Description
Resurrection Rolls, also known as Empty Tomb Rolls, are a delightful Easter treat made with buttery puff pastry wrapped around a cinnamon-sugar coated marshmallow. When baked, the marshmallow melts away, leaving an empty cavity inside the golden, flaky roll—perfectly symbolizing the empty tomb. These sweet rolls are easy to prepare and make a fun, meaningful dessert for the holiday.
Ingredients
Scale
Pastry & Filling
- 1 (17-oz) package puff pastry (both sheets)
- 18 large marshmallows
Coating
- 1/2 cup salted butter (melted, 1 stick)
- 1 cup granulated sugar
- 1 tablespoon cinnamon (or to taste)
Instructions
- Thaw Puff Pastry: Let your puff pastry dough thaw according to package directions until pliable but still cold enough to handle easily.
- Prepare Oven & Equipment: Preheat your oven to 400°F (204°C). Cut 18 squares of parchment paper about 5 square inches each. Arrange a muffin tin (or two if available) nearby.
- Roll Out Dough: Lightly flour your work surface. Roll out the puff pastry into an approximately 11-inch square, just enough to make it easier to cut into squares.
- Cut Dough Squares: Using a pizza cutter or knife, cut the puff pastry into 9 equal squares per sheet.
- Prepare Coatings: Melt the butter in a bowl. In a separate bowl, mix the granulated sugar and cinnamon thoroughly.
- Coat Marshmallows: Dip each marshmallow into the melted butter, tapping off any excess. Then roll it generously in the cinnamon sugar mixture to coat evenly.
- Fill & Seal Rolls: Place each coated marshmallow in the center of a puff pastry square. Bring the corners of the dough up around the marshmallow and pinch to seal completely, ensuring no gaps for the marshmallow to leak out during baking.
- Coat Sealed Rolls: Dip the sealed roll into the melted butter, tap off excess, then roll in the cinnamon sugar mixture once again to coat the outside.
- Prepare for Baking: Place each roll seam-side-down on a parchment square. Pick up the parchment and lift the roll into a muffin tin cup, gently pushing it down to fit.
- Repeat for Second Sheet: Repeat the filling and sealing process with the second sheet of puff pastry to make a total of 18 rolls.
- Optional Safety Step: If you’re worried about leakage, place the muffin tin(s) on a baking sheet before baking to catch any oozing marshmallow and protect your oven.
- Bake: Bake the rolls at 400°F (204°C) for approximately 15 minutes until the edges are bubbly, golden, and puffed.
- Cool & Serve: Let the rolls cool for at least 5 minutes before serving. Be cautious as the marshmallow filling will be very hot, resembling lava in temperature.
Notes
- Ensure the dough is well-sealed around each marshmallow to prevent leakage during baking.
- If you do not have a muffin tin, you can bake the rolls on a parchment-lined baking sheet, but they may spread out more.
- For extra flavor, try adding a pinch of nutmeg or clove to the cinnamon sugar mixture.
- Use parchment squares because they make it easier to transfer the rolls and keep the muffin tin clean.
- The melted marshmallow inside symbolizes the resurrection, making this a meaningful dessert for Easter celebrations.
