Resurrection Buns (Sweet Easter Buns)
"These buns form a 'hollow' in the middle after baking. This hollow represents the empty tomb when Christ arose on Easter. They taste very much like cinnamon buns. YUMMY!"
- Ready In:
- 58mins
- Ingredients:
- 5
- Yields:
-
1 pan
ingredients
- bread dough, for buns
- 1⁄4 - 1⁄2 cup melted butter, about
- 1 bag large marshmallows
- 1 cup sugar
- 2 teaspoons cinnamon
directions
- Mix your cinnamon and sugar together in a bowl.
- Take a small ball of raw bun dough (these are easily made if you have leftover bread dough as well), and wrap it around a marshmallow, sealing well.
- Dip the ball into melted butter.
- Dip the buttered ball into the cinnamon/sugar mix.
- Place the ball onto a greased cookie pan, (use a pan with a lip, because the marshmallow will melt out to make a nice gooey sauce, and you wouldn't want it all over the bottom of your oven!) Leave enough space between balls to allow them to rise to double their size.
- Cover loosely with plastic wrap and let rise for about 35 mins or until doubled in size.
- Pre-heat oven to 375.
- Bake the Resurrection Buns in the oven for 18-20 mins or until lightly browned.
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Reviews
-
This is the same recipe that I use and it is very easy to make, besides tasting great. I used them for my Sunday school class opening lesson about the empty tomb. The cinnamon sugar does get a bit messy for the kids so make sure you have wipes handy for them to clean up with. -
This recipe is a definite keeper! My mother & I made it for Easter, using home made sweet roll dough, and they turned out wonderful! Thanks for this great recipe! -
We always called these Balloon Buns... but I like this name better (and the metaphor). We always made it with sweet dough that took too much time to make. I never thought of using premade dough. Thanks for the idea. Great fun for kids... and adults too! -
My family loved these buns, and we were all excited to open each one up and see if the "tomb" was empty!
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These came out perfectly. The only thing Is take them off the pan as soon as you can. I let them to cool and got side-tracked and the marshmallow cooled and became hard.I will be making these every year for Easter. Thanks for another great recipe.
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RECIPE SUBMITTED BY
MapleLeafLili Hill
Athens, Georgia
As a recent Immigrant to the U.S. of A., I'm passing my time baking and doing crafts,
I came here from Alberta, Canada in August of 2002. When I lived in Alberta, I spent my afternoons/evenings working the later shift in an Oat and Barley Flour mill owned and operated by ConAgra Foods. My interest in baking peaked while I worked at this mill. Many oatmeal and/or barley inclusive recipes have worked their way into my collection over time. And Quaker oats, are NOTHING compared to ConAgra Oats. Keep an eye out for my baked good recipes, coming soon, and as often as I make them. I come from a german-canadian background, with a little polish, irish, ukranian thrown in... I also took an interest in trying ethnic dishes, so a few of those recipes are lying around too.
In my spare time I do crafts as well, basically including balloon-twisting, face-painting, tatted lace making, parchment card making, sewing, and scrapbooking.
My hubby builds computers, so due to our abundance of the machines, I also spend time surfing the net, and playing computer games.
Anything else you want to know? Ask :)
