Recipe #25: Resurrection Rolls

Posted on Mar 12 2013 - 3:00pm by Markell

In honor of Easter, I thought I would make this neat little recipe. I had it once before when the Sunday School teacher at my old church brought them in for an Easter lesson. They taste sort of like cinnamon rolls, but they have a twist that makes them perfect for an Easter dinner: they are hollow on the inside, just like Christ’s tomb was on Easter morning. Neat, right?

So you can make these a couple different ways. I just found this recipe that uses store bought crescent rolls to make them. That would be a lot less work, but a little less “homemade,” right?

I have to confess that when I made these, they didn’t turn out super great. I had a few problems with them. I think the main thing was that I cooked it too hot and not long enough. We were sort of in a hurry for them to be done, so I thought I would speed things up a bit.. bad idea. Most of them turned out okay but some of them looked like they should be on a pinterest fail board or something. I thought I had a picture of it but I guess not…

Anyway, this is what they are supposed to look like:

Here is what you need:

roll dough
large marshmallows
cinnamon 
sugar
melted butter (about 1/4 cup)
So, here is what you do:
Acquire/make some kind of roll dough. Like I said before, you can use store bought dough, or you can make your own. I used a plain roll recipe from a REALLY old Better Home and Garden cook book. You can find that recipe here. 
After you have the dough all made and let it rise, make a sugar/cinnamon mixture. I did a little more sugar than cinnamon. I think I used about 1/4 cup cinnamon and 1/2 cup sugar. 
Roll a marshmallow in butter and then in the cinnamon mixture. 
Then, grab some dough and wrap it around the marshmallow

 After you dough is all wrapped around the marshmallow, roll the dough in the cinnamon mixture. Place it on a pan. 

Cook them in the oven at 350 for about 25 minutes. Check them to make sure they don’t get too done. When I did it, I cooked them at 425 for 15 minutes and the marshmallows hadn’t had time to expand and melt into the rolls all the way. 
For the icing
I made a powdered sugar icing by mixing 2 cups of powdered sugar with milk until it looked like icing. Then I added a teaspoon of vanilla for flavor. 
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