I've seen this recipe several times on Pinterest so I wanted to give it a try. Yes, I realize I'm posting this on Easter Day and you've probably already made your breakfast's. On the other hand, this would make a tasty dessert too so you might still have time. If not, just file it away until next year.
I found this recipe - or should I say that Pinterest directed me to a wonderful site called "The Girl Who Ate Everything". She gives a great breakdown of the symbolism of this roll. Also, she called these "Empty Tomb" marshmallow delights. She has a great site and I encourage you to visit it. The link will be provided below.
- Large Marshmallows - body of Jesus
- Melted Butter - oils of embalming
- Cinnamon and Sugar Mix- spices used to anoint the body.
- Crescent Roll - the wrapping of Jesus’ body or the tomb.
- Oven – the tomb
- Cavity in bun – the empty tomb or the empty cloths
Don't ask me why there is a cookie sheet in this picture. You don't actually need a cookie sheet, I had it out to put the crescent roll dough onto.
Melt some butter, mix up some cinnamon sugar. First drop the marshmallow into the butter.
Now roll it around in the cinnamon sugar.
Wrap if very snugly in the crescent roll dough. There cannot be any holes or openings to make sure you pinch the dough together very well.
Roll the top of the dough ball in the butter and then the cinnamon sugar mixture and put into a greased muffin cup.
Bake for 12 to 14 minutes. As you can see above. Some of mine opened up and let the marshmallow out.
Found at "The Girl Who Ate Everything" here
1 tube crescent roll dough
1/4 c melted butter
1/4 c sugar
1 Tbsp cinnamon
8 large marshmallows
Preheat the oven to 475 degrees. Grease 8 cups in a muffin pan.
Lay out each of the crescent rolls individually. Mix together the cinnamon and sugar and set aside. Melt the butter.
Take 1 marshmallow and roll it around in the butter, then the cinnamon sugar mixture. Wrap the marshmallow tightly in one crescent roll making sure to pinch all the seams shut so no marshmallow can escape. Dip the crescent roll top in butter, then the cinnamon sugar mixture and place in the muffin pan with the cinnamon sugar area on top.
Bake for 12 to 14 minutes. Let cool slightly before opening.
Enjoy, Happy Easter!