Preheat your oven to 350 degrees F. and layout your parchment paper or get your cupcake liners all set up in your pan.
Get out your dough of choice. If you are using Rhodes rolls make sure they are thawed out. *If you are gluten sensitive and want to do a 24-hour ferment on sourdough biscuit dough that is a great substitute as well.
Mix up the cinnamon sugar in the bowl if you are not buying a pre-made cinnamon sugar mix.
Flatten your dough into a circle about the size of your palm. Roll a marshmallow in the butter and then into the cinnamon-sugar mixture. Place it in the middle of the dough that you have flattened.
Pinch the dough over the marshmallow and then roll the dough in butter and then again in the cinnamon-sugar mixture.
Place on your pan of choice and repeat until all of the dough is used up!
Bake for around 15 minutes or until golden brown.
Enjoy!
Notes
When I made these last year, I didn’t have any parchment paper or cupcake liners on hand. The melted marshmallow leaked out and formed a sticky caramel on the pan. It was really hard to scrape the rolls off. I like to make sure I have enough dough covering the marshmallow, so they do not break apart. Use a cupcake liner to catch any melted marshmallow simply by placing your dough ball inside and at the bottom of the liner.