Recipe by fluffymoonhair
From Clubhouse Jr. 1995. These are my family's favorite Easter morning breakfast! Let your kids make them with you. They will enjoy wrapping the marshmallow in dough and finding the "tomb" empty after they bake!
Top Review by hamhalls
I have been making these rolls since 1995 when my 4 year old son (Noah) asked if we could make them. They are such a good ministry tool. I bake mine so that they are all individual rolls and I have added the cinnamon sugar to the inside so they look more like dirt.
Love, Love, Love these rolls.
- 24 frozen yeast rolls, thawed (such as Rhode's Bake and Serve, it needs to be the raw dough, not the pre-baked kind)
- 24 large marshmallows
- 1⁄4 cup butter, melted
- 6 tablespoons sugar
- 1 -1 1⁄2 teaspoon cinnamon
Directions See How It's Made
- Press the rolls flat.
- Place a marshmallow in the center of each roll and pinch the dough around it.
- Press the marshmallow-filled rolls into round-ish balls.
- Brush each roll with butter and sprinkle it with the combined cinnamon and sugar.
- Let the rolls rise for 30-45 minutes.
- Bake them at 350 degrees for 15 minutes or until golden brown.
- Just like the tomb on Easter Sunday, these rolls are empty!
- More notes: You can easily make as many or as few as you like! I usually just make 12, which is the perfect amount for a 9x13 pan. I also usually do all the assembly the night before so that on baking day I can just pull them out of the fridge and let them rise on the counter and bake. These are a perfect sweet breakfast for Easter morning!
- (I have listed this as making 12 servings, even though it makes 24 rolls, because we can never eat just one -- and prep. time includes rising.).