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Resurrection Rolls

Resurrection rolls are the perfect Easter morning breakfast to teach the Easter story and enjoy a delicious, sweet, quick yeast roll.
Prep Time 20 mins
Cook Time 25 mins
Rise Time 30 mins
Course Bread, Breakfast, rolls
Cuisine American
Servings 12 rolls

Ingredients
  

  • 1 1/3 cup milk warmed to the temperature of baby's bathwater
  • 4 Tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
  • 2 Tablespoons instant yeast
  • 2 teaspoons salt
  • 2 Tablespoons cornstarch
  • 2 3/4- 3 1/4 cup bread flour see recipe note

Resurrection Roll Filling

  • 12 marshmallows
  • 2 Tablespoons melted butter
  • 1 Tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • To the bowl of a stand mixer, add the warm milk (make sure this is the temperature of a baby's bathwater…so as not to kill the yeast), melted butter, sugar, yeast and salt.
  • Add the cornstarch and 2 3/4 cups of flour to the center of the bowl. Knead using the dough hook. Alternatively you can mix the ingredients together in a bowl and knead the dough on your countertop by hand for about 10 minutes. If using a dough hook, knead the dough for about 8 minutes, adding the extra half cup of flour as needed. You should be able to pinch off a chunk of dough, roll it into a ball in your fingers with just a little sticky residue left behind. You can check out this blog post for how to check for readiness of dough if you need some guidance.
  • Line a baking sheet (my favorite here, affiliate link) with parchment paper. Turn the dough out and cut into 12 equal pieces.
  • Mix together the cinnamon and sugar in a small bowl. Melt the butter in another small bowl. Take a piece of dough and stretch it into a small circle with your fingers. Dip a marshmallow into the butter and then into the cinnamon/sugar mixture. Place the marshmallow into the center of the dough and pinch the dough around the marshmallow, forming a ball.
  • Place the dough ball onto the baking sheet and repeat with the remaining pieces of dough.
  • Cover the dough balls and let rise for about 30 minutes.
  • Preheat oven to 350 degrees.
  • Bake until the rolls are lightly golden on top for about 22-25 minutes. Top with melted butter if desired.
  • Remove rolls to a serving plate and enjoy opening the rolls and finding the “empty” tomb on Easter morning. These rolls are best eaten warm. Enjoy!

Notes

Bread Flour: This recipe works best with bread flour. You can substitute one Tablespoon of vital wheat gluten and all purpose flour for the bread flour. Alternatively you can use all purpose flour but you may need a little extra flour due to the lower protein content.
Transforming Marshmallows: When the heat hits the marshmallow, the marshmallow transforms back into a clear sweet glaze coating the inside of the roll and leaving a hole in the middle. If the rolls are not pinched together very well, the marshmallow will ooze out and leak all over the pan as it's going through this process. If the marshmallows do leak, the rolls will still taste delicious. Just move the rolls to a serving platter or plate before serving.
Original Recipe: Originally I posted a recipe for resurrection rolls using a different roll recipe. This recipe works much better because it can be made start to finish in just about an hour. You can use any favorite roll recipe if you want.
 
 
Keyword Easter, quick rolls, rolls, yeast rolls,