Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Hocus Pocus Buns
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 177
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 182 mg
These spooky buns are a sticky, chewy treat. The center marshmallow "disappears" into a sweet colorful goo...like magic!
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 177
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 182 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Spray 8 cups of a 12-cup muffin pan with nonstick cooking spray.
- Separate the individual crescent roll triangles onto a work surface or baking sheet. Combine the orange, purple and green sanding sugars in a medium bowl.
- Dip a marshmallow in the melted butter, then roll it in the sugar mixture. Place the sugared marshmallow on the wide part of a dough triangle. Fold up the sides of the triangle to cover the marshmallow, then roll the longer side over until all the dough is incorporated. Pinch any creases to seal any open seams with your fingers, then place the dough ball in a sprayed cup. Repeat with the remaining marshmallows and crescent roll triangles.
- Brush the tops of the dough balls with the remaining butter and sprinkle with the remaining sugar. Bake until the outsides are golden brown and crispy, 13 to 15 minutes.
- Carefully remove from the muffin pan while hot (they will be sticky); let cool on a plate for at least 5 minutes, then serve warm or at room temperature.
