Resurrection Rolls
Resurrection rolls are a yummy Easter recipe, perfect for making with the kids. Crescent roll dough gets stuffed with cinnamon sugar marshmallows and baked before being drizzled with a powdered sugar glaze. The perfect side for Easter brunch or dinner!
Christmas isn’t the only holiday with fun baking projects!
Resurrection rolls are an easy baking project you can do that can teach the Easter story to your kids.
Plus, the result is a buttery, flaky roll that tastes a lot like a cinnamon roll, so really what are you waiting for?
What do resurrection rolls mean?
Resurrection rolls are meant to symbolize the empty tomb after Jesus’s resurrection.
When these rolls bake, the marshmallow melts, disappearing inside the sealed roll in a similar way to Jesus’s disappearance from the stone tomb when He was resurrected on Easter.
Sometimes, you’ll also hear these called empty tomb rolls for that reason.
Ingredients
To make this you’ll need a set of ingredients for the rolls and another for the glaze.
For the roll you’ll need:
- Sugar– Granulated
- Cinnamon
- Marshmallows– Go with the big marshmallows instead of the small marshmallows for ease. You’ll need 24.
- Butter– Melted
- Crescent roll dough– The kind in the cans from the refrigerated section
For the glaze you’ll need:
- Sugar– Powdered
- Cinnamon
- Heavy cream– You could also use milk or half and half. You only need 1 to 2 tablespoons to thin the glaze to the desired texture.
- Vanilla extract
How to Make
Resurrection rolls are a fun dish to make with the kids.
To do it, whisk together the sugar and cinnamon in a medium bowl.
Set it aside.
Dip each marshmallow into the melted butter, then drop into the cinnamon sugar and roll to coat.
Then wrap each cinnamon sugar marshmallow in a crescent roll, pinching the seams tightly to seal.
Put each filled resurrection roll into a muffin tin you’ve lined with paper liners.
Repeat this until you’ve made all the rolls.
Then bake for 12-14 minutes or until golden brown in an oven that’s been preheated to 350 degrees.
When the rolls are golden, pull the out of the oven and let them cool slightly.
While the rolls cool, whisk the powdered sugar, cinnamon, heavy cream, and vanilla together to make the glaze.
Drizzle the glaze over the slightly cooled rolls.
Serve and enjoy!
Storing Leftovers
These are best enjoyed the day you make them.
However you can store leftovers in an airtight container in the fridge for a day or so.
Can I use mini marshmallows in resurrection rolls?
I wouldn’t suggest it.
While it technically should work, mini marshmallows would be much harder to work with.
Tips and Tricks
- Some marshmallow will spill out of the rolls no matter how tightly you wrap them and that’s ok.
- For easier clean up, spray your muffin tins with nonstick spray so any leaking marshmallow doesn’t stick to the tins.
- I like to put the muffin tins on a cookie sheet before baking them. That will catch any leaks and keep your oven cleaner.
Other Easter Recipes
Resurrection rolls are a yummy Easter treat perfect at brunch or dinner.
Make them this Easter and enjoy!
Looking for other Easter recipes?
Try these:
- Carrot Chocolate Covered Strawberries
- Cheesecake Stuffed Chocolate Easter Eggs
- Bunny Butt Chocolate Dessert Cheese Ball
- Chocolate Chip Cadbury Egg Cookies
- Carrot Cake Cream Cheese Pudding Trifles
If you’ve tried these RESSURECTION ROLLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Resurrection Rolls
Ingredients
For The Rolls
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
- 24 marshmallows
- ¼ cup melted butter
- 3 cans refrigerated crescent rolls
For The Glaze
- 1 cup powdered sugar
- ¼ teaspoon cinnamon
- 1-2 tablespoon heavy cream or milk
- ¼ teaspoon vanilla extract
Instructions
To Make The Rolls
- Preheat the oven to 350 F, line two muffin tins with paper liners and set aside.
- In a medium bowl whisk together the sugar and cinnamon; set aside.⅓ cup granulated sugar, 1 tablespoon cinnamon
- Dip each marshmallow into the melted butter, then drop into the cinnamon sugar and roll to coat.24 marshmallows, ¼ cup melted butter
- Wrap each cinnamon sugar marshmallow in a crescent roll, pinching the seams tightly to seal.3 cans refrigerated crescent rolls
- Place each wrapped marshmallow into the prepared muffin tin, then bake for 12-14 minutes or until golden brown.
To Make The Glaze
- Whisk together the powdered sugar and cinnamon, then add the cream and vanilla and stir until smooth.1 cup powdered sugar, ¼ teaspoon cinnamon, 1-2 tablespoon heavy cream or milk, ¼ teaspoon vanilla extract
- Drizzle over cooled rolls and allow to set for 5 minutes.
Notes
- Some marshmallow will spill out of the rolls no matter how tightly you wrap them and that's ok.
- For easier clean up, spray your muffin tins with nonstick spray so any leaking marshmallow doesn't stick to the tins.
- I like to put the muffin tins on a cookie sheet before baking them. That will catch any leaks and keep your oven cleaner.
Nutrition
