Empty Tomb Rolls

Empty tomb rolls (resurrection rolls) make an easy Easter breakfast or treat!

Course bread

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings rolls

Calories 248kcal

Preheat the oven to 375F. Grease 8 cups in a muffin tin.
Open the package of crescent rolls and separate the crescent rolls into triangles. Set aside.
Stir together the sugar and cinnamon in a small bowl.
Dip a marshmallow into the melted butter.
Roll the marshmallow in the cinnamon sugar mixture.
Put the cinnamon-sugar coated marshmallow onto one crescent roll triangle.
Pull the dough around the marshmallow and pinch to seal.
Dip the top of the crescent roll in melted butter and then dip in the cinnamon sugar.
Place the crescent roll into the muffin tin with the cinnamon sugar side up.
Repeat with the remaining dough and marshmallows.
Bake for about 10 - 15 minutes, or until the rolls are light golden brown.
Enjoy warm!

- Sealing up the marshmallows: I roll the marshmallows up in a zig-zag - one flip left, then one flip right, then pinch the edges.

- Muffin tin: A jumbo muffin tin will work better than a standard-sized muffin tin. However, a standard-sized muffin tin will work. If you're using a standard-sized muffin tin, you may want to place the tin on a baking sheet to collect any spillover.

- Enjoy while warm! The rolls are not good keepers. The marshmallows harden as the rolls cool.
- Nutrition values are estimates.