Recipes > Resurrection Rolls Find A Store Resurrection Rolls A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re sweet, warmly spiced with cinnamon, and incredibly fun to bake for adults and kids alike. Print Recipe Pin Recipe 0 Reviews IngredientsDough2 to 2 1/4 cups (254 to 286g) bread flour, divided1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1 1/2 teaspoons (4.5g) kosher salt (see note )1/2 cup (120g) whole milk1/4 cup (57g) unsalted butter1 tablespoon (12g) granulated sugar1 tablespoon (21g) honey1 large (50g) egg, room temperatureCoating/Filling1 tablespoon (6g) ground cinnamon1/3 cup (67g) granulated sugar1/4 cup (57g) unsalted butter, melted12 large (72g) marshmallowsEgg wash1 large (50g) egg, room temperature1 tablespoon (15g) waterCross Icing1/2 cup (60g) confectioners' sugar2 teaspoons (10g) water InstructionsMake the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms. Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes. Line a baking sheet with parchment paper.Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter. Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12×9-inch rectangle. Cut dough into 12 (3-inch) squares.Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.Preheat oven to 375°F (190°C).Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. (Alternatively, transfer to a pastry bag fitted with a Wilton No. 2 piping tip.) Pipe small crosses on top of each bun as desired. Store in an airtight container for up to 4 days. Notes Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
