For those who are Christian, today is a very special day. I wish you all the blessings this day brings. For those who are not, who have a different belief than mine, I respect that. I invite you to skip over this posting. Hopefully you will join me later with recipes more to your liking.
Those with young children probably already know about Resurrection Rolls, or Empty Tomb Rolls. It’s a great way to share the story of Easter Morning with younger children, and the visual is stunning. Be sure to have the children help in the making and baking process for the full impact. Plus, the rolls are delicious.
Some argue that these rolls lose their bang effect once children reach a certain age and the “magic” of the vanishing marshmallow is gone. I disagree. Look at all we do symbolically throughout our journey. We surround ourselves with symbolism. This is especially true for Catholics. Our churches are filled with images. The Mass is filled with symbolism and ancient rituals. The more you know, the deeper the meaning of the Mass. It is rich in tradition.
In our house Resurrection Cinnamon Rolls are a physical reminder of the empty tomb and God’s desires for His children. These yummy rolls are a reminder that today is a day of celebration and rejoicing for He is the Risen Lord.
Resurrection Cinnamon Rolls
1/2 cup granulated sugar
1 Tablespoon ground cinnamon
1 can Pillsbury refrigerated crescent dinner rolls (8 count)
8 large marshmallows
1/4 cup butter, melted
Easy Glaze Topping
1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons of milk
1/4 cup chopped pecans
To Make The Rolls
Heat oven to 375 Degrees. Using a medium size muffin tin, spray 8 muffin cups with nonstick cooking spray. Be sure to spray the top too.
In a small bowl, melt butter. In another small bowl mix sugar and cinnamon.
Lightly dust work surface with flour. Separate the crescent rolls into 8 individual triangles and lay them out on your work surface.
Dip the marshmallow completely in butter, then in sugar mixture, coating all surfaces.
Place marshmallow on crescent roll and roll up, completely covering the marshmallow. It’s important to firmly pinch to seal all edges.
Next, dip each tomb in butter, then roll in the cinnamon sugar and place in muffin tin. Repeat with remaining tombs.
Place on middle rack of oven and bake for 12-14 minutes. Be sure to place a cookie sheet or foil on the rack below to catch any possible spill from rolls.
When ready, remove from oven. Allow to cool for a minute or two. Using a butter knife or offset spatula, remove tombs and place on cooling rack covered with wax paper. Glaze the tombs, serve warm and most importantly Enjoy!
To Make the Glaze Topping
In a small bowl, mix powdered sugar, vanilla and milk until smooth. Add a little milk at a time until you get the texture you like. Drizzle over warm rolls and top with chopped pecans.
Original Recipe: Sweet Little Bluebird