Empty Tomb Rolls
This little recipe has become a favorite Easter tradition for our family. They are an essential part of our Easter breakfast. We love them because they are easy and kid friendly, so we can make them together; they are delicious; and they help to tell the Easter story!
I don’t often like to use store bought prepared ingredients, but the store bought crescent roll dough makes these super easy and they come out great! Maybe someday I will come up with a homemade version, but for now, this is what we make and we love it. The process is super easy and very kid friendly, so as long as you don’t worry that your little one will try to eat the raw dough, they can help with the entire assembly process.
While we are making these rolls, we usually talk about what they represent. On Easter we are celebrating Christ’s resurrection and how there was an empty tomb on Sunday morning. So as the kids are dipping the marshmallow in butter and then in cinnamon and sugar we talk about how they prepared Jesus’s body for burial with oils and spices. Then he was placed inside the tomb, just like the marshmallow is wrapped and then the entire roll is placed in the oven. While it is in the oven baking, the marshmallow melts (making the roll very delicious!) and when you bite into the roll it’s empty just like when the people arrived at the tomb on Easter Sunday. It was empty and Jesus was risen! It’s such a great, concrete way to visualize the story of Easter for kids.
Empty Tomb Rolls
Ingredients
- 1 12 oz package Crescent Rolls (8 oz tube also works, they are just a bit harder to close)
- 1/4 cup sugar
- 1 T. cinnamon
- 8 large marshmallows
- 1/4 cup butter melted
Instructions
- Spray 8 cups of a muffin tin with cooking spray and set aside.
- On a large cutting board, separate the crescent rolls into triangles.
- Combine cinnamon and sugar in a small bowl.
- Dip each marshmallow into melted butter, then into the cinnamon and sugar mixture and place on a triangle crescent roll.
- Starting with the wide end of the triangle roll the dough up around the marshmallow and seal the ends as best as you can so it doesn't leak. Repeat with remaining marshmallows and crescent rolls.
- Dip the top part of the roll into the melter butter again and then into the cinnamon and sugar mixture.
- Place sugar side up in a greased muffin tin.
- Bake at 375 degrees for 10-15 minutes until golden. Allow to cool slightly before serving.
Notes
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