Heat the oven to 450 degrees F. Lay a little 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 in and together, pressing the potato open.

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

Place back in the oven for 2-4 minutes or until the marshmallows are golden and fluffy.

In a small dish, stir the butter until creamy for the honey cinnamon butter. Add in the honey, cinnamon, and vanilla and stir to combine. Place the butter on saran wrap and wrap into a log to refrigerate until chilled.

In a saucepan over medium heat, add the butter, brown sugar and honey for the caramel sauce, and whisk to combine. Cook until it begins to bubble then turn down to low and allow to simmer until thick, about 5 minutes.