Easter Resurrection Rolls

Resurrection Rolls are one of those clever recipes that’s both fun to make and actually tastes good. You wrap marshmallows in crescent roll dough, and during baking, the marshmallow melts away leaving a hollow, buttery roll.

The sugar and butter create this crispy, caramelized exterior while the inside stays soft. They’re perfect for Easter morning since they tell the story of the empty tomb, but honestly, they work anytime you want a warm, sweet breakfast treat. My kids love helping make them, though be warned – the marshmallow can leak out if you don’t seal the dough well.

Servings: 8 rolls

Total Time: 25 mins

What you need for Easter Resurrection Rolls

How to make Easter Resurrection Rolls

These fun-to-make rolls have a sweet surprise – the marshmallow melts away during baking, leaving a hollow center! Let me walk you through exactly how to make them.

1. Start by preheating oven to 375°F. Line a baking sheet with parchment paper – trust me, you’ll want this for easy cleanup since the marshmallows can leak out a bit.

2. Mix the sugar and cinnamon in a shallow bowl until well combined. The mixture should be a uniform brown color without any white sugar streaks.

3. Open your crescent roll dough and separate it into the pre-cut triangles. If they stick together a bit, just gently pull them apart. Lay them out on a clean work surface.

4. Working with one marshmallow at a time, dip it in the melted butter (the butter should still be warm but not hot), making sure it’s completely coated. Roll the buttered marshmallow in the cinnamon-sugar mixture until it’s thoroughly covered.

5. Place the coated marshmallow on the wide end of a crescent triangle. This is the crucial part – carefully wrap the dough around the marshmallow, making sure to seal all the edges really well. Pinch and roll the seams tightly – any gaps will let the marshmallow escape during baking.

6. Place each wrapped roll on the parchment-lined baking sheet, making sure the tip of the dough is tucked underneath. Leave about 2 inches between each roll because they’ll expand.

7. Bake for 11-13 minutes, until the rolls are golden brown on top and fully cooked through. You’ll know they’re done when the surface is firm to a light touch and has a rich, warm brown color.

8. Let them cool on the baking sheet for about 5 minutes – they’re extremely hot inside right out of the oven. As they cool, the once-marshmallow center creates a sweet, sticky coating inside the hollow roll.

The whole process takes about 25 minutes from start to finish, and you’ll end up with 8 deliciously sweet rolls that are crispy outside and mysteriously hollow inside!