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
Helping Hands: This is a great recipe to make with kids! It's also a great visual and hands on experience to help them think more deeply about the Easter story. My son and I make these together every year for Easter and serve them as part of our Easter breakfast. As long as they won't try to eat the raw dough they can help with the entire process of assembling the rolls.
Make Ahead Options: I love to make these fresh and eat them right away. They are delicious still warm from the oven. However, since we eat them as part of our Easter breakfast, some years we have made them the day before and they are still yummy! We warmed them a little bit in the microwave before serving, but they can be eaten room temperature as well.