Donna Kelce’s Famous Dinner Rolls Are the Magic of Thanksgiving
Earlier this month, when Jason Kelce appeared on the YouTube show, Mythical cuisine, I discovered a Thanksgiving Day staple that always appears on the Kelce family table. During the interview, Jason gushed to Josh Sherer about his mom’s famous dinner rolls. “Every Thanksgiving there was always a different meat,” he told Sherer, “the one constant my mother always has to make is Mama Kelce rolls.”
After seeing Mama Kelce’s Dinner Rolls make the rounds on social media over the next few weeks, it was hard to ignore the obvious genius behind the recipe. Based on a 54-year-old classic winning Pillsbury Bake-Off recipe, Magic Marshmallow Crescent Puffs, Donna’s version is what happens when you have years of experience baking for your family under your belt.
I was intrigued by the combination of ingredients (marshmallows? cinnamon sugar?) used in these little rolls, and I was also curious to get a little first-hand knowledge of what Travis and Taylor might eat for dinner Thanksgiving, so I headed to the kitchen to try them.
Get the Recipe: Magic Marshmallow Croissant Puffs
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Ingredients for Donna Kelce’s buns
The best part about this recipe is the short ingredient list and the fact that the buns only take 30 minutes to make. For the rolls, you will need sugar, flour, cinnamon, two 8-ounce boxes of Pillsbury Original Crescent Rolls (8 counts), large marshmallows, and melted butter or margarine.
For the frosting you will need powdered sugar, vanilla extract, milk and chopped nuts.
Related: I Tried Donna Kelce’s Famous Chocolate Chip Cookies
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How to Make Donna Kelce’s Dinner Rolls
To start, preheat your oven to 375° and spray a muffin pan with cooking spray. Melt butter in a small bowl, then combine sugar, flour and cinnamon in another small bowl. Next, separate the croissant dough into 16 separate triangles.
For each roll, dip 1 marshmallow into melted butter, making sure to cover all sides before coating in cinnamon sugar. Take the cinnamon sugar covered marshmallow and place it on the wide end of one of the crescent triangles. Pull the dough around the sides of the marshmallow, then roll the marshmallow in the dough, working from the widest end to the tip. This process may take a little finesse, but the goal is to completely cover the marshmallow in the batter. Once you’ve done that, firmly pinch the edges of the dough to seal in the marshmallow.
Dip the ends of the rolls in the remaining melted butter and place them in a muffin tin, butter side down. Repeat until you have filled your muffin tin. Bake for 12 to 15 minutes or until rolls are golden brown. Pro Tip: Place foil or a cookie sheet on the rack under the muffin tray to catch any unexpected marshmallow spills. Let the buns cool in the muffin pan for a minute, then transfer them to a rack lined with waxed paper to cool.
For the frosting, mix together the powdered sugar, vanilla extract and milk until the mixture has a nice drizzle consistency. Pour the glaze over the warm buns and sprinkle with chopped nuts. Serve hot.
Related: Travis Kelce’s Favorite Fast Food Burger
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What I thought of Donna Kelce’s buns
Honestly, I wasn’t sure what to expect when I started this recipe. I obviously had an idea, based purely on the reviews the Kelce brothers were giving the rolls, but I wondered if a cinnamon-sugar glazed marshmallow was enough to take the croissant rolls to the next level.
Boy was I proven wrong, as the melted marshmallow brought a delicious sweet and gooey element to the carby party. I don’t have Mama Kelce’s magic touch, so a few rolls burst at the seams during the baking process, leaving me with a few that were gooey messes. The marshmallow breach didn’t affect the flavor and I actually found that I quite enjoyed the messier ones.
While I’m not 100% sure you need the powdered sugar frosting and nuts, these finishing touches took the rolls to the next level. I chose to use some leftover cinnamon and sunflower seed granola I had in my cupboard, but any chopped nuts will work great here.
On the same subject: The famous restaurant Travis and Donna Kelce Love
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Tips for Making Rolls from Donna Kelce
• Be serious about sealing. Do your best to plug any openings where melted marshmallows might escape. Pinch the dough joints together and check for any remaining cracks or openings. While the end result will still be delicious, the goal here is to keep the marshmallow inside the bun rather than all over your muffin tray.
• Experiment with other ingredients. Feel free to experiment with other ingredients to personalize this recipe for you and your family. Maybe add a little piece of chocolate inside and a sprinkle of graham cracker crumbs on top for a fun s’mores version? Or maybe a drizzle of warm jam on top for a fruity touch?
Next: What Taylor and Travis Ate During Their Dinner in Argentina
