Allergy-Friendly Magic Marshmallow Rolls
I am always on the hunt for safe and festive foods to share with family and friends. Donna Kelce’s Marshmallow Pastry Puff Dinner Rolls is just the recipe for that. This is a recipe that’s easy to prepare, yet feels so special when you share it with loved ones. The soft, buttery roll is baked with a marshmallow inside (that magically dissolves upon baking) and is topped with a sweet glaze, making it an ideal treat for breakfast, dessert, or that mid-afternoon snack when you just want to indulge a little. These rolls will disappear almost as fast as you can pull them out of the oven.
Ingredients
- Rolls
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 8-ounce cans refrigerated Pillsbury Original Crescent Rolls (8 Count)
- 16 large marshmallows
- ¼ cup butter or margarine melted
- Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 2-3 teaspoons milk
Instructions
- Preheat oven to 375 F. Spray 16 medium muffin cups with nonstick baking spray.
- In a small bowl, mix the granulated sugar, flour and cinnamon.
- Separate the dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in the sugar mixture. Place marshmallow on the shortest side of a triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover the marshmallow with the dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
- Bake for 12 to 15 minutes or until golden brown.
- When done, remove from the oven and let the puffs cool in the pan for 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
- Make the glaze and assemble:
- In a small bowl, mix the powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Serve warm.
Notes
Allergy-Friendly Substitutions and Considerations:
- Consider using a Gluten Free puff pastry like the one made by Sweet Loren’s
- Use a vegan butter or coconut oil as a butter substitute
- Use a plant-based milks like soy milk, almond milk, coconut milk, or even a dairy-free creamer as a substitute for milk in the glaze.
- The original recipe calls for chopped nuts as a garnish– you can forgo the nuts all together or garnish with a chopped dried fruit like cranberries.
- For any spice or added flavor, I stick with the McCormick brand because they provide the clearest allergen information and safety statements. McCormick allergen information can be found here.
- Our family exclusively uses King Arthur Baking Company products because they provide the clearest allergen information and safety statements. King Arthur allergen information can be found here.
- ALWAYS read food labels carefully.