One thing is for certain: I am in the middle of a marshmallow crisis.
I don’t know how I got here even. I never liked marshmallows; while all of my friends pined and performed tricks for the white fluffy sticky treats I was eyeing the sour cream and onion potato chips. The sausage balls. The queso dip. But marshmallows? No please.
So what brought about my change of heart? To be honest I don’t know, but I suspect it could have something to do with the recent observation of cinnamon-swirl and chocolate-swirl marshmallows at the grocery store. No, these aren’t those but the marketing scheme worked: I took notice. I looked at the prices, pondered the uses for said marshmallows, and finally decided on the fact that despite my future dread I could in fact cook with marshmallows. And make something good.
Now the thing with this is you could certainly use a great homemade cinnamon roll recipe. In fact, I would recommend it. But the other thing is that when you’re in the mood for a cinnamon roll stuffed with toasted marshmallows slathered in crazy butter-based frosting…well, you just do what you can and go for it goshdarnit.
- 1/2 batch of this cinnamon roll recipe (for a shortcut you can pinch together the cut sides of store-bought croissants and roll them out)
- 4 Tbsp butter, melted
- 1/2 cup sugar
- 2 Tbsp cinnamon
- 1 cup marshmallows
Roll out the cinnamon roll dough to about 1/8-1/4 inch thickness. Pour melted butter on top and spread around the dough with fingers. Evenly sprinkle the sugar and cinnamon over the butter leaving about 1/2 an inch of space on one end. Spread marshmallows evenly across the cinnamon and sugar; brown lightly with a blowtorch (should you be lucky enough to have one) or with a candle lighter. Roll tightly toward the unsugared end and press together. Cut into 2-inch rolls and place about 1 inch apart in a greased pan. Bake at 350 for 15-17 minutes or until golden brown. Top immediately with Vanilla Rum Glaze, recipe below. Devour.
- 1 cup powdered sugar
- 1 Tbsp vanilla extract
- 2 Tbsp light or dark rum
- 1 Tbsp melted butter
In a bowl whisk together ingredients until smooth. If it’s too runny add more powdered sugar, if it’s too stiff add a little more melted butter. Pour over hot rolls and enjoy!
Mmmmm gooey. Who needs health food anyway?