Resurrection Rolls

an opened resurrection roll on a small white dessert plate

5 from 1 vote

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!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch, Dessert

Cuisine: American, Southern

Servings:

Calories: 172kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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