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Disappearing Marshmallows: How to Make 'Resurrection Buns' for Easter

After I married and started having babies, I realized the hubby and I needed to mold ourselves some good family traditions.  In our own homes, we’d been raised with lots of great ways to celebrate the holidays. Many of those traditions are carried over into our own home with our own children, but we wanted to improve upon a few of them, tweaking some ideas, and learning from other families to form our own unique celebrations.  I spent months studying other families tradtions, called friends, talked to strangers.  It was fascinating to learn an endless array of brilliant ideas for making holidays truly memorable.  We’ve adopted many of these “new” ideas into our own celebrations. At Thanksgiving we set the table with the same white tablecloth as we do every year, and encourage those seated around our table to sign their names and leave a little note about their year.  At Christmas, we hang hearts on our Christmas tree for each act of quiet service we do for others.  And, at Easter, we make Resurrection Buns.

Before asking other family’s about their favorite Easter traditions, I’d never heard of Resurrection Buns, though it’s apparently a common tradition in many Christian and Catholic households.  In this recipe, giant marshmallows dipped in butter, cinnamon, and sugar; wrapped in bread dough, and baked until a golden, fluffy bun results. When you crack open the bun, the inside is empty. The marshmallow has melted and left a hollow roll filled with a gooey, buttery filling. For Christian families, the recipe offers an opportunity to talk about Christ’s tomb being empty on the Third Day. For anyone else, the recipe offers a fun science experiment and magic trick.  No matter which camp you fall into, one this is for sure, this recipe makes a fun Spring tradition for everyone.

Resurrection Rolls

  • 8 large marshmallows
  • 1 tubes Pillsbury croissant dough 
  • 1/2 cup butter, melted
  • 1/2 cup sugar mixed with 1 tablespoon cinnamon

Preheat oven to 400 degrees. Line a muffin tin with cupcake wrappers.

Open the tubes of croissant rolls and pull them apart into their serrated pieces. Dip a marshmallow and roll it in the melted butter, then into the cinnamon-sugar mixture. Wrap it tightly in a triangle of croissant dough, making sure any openings are sealed entirely around the marshmallow.  Dip the roll into the butter, coat in cinnamon and sugar, then place in a paper-lined muffin tin. Repeat until all the marshmallows are used.

Bake in preheated oven for 16-18 minutes, or until the tops of the buns are golden brown. Allow to cool 2-3 minutes before cracking your buns open and enjoying their hollow goodness!

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