Preheat your oven to 450 degrees F. Lay a piece of foil on the oven rack and place each potato on top.

Bake for 35-45 minutes or until cooked through. Remove them from the oven.

Pierce the top of the potato in a line from one end to the other and using oven mitts, squeeze to open the potato.

Place 1 tablespoon of the honey cinnamon butter and a few marshmallows in the bottom, then pour a little caramel sauce over each potato and add more marshmallows on top.

Return to the oven for 2-4 minutes or until the marshmallows are golden and fluffy.

In a small dish, stir the butter until creamy and add honey, cinnamon, and vanilla, mixing to combine. Roll the butter in plastic wrap and refrigerate until chilled.

In a saucepan over medium heat, combine the butter, brown sugar, and honey. Whisk and cook until bubbling, then reduce heat to low and simmer until thickened, about 5 minutes.