Empty Tomb Rolls (Resurrection Rolls)
A super fun breakfast or snack to make with your kids while also helping bring the Easter Resurrection story to life. A marshmallow dipped in butter and rolled in cinnamon sugar, then wrapped up in a crescent roll. When baked, the marshmallow “disappears!”
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 8 Tomb Rolls 1x
Ingredients
1 can Refrigerated Crescent Rolls or large biscuits *see note
8 large marshmallows
3 tablespoons melted butter and
3 tablespoons sugar and 1/2 tablespoon ground cinnamon mixed together in a small bowl
Instructions
Preheat your oven to 375F.
Spray a muffin tin with non-stick spray.
In a small bowl whisk together with a fork the sugar and cinnamon.
Lay out the crescent rolls so they are flat.
Dip the marshmallow in the butter so it’s coated completely. Let excess drip off.
Roll the marshmallow in cinnamon sugar and place on the crescent roll.
Wrap the crescent roll around the marshmallow and pinch to seal so the marshmallow inside.
Bake for 8-10 minutes or until the dough is golden brown.
Let the rolls cool for a few minutes then rip a roll in half to see how it’s empty inside.
Notes
If you use biscuits make sure they’re the large size and that you roll them out flat before you wrap the marshmallow in them. They need to be large enough to wrap around and seal the marshmallow inside. I prefer crescent rolls.
You can use water instead of butter. (butter makes it taste better)
If you want to roll your unbaked tomb roll in butter and cinnamon sugar after sealing, double the butter, sugar, and cinnamon quantities.
Keywords: Empty Tomb Rolls, Resurrection Rolls, Easter Breakfast, Bible Story, Kid Recipes, Recipes to make with your kids
Find it online: https://acupofcream.com/empty-tomb-rolls-resurrection-rolls/