sugar with cinnamon in another. One by one, dip each marshmallow in melted butter, tapping off excess, then roll it in the cinnamon-sugar mixture until well coated.
Place a coated marshmallow on the wide end of a crescent triangle or, for easier rolling, start at the pointed end and roll toward the wide end so the marshmallow is enclosed. Pinch and seal the seams tightly with your fingers so the melted marshmallow has a better chance of staying inside. A little leakage can happen, but it won’t affect the flavor.
Place each roll seam-side down into the greased muffin cups. If you like, brush the tops with any remaining melted butter and sprinkle a little extra cinnamon sugar on top for extra crunch and sweetness.
Bake at 375°F for about 12 minutes or until the buns are golden brown. Allow them to cool slightly in the pan before removing so they keep their shape and the filling firms up just a bit. Serve warm to enjoy the gooey center.
With a little practice your rolls will look neater, but even imperfectly sealed buns turn out soft and irresistible. These are especially fun to make with kids — they’re simple, hands-on, and create a sweet memory.
Printable Recipe Card
Hocus Pocus Buns
Dip marshmallows in butter, roll in cinnamon sugar, wrap in crescent dough, and bake. The marshmallow melts into a sweet, gooey center inside a tender bun.
15 minutes
12 minutes
27 minutes
Ingredients
- One tube of refrigerated crescent roll dough
- 1/4 cup sugar
- 2 tsp cinnamon
- 8 large marshmallows, not jumbo
- 3 Tbsp butter
Instructions
- Preheat the oven to 375°F (190°C).
- Grease the cups of an eight-cup muffin tin.
- Melt the butter in a small dish.
- Mix the cinnamon and sugar in a separate dish.
- Separate the crescent roll dough into eight triangles.
- Dip each marshmallow in melted butter, then roll in cinnamon sugar.
- Place the coated marshmallow on a dough triangle and roll, sealing seams tightly.
- Place each roll seam-side down into a greased muffin cup.
- Bake about 12 minutes or until golden brown.
- Let cool slightly, then remove from the pan and serve warm.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 227
Total Fat: 12g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 14mg
Sodium: 172mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 11g
Protein: 1g
These Hocus Pocus Buns are delightful to make with kids and make for a sweet, sticky, memorable treat. If you enjoy simple, family-friendly baking, this classic is worth a try for Halloween or any cozy baking day.
Love, GB (Betty Streff)
Real food. Real grandma. Real kitchen. Real easy.
