This is our extra sweet version of the Empty tomb rolls. I read a lot of empty tomb rolls recipes and figured they all sounded pretty much the same. Lots of little variations of the same idea.
So, my friend and I with our grand ideas of making the rolls ahead of time…we wanted to do a demonstration and have the cooked rolls ready to eat. I ran into the store and grabbed some rolls to use. I grabbed cans of cinnamon rolls and not crescent rolls. I guess from reading all those recipes I had cinnamon on my mind and so that is what I got.
Opening the cans and realizing what I had done was a shock. It was late in the evening and there was no time to return the rolls, so I did what any mom would do, I used what I had. The results were wonderful and a huge hit.
Here is our version:
1 can cinnamon rolls
1/2 cup sugar
2 Tbs cinnamon
1/4 cup melted butter.
- Remove cinnamon rolls from can and separate. Mash the roll together so it is now a ball of dough. Press the dough into a flat round shape. Do this for all of the rolls.
- Mix cinnamon and sugar in a bowl to be used for rolling the marshmallows and rolls in.
- Cover the marshmallows in butter then roll it in cinnamon sugar.
- Place the marshmallow in the roll and wrap it completely in the dough. Be sure to pinch all openings closed. This is very important because you will lose all of the gooey goodness from the marshmallow if it leaks out. Do this for all of the marshmallows.
- Once wrapped, dip the top of the roll in the melted butter then roll the whole roll in the cinnamon and sugar.
- Place the rolls on a pan. (I like to use parchment paper for easy clean-up) Bake at 375 degrees for 13 minutes.
If you plan to do this Easter Morning, you may want to make them before the family wakes up AND then do a demonstration. As you well know, there may not be time for everyone to get their hands dirty.