Toasted Marshmallow Cinnamon Rolls

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.

Now here we are with two marshmallow-infused recipes in the past week and one more today.  It’s like looking in the mirror and seeing a stranger.  I don’t even know who I am anymore.

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.

Turns out I was right.

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.

TOASTED MARSHMALLOW CINNAMON ROLLS

• 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.

VANILLA RUM GLAZE

• 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?