Resurrection Rolls
Resurrection rolls are a special Easter tradition. They are simple and help teach a sweet lesson about the holiday!
Servings: 8
Ingredients
- 1 (10-ounce) can refrigerated crescent dinner rolls
- 8 large marshmallows
- ¼ cup butter, melted
- 2 teaspoons cinnamon
- ¼ cup sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with a parchment or silicone liner. Open the crescent roll package and separate the rolls into eight triangles.
- In a small bowl, whisk the cinnamon and sugar. Dip each of the marshmallows in the melted butter, then roll in the cinnamon sugar mixture.
- Place a marshmallow in the middle of each dough triangle, then roll the dough tightly around the marshmallow, pinching to close all of the seams.
- Place the rolls on the prepared baking sheet. Bake for 10-14 minutes or until golden brown.
Video
Notes
Make in a muffin liner. After you have wrapped the Jumbo marshmallows, dip the dough into the melted butter and place seam-side down into the muffin tin. Bake at 350°F for 8-10 minutes, until puffed and golden, and add glaze.
Glaze. You will need 1 cup powdered sugar, a few tablespoons of milk or heavy cream, almond extract (optional). Mix powdered sugar with drops of milk or whipping cream. Add liquid until the desired consistency is reached. Top the warm Easter Rolls with glaze and serve.
Store baked resurrection rolls in an airtight container for 1-2 days.
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 57mg | Fiber: 1g | Sugar: 10g | Vitamin A: 177IU | Calcium: 7mg | Iron: 1mg