Resurrection Rolls

Soft, buttery crescent rolls are stuffed with cinnamon sugar and marshmallows in this Resurrection Rolls recipe. An easy way to start Easter morning!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: empty tomb rolls, resurrection rolls

Servings: 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