Tuesday, April 26, 2011

Easter Morning Rolls

Easter time!  I've decided to start a new tradition and make these rolls for Easter morning, they are so fun and yummy!  I found about 5 recipes for this recipe, so here's a compilation of a few.  I love the symbolism these rolls have...maybe one day my kids will be old enough to get it :)  You take Jesus (marshmallow), anointing him in oils (butter) and incense (cinnamon and sugar) and wrapping Him in his shroud (crescent roll) and then placing him in His tomb (the oven)...this version may be better for an older child though. 

Easter Morning Rolls

1 package frozen bread or roll dough, thawed (or homemade rolldough)   *Next time I will try refrigerated crescent rolls or biscuits to make this even easier! And adjust cooking times accordingly :)*

6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Roll marshmallow in butter, then in cinnamon sugar mix.  Place marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter.  Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

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