Hocus Pocus Buns
2 cans crescent rolls
16 marshmallows
1/4 cup butter
1/4 cup sugar
1 tsp cinnamon
Preheat oven to 375. Add butter to a small glass bowl and heat in the microwave for 30 seconds, until fully melted. In another small bowl, combine cinnamon and sugar. Line a baking sheet with parchment paper. Open your cans of crescent rolls and separate the triangles and place onto a plate or piece of parchment paper. Dip a marshmallow into the butter, then roll in the cinnamon sugar mixture, coating it well. Place the marshmallow on a crescent roll at the wider end of the triangle. Wrap the edges around the marshmallow, then roll it up into a ball. Make sure all edges are pinched closed and sealed well. You can gently roll the dough into a ball in your hand to make the dough smooth. dip the bottom of the bun into the butter and place onto the baking sheet. Repeat until all buns are ready to bake. Bake for 10-12 minutes or until golden brown. After removing from the oven, let cool for a few minutes before serving.

Roasted Pumpkin Seeds
3/4 cup raw pumpkin seeds
1 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp garlic
1/4 tsp paprika
1/8 tsp black pepper
Preheat oven to 350. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel. In a small bowl, combine pumpkin seeds, oil, salt, garlic, paprika and black pepper. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minute for even toasting. and check for doneness with each stir by tasting a seed for crunchiness. Transfer the roasted pumpkin seeds to a bowl to cool down.

Classic Cinnamon Rolls
2 and 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast 1 packet = 2 and 1/4 teaspoons
1/2 cup water
1/4 cup milk
2 tablespoons unsalted butter
1 large egg
1/4 cup 1/2 stick unsalted butter, softened to room temperature
2 Tablespoons ground cinnamon
1/4 cup brown sugar
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
To make the dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with a stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in the oven.
To make the filling: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
Turn off the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (remove the foil or plastic) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
To make the glaze: Mix the powdered sugar, vanilla, and 2 tablespoons milk together until smooth and lump-free. Drizzle over warm rolls.