Resurrection Rolls

by Carmen on April 16, 2011 in Food

We made these rolls last year the day before Easter and it was a hit!  Not only were they yummy but they helped tell the Easter story in a hands-on approach!  Enjoy!

Resurrection Rolls

8 large marshmallows
1/4 cup melted butter
sugar/cinnamon mixture (approx. 2 T each)
1  – 10 ounce can of crescent rolls

1. Open can of crescent rolls and separate into triangles. The rolls represent the linen cloth used in covering the dead.

2. Dip and roll one marshmallow (representing the body) into melted butter. The butter represents the oils used in anointing the dead body.

3. In a small bowl, mix the cinnamon and sugar together. Roll the marshmallow in the mixture. The mixture represents the spices used in burials.

4. Place the marshmallow in the center of the crescent triangle and carefully fold the dough around the marshmallow. (Pinch the edges tightly to seal in the marshmallow as it melts.) Put each crescent-wrapped marshmallow on a slightly greased cookie sheet or in a greased cupcake pan.

5. Bake the rolls in a 350 degree preheated oven for about 10-15 minutes or until they are golden brown. The oven represents the tomb.

Let them cool. When the kids bite into them, they will see that the inside is empty!

He is Risen!

He is Risen indeed!


Carmen is the love of her teacher/pastor husband of 20 years, and mother of 9 semi-picky eaters ages 18 to 11 months. Aside from homeschooling her children she likes to cook yummy and inexpensive meals in her family’s pre-Civil War farmhouse kitchen and with her family create hand painted wall art and goat milk soap for their Etsy shop. This is a far cry from their first week of marriage when her lack of cooking skills led to her husband’s stir fry every night. Thus began her journey on the road to being a keeper of the home. She is determined for her children to know the skills of home keeping and through her blog (Old House Homestead) intends to help people enjoy their kitchens one recipe at a time. Along with homeschooling and cooking, Carmen enjoys spending time with her family, camping, and crafting. Carmen can be found at and Facebook (Old House Homestead), on Etsy at, and on Instagram @oldhousehomestead.

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Rose April 16, 2011

I have the ingredients to make these with my kids next week and I can hardly wait. I’ve never done this before but it looks like such a neat activity.

The Frazzled mama April 16, 2011

Ooo, this looks fun! Two years ago we madeEaster Story Cookies. The kids enjoyed the process but not the flavor 😉

Marsha Gilbreath April 17, 2011

I just read the directions and am confused. It says 8 large marshmellows but the bag pictured is of the minis. The little girl is also holding a mini marshmellow. So I am guessing that we are to use the minis instead? I would love to try this with my homeschool group any input would be great. Thanks

Carmen at Old House Kitchen April 17, 2011

We did the cookies one year, too. They were excited to make them but when the tasting part came it was a disappointment to them (and me). Great teaching tool, though. We love the teaching and the taste of the rolls! 🙂

sherry April 19, 2011

What a wonderful idea:) Thanks for the recipe and instructions. Blessings!


Stephanie April 21, 2011

I love this…and I agree WAY easier and tastier than the cookies…which can be time consuming with the whipping of the egg whites…thus loosing the interest of my small children. Thanks!

Kelley Wallace April 22, 2011

Thank you for posting this. It inspired me to do it with my kids! So simple and yet so instructive. And yummy, too! Thanks again.

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