We LOVE Easter around here. Yet we keep it VERY simple. We do bring out our set of 12 plastic eggs with a few things in them to remind us about events in the last few days- hours of the Savior’s life. We love using those.
A couple of years ago, we also started playing around with this recipe and baking these SUPER EASY rolls that we call Resurrection Rolls. We learned to make them from our Aunt Bonnie; we just have made some changes to make it work for the kids. They love helping to put the marshmallows inside, then as they bake the marshmallows melt and the crescent roll is puffed up, but like the tomb – IT IS EMPTY!
Go make these, you will love them!
• 1 can refrigerated crescent roll dough (original)
• 8 large marshmallows
• Melted butter
- Take one marshmallow, and one crescent roll, wrap the marshmallow with the roll and pinch the openings closed very well. Be careful not to leave sections where the roll dough is too thin, for it will break open and the marshmallow will leak.
- Dip the roll with the marshmallow wrapped inside in the butter and then roll it in cinnamon and sugar mixture. Bake in cookie sheet at 375 for 15 minutes. Check they are well cooked and remove from oven. If more time is needed, add one minute at a time. (the package says 11-13 minutes, but with the way this rolls end up being, they need more time, or they remain somewhat gooey and also ovens vary… so just keep an eye. But 375 for 15 minutes works well for us.
- Let them cool in the pan before attempting to remove them.