Celebrate Easter with these ooey, gooey, sweetly spiced rolls.
That’s right. Resurrection Rolls.
I can almost feel you rolling your eyes right now.
I’m usually not a huge fan of cutesy, bumper sticker “Christianese.” (Everyone who knew me in middle school knows this was not always true. After all, I did wear a G.A.P. (God Answers Prayers) T-Shirt at least once a week in 6th grade. Buuuuut that’s enough embarrassing personal history
for one post forever.)
I think these Resurrection Rolls may be an exception to the rule.
They are insanely, ridiculously, unexplainably delicious. Like WHOA. Who knew tucking a cinnamon marshmallow in the center of a crescent roll could make something so amazing??
Second, these are super easy to make, so it’s a great project to tackle with the kids. And if you’ve got the little one’s attention for a minute, why not use it to share the story of Jesus’ death and resurrection?
And how might one use a marshmallow, refrigerated crescent rolls, and cinnamon sugar to do this?
It goes something like this.
Pretend Jesus is a marshmallow.
Whew…didn’t see that one coming did you?? If I had a dollar for every time my stories started with that sentence…
Ok, ok, really now, here’s the story. The marshmallow represents Jesus. After Jesus dies on the cross, his friends prepare him to be buried by anointing him with oil (dipping the marshmallow in butter) and spices (rolling it in cinnamon and sugar).
Then Jesus is placed in his grave clothes (the crescent roll) and wrapped up tight.
At this point, you put the rolls on the baking sheet and place them in the tomb (oven) and seal the tomb with a big rock (the oven door).
In the oven the marshmallow melts and blends with the cinnamon sugar, making it appear like the marshmallow has disappeared. When you remove the rolls and allow them to cool, you can let your kids open them up to reveal that Jesus is gone! He is risen! Jesus is alive!
After telling the story, you can give thanks with your kids for the gift of Jesus death and resurrection and for the gift of ooey, gooey, sweetly spiced rolls.
I would recommend having your kids wait until the rolls are removed from the pan and cooled slightly before letting them open them up. As you can see, I didn’t quite seal up all the cracks on a few of my rolls, which resulted in a marshmallow that…ummm…didn’t quite escape the grave. That could be a tough one to explain!
Whether or not you choose to share the story of these Resurrection Rolls, I hope you’ll enjoy their sweet, melty cinnamon sugar goodness.
The other #SundaySupper contributors are sharing more recipes for Passover and Easter below. If you’re looking for inspiration for your family’s celebration, check it out!
- 1 can refrigerated crescent rolls
- 8 marshmallows
- 4 Tablespoons butter
- 2 teaspoons cinnamon
- 3 Tablespoons sugar
- Preheat the oven to 375 degrees.
- Melt butter in a small, shallow dish.
- In another shallow dish, stir together sugar and cinnamon.
- Roll out crescents. Dip a marshmallow in the butter, then the cinnamon sugar mixture then place it in the center of the crescent. Fold up the top two corners then roll the crescent up to the skinny end. Seal up all the edges super tight, making sure there are no holes. Repeat with remaining crescents and marshmallows.
- Place crescents on a rimmed baking sheet lined with parchment paper. If desired, mix together remaining butter and cinnamon sugar and brush it on the top of the crescents. Place in the oven and bake for 11-13 minutes or until crescents are light golden brown and puffy.
- Allow to cool slightly before serving.
|Amount Per Serving||As Served|
|Calories 265kcal Calories from fat 112|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 6g||30%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
I got this recipe from a friend at church, but there are versions of it all over the Internet. Who the originator is, I’m not sure, but they came up with one amazing sweet roll!
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from Neighbor Food
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Slow Cooker Honey Glazed Ham from The Meltaways
- Sicilian “Enchiladas” from The Cooking Actress
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
- Carrot Cake Cheesecake from Chocolate Moosey
- Carrots in Dirt from The Urban Mrs
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
- Japanese Easter Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
- Apple and Cranberry Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.