Easter Morning Rolls

We had these fantastic gooey rolls for breakfast Easter morning.  I have been eying them for the past several years and finally got around to making them this year.  I think it will be a new tradition.  I love the symbolism.  You wrap the dough around a large marshmallow and when it's done baking the marshmallow has disappeared!  We had a little discussion about the similarities between the hollow roll and the empty tomb the morning of Jesus' resurrection.  It was a nice way to start out the day.

Easter Morning Rolls

1 package frozen bread or roll dough, thawed OR homemade roll dough.  I used this recipe.

6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside.  

Divide the dough into individual roll sized portions. Press each portion into a flat circle.  

Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.  

Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to over-bake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)