Resurrection Rolls

    25 mins

    A great Easter recipe to do with the kids! Rolls with marshmallows wrapped inside, which become hollow as they bake, it represents the tomb of Jesus on Easter morning, when you break them open they are empty inside!

    70 people made this

    Serves: 8 

    • 1 (10 ounce) can refrigerated crescent dinner rolls
    • 8 large marshmallows
    • 55 g melted butter
    • 2 tablespoons ground cinnamon
    • 2 tablespoons white sugar

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
    2. Separate crescent rolls into individual triangles.
    3. In a small bowl, mix together cinnamon and sugar.
    4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
    5. Bake in a preheated oven until golden brown, about 15 minutes.

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    Reviews in English (70)


    I found this recipe years ago and have been making them with my nieces, and then with my own kids every Easter ever since. A big family favorite. The kids always look forward to making them together just before the rest of the meal is ready. As we do, we talk about taking sinless Jesus (marshmallow), anointing Him in oils (butter) and incense (cinnamon), wrapping Him in the shroud (crescent roll), and then placing Him in the tomb (oven). We always make at least two batches and they go fast. It's so fun to see everyone open their "empty tombs" at the table. My advice: 1. don't skimp on the crescent rolls -- use the name brand. They really do hold up better; 2. Keep the crescents refrigerated till needed; 3. Bake at 350 for 10-12 minutes; 4. Don't worry about the leakage - they're just as good messy! Just use a stoneware baker with shallow sides or a jelly roll pan with a parchment paper liner; 5. When you serve, don't use napkins or doilies -- they can be very sticky.  -  25 Mar 2007  (Review from Allrecipes US | Canada)


    Wow, thanks for a wonderful idea! I had no spills of the marshmallow -- only delicious, empty tombs! I dipped the marshmallows in butter, then rolled them in cinnamon-sugar. After rolling each marshmallow in one triangle, I rolled another triangle around it in the opposite direction. I crimped all edges, then rolled the entire thing in butter and then in the cinnamon-sugar. I baked them @ 375 for about 20 minutes; when I took them out of the oven, they smelled heavenly! There were absolutely no holes or leaks or any sign of the marshmallows on the outside, so it was just as much of a treat for me to break open the tomb to find it empty. My kids were in awe as they realized the lesson in what we had done -- that which our Savior has done for all of us! Thanks for a new & wonderful tradition.  -  18 Apr 2006  (Review from Allrecipes US | Canada)


    Having read that other reviewers had difficulty with the marshmallow leaking out, I pinched and sealed mine so that NOTHING could get through the dough. Wrong! Some marshmallow seeped out of every one of them, some more than others. (It's not really a problem since you want the inside to be hollow anyway. When I make them again for Easter, I will take the advice of some of the other reviewers and use two pieces of crescent roll for each. The dough actually isn't very thick with one, so I don't think it would be too much. I will also leave out the sugar and just roll the marshmallows in butter then cinnamon. The marshmallows alone would make the rolls sweet enough. Good recipe, and a fun thing to try.  -  17 Mar 2007  (Review from Allrecipes US | Canada)