Resurrection Rolls

Posted on Posted in Grace Garden And Homestead, Holidays, Homemaking

Easter is coming Friends.  I’m sure many of you make Resurrection Rolls for Easter Sunday (especially if you have kids or teach Sunday School).  But for those of you who haven’t yet or lost your recipe, I wanted to make sure you have it in plenty of time to prepare for your humble celebration and day of worship.

You will need:

  • 3/4 Cup warm water
  • 1 1/2 teaspoon active dry yeast
  • 2 Tablespoons sugar
  • 1 egg
  • 6 Tablespoons butter
  • 3 Cups flour (or bread flour)
  • 1 teaspoon salt
  • 3 Tablespoons dry milk
  • 24-25 large marshmallows
  • Butter and cinnamon for the layers

Combine your warm (but not hot) water, sugar, and yeast together and let sit about 10 minutes until activated (bubbly).

Then add your egg, butter, flour, salt, and dry milk.

Mix together and let sit until it rises to double (if you use the machine, this part is done for you).

It's just not Easter without Resurrection Rolls. Here is our family's very yummy and easy recipe. He is Risen!Next, I roll mine out, brush on melted butter and sprinkle cinnamon on it.  (Click picture to enlarge.)  Use a pizza cutter to cut into 24-25 rolls (25 using a 5 x 5 grid if you rolled it square, or 24 using a 6 x 4 grid if you rolled it into a rectangle).

Wrap each piece completely around a marshmallow.

Once your roll is completely covering the marshmallow, dip it in melted butter (I don’t worry about getting the bottom that will sit on the cookie sheet), and then put on your sheet.  I use two sheets for this recipe.

After a sheet is completely lined (and you’ve washed the butter off your fingers 🙂 ), then sprinkle more cinnamon over each one.

Let your rolls double in size (about 35 minutes).  Then cook for 15 minutes at 375 degrees in the oven.  When you pull them out, they will be hot!  If you’ve done them correctly, the marshmallows will have absorbed into the rolls and they will be very sweet.  Some may have small pockets of melted marshmallow inside that will be hot for awhile.  Be careful!

I hope you all enjoy these (or your own recipe) on Easter Sunday dinner or in your Sunday School class–and use them as a way to get a conversation going.

It's just not Easter without Resurrection Rolls. Here is our family's very yummy and easy recipe. He is Risen!

Tips for Resurrection Rolls:

  • If you are using a bread machine for this, the exact order I put mine into the machine for on the “dough” cycle is as listed above.  I use melted butter, but not hot enough to burn the yeast (be careful).
  • If you don’t completely seal the roll around each marshmallow, it will leak out all over your pan, and when you pull it out of the oven, it will be a sheet of brown caramel (a yummy mistake, fyi).
  • If you are OCD and insist that all your rolls be exactly the same size, feel free to cut exactly 24 balls out and roll each one flat with your rolling pin.  (I just like to do things the faster way, and even if they aren’t the same size, they all seem to cook evenly somehow.)
  • If you have never tried to make rolls around a filler before, it can be tricky.  Go ahead and pinch/twist the edges together and don’t worry about it being perfect–when you cut them open, they will look more authentic with a small, thicker area–instead of a perfect hollow sphere.
  • A bread knife works best to cut them open.
  • If you make them ahead of time–no problem–they get kinda hard (in a good way), and keep their shape.  I transport them in a large zip-lock bag if I’m making them Saturday night to take on a Sunday morning.
  • If you’ve never made them before, it’s okay to make a practice batch this week 🙂 .

Have you ever made these?  Will you try this year?  What about Good Friday–do you make Crown of Thorns Bread?


21 thoughts on “Resurrection Rolls

  1. These look fantastic but I think I would have to make a batch early to make sure they worked and I am sure everyone else here would think the same 🙂 What a great idea up against the standard hot cross bun. Thanks for the recipe, I am definitely going to give these a go. Blessings

    1. Yes, definitely make an early batch just to make sure everyone likes them 😉 . Just remember the marshmallows make them incredibly sweet, so you probably won’t want to make them more than once (or twice) a year.

  2. Thank you for posting this! I’ve seen these rolls before, but I didn’t actually have a recipe. Now that we’re heading into the age of children who will be able to understand some of the ideas, these will be a great (yummy) teaching tool.

  3. Thank you for this recipe! The only recipe I have calls for store-bought rolls, which I prefer not to use. I’m looking forward to trying this!


  4. First year we are going to make this. My oldest has started to understand death as a finality so I’m hoping all the lessons we’re doing about His ressurection will really sink in. My youngest just likes marshmallows so he should be excited to help wrap them, and maybe a bit confused to find the rolls empty.

  5. I’m hoping to make your Resurrection Rolls for Holy Week or Easter, Deborah – I wondered if they could be done as a refrigerator recipe? i.e. Mix the dough and let it sit in the fridge overnight instead of until double??

    Have a wonderful morning!

    1. Oh… I don’t know… I have made them the night before and kept them in a square container with a tight lid. But I’ve never refrigerated them before making. I wonder if they would get hard?
      Anyone else tried this?

      1. No worries, I’ll try it and let you know!! I’m going to make them for Easter Saturday so that I’m not rushing out the door to church. 🙂


          1. Hi, Deborah! Okay, it took me a year, but I’m back to report that making these ahead of time worked just fine! I made the dough the night before and let it do the first rise, then punched it down and refrigerated overnight. Then the next morning I got it out, rolled it out and let it do the second rise, and baked it. They were lovely! I did a half-batch, and my only change was to use milk instead of water and dry milk powder. I’m definitely going to make them overnight for Easter next year! Thanks again! 🙂

  6. Marshmallow in the dough! How fun! I have never heard of that. We make a sweet roll this time of year too but I am sure this group would love your addition of those sweet fluffs. Thank you for sharing your recipe on the Art of Home-Making Mondays! 🙂

  7. Hey! So excited to see this recipe! I have a crazy busy weekend leading up to Easter, so I was wondering if these would freeze well, or if I should just put them in a bag if I make them the Thursday before Easter?

    1. I have never tried to freeze them before. I have made them up the night before and they are just fine the next day. Because they are not a super soft roll, they seem to stay good overnight. I have never tried to freeze marshmallows before… Maybe freeze an individual marshmallow overnight & see what happens? Would it turn to mush when it thaws? I hope you’ll let us know what happens if you try this.

  8. I couldn’t remember if I came back to comment on results, but I can’t see a comment here – so I guess I didn’t! Just wanted to let you know that these rolls were lovely!! I didn’t end up making them overnight for Easter – actually, I didn’t get to them till about 3 weeks after Easter. But they were wonderful!! Thank you for a wonderful recipe – I’ll be making them next year!

    Diana 🙂

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