As dogwoods bloom, tulips tip their hand, and cluttered closets are cleaned, I’m reminded that spring is in the air. With the windows cracked open allowing the sacred sounds of robins whistling in their newly formed nest, I’m invited to wonder.
Spring announces birth, renewal, and fresh beginnings. And with this month of April, it also rings a month to cry, “He is Risen Indeed.”
With five children in the house, tying in special traditions to our beloved Easter holiday plays an important role. Traditions are an important part of our family tapestry, and sometimes they are deeply meaningful, filled with profound spiritual applications, and other times they are just fun. These Easter Resurrection Rolls are a sweet combination of both.
This easy, hands-on, delicious recipe not only allows for a special treat, but it also opens the door to unique avenues of discussion with the younger ones. Remember the wonder that I desire to welcome in this spring? Well, who would have ever thought it could take place through crescent rolls and marshmallows. This recipe is perfect for the youngsters, but also the young at heart.
Share the truth of how Jesus was placed into the tomb (crescent rolls), and then explain how they prepared his body by putting oil and herbs on him (cinnamon and sugar). After waiting three long day (or twelve minutes, which feels like days to the children), we know that death could not hold Him in the grave, and He was alive.
The tomb is empty! He is risen. He is Risen Indeed.
- 1 (10 ounce) can refrigerated crescent dinner rolls (or even better, homemade Butterhorn dough.)
- 8 large marshmallows
- 1/4 cup melted butter
- 2 tablespoons ground cinnamon
- 2 tablespoons white sugar
- Preheat oven to 400 degrees F on lightly grease a baking sheet.
- Separate crescent rolls into individual triangles.
- In a small bowl, mix together cinnamon and sugar.
- Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together very tightly to seal in the marshmallow as it melts. Place on a baking sheet. Repeat.
- Bake in a preheated oven until golden brown, about 15 minutes.
- Makes Eight Resurrection Rolls
- ** I have made these without dipping them in any butter, cinnamon/sugar mixture and they are still delicious. The butter just makes them an extra special treat.
Make sure you seal the seams very well. If you don’t, the marshmallow will ooze out the sides, which is just fine in our home. You have the option of making the rolls bigger by using two crescent rolls, but still use just one marshmallow. This way, the marshmallow won’t come out at all. Have the kids play around with making these. On some of them, we wanted the empty tomb effect, so we left a small portion of the roll open but made sure the side had a little lip to contain the melted mallow.
On my blog, Balancing Beauty and Bedlam, I host a weekly Recipe Round-up called Tasty Tuesday Parade of Foods. Practically speaking, it’s a weekly on-line “cookbook” with over one hundred and fifty recipes ideas listed in one spot. I have invited my blog readers to share their recipe inspiration here at (in)courage this week.
(If reading this by RSS or email, you’ll have to click over to view the recipes.)
Please feel free to join in the fun and share one of your favorite recipes (please make sure the link goes directly to your recipe post and not your general blog URL), or just browse around for that “perfect dish” that just might be your new Easter food tradition.
Written by Jen, who is in constant pursuit of Balancing Beauty and Bedlam.
Alea Milham says
I love this idea! i have heard of resurrection cookies but never resurrection rolls. These would be lovely for Easter breakfast.
oh we love these, we make them every easter only we add chocolate
Ott, A says
Thanks for hosting the linky party this week. I’m glad that you did so that I could find your blog. Beautiful!
Jen (Balancing Beauty and Bedlam) says
So thrilled you did. Join us any time. 🙂
Dairy Free Bean Fudge says
[…] Real Food Wednesday, Life as Mom, Finer Things Friday, Fight Back Friday, Allergy Friendly Friday, Tasty Tuesday, Simply Indulgent Tuesday, and Simple Lives […]
What a great idea! I wish I had started this tradition a lot earlier with my kids!
Apples and Bananas Bread (With Chocolate Chunks!) | A Mom On A Mission . . . . . . to nurture and nourish her family says
[…] am sharing this recipe at Tasty Tuesday Slightly Indulgent Tuesday, Tuesdays at the Table, Tuesday Night Supper Club, Made from Scratch […]
This look much easier – and tastier – than the resurrection cookies I’ve seen recipes for! Thanks for sharing!
I have to share a cute story about this. I tried these yesterday with my two boys, ages 5 and 3. I read the accompanying Bible passages to go along with the story as we made the rolls together. I explained how we were wrapping Jesus in the linens and placing him in the tomb. After we got the rolls out of the oven and let them cool, we opened them up and I asked, “So, where is Jesus?” My oldest, a literal one, says, “He melted!” 🙂 I said it’s true, the marshmallow did melt. Then I explained how He is risen, which means that He is living. Love the minds of the little ones.
Jennifer Schmidt says
stephanie – that is SO cute!! IT made me think of the Wizard of Oz….”I’m melting”…oops…definitely not what I want in my mind. 😉
Karen Riggins says
These are awesome! I will definitelly be making these with my toddlers. I have been trying to find a good way to share the true meaning of Easter with them. At 2 and 3, I think this will be an excellent way to help illustrate the point.
Thank you so much! I am going to share with my readers as well.
Jihane @Sinful Sundays says
Oooo! This is so cute! I’m a Sunday school teacher and we could def use this in of our lessons in the coming weeks!
Thanks for sharing this! I know my kids will love it, and I’ll love being able to give them a yummy object lesson. 🙂
Asian Pork Chops « The Tumpaks' Blog says
[…] post is linked up at Tasty Tuesday (click on blue frog to view links) and Tempt my Tummy […]
I love this idea, I’d only heard of the cookies so this is definitely perfect for our family as they LOVE crescant rolls.
Centsational Girl says
So glad Tasty Tuesdays are back Jen! Linked up mine, and loved reading this today.
Jennifer Schmidt says
So glad you joined in, Kate. 🙂
So nice to meet you. Drop by and have a visit.
I love this tradition. I haven’t heard of these before, but it is so fun to have something
that portrays the real meaning of Easter! We will have to try this.
What a great idea, Jennifer! I love it! Thanks to (in)couage for hosting the link at your place this week!
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[…] linked this post up at Tasty Tuesday, Tempt My Tummy Tuesday, and Tuesdays at the Table. Share and […]
Queen of the House says
This is a favorite recipe from my husband’s childhood, but have never heard of them as resurrection rolls! Love it! 🙂
Javanese Roasted Salmon says
[…] linked to: Tasty Tuesday Made From Scratch Tuesday Tempt My Tummy Tuesday Tasty Tuesdays This Week’s […]
sara @ it's good to be queen says
oh yay! i am making these this year! thank you for an easy version of the resurrection rolls! this, i can handle. and i know my boys will love it. 🙂
Jennifer Schmidt I a says
I am all about easy, but meaningful, in the kitchen and these definitely fit the bill. 🙂 I am sure your guys will making, and eating, them.
Everything looks great! Thanks so much for hosting.
first time here, I am linking my Jicama mixed bell pepper salad.
This is GREAT! Thank you so much for sharing!!
Coconut Flour Aebleskivers « Simply Living Healthy says
[…] Coconut Flour Aebleskivers 08 Apr Breakfast is definitely my favorite meal of the day, in fact I could eat breakfast food for all my meals, I love it that much. I was recently watching The Best Thing I Ever Ate… on the Food Network, the Breakfast Food episode where Aaron Sanchez was eating these little fried puffed pancakes dunked in warm maple syrup…I had to have them! I started doing some research on what exactly they were and how I could make them healthier, of course. I searched for puffed or stuffed pancakes and the only thing that popped up was Aebleskivers, which are traditional Danish pancakes in the shape of a sphere…in America that simply means a puffed pancake. I couldn’t wait to try to make them and knowing this also meant I was going to get a new pan as well! I had seen the stuffed pancake pans in Williams Sonoma but for some reason they were never that appealing to me, that is until I saw those babies on TV, who knows…I may have just been hungry that day! At any rate, I have experimented a bit with several gluten-free pancake recipes and a few different fillings, the possibilities are endless with this breakfast food. If you are not gluten-free a simple buttermilk pancake mix works beautifully along with any filling. Gluten free mixes are a bit more challenging as you will need to make sure the batter is pretty light and airy otherwise the Aebelskiver will not cook all the way through and will be slightly doughy in the middle, ick. Now, since I am grain-free as well, I wanted to try to make the Aebleskivers with a coconut flour pancake recipe…to be perfectly honest I didn’t expect them to turn out, especially on the first try. Surprise, surprise, this was actually my most successful attempt…they were perfect, light and airy, done in the middle and YUMMY! Aebleskiver with honey drizzle I used the Coconut Flour Pancake recipe from Cooking with Coconut Flour by Bruce Fife and stuffed them with chopped apples that I heated on the stove with some apple juice and cinnamon until they were soft. The picture here shows them topped with a honey drizzle, they are also great dunked in maple syrup. I eat mine with some additional cinnamon apples on top and a dollop of fresh whipped cream rather than syrup or honey…although they are great plain or hot off the pan with some butter too. Serve these with a side of homemade Maple Sausage and your good to go!!! Coconut Flour Aebleskivers 2 eggs 2 T. coconut oil or butter, melted 2 T. coconut milk or whole milk (any nut milk would work here too) 1 t. palm sugar (or other sweetener) 1/8 t. salt 2 T. coconut flour, sifted 1/8 t. baking powder (grain free) 1/4 cup filling of your choice (cinnamon apples, raspberry jam, chocolate chips, almond butter and banana) Blend together eggs, oil, coconut milk, sweetener and salt. Combine coconut flour and baking powder and thoroughly mix into batter. Let batter set for about 5 minutes, it will be thick. Heat Aebleskiver pan over medium heat, brush each cup with melted butter or coconut oil. Spoon 1/2 T. of batter into each cup, place filling into the center of the mixture, top with and additional 1/2 T. of batter. Use a spoon or chopsticks to turn the pancake over when the bottom starts to brown and cook until golden on both sides. Remove from pan and serve warm. Makes 7-9 Aebleskivers. ***Please note there is not much sugar/sweetener in this recipe, if you desire a sweeter pancake you may add up to 2 T. of palm sugar, agave, maple syrup or honey. A few last thoughts…to date I have not perfected the Aebleskiver with a gluten-free pancake recipe, the ones I’ve tried so far all tend to be too doughy, next I will be trying my Quinoa Pancake recipe so stay tuned on updates. Also, there are so many variations for an Aebleskiver, sweet, savory, breakfast, appetizer…the options are limitless so I think the investment in the pan is well worth it. Enjoy! This recipe is shared at: Slightly Indulgent Tuesday & Tasty Tuesday […]
Oh yum! I’ve heard of these before but never seen a recipe for them. Thanks for sharing. I’m going to try this with my kids!
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International Decor says
wow! its amazing i like it. thank you