Empty Tomb Crescent Rolls Recipes

Steps:

• Unroll a can of crescent rolls and place each piece on a greased baking sheet.
• Melt butter with honey in the microwave in a bowl.
• Add sugar and cinnamon together in another bowl.
• Dip marshmallow into the honey butter and then cinnamon sugar and place in the center of the crescent roll.
• Fold the crescent roll up, pinching any seams.
• Brush rolls with butter.
• Bake at 375 for 15 minutes.
• Remove from the oven and brush with remaining honey butter.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Separate crescent rolls into individual triangles.
• In a small bowl, mix together cinnamon and sugar.
• Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
• Bake in a preheated oven until golden brown, about 15 minutes.

Steps:

• Press the rolls flat.
• Place a marshmallow in the center of each roll and pinch the dough around it.
• Press the marshmallow-filled rolls into round-ish balls.
• Brush each roll with butter and sprinkle it with the combined cinnamon and sugar.
• Let the rolls rise for 30-45 minutes.
• Bake them at 350 degrees for 15 minutes or until golden brown.
• Just like the tomb on Easter Sunday, these rolls are empty!
• More notes: You can easily make as many or as few as you like! I usually just make 12, which is the perfect amount for a 9x13 pan. I also usually do all the assembly the night before so that on baking day I can just pull them out of the fridge and let them rise on the counter and bake. These are a perfect sweet breakfast for Easter morning!
• (I have listed this as making 12 servings, even though it makes 24 rolls, because we can never eat just one -- and prep. time includes rising.).