Empty Tomb Rolls
User Reviews
5
Empty Tomb Rolls
Description
The recipe uses refrigerated crescent roll dough separated into triangles that enclose a marshmallow dipped first in melted butter then rolled in cinnamon sugar. The dough is sealed carefully around the marshmallow to prevent leakage during baking. After sealing, the tops are brushed with melted butter and rolled in cinnamon sugar for a sweet crust. The rolls are placed seam side down in greased muffin cups, allowing uniform shape and baking. Baked at 375°F for 10 to 15 minutes, the rolls turn a light golden brown with the marshmallow center softened and sweet.
These rolls offer a soft crumb with a sweet, gooey middle, combining the buttery and cinnamon sugar flavors on the outside with the melted marshmallow inside. They are meant to be enjoyed warm because the marshmallow centers harden as they cool, making them less pleasant after refrigeration or extended storage.
Jumbo muffin tins are recommended for a better shape and baking evenness, but standard muffin tins can be used placing the pan on a baking sheet to catch any possible drips. Sealing the dough well prevents overflowing during baking, maintaining neat rolls.
Roll marshmallows tightly in dough with a zig-zag folding and pinch edges to seal well and prevent leakage.Use jumbo muffin tins if available for best shape; standard tins can be used with a baking sheet underneath to catch spills.Enjoy the rolls warm, as the marshmallows harden as they cool making leftovers less desirable.
Ingredients
- 12 ounce crescent rolls package, refrigerated
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 8 marshmallows large
- 1/4 cup butter melted
Instructions
- Preheat the oven to 375F. Grease 8 cups in a muffin tin.
- Open the package of crescent rolls and separate the crescent rolls into triangles. Set aside.
- Stir together the sugar and cinnamon in a small bowl.
- Dip a marshmallow into the melted butter.
- Roll the marshmallow in the cinnamon sugar mixture.
- Put the cinnamon-sugar coated marshmallow onto one crescent roll triangle.
- Pull the dough around the marshmallow and pinch to seal.
- Dip the top of the crescent roll in melted butter and then dip in the cinnamon sugar.
- Place the crescent roll into the muffin tin with the cinnamon sugar side up.
- Repeat with the remaining dough and marshmallows.
- Bake for about 10 - 15 minutes, or until the rolls are light golden brown.
- Enjoy warm!
Notes
- When sealing marshmallows in dough, roll with alternating folds and pinch edges firmly to prevent melting marshmallows from leaking during baking.
- Jumbo muffin tins produce better-shaped rolls, but standard-sized tins work with a baking sheet to catch any overflow.
- Serve these rolls warm; marshmallow centers harden on cooling, so they are best enjoyed fresh from the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 248kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 385mg | 16% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
