Ingredients
1 12-pack of sweet rolls (alternatives: brioche or challah buns)
½ cup marshmallow fluff (can substitute with melted marshmallows and butter)
3 eggs
¾ cup half n half (can substitute with milk or dairy-free alternative)
½ teaspoon cinnamon (optional or can use cinnamon sugar)
1 teaspoon vanilla extract (optional or can use almond or butter extract)
3 tablespoons salted butter, divided (can use unsalted butter and a pinch of salt)
¼ cup white sugar
1 tablespoon hot chocolate mix (plus additional for dipping)
Hot chocolate for dipping (prepared from favorite mix or from scratch)
Instructions
1-First, split the sweet rolls in half and spread about 1 tablespoon of marshmallow fluff inside each one, then close them up.
2-Next, in a medium bowl, whisk together 3 eggs, ¾ cup half n half, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract until it’s nice and smooth.
3-Dip each stuffed roll in this mixture for 15-20 seconds, making sure not to soak too long to avoid sogginess.
4-Heat a large frying pan over medium heat and melt 2 tablespoons of salted butter.
5-Cook half the rolls until they’re golden brown on all sides, then remove them.
6-Melt the remaining 1 tablespoon of salted butter and cook the rest the same way.
7-Finally, mix ¼ cup white sugar with 1 tablespoon hot chocolate mix in a shallow dish and toss the cooked rolls in it until they’re fully coated.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍞 Substitute with brioche or challah buns if sweet rolls are unavailable.
🍬 Use melted marshmallows with butter if marshmallow fluff is not on hand.
☕ Adjust hot chocolate mix in sugar coating to control sweetness; do not over-soak rolls to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying and dipping
- Cuisine: American
Nutrition
- Serving Size: 3-4 bites