Empty Tomb Rolls
Empty Tomb Rolls are a sweet, gooey treat with a hollow center, symbolizing the empty tomb – perfect for Easter breakfast or kids activity!
A RESURRECTION ROLLS RECIPE
Have you made Empty Tomb Rolls before? I think these are so fun to make and it’s a great thing to do with your kids around Easter. I used to make these warm, gooey rolls with a cinnamon sugar flavor in Sunday School around Easter and it is such a fun memory for me. I think this is a great thing to do to help explain Easter and the meaning of it to your kids and then they have a fun and delicious treat to enjoy after!
Made these with my Sunday School class of Grade 3-5. They loved the rolls; so easy to make.
– Sarah
FREQUENTLY ASKED QUESTIONS:
In some of the pictures, you may have noticed the tulip cupcake liners (paid affiliate link). I like to use them as they make these seem just a touch more special and are easy to peel off without messing up the exterior of the Resurrection Rolls.
Make sure to pinch the seams (with clean hands, of course) of the rolls well as this will help to try and keep the marshmallow from making its way out of the roll. If the marshmallow does escape, it’ll still be delicious.
Also, placing the rolls seam side down in a muffin tin works well to catch any marshmallow or melted sugar that may escape.
These are best when served warm but are still delicious at room temperature.
If you want to use frozen Rhodes dinner rolls, add the number of frozen dinner roll balls needed and place them on a greased, microwave-safe plate then cover with plastic wrap. Microwave for 20 seconds, then flip the balls over, replace the plastic wrap and cook for another 20 seconds. The balls should be ready to roll out and use.
Sure. Roll out your puff pastry so it’s in an 11-inch square. Use a sharp knife or rolling pizza cutter to cut the dough in 9 squares. Roll marshmallow in each square as you would with the original recipe. Pinch seams as needed, coat the exterior as normal and bake in the oven at 400F for 12-15 minutes. These will be super flaky.
Absolutely. Lay the marshmallow on top of the biscuit dough and roll the dough up around the marshmallow. Fold the edges of the biscuit dough in and finish rolling it up. Pinch seams as needed and put them in the muffin tin as usual. Brush with butter and sugar mixture as usual. Then bake in the preheated oven at 400F for 12 minutes.
These are best the first day you make them. But leftovers can be kept for up to 2 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- crescent rolls– if you don’t want to use crescent rolls, you could use thawed dinner rolls. I even shared two other options with instructions on how to use them above in the FAQ (Frequently Asked Question) section.
- large marshmallows– I would not use the giant ones. They may be too hard to cover with the crescent dough.
- white granulated sugar
- ground cinnamon
- butter – You’ll be melting it. Doesn’t matter if it’s salted, or unsalted, whatever you prefer to use will work in this recipe. I go with salted because that is usually what I have on hand and it can help balance the overall sweetness.
HOW TO MAKE EMPTY TOMB ROLLS:
Preheat oven to 350F degrees. Spray a regular sized muffin tin with nonstick cooking spray (or line with cupcake liners.) Remove the crescents and split them into 8 sections. Add the sugar and cinnamon to a small bowl and combine. In another small bowl, melt the butter. Roll each crescent out so that it’s a little wider than normal size. Take one large marshmallow and dip it into the melted butter.
Then take the marshmallow and roll it in the cinnamon sugar. Place the sugared marshmallow in the crescent dough and pinch all the seams tightly closed. Dip the roll in butter again, then roll in the cinnamon sugar.
Place the roll seam side down in the muffin tin. Repeat with the remaining rolls. Note: This recipe makes 8 rolls ten though only 6 are shown below.
Bake for 12-14 minutes or until the rolls are golden.
CRAVING MORE RECIPES?
Empty Tomb Rolls
Ingredients
- 1 (8 ounce) tube crescent rolls (or 8 frozen Rhodes dinner rolls, thawed)
- ¼ cup white granulated sugar
- 1 Tablespoon ground cinnamon
- ¼ cup (1/2 stick) butter (can use salted or unsalted)
- 8 large marshmallows (not giant)
Instructions
- Preheat oven to 350F degrees. Spray a regular sized muffin tin with nonstick cooking spray (or line with cupcake liners)
- Remove the crescent rolls from the tube and split them into 8 sections.
- Add ¼ cup white granulated sugar and 1 Tablespoon ground cinnamon to a small bowl and combine.
- In another small bowl, melt ¼ cup (1/2 stick) butter.
- Roll each crescent out so that it’s a little wider than normal size.
- Take one large marshmallow and dip it into the melted butter.
- Then take a marshmallow and roll it in the cinnamon sugar.
- Place the sugared marshmallow in the crescent dough and pinch all the seams tightly closed.
- Dip the roll in butter again, then roll in the cinnamon sugar.
- Place the roll seam side down in the muffin tin.
- Repeat with the remaining rolls. Note: This recipe makes 8 rolls even though the picture just shows 6.
- Bake for 12-14 minutes or until the rolls are golden.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made these with my Sunday School class of Grade 3-5. They loved the rolls; so easy to make.
Thank you for taking the time to come back and comment Sarah! Happy Easter!
Bookmarked and on my home screen because these sound delicious and right up my alley. As soon as I can get to the store for the rolls and shmallows.
Hope you love them Donna – thank you!!
I remember making these as a kid as well. They taste good too!