Wednesday, April 23, 2014

Resurrection Rolls

"I'm late! I'm late! For a very important date.
"No time to say 'Hello," 'Goodbye,'
"I'm late! I'm late! I'm late!"

The White Rabbit was late in Alice in Wonderland. Easter has come and gone, and this recipe would have been more timely before the big day. For several years, I've looked up recipes for Resurrection Rolls, but I didn't actually make them until last Friday, prior to our Saturday Easter celebration in Topeka. 

I could wait until next year and hope that I remembered I had this recipe lurking around in the files. But I had a request for the recipe. Plus, Jill says she likes these better than cinnamon rolls, so I will likely make them again before Easter. 

The rolls represent the crucifixion and resurrection of Christ, thus the name. You put a large marshmallow inside a piece of dough and seal it up. After baking, the roll is hollow inside.

If you want to make them with children, grandchildren or a Sunday School class, here is the symbolism:
  • The piece of dough represents the cloth they wrapped Jesus' body in for burial. 
  • The marshmallow represents Jesus' body.
  • The butter and sugar-cinnamon mixture represent the oils and spices His body was anointed with for burial.
  • Seal the roll tightly around Jesus' body, like the stone was rolled in front of the tomb to secure it. 
  • Wait for the "rising." (Obviously, you're not waiting three days, but you can make that point with the children.)
To speed up this process, you can use frozen yeast rolls that you've thawed instead of making the dough from scratch. I've also seen several recipes that use a can of crescent rolls (and less butter, sugar and cinnamon, since you're only making eight rolls.)

If you're using this for a Sunday School class, you can read the story from the Bible as the rolls are baking. They are so good you won't want to wait until next Easter to make them. And the Easter story is one we should remember every day, not just once a year amidst white lilies and brand new dresses.
Homemade Resurrection Rolls
Makes 32
1/2 recipe Kim's yeast roll dough
1/2 cup butter, melted
1 cup granulated sugar
1 tablespoon cinnamon

32 large marshmallows

Make yeast dough as directed. (Click on the above link or use a favorite homemade yeast dough recipe.) Let rise until doubled in bulk. Divide dough in half. Use the other half for crescent rolls, cinnamon rolls or additional Resurrection Rolls.

Divide remaining dough into 32 pieces. Mix sugar and cinnamon together. Dip large marshmallow into melted butter. Roll in cinnamon-sugar mixture. Flatten one piece of dough. Put marshmallow in the middle of dough, wrapping the dough around and securing the marshmallow inside, making sure it is well covered. Dip into melted butter again and then roll in cinnamon-sugar mixture. You can place the balls in muffin cups or place 16 each in two 13- by 9-inch pans. Let them rise until doubled. Bake at 350 degrees for about 15 minutes until lightly browned. When you open the rolls, you'll find that the rolls are hollow inside, like Christ's empty tomb. (I did find that the rolls boiled over a bit in the muffin tins, so you need to line the oven with foil if you choose muffin tins.The marshmallow does melt out, making a gooey sauce in the bottom of the pan, which you don't want in your oven.)
Today, I'm linked to Wake Up Wednesdays. Click on the link for recipes from across the country.

I'm linked to the Country Fair Blog Party hosted by:
Nicole of Tales of A Kansas Farm Mom; Taysha of Dirt Road Charm; Danielle of High Heels and Shotgun Shells and Laurie of Country Linked.


  1. I made these for brunch at Bible Study & got rave reviews. Our son-in-law also made them with our grandson. Listening to them talk about the Easter story as they worked was priceless.

    1. I'm looking forward to making them with Kinley some day!