Empty Tomb Rolls
Empty tomb rolls taste like cinnamon rolls and help teach your kids about the Easter story!
Ingredients
- 12 Frozen Rhodes Dinner Rolls
- 12 Marshmallows standard size
- 4 tablespoons Butter
- 2 tablespoons Cinnamon
- 1/2 cup Granulated Sugar
Instructions
- Place twelve frozen roll dough balls on a greased baking pan. Cover with plastic wrap that has also been sprayed with nonstick spray. Allow to thaw at room temperature for about 4 hours, or in the fridge for about 12 hours, until roll dough is soft.
- Melt the butter in one small bowl. In another bowl, mix together the cinnamon and sugar.
- On a floured surface, roll out each dough ball into a circle with a 4-5 inch diameter. Dip a marshmallow into the butter, turning to coat, then into the cinnamon-sugar mixture. You can use a fork and a spoon for this step to keep your fingers clean.
- Place the coated marshmallow in the center of a dough circle. Bring up the sides of the dough.
- Then fold up the bottom and top edges of the dough, like you would wrap a burrito, and crimp the dough together with your fingers to seal. This step is important to make sure the dough is sealed together well - you can brush a little bit of water across the dough to help it seal if needed.
- Dip the top of the roll in the butter, then in the cinnamon sugar, then place into a greased muffin tin. Repeat with all twelve rolls.
- At this point, turn on the oven to 350 degrees. Let the rolls sit for about 15 minutes while the oven preheats.
- Bake for approximately 18 minutes until the sides and bottoms of the rolls are golden brown (you can use a spoon to gently lift a roll out of the muffin tin to check this). Allow to cool about ten minutes before removing from the muffin tin. Serve right away.
- Rolls taste best within a few hours after baking, but can be stored in an airtight container at room temperature for a few days.
Notes
Some of the marshmallow sauce may leak out of the rolls while baking. If that happens, when you remove the rolls from the muffin tin you can use a spoon to scoop up the sauce and drizzle it on top of the roll. Be sure to remove the rolls from the muffin tin within about ten minutes of baking, and place them on parchment paper, to make sure they don't get stuck in the tin as they cool completely.