Hey y'all! If you’re searching for an easy, crowd-pleasing treat that’s as fun to make as it is delicious, you’ll love these Empty Tomb Rolls with Crescent Rolls. With gooey cinnamon sugar, soft, golden crescent dough, and a marshmallow surprise, they're a favorite for Easter or anytime you want a sweet snack. Kids adore the magic of finding their marshmallow “disappear” into sweet, sticky goodness! Let’s get cooking!
Why You’ll Love This
- Amazing for celebrating Easter with family or Sunday brunches.
- So easy—just 5 ingredients and ready in under 30 minutes.
- Perfect interactive recipe for kids to help out in the kitchen.
- Irresistibly gooey and sweet with a hint of cinnamon spice.
- Great for teaching the story of the resurrection in a tasty way.
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 8 large marshmallows
- 3 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Directions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Prep the Cinnamon Sugar
In a small bowl, mix together the granulated sugar and ground cinnamon.
Step 3: Assemble the Rolls
Unroll the crescent dough and separate into 8 triangles. Dip each marshmallow in the melted butter, then roll in cinnamon sugar to coat fully.
Step 4: Wrap the Marshmallows
Place the sugared marshmallow at the wide end of each dough triangle. Wrap the dough tightly around the marshmallow, pinching the seams so no marshmallow peeks out.
Step 5: Bake
Arrange the filled rolls on the prepared baking sheet, seam side down. Brush tops with remaining melted butter and sprinkle extra cinnamon sugar if desired. Bake for 10-12 minutes, until golden brown and puffed.
Step 6: Cool and Serve
Let the rolls cool for 5 minutes—they’ll be piping hot! Serve warm and enjoy the surprise inside.
Notes
- Pinch all seams tightly to keep the marshmallow from leaking out.
- Place parchment or a silicone mat on your baking sheet for easier cleanup.
- The rolls are best enjoyed warm when the centers are gooey and melty.
Variations
- Chocolate Chip: Tuck a few chocolate chips inside each roll with the marshmallow.
- Nuts: Add chopped pecans or walnuts around the marshmallow before wrapping.
- Gluten-Free: Use gluten-free crescent dough if needed.
Required Equipment
- Baking sheet
- Parchment paper or silicone mat
- Small bowls
- Pastry brush (optional, for butter)
Storage Instructions
Store leftover Empty Tomb Rolls in an airtight container at room temperature for up to 2 days. To reheat, microwave for 10 seconds or warm in a 300°F (150°C) oven for 5 minutes for gooey centers.
Suggested Pairings and Serving Recommendations
- Serve alongside fresh fruit for a sweet breakfast or brunch spread.
- Pair with coffee or hot chocolate for a cozy treat.
- Dust with powdered sugar or drizzle with icing for extra sweetness.
Pro Tips
- Be sure to seal all dough seams completely to keep the marshmallow from oozing out during baking.
- Don't overbake; check at 10 minutes for perfectly gooey centers.
- Let rolls cool slightly before serving to avoid burnt fingers and tongues!
Frequently Asked Questions
- Can I use mini marshmallows instead of large?
- Large marshmallows are best for dramatic effect, but you can use mini marshmallows—just stack a few together.
- Can these be made ahead of time?
- They're best fresh, but you can assemble the rolls ahead and refrigerate, then bake just before serving.
- Why did my marshmallow disappear?
- That’s the fun! The marshmallow melts into the roll, creating a sweet, gooey "empty tomb" center.
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: 8 rolls
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 8 large marshmallows
- 3 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
-
1Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
2In a small bowl, mix together the granulated sugar and ground cinnamon.
-
3Unroll the crescent dough and separate into 8 triangles. Dip each marshmallow in the melted butter, then roll in cinnamon sugar to coat fully.
-
4Place the sugared marshmallow at the wide end of each dough triangle. Wrap the dough tightly around the marshmallow, pinching the seams so no marshmallow peeks out.
-
5Arrange the filled rolls on the prepared baking sheet, seam side down. Brush tops with remaining melted butter and sprinkle extra cinnamon sugar if desired. Bake for 10-12 minutes, until golden brown and puffed.
-
6Let the rolls cool for 5 minutes—they’ll be piping hot! Serve warm and enjoy the surprise inside.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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