Vegan hocus pocus buns or vegan marshmallow stuffed crescents are one of the quickest and easiest treats that you can make! Give them a try today!
We are absolutely similar to small children around here in the sense that if we see something that looks really cool, we want to try it. If you are here and reading this, then you likely too are just like us.
Last week, we saw a viral post going around about hocus pocus buns. It’s where you wrap crescent dough around a marshmallow that has been dipped in cinnamon sugar. Then, bake it.
From our research the recipe was originally published here.
The idea is that when you bake the recipe, the marshmallow will disappear and Hocus Pocus! Ta Da!
It’s a fun activity for kids especially. But will it work when vegan?
Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
CLICK HERE TO SIGN UP!
What ingredients do I need?
You only need 5 ingredients, making this a super easy vegan dessert idea.
The ingredients that you need are:
- vegan friendly crescent rolls
- vegan marshmallows
- vegan butter
- vegan sugar
- cinnamon
Where can I find vegan marshmallows?
Vegans cannot eat typical marshmallows because they are made with gelatin which comes from boiling animals parts.
Read about surprising foods you think are vegan but they aren’t.
Thankfully, it’s becoming more and more easy to find vegan marshmallows.
Some stores that readily carry the Dandies brand of vegan marshmallows are:
- Whole Foods
- Mom’s Organic
- Wegman’s
- Sprouts
Many other natural and local grocery stores may also be carrying it. If you have a hard time finding it in your area you can also order vegan marshmallows online.
Seasonally, Trader Joe’s gets in marshmallows. If you ever see marshmallows there, they are also vegan which is what we used for the recipe here today.
What are vegan friendly crescent rolls?
Surprisingly the Pillsbury and other store brand crescent rolls are what we call accidentally vegan. They are items that don’t knowingly contain any animal products.
Many people assume that crescent rolls and other canned refrigerated biscuits contain butter (milk) but most actually don’t.
What happened when we tried to make them vegan?
The vegan marshmallows definitely melted; however, they didn’t disappear. We assume this is because the gelatin dissolves in traditional marshmallows but when using tapioca starch as a replacement it just doesn’t work the same.
Nonetheless, the was one of the easiest and tastiest simple vegan desserts that we tried and we’d recommend you making them 10/10.
Pin these vegan hocus pocus buns for later:
Vegan Hocus Pocus Buns (Vegan Marshmallow Stuffed Crescents)
Ingredients
- 1 package vegan friendly crescent rolls
- 8 vegan marshmallows
- 2 tbsp vegan butter, melted
- 3 tbsp vegan sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 375 degrees F.
- Mix the cinnamon and sugar together in a small bowl.
- Put the butter in another bowl.
- Roll out the crescents.
- Dip 1 marshmallow into the butter making sure the entire thing is coated.
- Move to the cinnamon sugar mixture and roll around until completely covered.
- Add to the widest part of the crescent roll.
- Fold the long side up and then wrap the remaining dough around the marshmallow, tucking the ends under.
- Place seam side down on an ungreased baking sheet. Repeat with remaining marshmallows.
- Bake for 9-12 minutes or until golden brown on top.
- Remove and let cool for a few minutes before eating. Best served immediately.
Video
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
I made these last night for my family as a post dinner dessert and they were fabulous!!! I must not have sealed them well enough because about 6 or the 8 leaked out. This definitely didn’t stop us from devouring them! Haha!! Thank you for the yummy dessert idea!
We’re so happy to hear that Barbea! Thanks so much for sharing. Some of ours leaked a bit too but we ate them right up too LOL! Have a great week!
We made the original version in home ec when I was in junior high, in 1993! Baked in a muffin tin in case of leakage, and drizzled with a simple glaze. So good!
Wow!