Bread | Sweet Breads | Easter | Recipes
Marshmallow Surprise Rolls
These Marshmallow Surprise Rolls are a delightful twist on traditional rolls, hiding a gooey marshmallow surprise in the center. A perfect treat for breakfast or dessert, these rolls are soft, warm, and full of cinnamon flavor.
This is a family favorite, provided by Irene Parry Gammell
Marshmallow Surprise Rolls
These cinnamon-sugar-covered rolls are filled with a gooey marshmallow center, making them the perfect comfort food. They’re easy to make and great for breakfast or a sweet treat.
Ingredients
- 2 1/4 teaspoon active dry yeast or one pkg
- 1/2 cup warm water
- 1/2 cup lukewarm milk scalded, then cooled
- 1/3 cup granulated sugar
- 1/3 cup shortening or softened butter
- 1 teaspoon salt
- 1 large egg beaten
- 3 1/2- 4 cups all-purpose flour
Filling
- 1 pkg large marshmallows
- 1 cup granulated sugar
- 3 teaspoons cinnamon or as desired
- 1/2 cup butter softened
Instructions
- Activate yeast: Dissolve the yeast in warm water in a large bowl. Add milk, sugar, shortening, salt, beaten egg, and 3 cups of the flour. Mix until smooth, then gradually add enough remaining flour to form a soft dough. Knead dough on a lightly floured surface for about 5 minutes until smooth and elastic. If the dough bounces back after pressing, it's ready. (If dough doesn't spring back, knead a bit longer.) Cover the dough in the bowl and let it rise in a warm place until doubled, about 1 1/2 hours.Prepare filling: Melt butter in a small bowl. In a separate bowl, combine granulated sugar and cinnamon.Roll the dough: Once the dough has risen, divide it into two equal portions. Roll each dough portion into a 1/2-inch thick rectangle. Cut dough into squares.Form the rolls: Dip each marshmallow in melted butter, then roll it in the cinnamon-sugar mixture. Place the marshmallow in the center of the dough square and fold the dough around it, sealing it tightly to form a ball.Assemble and bake: After all the balls are formed, dip each one in the melted butter, then roll it again in the cinnamon-sugar mixture. Place the cinnamon-sugar covered balls into a greased muffin pan, (do not use liners. Thought it would be a good idea, but it was too sticky), making sure the sealed edges face down. Let the rolls rise until doubled in size, about 30 minutes. Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through.Serve: Allow rolls to cool slightly before serving. They are best enjoyed warm, with the surprise marshmallow center!
Notes
- To make these rolls extra decadent, you can drizzle a glaze on top after baking (a simple powdered sugar and milk glaze works wonderfully).
- Ensure that the rolls are sealed tightly around the marshmallow to prevent any leakage during baking.
- These rolls are best served fresh but can be stored in an airtight container for up to 2 days.
