Easter Resurrection Rolls (Empty Tomb Rolls)
Easy cinnamon sugar rolls with a melting marshmallow inside. The perfect Easter treat.
Yield: 12 Rolls
Equipment
- Muffin Tin
- 2 Bowls
- Muffin liners
- Parchment paper
- Meausuring Cups
Materials
- 12 Rhodes Rolls
- 1/4 cup Butter
- 1/4 cup Sugar
- 12 Tbsp. Cinnamon
Instructions
- Preheat your oven to 350 degrees F. and layout your parchment paper or get your cupcake liners all set up in your pan.
- Get out your dough of choice. If you are using Rhodes rolls make sure they are thawed out. *If you are gluten sensitive and want to do a 24-hour ferment on sourdough biscuit dough that is a great substitute as well.
- Mix up the cinnamon sugar in the bowl if you are not buying a pre-made cinnamon sugar mix.
- Flatten your dough into a circle about the size of your palm. Roll a marshmallow in the butter and then into the cinnamon-sugar mixture. Place it in the middle of the dough that you have flattened.
- Pinch the dough over the marshmallow and then roll the dough in butter and then again in the cinnamon-sugar mixture.
- Place on your pan of choice and repeat until all of the dough is used up!
- Bake for around 15 minutes or until golden brown.
- Enjoy!
Notes
When I made these last year, I didn’t have any parchment paper or cupcake liners on hand. The melted marshmallow leaked out and formed a sticky caramel on the pan. It was really hard to scrape the rolls off. I like to make sure I have enough dough covering the marshmallow, so they do not break apart.
Use a cupcake liner to catch any melted marshmallow simply by placing your dough ball inside and at the bottom of the liner.