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5 from 3 votes

Resurrection Rolls (Empty Tomb Rolls)

Empty Tomb Rolls are the perfect breakfast for Easter morning! Wrap a marshmallow (rolled in butter and cinnamon sugar) with puff pastry dough and bake. But when you bite into it, the marshmallow is gone (it melts into caramel-ly mallow goodness). An empty roll, to symbolize the empty tomb that Christ left. Not only is it a fun object lesson for kids, these rolls are gooey and DELICIOUS!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Bread
Cuisine: American
Servings: 18 rolls
Calories: 287kcal
Author: The Food Charlatan

Ingredients

  • 1 (17-oz) package puff pastry (use both sheets)
  • 1/2 cup salted butter melted (1 stick)
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon or to taste
  • 18 large marshmallows

Instructions

  • Let your puff pastry dough thaw according to package directions.
  • Preheat your oven to 400 degrees F. Cut out 18 squares of parchment paper that are about 5 square inches.* Get out your muffin tin, two if you have them.
  • Lightly flour a work surface. Roll out the puff pastry into a square about 11 inches across, it shouldn't take much.
  • Use a pizza cutter or knife to cut the dough into 9 equal squares. See photo.
  • Melt the butter in a bowl. Add the sugar and cinnamon to another bowl.
  • Dip each marshmallow in butter, tap off excess, and then roll generously in cinnamon sugar. Place each marshmallow in the center of each square of puff pastry. Continue until all the marshmallows are done, then wash your hands (it's easier to seal the dough with clean hands)
  • Bring each corner of the dough up toward the center of the marshmallow and pinch with your fingers. Seal each of the edges so that it looks like a little dumpling. See photos. Do a really good job sealing the dough. If the marshmallow isn't sealed inside it won't disappear like you want it to.
  • Dunk your wrapped roll in the butter, tap off the excess, then roll in cinnamon sugar.
  • Place the roll seam-side-down in the center of a square of parchment paper. Pick up the roll with the paper and place it in the muffin tin, gently pushing it down. Repeat with the remaining dough.
  • Repeat with the other sheet of puff pastry.
  • If you are nervous that you didn't seal your rolls well, place the muffin tin/s on a baking sheet before placing it in the oven. If the marshmallow leaks, it's going to puff and ooze out, and potentially get on the bottom of your oven. Better safe that oven-cleaning on Easter morning!
  • Bake at 400 F for 15 minutes, or until the edges are bubbly and the tops have puffed up and look nice and crunchy. If you baked two pans at once, you may want to rotate the pans halfway through.
  • Let cool for at least 5 minutes before digging in, and be aware that the caramel-ly marshmallow goodness inside your roll is approximately the temperature of lava. So be careful!

Notes

*Parchment paper is not necessary, you can just spray the pan really well. But keep in mind that you are dealing with ultra sticky marshmallows and some will inevitably leak into your muffin tins. I find it so helpful to use the paper. 

Nutrition

Serving: 1roll | Calories: 287kcal | Carbohydrates: 36g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Potassium: 21mg | Fiber: 1g | Sugar: 20g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg