Prep 30 mins
Cook 20 mins
This is something I've wanted to try for a long time and finally got the opportunity. It's from a little booklet of recipes I got ages ago - Breads, Breads and more Breads, copyright 1983 by the Pillsbury Company. The marshmallows melt during baking, which leaves a hollow center coated with cinnamon. One change I would do is to make more of the sugar-cinnamon filling mix. I ended up doing that while making these. Prep time is approximate and does not include rising times. The filling can spill out during the baking, so be aware of that. Maybe put a cookie sheet underneath to catch the spills. They were fun to make and I'll certainly make them again.
- 946.36-1064.65 ml unbleached all-purpose flour
- 59.14 ml sugar
- 4.92 ml salt
- 2 (14.17 g) package active dry yeast
- 177.44 ml milk
- 118.29 ml water
- 78.07 ml margarine or 78.07 ml butter
- 1 egg
- 118.29 ml sugar
- 9.85 ml cinnamon
- 59.14 ml margarine or 59.14 ml butter, melted
- 24 regular marshmallows (not the miniature ones)
- In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well.
- In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm.
- Add warm liquid and egg to flour mixture.
- Blend at low speed until moistened and well blended.
- Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl.
- On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes.
- Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel.
- Let rise in a warm place until doubled in size, about 45 to 60 minutes.
- Generously grease 24 muffin cups.
- Punch down dough several times to remove air bubbles.
- Divide dough in half.
- Roll each half into 12 inch by 9 inch rectangle.
- Cut each half into twelve 3-inch squares.
- In a small bowl combine 1/2 cup sugar and cinnamon, blend well.
- Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture.
- Place each marshmallow in the center of a dough square.
- Bring the corners of the dough square up and around the marshmallow to completely seal.
- Place seam side down in prepared muffin cups.
- Cover and let rise in warm place until doubled, about 30 minutes.
- Heat oven to 375°F.
- Bake about 20 minutes or until golden brown in color.
- Remove from muffin cups immediately.
- Brush tops with melted butter and dip in sugar.
- Serve warm or cold.
These things are what you call a sleeper! They are delicious! Nice and googy and sticky on the bottom and what a surprise when you bite into them and they are hollow on the inside. My neighbors and I ALL gave them a 5 after only eating just one. Need I say they didn't last long. A Fabulous recipe and a keeper.
these are so addictive! it tasted just like cinibun's but home made.. will def. do it again! thanks Sandaidh :)
I made these in school when I was younger using refrigerated crescent roll dough. They are so good! I'm glad you posted this recipe.