Description
Empty Tomb Rolls are a sweet Easter treat made with crescent roll dough, marshmallows, butter, cinnamon, and sugar. During baking, the marshmallow melts away, leaving a hollow center that symbolizes the empty tomb on Easter morning.
Ingredients
1 (8-ounce) tube crescent rolls (or 8 thawed Rhodes dinner rolls)
1/4 cup white granulated sugar
1 tablespoon ground cinnamon
1/4 cup (1/2 stick) butter, melted
8 large marshmallows
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with cooking spray or cupcake liners.
- Separate crescent rolls into 8 sections.
- Mix sugar and cinnamon together in a small bowl.
- Melt butter in another small bowl.
- Roll out each crescent slightly wider.
- Dip one marshmallow in melted butter, then roll in cinnamon sugar.
- Wrap marshmallow inside crescent dough, sealing all seams tightly.
- Dip the sealed roll in butter again, then roll in cinnamon sugar.
- Place seam-side down in muffin tin and repeat with remaining rolls.
- Bake for 12–14 minutes, until golden brown.
- Cool slightly before serving to reveal the hollow center.
Notes
Seal seams tightly to prevent marshmallow from leaking.
Use large (not jumbo) marshmallows for best results.
Optional: drizzle with powdered sugar glaze for extra sweetness.
Best served fresh; marshmallow center does not hold well over time.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 12g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
