Failed Resurrection Rolls

Hey everyone, I'm already up to Easter in my horrendously backlogged list of things I made and need to blog about. Yay! Really it's OK because Easter came late this year. You buying that? No? Fine then. Be that way!

Around and leading up to Easter I kept seeing blog entries about these "Resurrection rolls." The concept is that you wrap crescent roll around a large marshmellow. In the cooking process the marshmellow melts, leaving an empty interior to your crescent roll.

Blockette and I made these together and talked about how the Marshmellow was like Jesus and the crescent roll was like his shroud. I explained that the little rolls were like Jesus inside his tomb and something magical was going to happen once they had cooked.

This is what my rolls looked like before they went into the oven. Pretty neat eh
Here is what they looked like when they came out of the oven. Um yeah.

Not so miraculous. I told Blockette what was supposed to have happened, that the marshmellows were supposed to melt and the crescent rolls were supposed to be empty like the Jesus' grave at Easter. We talked about the whole thing some more and came to the conclusion that our Resurrection rolls still "worked" for Easter because the "tombs" couldn't hold Jesus so they split open. Yeah it's a stretch but hey, let's roll with the punches shall we?

So why didn't this work? I blame it on all the chemicals in the marshmellows. The preservatives just don't let the marshmellow melt. Period. If they don't melt in hot chocolate, then they aren't going to melt in the oven. I may give this another try the next time I make marshmellows from scratch. I have a feeling they would melt quite nicely.

If you'd like see if you have more success making Resurrection rolls, I used the recipe over at The Family Kitchen. Please let me know if you have better luck than I did!


Resurrection Rolls from Family Kitchen
1 can of refrigerated crescent rolls
8 large marshmallows
2-3 tablespoons unsalted butter – melted
1/4 cup cinnamon sugar

Preheat oven to 350 F. Unroll crescent roll triangles and place them on a rimmed cookie sheet that has been lined with a silpat {or other silicone mat}. Dip marshmallow into melted butter and then roll all sides in cinnamon sugar. Place covered marshmallow on the widest end of crescent roll. Roll crescent roll over marshmallow, making sure that it’s sealed on all sides{otherwise the marshmallow will leak}. Place on baking sheet. Continue until all are complete. Bake for approximately 10-12 minutes OR until golden. Allow rolls to cool for 1-2 minutes before serving.