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Make these Empty Tomb Rolls for the perfect Easter Treat. This dessert is perfect to make for a sweet lesson for the Easter holiday.
We love to serve these Easter rolls to learn the true meaning of Easter. You can serve as a dessert but we usually serve before church on Easter morning. They have amazing texture and a delicious sweet and savory flavor.
Make sure to serve these with your favorite Easter Recipes. For another delicious Easter dessert, learn How to Make Easter Bunny Cupcakes.
Table of Contents
What are Empty Tomb Rolls?
These Easter Rolls are also called Resurrection Rolls or disappearing marshmallow. It is a great treat to teach your kids about the Easter Story. These marshmallow rolls are loaded with cinnamon and sugar flavor and make the best treat.
A marshmallow is rolled into a crescent roll dough and as it bakes the marshmallow melts. It leaves a treat that is sweet, sticky and a tradition that we make every year.
Ingredients
- Large Marshmallows
- Refrigerated Crescent Roll Dough
- Unsalted Butter, melted
- Granulated Sugar
- Ground Cinnamon
- Vanilla Extract
- Optional: additional sugar and cinnamon for sprinkling
Scroll to the bottom of the post for the full recipe and ingredients.
Variations Ideas
- Rolls – We used crescent rolls in this recipe, but feel free to use other types of rolls. Rhodes rolls or biscuits make a delicious variation.
- Spices – Feel free to change the spices or add in spices that you prefer. We have added in nutmeg for warm flavors.
Step by Step Instructions
- Step 1 – Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 2 – In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
Step 3 – Separate the crescent roll dough into 8 triangles according to the package instructions.
Step 4 – In a separate small bowl, mix the melted butter and vanilla extract.
Step 5 – Take each marshmallow and dip it into the butter mixture, ensuring it’s fully coated. Roll the butter-coated marshmallow in the cinnamon-sugar mixture until it’s evenly covered.
Step 6 – Place the coated marshmallow at the wide end of a crescent roll triangle and wrap the dough around the marshmallow, ensuring it’s completely covered. Pinch the seams to seal the marshmallow inside the dough.
Step 7 – Place the wrapped marshmallow seam-side down on the prepared baking sheet. Repeat the process for the remaining marshmallows and crescent roll triangles.
- Step 8 – Brush the tops of the rolls with any remaining butter mixture and sprinkle with additional sugar and cinnamon.
- Step 9 – Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown.
- Step 10 – Remove the rolls from the oven and allow them to cool for a few minutes. Serve warm.
Recipe Tips
- Cooking Time – Keep an eye on the rolls while baking. They should be golden brown when done, but be cautious not to over bake as the marshmallows can melt completely.
- Wrapping Marshmallows – When wrapping the marshmallow with the crescent rolls, make sure to completely cover the marshmallows. This helps to keep the marshmallows from melting out.
- Serving – When serving these Empty Tomb Rolls, we like to serve warm. Allows them to cool for a few minutes before serving.
- Marshmallows – These rolls are best made with Large marshmallows. So we do not recommend using mini marshmallows.
- Baking Pan – You can bake these rolls on a cookie sheet or in a muffin tin.
Frequently Asked Questions
Yes, you can prep the rolls the night before and place in the fridge. Then when ready to bake the rolls, remove them from the fridge and allow them to come to room temperature. Then bake the rolls.
Store leftovers in an airtight container in the fridge for 3-4 days.
These rolls are best served warm, reheat the leftovers in the microwave for about 10 seconds.
More Easy Easter Recipes
- Quick and Easy Peeps Cupcakes for Easter
- Easy Easter Candy Charcuterie Board!
- 40+ Best Easter Dinner Recipe Ideas
We love hearing from you. If you make this Empty Tomb Rolls Recipe, please leave us a comment.
Empty Tomb Rolls
Ingredients
- 8 large marshmallows
- 8 oz refrigerated crescent roll dough
- 4 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Optional: additional sugar and cinnamon for sprinkling
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
- Separate the crescent roll dough into 8 triangles according to the package instructions.
- In a separate small bowl, mix the melted butter and vanilla extract.
- Take each marshmallow and dip it into the butter mixture, ensuring it’s fully coated.
- Roll the butter-coated marshmallow in the cinnamon-sugar mixture until it’s evenly covered.
- Place the coated marshmallow at the wide end of a crescent roll triangle and wrap the dough around the marshmallow, ensuring it’s completely covered. Pinch the seams to seal the marshmallow inside the dough.
- Place the wrapped marshmallow seam-side down on the prepared baking sheet.
- Repeat the process for the remaining marshmallows and crescent roll triangles.
- Optional: Brush the tops of the rolls with any remaining butter mixture and sprinkle with additional sugar and cinnamon.
- Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown.
- Remove the rolls from the oven and allow them to cool for a few minutes. Serve warm.
