Wednesday, March 31, 2010
Resurrection Rolls – Easter Recipe
Finding simple, yet meaningful traditions that make an impact on a child’s long term memory can be a challenge, but these Resurrection Rolls fit both prerequisites.
For smaller children, they are especially amazed at how when you open the “tomb,” it is empty. Enjoy the simple, yet profound truth that can be shared through this memorable hands on cooking tradition experience.
(I used store bought crescent rolls for ease, but of course, homemade dough would always be amazing).
• 1 (10 ounce) can refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/4 cup melted butter
• 2 tablespoons ground cinnamon
• 2 tablespoons white sugar
1. Preheat oven to 400 degrees F on lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together very tightly to seal in the marshmallow as it melts. Place on a baking sheet. Repeat.
5. Bake in a preheated oven until golden brown, about 15 minutes.
6. Makes Eight Resurrection Rolls
7. ** I have made these without dipping them in any butter, cinnamon/sugar mixture and they are still delicious. The butter just makes them an extra special treat.
Make sure you seal the seams really well. If you don’t, the marshmallow will ooze out the sides, which is just fine in our home. You have the option of making the rolls bigger by using two crescent roll, but still use one marshmallow. This way, the marshmallow won’t come out at all. Have the kids play around with making these. On some of them we wanted the empty tomb effect, so we left a little part of the roll open but made sure the side had a little lip to contain the melted mallow.