Resurrection rolls recipe is a simple Easter treat where you wrap a marshmallow in dough, roll it in buttery cinnamon sugar, and bake it so the marshmallow melts away and leaves an “empty tomb” inside.
Most people should use store-bought crescent roll dough for speed, but you can absolutely make a quick homemade dough if you want the full from-scratch version.
Resurrection Rolls Recipe With Homemade Dough Or Store-Bought Option
1. Choose Your Dough Option
You have two solid paths: homemade dough (soft, slightly sweet, very “bread roll” vibe) or store-bought crescent dough (fastest and most common).
If you’re making these with kids or you’re short on time, store-bought is the default that works every time.
2. Ingredients For The Filling And Coating
You will use 8 large marshmallows, 4 tablespoons melted butter, 1/3 cup granulated sugar, and 1 1/2 teaspoons ground cinnamon.
This amount gives you a generous coating, and any extra cinnamon sugar can be sprinkled over the tops before baking.
Homemade Dough Option
3. Homemade Dough Ingredients
You will need 2 1/4 teaspoons active dry yeast (1 packet), 3/4 cup warm water (about 105–110°F), 2 tablespoons granulated sugar, 1 large egg, 3 tablespoons melted butter (slightly cooled), 1 teaspoon salt, and 2 3/4 cups all-purpose flour.
This makes enough dough for 8 rolls with a little wiggle room for tearing or uneven sizing.
4. Activate The Yeast
Stir the warm water and sugar together, sprinkle the yeast on top, and let it sit for 5–10 minutes until foamy.
If it doesn’t foam, your water may be too hot or too cool, or your yeast may be old, and it’s worth restarting so your dough actually rises.
5. Mix The Dough
Stir in the egg, melted butter, and salt, then add the flour gradually until a soft dough forms.
You want the dough slightly tacky but not sticky, so if it clings to your hands a lot, add 1 tablespoon flour at a time until it behaves.
6. Knead Briefly
Knead for about 5 minutes by hand (or 3 minutes in a stand mixer) until smooth and elastic.
A quick test is to press the dough with a finger; it should spring back slowly instead of staying dented.
7. Let The Dough Rise
Place the dough in a lightly oiled bowl, cover it, and let it rise for 45–60 minutes until roughly doubled.
For faster rising, place it in a warm spot like an unheated oven with the light on.
8. Portion And Roll Into Triangles
Punch the dough down, divide into 8 equal pieces, and roll each piece into a 6–7 inch circle, then cut each circle in half to make 2 triangles if you want a more crescent-style wrap.
If you’d rather keep it even simpler, roll each piece into a 6×6 inch square instead, because squares seal easier and leak less.
Store-Bought Crescent Dough Option
9. Store-Bought Dough Ingredients
Use 1 can refrigerated crescent roll dough (typically 8 triangles).
Keep it in the fridge until the last second so it doesn’t get too soft and tear when you wrap the marshmallows.
10. Separate The Crescent Triangles
Unroll the dough and separate into 8 triangles, keeping the perforations as intact as possible.
If a triangle tears, pinch it back together before wrapping so you don’t get marshmallow leaks.
Assemble And Bake (Works For Either Dough)
11. Preheat And Prep The Pan
Heat your oven to 350°F and line a baking sheet with parchment paper.
Parchment is the easiest way to prevent cinnamon sugar from caramelizing onto your pan.
12. Make The Cinnamon Sugar
Mix the sugar and cinnamon together in a small bowl until evenly combined.
A reliable ratio is 1/3 cup sugar to 1 1/2 teaspoons cinnamon for a bold, classic flavor.
13. Coat The Marshmallow
Dip each marshmallow into melted butter, then roll it in cinnamon sugar until coated.
If you want a thicker “churro” crust, do a second quick roll in cinnamon sugar after the first coat.
14. Wrap And Seal Tightly
Place the coated marshmallow on the wide end of your dough piece, roll it up, then pinch all seams completely closed.
This is the most important step, because even a tiny opening can let the marshmallow escape and leave you with a sticky puddle.
15. Finish The Tops
Place seam-side down on the baking sheet, brush the tops with a little melted butter, and sprinkle with a pinch of cinnamon sugar.
If you used squares instead of triangles, make sure the “fold” side is also pinched shut before buttering.
16. Bake Until Golden
Bake for 12–15 minutes, or until puffed and golden brown.
Homemade dough often needs the full 15 minutes, while store-bought crescent dough is usually closer to 10–12 minutes, so start checking early if you used crescents.
17. Cool Briefly For The Best “Empty” Center
Let the rolls cool for 5 minutes, then serve warm.
Cutting too soon can collapse the center and smear melted sugar, so that short rest helps the “empty tomb” effect show better.
Troubleshooting So They Come Out Clean And Pretty
18. Fix Leaks Before They Happen
If you see any holes or thin spots, pinch on a little extra dough like a patch before baking.
Sealing matters more than shape, so don’t worry if they look slightly rustic.
19. Use The Right Marshmallow Size
Use large marshmallows, not mini ones, because mini marshmallows melt too fast and can disappear before the dough sets.
If you only have jumbo marshmallows, cut them in half so you still get a neat sealed roll.
20. Control The Sweetness And Spice
If you prefer less sweetness, reduce the cinnamon sugar to 1/4 cup sugar and 1 teaspoon cinnamon.
If you want a stronger cinnamon flavor, increase cinnamon to 2 teaspoons, but keep the sugar amount the same so the coating still sticks well.
Key Takeaways
Homemade dough gives a softer, bread-like roll, while store-bought crescents are the fastest option.
Seal every seam completely to prevent marshmallow leaks.
Bake at 350°F until just golden, usually 12–15 minutes depending on dough.
Let rolls rest 5 minutes before serving for the best hollow center.
Large marshmallows work best for the classic “empty tomb” effect.
Parchment paper saves you from baked-on caramelized sugar.
FAQ
Can You Make Resurrection Rolls Ahead Of Time?
Yes, you can assemble them and refrigerate for up to 30 minutes before baking. Any longer and the dough can get gummy and harder to seal.
Why Are My Rolls Not Hollow Inside?
They’re usually not sealed well or were cut open too quickly. Pinch seams tighter and rest 5 minutes before serving.
Can You Use Puff Pastry Instead?
Yes, but it bakes flakier and can split more easily. If you use puff pastry, seal extra carefully and bake until deeply golden.
How Do You Store Leftovers?
Store in an airtight container for up to 1 day at room temperature or 3 days in the fridge. Rewarm 10–15 seconds in the microwave for softness.
