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Chocolate Marshmallow Puff Pastry Cinnamon Rolls

The Sugar Coated Cottage
Warm, sticky, gooey, creamy, flaky, buttery Chocolate Marshmallow Puff Pastry Cinnamon Rolls with buttercream! So good you may not want to share.
Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins
Course Dessert Breakfast
Servings 4 rolls

Ingredients
  

  • PUFF PASTRY ROLLS:
  • 1 sheet frozen puff pastry sheets thawed per manufacturers instructions I used Pepperidge Farms which has 2 sheets in the box, you only need one.
  • 3/4 cup mini marshmallows
  • 1/2 cup semi-sweet chocolate chips
  • 2 Tbsp butter plus extra for muffin tins
  • CINNAMON SUGAR:
  • 2 Tbsp sugar
  • 1/2 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • BUTTERCREAM:
  • 1/4 cup unsalted butter
  • 1/2 lb powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • pinch of salt
  • For Orange Butter Cream add the following:
  • 2 Tbsp orange marmalade plus more for garnish on top
  • 1/2 Tbsp orange zest

Instructions
 

  • Pre-heat oven to 400 degrees F
  • Grease muffin tins with butter generously, also butter around the top edge as rolls will puff over.
  • Roll out puff pastry sheets onto a non-stick surface (like parchment paper or floured counter).
  • Sprinkle with cinnamon sugar mixture generously (you will not use all the mixture, reserve in airtight container).
  • Scatter on the marshmallows and chocolate chips, leaving 1/4 inch of pastry free of anything at the far end.
  • Carefully roll up the puff pastry sheet (some chips and marshmallows may fall out).
  • When you get it all rolled up press slightly down to press the ingredients and pastry together. Do not smash it down, it should still keep its roll shape.
  • Cut roll in 4 pieces, I found a bread knife worked well.
  • Place each roll into muffin tin cavity. Gently press down on the roll to secure in muffin tin.
  • Place a small pat of butter on top of each roll.
  • Bake for 15-17 minutes, until golden brown on edges and tops.
  • Make buttercream:
  • Cream butter in mixer until light and fluffy.
  • Add powdered sugar in small amounts and blend well, repeat until all powdered sugar is used adding milk in between as needed.
  • If making Orange Buttercream, add the marmalade, zest and mix.
  • Set aside.
  • When rolls are done let cool 10 minutes.
  • Add scoop of buttercream to each roll.

Notes

This recipe makes 4 rolls from one sheet of pastry. This recipe can easily make 8 rolls by doubling the ingredients. Please note: cinnamon sugar and buttercream recipe will not need to be doubled to make 8 rolls.
You will have extra cinnamon sugar and buttercream, store in airtight container and put buttercream in refrigerator.
These rolls come out of the muffin tin best when warm. Run a knife gently around the edges and slowly pry out of tin.
Tried this recipe?Let us know how it was!