Resurrection Rolls

These are the perfect dessert rolls for your Easter Brunch table.  I like to serve them after Easter Sunday mass.

The rolls couldn’t be simpler - refrigerated crescent rolls, marshmallows and cinnamon-sugar (a crowd pleaser for sure).

They’re called resurrection rolls because the marshmallow melts during baking, leaving a hollow roll to enjoy - just like the empty tomb after Jesus died and rose from the dead on the third day.

Sunday Funday

Brunch

• A Day in the Life on the Farm: Canned Smoked Salmon Dip 
• Karen's Kitchen Stories: Cinnamon Nut Roll Coffee Cake 
• Amy's Cooking Adventures: Resurrection Rolls 
• Culinary Cam: Smoked Salmon Bagel Brunch Bar 
• Sneha's Recipe: Stuffed Makhani Anda Paratha With Homemade Frankie Masala

Resurrection Rolls

Adapted from AllRecipes

1 (8 ounce) can refrigerated crescent rolls sheets

¼ cup white sugar

2 tablespoons ground cinnamon

8 large marshmallows

¼ cup butter, melted

Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicon mat.

Stir together the sugar and cinnamon.

Unroll the crescent sheet and cut into 8 squares.

Dip the marshmallows into the butter, then roll through the cinnamon-sugar to coat.  Place in the center of a crescent square.  Fold the crescent dough around the marshmallow and pinch the seam tightly to seal.

Dip the crescent in butter and roll through cinnamon-sugar to coat.  Place on the prepared baking sheet.

Bake for 12-15 minutes or until browned.  Serve warm.