These Gluten Free Resurrection Rolls, made with my homemade gf crescent roll dough, will disappear as soon as the marshmallow inside them does!
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Oh boy, oh boy, y'all. I've finally done it. I have finally made one of the things I've craved most since being diagnosed with celiac..resurrection rolls! AKA magic marshmallow crescent puffs, AKA empty tomb rolls. Call them what you will, but please, for the love of all good food, make them.
what are resurrection rolls?
If you've never had the pleasure of baking or eating these babies, you are in for such a wonderful treat! Back in the day, I'd say late 70's to 80's, Pillsbury would publish these little cookbooks, usually found at the checkout counter in grocery stores.
In one of their many cookbooks is where we found the original recipe, which was called Magic Marshmallow Crescent Puffs. A large marshmallow was dipped in melted butter and rolled around in a bowl full of cinnamon sugar. It was then placed on a Pillsbury canned crescent roll and rolled up before being baked into a lovely little flaky pocket of yumminess.
They're called "magic" because once baked, the marshmallow actually disappears into the roll and what's left behind is an "empty" roll, or what are sometimes called "empty tomb rolls." These rolls are often made around Easter to symbolize Christ rising from his tomb.
the ingredients needed for gf resurrection rolls
- Gluten free crescent roll dough - ever since developing my gluten free crescent roll dough, I've been fast at work recreating some of the old favorites I grew up on. I've also tried these rolls using my gf puff pastry dough, although an entirely different texture (yet still tasty) outcome is achieved.
- Marshmallows - you'll need regular plain large marshmallows.
- Cinnamon and sugar - a combination of cinnamon and sugar is what makes these rolls so addictive.
- Powdered sugar
- Milk
- Vanilla extract
how to make the rolls
Remove gluten free crescent roll dough from the refrigerate and roll it out into a 10 by 14-inch rectangle and trim the edges. Cut the dough into 8 equal rectangles.
Dip one marshmallow in melted butter and roll it around in a cinnamon sugar mixture before placing it in the middle of a dough rectangle.
Fold the dough up and over the marshmallow and pinch the seams together to encase the marshmallow fully. Turn it over and dip it in the melted butter and place it in a greased muffin tin. Repeat with the remaining dough rectangles and marshmallows.
Bake the rolls at 375 degrees F for 12-15 minutes, or until golden brown. Allow the rolls to cool in the pan for one minute and then carefully remove them to a serving platter.
Whisk together the icing ingredients in a small bowl and drizzle it over the warm rolls. Serve warm or at room temperature.
Resurrection rolls FAQs
Yes, you can prep them the night before and pop them in the fridge (covered) until ready to bake them the next morning. Just be sure to take them out of the fridge about 30 minutes before baking to come to room temperature.
If they don't disappear immediately after baking them, these rolls will last a few days at room temperature.
Unfortunately, mini marshmallows will not work properly. However, if you only have giant marshmallows, they can be cut in half.
more gluten free easter recipes
- chocolate dipped Easter eggs
- gluten free Easter bunny coconut cake
- gluten free golden eggs
- gluten free hot cross buns
- gluten free magic cookie bars
- mini hummingbird bundt cakes
- gluten free lemon cream pie
- fresh strawberry pie recipe
- pineapple coconut muffins
Gluten Free Resurrection Rolls
Ingredients
Rolls
- ½ recipe gluten free crescent roll dough (a store bought similar dough, such as gf puff pastry, may be substituted but hasn't been tested)
- ¼ cup (56g) butter, melted
- ¼ cup (50g) granulated sugar
- 1 teaspoon cinnamon
- 8 large marshmallows (4 jumbo marshmallows can be cut in half, but do not substitute with mini marshmallows)
- 1 tbsp Kim's gluten free all purpose flour blend
Glaze
- ½ cup (62g) powdered sugar
- ½ teaspoon vanilla extract
- 2-3 teaspoon milk
Instructions
- Make the gf crescent roll dough according to recipe instructions and cut in half. Rewrap the other half and place in the fridge or freezer for another recipe.
- Roll out the dough into a 10 by 14-inch rectangle and trim the edges (see the notes below for what to do with the trimmings).
- Cut in half lengthwise and mark at 3½-inch intervals along the 14-inch length and cut along those marks to make 8 smaller rectangles.
- Whisk together the sugar, cinnamon, and flour blend in a small bowl.
- Dip one marshmallow into the melted butter and dredge in the cinnamon sugar mixture. Place in the middle of one dough rectangle.
- Fold ends up and over the marshmallow, pinching the seams to encase fully. Turn over and set in the greased well of a muffin pan that's sitting on a larger baking sheet. Repeat with all the marshmallows and dough rectangles.
- Bake at 375°F for 12-15 minutes, or until golden brown and puffed.
- While baking, make the simple glaze by mixing together all of the glaze ingredients in a small bowl with a whisk.
- Remove the rolls from the oven and let sit for one minute in pan before carefully removing to a serving platter. I use a spoon to loosen them from the bottom. (Don't let them sit too long in the pan or they will stick).
- Drizzle the glaze over the tops of the rolls and serve the rolls warm or at room temperature.
Notes
Based on Pillsbury's Magic Marshmallow Crescent Puffs
Julie says
Lots of rolling the dough but tasty results 👍