As we enter into the homestretch of finals week, the Internet is flooded with tips on how to cook and eat healthy during exams.
But if you’re anything like me and are currently struggling through a procrastination-caused whirlwind of despair, you want nothing to do with anything resembling healthy. There’s only one thing that can help you get through these last few days before winter break: sugar, and lots of it.
I can only handle eating so many snacks from the vending machines and food from convenience stores. Sometimes I just want a handmade treat to remind me of home. Of course, then I run into a few problems. First, I’m not that great of a cook, and second, I don’t have the time, especially during finals week. Luckily, my mother is also incredibly busy and far from being a culinary master, and she taught me one of the easiest recipes to get a quick sugar fix: vanishing breakfast rolls.
These treats, so named because the marshmallow in the center melts into the dough and “vanishes,” are the perfect snack for the busy college student looking for a way to indulge their sweet tooth … and to get the bragging rights because, yes, you did make them yourself.
Ingredients:
Cinnamon
Sugar
Butter
Marshmallows
Pillsbury Grands Biscuits (any kind will do, but I prefer original)
I didn’t include any specific measurements because vanishing breakfast rolls are one of those magical recipes where you don’t need to know the specifics to get a delicious end result — perfect for those of us who are a little less than competent in the kitchen.
Instructions:
First, put a few tablespoons of butter in a small- to medium-sized bowl. In another bowl, mix a few tablespoons of cinnamon and sugar together. I like to do around two or three tablespoons each of sugar and cinnamon for a 50-50 ratio, but feel free to mess around with this as much as you’d like.
Preheat your oven to 300 degrees Fahrenheit. Spread tin foil over a cooking sheet and spray it with cooking spray.
Open your can of biscuits. Tear them in half and flatten them with your palm. You don’t need to get the dough perfectly even — just squish it down so it vaguely resembles a pancake.
Tear a marshmallow in half. Dip one of the sides into the butter and then roll it in your sugar-cinnamon mixture until it is completely covered. Place that marshmallow onto the flattened biscuit. Fold the dough over the marshmallow and pinch it shut.
Your biscuit should now resemble a dumpling in shape and have a seam where you’ve pinched it shut. Place the biscuit with that seam facing down on the cookie sheet. Repeat the last few steps until you’ve used up all of the pieces of dough.
The next step you can skip, though I wouldn’t recommend it if you’re a fan of sugar. Spread a little bit of butter onto the tops of your biscuits with your finger, then spoon a bit of sugar (or cinnamon or both) onto them.
Finally, place the cookie sheet in the oven for around 15 minutes or until the rolls reach a light brown color. Don’t worry if they’re not a perfect color — they’ll taste good even if they are a little doughy or over-cooked.
Baking and preparation time comes to about 25 to 30 minutes.