In the April 2017 issue of FAITH magazine, Michelle DiFranco shares her symbolic and delicious "Resurrection Rolls," reminding us that, with the right tools and delivery, it is never too early to make the reality of our Chistian inheritance known to children.
See the recipe below or read the entire article here.
As DiFranco says, "these little gems are not only a great way to teach younger kids about the resurrection, but also a quick and delicious sweet roll to make for any Easter gathering."
- 1 (10 ounce) can refrigerated crescent rolls
- Package of large marshmallows
- ¼ cup butter, melted
- ¼ cup sugar
- 1 tablespoon ground cinnamon
Preheat oven to 375 degrees. Prepare a baking sheet with non-stick cooking spray or parchment paper. You may also use a cupcake tin. Separate dough into eight triangles and set aside. Combine sugar and cinnamon in a small bowl and set aside.
Dip each marshmallow into bowl of melted butter and roll in cinnamon-sugar. Place on each dough triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well to prevent marshmallow from leaking.
Brush tops of dough balls with remaining butter and dip in cinnamon-sugar. Place roll with the sugar side up on baking sheet (or in muffin pan).
Bake for 13-15 minutes. The marshmallow melts into the dough and the result is the appearance of an empty tomb upon breaking one in half. Best when served warm.
Marshmallow – Body of Jesus
Butter – Oils used in burial
Sugar and cinnamon – Spices used in burial
Dough triangle – Cloth used to wrap Jesus
Baked roll with empty center – Empty tomb