In 2001, I participated in my first Easter at St, John’s in Boulder, Colorado. At that time, they hosted a major Easter Event (the Eggstravaganza) the Saturday before Easter. That morning, I was in the church kitchen helping to get the event ready when I was introduced to Resurrection Rolls.
Resurrection Rolls are super easy, and you can add to them, make them fancier (or from scratch) pretty easily. The idea is to create an empty tomb for the kids to open when hearing the Easter Story. When they tear open their roll, they’ll find the middle is gone.
This has become a tradition at my house and with all of the churches I’ve served since then. It’s a fun way to share the Easter story, and it’s a tasty treat. So, this isn’t my original recipe, but’s it’s become a family tradition.
- 1 package of large marshmallows
- 1 package of dinner rolls (frozen, thawed out or the tins from the refrigerator section…or you can make dinner roll dough)
- 1 tsp. Vanilla
- 1-2 sticks of butter, melted
Create a bowl of cinnamon sugar (make it to your liking…smaller kids, less cinnamon usually works well)
Put the melted butter and vanilla in another bowl.
Take one of the dinner rolls and flatten it out. Place the marshmallow in the middle and form the dough back around it. Make sure no marshmallow is exposed.
Dip the roll into the butter and then into the cinnamon sugar.
Bake according to the package instructions. Make sure they aren’t too close together. I’ve also baked them in muffin tins with success.
Let cool completely. There will be marshmallow-ooze when you take them out, and it is very hot.
Submitted by: the Rev. Canon Heather L. Melton, Staff Officer, The United Thank Offering
For a downloadable/printable version of this recipe, visit: Resurrection Rolls recipe