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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.
Ingredients
Dough
- 2 to 2 1/4 cups (254 to 286g) bread flour, divided
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
- 1 1/2 teaspoons (4.5g) kosher salt (see note )
- 1/2 cup (120g) whole milk
- 1/4 cup (57g) unsalted butter
- 1 tablespoon (12g) granulated sugar
- 1 tablespoon (21g) honey
- 1 large (50g) egg, room temperature
Coating/Filling
- 1 tablespoon (6g) ground cinnamon
- 1/3 cup (67g) granulated sugar
- 1/4 cup (57g) unsalted butter, melted
- 12 large (72g) marshmallows
Egg wash
- 1 large (50g) egg, room temperature
- 1 tablespoon (15g) water
Cross Icing
- 1/2 cup (60g) confectioners' sugar
- 2 teaspoons (10g) water
Instructions
- Make 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.
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