A fun and easy recipe kids love! Wrap a cinnamon-sugared marshmallow in crescent roll dough, bake it, and watch the marshmallow "disappear" leaving an empty puff ball that you can fill with delicious chocolate-hazelnut cream!
You'll top these off with a drizzle of icing for the finishing touch.
★ Why You'll Love this Recipe ★
These cream-filled magic marshmallow puffs make a great party dessert, a treat for special occasions, or can just be a fun baking project to do with the kids on a rainy or snowy day.
The ingredients are simple, ready-made items, making prep quick and easy.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make these magical puffs!
You will need: sugar, flour, cinnamon, crescent roll dough, regular-sized marshmallows, butter, hazelnut spread, heavy cream, powdered sugar, and vanilla extract.
★ How to Make this Recipe ★
This recipe comes together in a few simple steps.
Here's a look at the steps:
- Dip marshmallows in melted butter then cinnamon sugar.
- Roll marshmallow up in crescent roll dough.
- Bake.
- Mix together chocolate-hazelnut cream ingredients.
- Add cream to piping bag.
- Poke a hole in the bottom and fill up each puff with cream.
- Mix together icing ingredients.
- Drizzle with icing.
★ Tips & FAQs ★
Special Equipment You'll Need
You'll need a hand mixer to cream the filling and a piping bag to fill up the puffs. You'll need a second piping bag for the icing on top. Use cupcake liners or just grease your pan. A cooling rack helps both the cooling and icing process.
Storage
Store your puffs in an airtight container in the refrigerator for up to 5 days. These puffs can be frozen for up to 2 months.
Allow them to get to room temperature, then enjoy.
What kind of crescent roll dough should I use for this recipe?
Crescent roll dough works perfectly for this recipe because it’s soft, flaky, and easy to shape. You can use pre-made crescent roll dough or make your own if you prefer. I like to use the flaky variety for a more airy texture but regular dough works great too.
Can I use a different flavor cream filling, other than chocolate-hazelnut?
Yes! You can use plain vanilla cream filling or cream cheese filling.
For plain vanilla filling: Use ready-made vanilla pudding, whipped cream, or vanilla frosting.
For cream cheese filling: Replace the hazelnut spread with cream cheese. Or save time and use ready-made no-bake cheesecake filling or cream cheese frosting.
You can also use a different type of nut butter. Peanut butter, almond butter, cookie butter, or even soy butter can be used in place of Nutella.
How do I keep the marshmallows from leaking out?
To prevent leaks, make sure the dough is sealed tightly around the marshmallow and filling. Pinch the edges securely and double-check for any gaps before baking.
★ More Recipes You'll Love ★
Love fun desserts?
Browse all my easy dessert recipes. Pin your favorites for special occasions.
Magic Marshmallow Puffs with Cream Filling
Equipment
- 2 cupcake pans (16 total cups needed)
Ingredients
Puffs
Filling
- ½ cup hazelnut spread
- 1 cup heavy cream
Icing
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 2 teaspoon heavy cream
Mighty Mrs. is a #WalmartPartner.
Instructions
- Preheat oven to 375ºF degrees.
- Prepare muffin pans with 16 liners.
- Prep dough. Unroll crescent rolls and separate triangles.
- Make cinnamon sugar. In a small bowl mix sugar, flour, and cinnamon.
- Coat marshmallows. Melt butter in a small bowl. Dip marshmallow in butter and then roll in cinnamon sugar mixture.
- Roll marshmallows up in dough. Starting at the tip of the crescent roll, roll marshmallow up inside the triangle and make sure it's completely covered with the roll by pinching close any open edges.
- Butter puffs and add to pan. Dip the bottom of each crescent puff in butter then place into a cupcake liner.
- Bake. Bake puffs for 12-14 minutes or until light golden brown. Remove from oven and allow to cool slightly in the pan for about 2 minutes then move puffs to a cooling rack.
- Prepare cream filling. In a medium bowl, add whipping cream and beat until stiff, about 2 minutes. Add hazelnut spread and beat just until mixed in. Spoon cream filling into a large piping bag with a small pointed tip to fill the puffs with. Place filling in the fridge while you prepare the icing.
- Make icing. In a small bowl, mix powdered sugar, vanilla and cream until icing is formed. Add icing to a piping bag
- Add filling. Once puffs have completely cooled to room temperature, fill each puff from the bottom with as much cream as will fit and return to cooling rack.
- Add icing. Using a piping bag, drizzle icing over the top of each puff and return to the cupcake liner for clean storage. Allow icing to harden, then store or enjoy these fresh-baked!
Video
Notes
- To thin icing, drizzle in a little extra heavy cream.
- Use a knife to cut a clean slit in the bottom for the filling.
- Feel free to add sprinkles to the icing while it's still wet. This can add a festive touch for holidays or special occasions.
Leave a Reply