Recipe: Resurrection Rolls

Resurrection Rolls

These yummy, easy-to-make cinnamon rolls have been around for decades under many different names. They have often been called “Resurrection Rolls,” or “Empty Tomb Rolls,” and are used to create a picture of Christ and the empty tomb after His resurrection— the marshmallows (symbolizing Jesus) are wrapped and buried in the “tomb” only to disappear after the rolls are baked! Resurrection Rolls are especially popular at Easter, but contain a good (and tasty) lesson for any time of the year.

This particular recipe is adapted from Pilsbury’s “Magic Marshmallow Crescent Puffs” and Brittany Ann’s “Easter Resurrection Rolls”, from her blog Equipping Godly Women.

This recipe makes 8 rolls. You can easily make up to 16 rolls with the same amount of mixture by using 2 cans of crescent rolls and 16 marshmallows.

Ingredients

1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 can (8 oz) refrigerated crescent rolls
8 large marshmallows

Getting ready…

Preheat oven to 375°F.
Melt the butter in the microwave (about 20–25 seconds) in a small bowl.
Mix the cinnamon and sugar together in a separate bowl.
Spray the muffin tin with non-stick cooking spray.

Steps

Separate dough into 8 triangles.
Roll 1 marshmallow into the melted butter, then roll it in the cinnamon-sugar mixture.
Place marshmallow on shortest side of dough triangle and roll it up to the opposite point. Completely cover marshmallow with dough, then pinch all edges and seams tightly to seal.
Dip 1 end of roll in a little butter, then place in muffin tin, butter-side down.
Repeat steps 2–4 until you’ve made all the rolls.
Sprinkle a little extra cinnamon-sugar on top of the rolls once they are in the muffin tin.
Bake 12–14 minutes, or until golden brown.
Wait for rolls to cool (about 5 minutes), then take a bite and see that the “tomb” is empty!