This incredibly simple sweet roll has been a family favorite on Resurrection Sunday for somewhere around 15 years. I'm not even sure how old my biggest boys were when I first made Resurrection Rolls, but I'd guess they were around five and three years old. By the time the younger two kids were that age, baking the rolls was firmly traditional. The kids all still ask for them every year, even the adult kids! I have taken them to youth group a couple of times and they were popular there too. This year, Landon and Kennady have asked if they can take a batch ready to bake to their Sunday School class on Easter morning and share.
I haven't taken pictures of the process since these ones from 2008 and I don't even have a picture of the finished rolls when they come out of the oven!
1 tube refrigerated crescent rolls
cinnamon sugar or colored sugar
Wrap one marshmallow in each crescent roll triangle - do your best to seal up the edges! Brush melted butter on top, then sprinkle with cinnamon sugar or whatever you like. Bake according to crescent roll instructions. (Usually it's 11-13 minutes at 375*) When you take them out of the oven, the marshmallow will have melted and you have a sweet roll that is empty inside, just like the tomb!
This post is linked up at Circling Through This Life for the 52 Favorite Anything series.
This post is linked at Try a New Recipe Tuesday, hosted by Lisa at Home to 4 Kiddos
This post has been updated and included in Easter Resources Round-up at the Schoolhouse Review Crew Blog. (Link live on March 11, 2015)
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