Empty Tomb Cinnamon Rolls

5 from 5 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Author: Tiffany Azure

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