These muffins are a surprise because no one can guess what makes them so good and gooey. Around our house they disappear quickly, so I often make a double batch.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and cinnamon; set aside. Flatten biscuits. Roll marshmallows in butter and then in cinnamon-sugar. place one marshmallow on top of each biscuit; wrap biscuit around marshmallows and pinch seams. Place seam side down on greased muffin cups. Bake at 350 degrees F for 15-20 minutes or until golden brown.

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Nutrition Facts

169 calories; protein 2.1g; carbohydrates 21.9g; fat 8.4g; cholesterol 12.5mg; sodium 318.2mg. Full Nutrition
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Reviews (32)

Rating: 4 stars
02/09/2009
these were fabulous and were gone from the breakroom within minutes literally!! i did take the advice of others and did a little revising on my own with amazing results after the help of all u gr8 helpers!! thanks again as always 4 ur reviews they are soooo helpful!! i used grands for the biscuts and 2 marshmallows since some of u indicated there was not enough "gooey stuff" inside!! lol!! instead of just rolling the marshmallows i spooned about a TBSPN of cinnamon & sugar inside and pinched shut then rolled the whole thing in butter and covered with cinnamon & sugar baked 15 min. and melted butterscotch chips with a lil oil in it to squeeze from a bottle over the top!! they had plenty of "gooey stuff" & cinnamon & sugar and everyone loved them!!! i baked them in a well greased muffin pan and had no trouble removing them!! they looked gr8 and tasted even better!! Read More
(20)
Rating: 4 stars
07/01/2007
I made these a while back as a way to use up some biscuit dough. I didn't have any large marshmallows, only small - so I used those. Some of the cinnamon mixture oozed out and dripped inside my oven, so I suggest putting the muffin tins on a cookie sheet to prevent this. Read More
(10)
Rating: 5 stars
08/23/2010
I have been looking for this recipe for a long time! Thanks for sharing. Usually the reader reviews are very helpful so I go with them, but I have to amend some of the ones I read here. Do use the cookie sheet underneath the muffin pan. However, I found 2 marshmallows inside the biscuit dough was overkill. I also used the refrigerated Grands, and with 2 marshmallows it was rediculous. I ended up using a large spoon to remove the rolls from the pan, and we had to eat the rolls with forks. Very messy and almost too sweet. I did roll the tops in extra butter and sugar/cinnamon as recommended, and that was plenty of sweetening. These are not difficult and fun to make for company or just any day. Thanks again! Read More
(7)
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Rating: 5 stars
08/31/2010
This is the most excited my husband has gotten about a recipe in a long time. He raved about these! I had older biscuits that needed to be used and saw this recipe on the photos. I also used older marshmallows that were starting to get sticky and no one knew the difference. I pretty much followed the recipe, except I only had 8 biscuits and I brushed the tops with the excess melted butter and then sprinkled with the excess cinnamon sugar. Some of them did ooze during baking, but it didn't overflow in my over. Based on the photo I saw, I did make a quick glaze to drizzle over the top with water, powdered sugar and a little butter. They were fantastic and my husband is already planning the next time we will make them! Read More
(5)
Rating: 5 stars
02/09/2009
Delicious and fun recipe! Great to make with the kids. The old fashioned name for these is Balloon Buns. When the marshmallows melt they leave a hallow gooey center hence the name Balloon Buns. I also rolled the biscuits in butter and cinnamon sugar before placing in pan and drizzled them with melted chocolate chips before serving. YUMMY!! Read More
(5)
Rating: 4 stars
02/26/2009
These were great! My Mom used to make these when we were kids and she used cresent rolls so that's always how I made them. I did it a bit different though and did not coat the marshmallow just wrapped it in the biscuit and then rolled the wrapped biscuit in melted butter and then in the cinnamon/sugar mixture and put in a muffin pan to bake. The grandkids devoured them!! Thanks! Read More
(4)
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Rating: 5 stars
02/12/2009
5 stars for taste, 5 stars for ease of recipe, but darn, these things were messy!! Will make again! Read More
(3)
Rating: 4 stars
02/23/2009
These were a fun after dinner treat. I used a homemade biscuit recipe and I think this improved them a lot. They were really flaky and had more authentic flavor. Thanks for the tip about the overflow. I had some, but no big cleanup because I did a cookie sheet underneath. BTW I used the silicone muffin cups and they are AWESOME for everything, but worked well for this b/c there is absolutely no stick. I think with regular muffin cups, if I had to pull at all, the muffins would have opened and the marshmellow would have flowed out. Read More
(3)
Rating: 4 stars
08/20/2010
I either need bigger biscuits or a tighter roll because instead of these being gooey on the inside, the goo ended up on the outside all over my muffin tin. But while that soaked in the sink, my kids gobbled these down for a snack today. Since the biscuits were missing the sweet inside, I made a sweet glaze for the outside. My kiddos said the biscuits were weird, but good. I guess so, because all but one is gone! Read More
(3)