Empty Tomb Cinnamon Rolls
Empty Tomb Cinnamon Rolls (or Resurrection Rolls) taste exactly like a fluffy cinnamon roll made in just a fraction of the time! These are SO easy and perfect for getting the kids involved - these make a great Easter object lesson!
Servings:8 servings
Ingredients
- 2 12-ounce packages refrigerated croissant rolls, see note for 8-ounce package options
- 16 large marshmallows
- 6 tablespoons butter, melted
- ½ cup sugar
- 1 tablespoon cinnamon
Icing
- 2 tablespoons butter, softened
- 1 ounce cream cheese, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 3-6 tablespoons milk, as needed
Instructions
- Preheat oven to 375 degrees and grease a large muffin tin (see note for using regular size muffin tins with 8-ounce croissant packages).
- Place your melted butter in a small bowl. Stir together sugar and cinnamon in a second bowl.
- Open croissant package and unroll croissant dough. Use a sharp knife or pizza cutter to cut through perforated lines to separate the triangles of dough.
- Dip a marshmallow in the melted butter, then roll in the cinnamon-sugar mixture. Place on the wide end of a croissant dough triangle and roll to cover the marshmallow. Be sure to pinch the sides tightly so that the marshmallow is completely covered with the dough and to prevent leaking.
- Dip one half of the rolled croissant roll in the butter, then the cinnamon-sugar mixture so that the roll is halfway covered in cinnamon-sugar. Place in greased muffin tin with the cinnamon-sugar half facing up. Repeat process with remaining marshmallows and croissant dough.
- Bake in preheated oven for 10-12 minutes until golden around the edges (11 minutes tends to be perfect for me). While the cinnamon rolls are baking, prepare the icing.
- To prepare the icing, cream together the softened butter and cream cheese. Mix in powdered sugar, vanilla, and 3 tablespoons of milk. Add more milk as needed until mixture is smooth and easily spreadable (you don't want it too thin as it'll melt a bit on the warm cinnamon rolls).
- Allow cinnamon rolls to cool slightly (they will be filled with HOT gooey cinnamon mixture inside) before removing from moving tins and topping with a drizzle or dollop of icing. Gently pull apart to see the marshmallow has disappeared and reveal the empty tomb within!
Notes
Croissant rolls: the 12-ounce packages work best for covering the marshmallows completely and preventing leaking of the melted marshmallow, but 8-ounce does work and can be baked in a regular-size muffin tin.
Using regular-size muffin tins: if you only have regular size muffin tins, you'll want to use 8-ounce packages of croissant dough.
Serving size: This recipe makes 16 rolls as written. The 12-ounce croissant packages will make larger rolls, whereas the 8-ounce packages will yield smaller rolls. When I make the larger rolls, a serving size is usually 2, with the smaller rolls I would say 2-3 per serving.
Nutrition
Calories: 418 kcal, Carbohydrates: 80 g, Protein: 6 g, Fat: 9 g, Saturated Fat: 4 g, Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.5 g, Cholesterol: 6 mg, Sodium: 491 mg, Potassium: 40 mg, Fiber: 1 g, Sugar: 56 g, Vitamin A: 84 IU, Vitamin C: 0.04 mg, Calcium: 38 mg, Iron: 1 mg