These rolls have been called several different names by those who have made them: Resurrection Rolls, Easter Rolls, Empty Tomb Rolls, Disappearing Marshmallow Rolls, etc. No matter what you call them, we can all agree that they are absolutely delicious! Coating a marshmallow in butter, cinnamon and sugar and wrapping them in dough covered with more cinnamon and sugar, then baking them to perfection; while the marshmallow melts into a caramel like sauce inside – it doesn’t get much better than that!
Seriously, if you have never tried these, it’s time! Not only are they delicious, but they also provide a great visual for Easter. My children love making these and every year they want to know what happens to the marshmallow inside. It can be used to teach about Jesus and the empty tomb after His resurrection, or it can just be a fun baking activity.
To make these delicious rolls, start by mixing yeast, warm water, warm milk and sugar together in a large bowl. Let the mixture sit for about 10 minutes to allow the yeast to bubble and grow, this is called proofing (this lets you know that your yeast is good and your dough will rise).
After the yeast has been proofed, add the oil, salt, and a beaten egg to the mixture and mix briefly. Then add the flour, 1/2 cup at a time, until the dough pulls away from the bowl and isn’t sticky while mixing.
Remove the dough from the mixing bowl onto a clean surface. Roll the dough into a rectangle, about 1/2 inch thick, and cut into 28 equal squares. Dip the marshmallows into the melted butter and then roll them in the cinnamon and sugar mixture. Place each dipped marshmallow onto a dough square.
Carefully stretch the dough around the marshmallow, pinching the ends together tightly to seal the dough and create a ball shape. Then roll each dough ball again in the cinnamon and sugar. Place each dough ball, seam down, on a greased cookie sheet.
Cover the rolls with a clean dish towel or saran wrap and let them rise for 1 hour or until they have doubled in size.
If you want to bake these on Friday and cook on Sunday (for more symbolic purposes), you can put them in the freezer on Friday night and then back in the refrigerator on Saturday night. Remove them from the fridge an hour before baking on Sunday.
Bake at 350 degrees F for 15-20 minutes or until golden brown. They are the best when you eat them warm. Enjoy!
Resurrection (Easter) Rolls
Ingredients
- 1 Tbsp yeast
- 1/4 cup warm water
- 3/4 cup warm milk
- 1/4 cup sugar
- 1/4 cup oil
- 1 tsp salt
- 1 egg beaten
- 3-3 1/2 cups flour
- 28 regular size marshmallows not mini or extra large
- 1/2 cup butter melted
- 4 Tbsp cinnamon
- 1 cup sugar
Instructions
- Mix together the yeast, warm water, milk (heated in the microwave for about 1 minute), and sugar in a large bowl. Let sit for 10 minutes to allow the yeast to grow/proof.
- Add the oil, salt, egg, and 2 cups of flour and mix to incorporate. Keep adding the flour 1/2 cup at a time until the dough pulls away from the bowl and is no longer sticky while mixing.
- Remove the dough from the bowl onto a clean surface. Roll the dough into a large rectangle, about 1/2 inch thick. Cut the dough into 28 equal squares.
- Place the butter in a microwave safe bowl and heat in the microwave until melted, about 1 minute. In a separate bowl, mix together the cinnamon and sugar.
- Roll each marshmallow into the melted butter and then into the cinnamon and sugar and place onto a dough square. Wrap the dough around the marshmallow, pinching the ends together to seal the dough. Roll the dough ball into the cinnamon and sugar mixture and place on a greased cookie sheet, seal down, about 1/2 inch apart.
- Cover the pan with a clean dish towel or saran wrap and place in a warm spot to rise for 1 hour.
- Bake at 350 degrees F for 15-20 minutes or until golden brown. Enjoy warm!
