A warm hush of sugar and butter; a ribbon of color breaking open to reveal a molten, pillowy heart. These rainbow marshmallow-stuffed donut holes are small, bright pockets of comfort—soft dough yielding to a sweet, toasted marshmallow glow.
Why make this recipe
Because the ritual of coating a single marshmallow in cinnamon sugar, tucking it into buttery crescent dough, and watching it swell and bloom in the oven is a small act of wonder. They are fast to make, visually joyous, and perfect for gifting or slow, sunlit mornings.
How to make Rainbow Marshmallow-Stuffed Donut Holes
This recipe is a gentle alchemy: refrigerated crescent dough becomes a crisp, golden shell; marshmallows become molten centers; a silk of icing carries color like a soft rain. Work calmly—pinching seams firmly, rolling marshmallows evenly in butter and cinnamon sugar, and glazing while warm so the colors settle into glossy ribbons.
Ingredients:
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Dough Sheet
- 10 large marshmallows
- 1/4 cup butter, melted
- 1/2 cup cinnamon sugar
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon light corn syrup
- 4-5 tablespoons milk
- Betty Crocker assorted gel food colors: red, neon orange, yellow, neon green, blue
Directions:
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Open crescent dough package and unroll dough sheet. Pinch together all perforations, then slice sheet into 10 even squares.
- Dip marshmallows into melted butter, then roll them into cinnamon sugar.
- Wrap each of them up in a square of crescent dough, taking care to pinch and secure the dough completely to hide the marshmallow and secure the seam. Repeat until all marshmallows have been covered with dough.
- Place seam-side down onto prepared baking sheet.
- Bake for 12-18 minutes, or until the crescents turn a light golden brown.
- While the donut holes bake, prepare frosting. Whisk together powdered sugar, vanilla, corn syrup, and just enough milk to make the icing slightly thicker than table syrup. Tint frosting into five colors.
- Remove donut holes from the oven. Drizzle frosting immediately over each. Allow to cool slightly before serving. Enjoy!
How to serve Rainbow Marshmallow-Stuffed Donut Holes
Serve them warm, on a shallow, white plate that shows off the glossy, rainbow drips. Let guests break one in half to see the molten center—steam, sweet aroma, and the soft give of the marshmallow all part of the experience. Pair with a rich coffee or a floral tea to balance the sugar.
How to store Rainbow Marshmallow-Stuffed Donut Holes
Room temperature: Keep in an airtight container for up to 24 hours; the marshmallow center stays soft but will firm slightly. Refrigeration: Not recommended—cold will stiffen the marshmallow and the glaze. For best texture, rewarm briefly in a 300°F oven for 3–5 minutes before serving.
Tips to make Rainbow Marshmallow-Stuffed Donut Holes
- Seal seams well: pinch and press the dough so no marshmallow can escape during baking.
- Even squares: use a ruler or mark the dough lightly so each parcel bakes uniformly.
- Glaze consistency: aim for slightly thicker than table syrup so the colors streak without pooling.
- Color control: gel colors are concentrated—start with a tiny dot and build to the shade you want.
- Timing: glaze the donut holes as soon as they come from the oven for a glossy, slightly melting finish.
Variations (if any)
- Chocolate-hazelnut center: place a thin spread of Nutella on the dough square before the marshmallow for a richer center.
- Citrus glaze: swap a tablespoon of milk for fresh lemon or orange juice and reduce corn syrup for a brighter glaze.
- Spiced dough: sprinkle a pinch of cardamom or ground ginger into the cinnamon sugar for a warmer aroma.
FAQs
Q: Can I use regular crescent rolls instead of the sheet?
A: Yes. If using pre-cut triangles, trim them so each piece fully encloses a marshmallow; you may need to join two triangles for sufficient coverage.
Q: Will the marshmallow explode if I don’t seal the seam perfectly?
A: If seams are not sealed, the marshmallow can ooze out and caramelize on the baking sheet. Pinch seams firmly and press edges together to prevent leakage.
Q: How do I keep the glaze from sliding off?
A: Make sure the glaze is thick enough—slightly thicker than table syrup. If it’s too thin, add a little more powdered sugar; if too thick, add milk sparingly.
Q: Can I prepare these ahead of time?
A: You can assemble them and refrigerate for a few hours before baking, but bring them to room temperature before baking for even oven performance.
Q: Are mini marshmallows an acceptable substitute?
A: Mini marshmallows will not create the same molten center; they’ll disperse. Use large marshmallows for the best pocket of melt.
Conclusion
For an authoritative reference to the original method and inspiration, consult Rainbow Marshmallow-Stuffed Donut Holes Recipe – Tablespoon.com, and if you favor the idea of exploring artisan shops that celebrate sweet rounds, see Fresh Donuts & Kolaches Served Daily – Shipley Do-Nuts.
Baking these small, colorful bites asks for a slow hand and a kindly patience—each fold and glaze a quiet lesson in the beauty of gentle, deliberate making.
Rainbow Marshmallow-Stuffed Donut Holes
Ingredients
Method
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
- Open the crescent dough package and unroll the dough sheet. Pinch together all perforations, then slice the sheet into 10 even squares.
- Dip each marshmallow into melted butter, then roll them into cinnamon sugar.
- Wrap each marshmallow in a square of crescent dough, pinching and securing the seams well to hide the marshmallow.
- Place seam-side down onto prepared baking sheet.
- Bake for 12-18 minutes, or until the crescents turn a light golden brown.
- While the donut holes bake, prepare the frosting by whisking together powdered sugar, vanilla, corn syrup, and enough milk to make it slightly thicker than table syrup. Tint the frosting into five colors.
- Remove donut holes from the oven and drizzle frosting immediately over each. Allow to cool slightly before serving.