These Resurrection Rolls, also known as Empty Tomb Rolls, are crisp on the outside and gooey, buttery, and sweet on the inside. Marshmallows are coated in cinnamon-sugar then stuffed in crescent roll dough. They melt in the oven, leaving behind an empty (but tasty) roll. An easy treat for Easter!
Resurrection rolls, aka empty tomb rolls, are a classic Easter treat. The marshmallow melts in the oven, leaving behind an empty roll, which represents Jesus’ empty tomb on Easter morning. The cinnamon-sugar that coats the marshmallows represents the “spices” on his body before burial. Traditionally, these are served on Easter morning but there’s no reason you can’t enjoy them anytime.
Tips & Variations
- Seal the edges well. Pinch the edges and ensure the dough is fully sealed around the marshmallow to prevent it from escaping during baking.
- Use fresh marshmallows. Fresh marshmallows tend to melt better and create a gooey filling, so check your marshmallows and make sure they’re not stale.
- Don’t burn the rolls. Keep an eye on the rolls toward the end of the baking time to prevent burning. If they start to brown too quickly, cover them loosely with foil.
- Can I use mini marshmallows? Mini marshmallows can work, but you may need to adjust the amount of marshmallows used, as they’re smaller. Be sure to still seal the dough well around the marshmallows.
- Try other types of dough. Crescent roll dough gives the best texture, but feel free to experiment with alternatives like biscuit dough, puff pastry, or even homemade dough, if you prefer. You can also substitute gluten-free crescent roll dough or puff pastry dough to make gluten-free Resurrection Rolls.
Resurrection Rolls
Ingredients
- 1 can (8 ounces) refrigerated crescent roll dough
- 8 large marshmallows , or 4 jumbo marshmallows (cut into half)
- 2 tablespoons ground cinnamon
- 3 tablespoons granulated sugar
- 3 tablespoons melted butter
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
- Mix 2 tablespoons cinnamon and 3 tablespoons sugar in a small bowl until well combined.
- Open a can of crescent roll dough and separate the triangles.
- Roll 8 large marshmallows in 3 tablespoons of melted butter until fully coated.
- Then roll it in the cinnamon-sugar mixture.
- Place a cinnamon-sugar-coated marshmallow at the wide end of each dough triangle. Fold the dough over the marshmallow, pinching the seams to seal it completely.
- Brush the tops of the wrapped rolls with the remaining melted butter, then sprinkle with any leftover cinnamon-sugar mixture.
- Arrange the wrapped rolls on the prepared baking sheet. Bake according to the instructions on the dough can, usually around 10-12 minutes, or until the rolls are golden brown.
- Let the rolls cool just slightly and serve warm. As you bite into them, the marshmallow will have "disappeared," representing the empty tomb.
Nutrition
Other Notes
Serving Suggestions
Resurrection rolls are traditionally served on Easter morning, but they can definitely be enjoyed anytime. They can even be served as part of Easter dinner next to honey ham, roasted carrots, green bean casserole or mashed potatoes. One thing to note is that empty tomb rolls are best served fresh and warm.
Make Ahead & Storage
- Make ahead. While it’s best to bake them fresh, you can prepare the rolls up to the point of baking.
Cover the unbaked wrapped rolls in plastic wrap and place in the fridge for a few hours or overnight. When ready, bake as instructed, adding a few extra minutes if they’re cold from the fridge. - Storage. While they are best served warm, they can be enjoyed at room temperature. Just keep them in a Ziploc bag or other airtight container. However, note that they lose their gooey texture once they cool, so if you want them to be fresh and fluffy, serve them soon after baking.
More Easter Recipes
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