Contents
- 1 The Magic of Melted Marshmallows
- 2 My Marshmallow Mishap
- 3 Why These Rolls Shine
- 4 A Bite of History
- 5 Ingredients:
- 6 How to Make Empty Tomb Rolls
- 7 Fun Twists to Try
- 8 Serving & Sipping Ideas
- 9 Storing and Reheating Your Rolls
- 10 Fixes for Common Troubles
- 11 Your Questions, Answered
- 12 Sharing the Sweetness
- 13 Empty Tomb Rolls Sweet Easter Treat
The Magic of Melted Marshmallows
The first time I made Empty Tomb Rolls, my kitchen smelled like cinnamon and butter. The marshmallows vanished inside the dough, leaving golden puffs. Ever wondered how a simple treat could feel so special? These rolls remind me of Easter mornings with my grandkids. Their giggles when they bit into the gooey centers? Priceless.My Marshmallow Mishap
My first batch looked perfect—until I opened the oven. Half the marshmallows had escaped, bubbling like lava. Life lesson: Even messy food brings joy. My grandkids still begged for seconds. Now I pinch the seams extra tight. Home cooking isn’t about perfection. It’s about sticky fingers and shared laughs.Why These Rolls Shine
– The cinnamon sugar crust cracks just right, revealing a cloud of melted marshmallow. – Butter makes the dough crisp outside, tender inside. Which flavor combo surprises you most? Try adding orange zest to the sugar mix. It’s a game-changer.A Bite of History
These rolls started in church kitchens, symbolizing Easter’s empty tomb. *Did you know some folks call them “Resurrection Rolls”?* They’ve been a holiday staple since the 1970s. Simple ingredients, big meaning. Share your family’s version in the comments!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Crescent rolls (or frozen Rhodes dinner rolls) | 1 (8 oz) tube (or 8 rolls) | Thawed if using frozen |
| White granulated sugar | ¼ cup | |
| Ground cinnamon | 1 Tablespoon | |
| Butter | ¼ cup (½ stick) | Salted or unsalted |
| Large marshmallows | 8 | Not giant size |
How to Make Empty Tomb Rolls
Step 1 Preheat oven to 350°F. Spray a muffin tin with nonstick spray or use liners. This keeps rolls from sticking. Step 2 Split crescent dough into 8 pieces. Roll each piece slightly wider. This helps wrap marshmallows fully. Step 3 Mix sugar and cinnamon in a bowl. Melt butter in another. Dip marshmallows in butter first. Step 4 Roll buttered marshmallows in cinnamon sugar. Place each in dough and pinch seams tight. No leaks! Step 5 Dip rolls in butter again, then sugar. Place seam-side down in tin. Bake 12–14 minutes until golden. (Hard-learned tip: Pinch seams *extra* tight. Marshmallows vanish if they escape during baking!) What happens if you skip the second butter dip? Share below! Cook Time: 14 minutes Total Time: 24 minutes Yield: 8 servings Category: Dessert, HolidayFun Twists to Try
Nutty Delight Add chopped pecans to the cinnamon sugar. Crunchy, sweet, and perfect for texture lovers. Chocolate Swap Use chocolate marshmallows instead. Kids adore the gooey surprise inside. Citrus Zing Add orange zest to the sugar mix. Brightens the flavor for spring. Which twist would you bake first? Vote in the comments!Serving & Sipping Ideas
Serve warm with vanilla ice cream. Or drizzle with caramel for extra decadence. Pair with hot coffee or spiced chai. For a festive touch, try sparkling cider or a creamy bourbon-laced latte. Which would you choose tonight?
Storing and Reheating Your Rolls
These rolls taste best fresh but keep well for 2 days. Store them in a sealed container at room temp. To freeze, wrap each cooled roll in foil, then bag them—they’ll last 3 months. Thaw overnight or warm in a 300°F oven for 10 minutes. *Fun fact: The marshmallow melts into a gooey “empty tomb” center!* Double the batch for crowds—they disappear fast. Ever tried freezing baked goods? Share your tips below!Fixes for Common Troubles
Sticky dough? Dust your hands with flour before pinching seams. If marshmallows leak, wrap dough tighter or chill rolls 10 minutes before baking. Rolls too pale? Brush with extra butter before baking. Why this matters: A good seal keeps the surprise center intact. Burnt bottoms? Use light-colored pans or lower the oven rack. Which issue trips you up most? Let’s troubleshoot together!Your Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use gluten-free crescent dough or rolls. Check labels on marshmallows too. Q: How far ahead can I prep these? A: Assemble rolls 1 day early; chill unbaked. Add 2 minutes to bake time. Q: Any butter swaps? A: Coconut oil works, but flavor changes slightly. Margarine may make rolls less crisp. Q: Can I halve the recipe? A: Absolutely. Use a small muffin tin or bake extras in ramekins. Q: Why dip twice in butter? A: First coat seals the dough. Second adds crunch and spice.Sharing the Sweetness
I love how these rolls tell a story while tasting divine. Did yours turn out golden and gooey? Snap a pic and tag @SavoryDiscovery on Pinterest. Your creations inspire me! Happy cooking! —Elowen Thorn.
Empty Tomb Rolls Sweet Easter Treat
Description
A sweet and symbolic Easter treat featuring crescent rolls, marshmallows, and cinnamon sugar.
Ingredients
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.
Easter, Rolls, Marshmallow, Cinnamon, Crescent