Gooey Easter Resurrection Rolls Recipe with Marshmallow Center

Let me set the scene: it’s Easter morning, the sun is peeking through the curtains, and the sweet, buttery aroma of cinnamon and sugar fills the entire house. There’s this unmistakable scent—warm, yeasty dough mingling with melting marshmallow—that has everyone drifting into the kitchen in their pajamas, eyes wide and sleepy smiles on their faces. The first time I pulled a tray of these Gooey Easter Resurrection Rolls from the oven, I was genuinely surprised by how magical they looked: golden brown on the outside, with a secret pocket of gooey, sweet marshmallow hiding inside each one. Honestly, there’s something so satisfying about breaking open a roll and revealing that empty, sticky cave (kids go wild for it), and it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

I remember my first encounter with resurrection rolls was at a Sunday school potluck ages ago—back when I was knee-high to a grasshopper. My grandmother always said these rolls were a lesson and a treat rolled into one (no pun intended). She’d let us dip the marshmallows in melted butter and cinnamon-sugar, giggling as we wrapped them up tight, and whisper, “Wait till you see the surprise inside.” Years later, after tinkering and tweaking the classic method, I think I finally nailed it—keeping the center perfectly gooey while making the outside golden and just a little crisp. I wish I’d figured out this version years ago because it’s dangerously easy and never fails to wow guests young and old.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Friends have started requesting “those Easter rolls with the marshmallow” for brunch, and even the neighbor kids ask if there’ll be extras. These resurrection rolls are a sweet treat for spring celebrations, a fun Sunday baking project with little ones, or a way to brighten up your Pinterest cookie board with something heartfelt and hands-on. I’ve made these at least a dozen times for “testing”—in the name of research, of course—and they’ve become a staple for family gatherings and gifting. If you’re looking for a recipe that feels like a warm hug and brings a little storytelling to your table, you’re going to want to bookmark this one.

Why You’ll Love This Gooey Easter Resurrection Rolls Recipe with Marshmallow Center

I’ve tested a lot of sweet roll recipes over the years, but nothing gets people talking (and smiling) like these Gooey Easter Resurrection Rolls with Marshmallow Center. They’re a crowd favorite for good reason, and here’s why you’ll fall in love at first bite:

• Quick & Easy: Comes together in under 30 minutes (yes, really!), so you can whip them up before church or while the kids hunt for eggs. No proofing yeast, no waiting around forever.
• Simple Ingredients: Nothing fancy or hard to find—just store-bought crescent roll dough, fluffy marshmallows, and pantry staples. You probably already have everything on hand.
• Perfect for Easter Morning: These are a fun, hands-on baking activity that doubles as a sweet object lesson for kids (or adults who love a good food story). They’re ideal for brunch buffets, class parties, or Easter baskets.
• Crowd-Pleaser: Kids go nuts for the “disappearing marshmallow” surprise, but grown-ups can’t resist the gooey, sticky center and nostalgic flavors either. I’ve never had leftovers—ever.
• Unbelievably Delicious: The combination of warm cinnamon-sugar, buttery dough, and that molten marshmallow center is pure comfort food. It’s like a cinnamon roll and a s’more got together for Easter.

What sets this recipe apart? I’ve tried a bunch, and little tweaks like using jumbo marshmallows (for extra gooeyness) and a heavy hand with the cinnamon-sugar make all the difference. Wrapping the dough carefully means every roll stays sealed and the marshmallow melts just right—no leaks, no dry spots. I even tested a few batches with different brands of dough and found that Pillsbury Crescent Rolls give the best rise and texture (in my humble opinion).

This isn’t just another sweet roll—these resurrection rolls are a memory in the making. They’re simple enough for baking with kids, but impressive enough for a holiday table. And honestly, there’s something comforting about a recipe that’s both a sweet treat and a gentle reminder of the Easter story. It’s comfort food, pure and simple, but with a dash of magic. Whether you’re baking for your family, your friends, or just yourself, these will be the highlight of your spring.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature gooey marshmallow center—no fuss, no complicated shopping trips. Most are pantry staples you probably have on hand, and the rest are easy to swap if needed. Here’s the breakdown:

• For the Dough:
  • 1 (8-ounce/226g) can refrigerated crescent roll dough (I recommend Pillsbury for best rise and flavor, but store brand works too)
• For the Marshmallow Center:
  • 8 large marshmallows (the regular size, not mini or jumbo—though you can use jumbo for extra gooey rolls)
• For the Coating:
  • 1/4 cup (56g) unsalted butter, melted (adds richness and helps the cinnamon-sugar stick)
• For the Cinnamon-Sugar:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (7g) ground cinnamon
  • (Mix together for the classic flavor—feel free to add a pinch of nutmeg for a little extra warmth.)
• Optional Extras:
  • 1/4 cup (30g) finely chopped walnuts or pecans (for a little crunch inside or on top)
  • Powdered sugar glaze: 1/2 cup (60g) powdered sugar mixed with 1–2 teaspoons milk or lemon juice (drizzle over baked rolls for extra sweetness)
  • Pinch of salt (balances the sweetness—totally optional, but I like it!)

Ingredient Tips & Swaps:

• For dairy-free: Use plant-based butter and make sure your crescent dough is dairy-free (some brands are vegan—just check the package).
• For gluten-free: Use a gluten-free crescent roll dough (like Immaculate Baking or Schär).
• If you want a less-sweet version, try mini marshmallows (use 3 per roll) for a smaller gooey center.
• If you’re out of cinnamon, swap in pumpkin pie spice for a fun twist.
• In a pinch, homemade biscuit dough will work—just roll it thin and cut into triangles.

Honestly, the beauty of this recipe is its flexibility. Just use what you have and don’t sweat the small stuff—these rolls are forgiving and always delicious!

Equipment Needed

Making these Gooey Easter Resurrection Rolls with Marshmallow Center doesn’t require any fancy tools—just some basics you probably already have. Here’s what you’ll need:

• Baking Sheet: A standard rimmed baking sheet works perfectly. If you’re worried about sticking, line it with parchment paper or a silicone baking mat. (I learned the hard way—less mess to scrub!)
• Small Bowls: One for melted butter and one for the cinnamon-sugar mixture.
• Pastry Brush: Handy for brushing butter, but you can dip the marshmallows instead if you don’t have one.
• Measuring Cups & Spoons: For precise ingredient portions. A digital scale is great for accuracy, but not a must.
• Oven Mitts: Don’t forget these—hot trays and gooey marshmallow can get messy.
• Wire Rack (optional): For cooling, helps keep the bottoms from getting soggy.

If you don’t have a pastry brush, a clean spoon or even your fingers will work (just be careful with the hot butter). Parchment paper makes cleanup a breeze—worth every penny, if you ask me. And for budget-friendly baking, I’ve used standard baking sheets and thrifted mixing bowls for years with zero issues. Just give everything a good wash afterward, since melted marshmallow can be stubborn if left to sit.

Preparation Method

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. (Trust me—melted marshmallow loves to stick!)
2. Set Up Ingredients: Melt 1/4 cup (56g) unsalted butter in a small, microwave-safe bowl. In another small bowl, mix together 1/4 cup (50g) granulated sugar and 1 tablespoon (7g) ground cinnamon. Set out 8 marshmallows and unroll your crescent dough, separating it into 8 triangles.
3. Coat Marshmallows: Working one at a time, dip a marshmallow into the melted butter, making sure it’s fully coated. Then roll it in the cinnamon-sugar mixture until covered on all sides. (If you want to add nuts, sprinkle a few on the dough triangle before wrapping.)
4. Wrap and Seal: Place the coated marshmallow at the wide end of a crescent dough triangle. Fold the sides over, then roll up tightly, pinching all seams to seal. (This is key—if you don’t seal the edges well, the marshmallow will escape!) Place seam-side down on the prepared baking sheet. Repeat for all 8 rolls.
5. Brush and Sprinkle: Brush the tops of each roll with a little extra melted butter and sprinkle with remaining cinnamon-sugar. (Makes them extra golden and sparkly.)
6. Bake: Bake in the preheated oven for 10–12 minutes, or until the tops are golden brown and puffed. (Watch closely the last couple minutes; every oven is a little different. If the rolls are browning too fast but not done inside, tent loosely with foil.)
7. Cool (just a bit!): Let the rolls cool on the baking sheet for 5 minutes before transferring to a wire rack. The marshmallow inside will be molten hot—don’t rush this part, or you’ll risk burns (and a gooey mess all over your hands).
8. Optional Glaze: While the rolls are still warm, drizzle with a simple powdered sugar glaze if you like things extra sweet. Just whisk together 1/2 cup (60g) powdered sugar with 1–2 teaspoons milk or lemon juice and drizzle over the top.
9. Serve: Serve warm and watch everyone’s faces light up as they break into the rolls and find the “empty tomb” inside. (If you’re making for little kids, let them cool a few more minutes—molten marshmallow can be sneaky!)

Troubleshooting & Tips:

• If your rolls leak marshmallow, it’s usually from a seam not being pinched tightly enough. Just press and seal all around before baking.
• If your dough feels sticky, dust your hands with a bit of flour.
• For extra flavor, add a sprinkle of orange zest to the cinnamon-sugar mixture.
• To save time in the morning, prep everything the night before, keep covered in the fridge, and bake fresh.

Cooking Tips & Techniques

I’ve made more batches of resurrection rolls than I can count, and let’s just say I’ve learned a thing or two along the way! Here are my best tips for consistently gooey, golden, and crowd-pleasing results:

• Seal, Seal, Seal: The most common mishap is marshmallow leaking out during baking. Pinch every seam shut—don’t be shy! I even flip the roll over and double-check the bottom just to be safe.
• Don’t Overstuff: Tempting as it is, stick to one standard marshmallow per roll. Jumbo marshmallows can work, but they’re more likely to burst out. If you want extra goo, try stacking two mini marshmallows instead.
• Even Spacing: Place rolls at least 2 inches (5cm) apart on the baking sheet—marshmallow can bubble up as they bake, and this keeps them from sticking together.
• Watch the Bake Time: Not all ovens are created equal! Start checking at 10 minutes—look for golden tops and a little cinnamon-sugar crust. Too long and the marshmallow can disappear entirely.
• Multitasking: While the rolls bake, whip up your glaze or prep your Easter brunch coffee. These are so quick, you’ll have time to set the table or wrangle the kids before they’re done.
• Cooling is Key: I know it’s hard to wait, but give the rolls at least 5 minutes to cool. The marshmallow center is basically lava right out of the oven. (I learned that lesson the sticky way.)
• Practice Makes Perfect: Don’t get discouraged if your first batch leaks a bit—it happens. Each time you make these, you’ll get better at wrapping and sealing. And even the “ugly” ones taste amazing!

Honestly, if you follow these tips, you’re pretty much guaranteed resurrection roll success. My biggest mistake early on was rushing through the wrapping—slowing down makes a world of difference. And hey, if a little marshmallow escapes, just call it “bonus caramelization.”

Variations & Adaptations

What I love about these Gooey Easter Resurrection Rolls (besides that magical marshmallow center) is how easily you can switch them up based on your tastes, dietary needs, or whatever’s in your pantry. Here are a few of my favorite twists:

• Chocolate Resurrection Rolls: Tuck a few chocolate chips inside with the marshmallow before wrapping for a s’mores-inspired take. You can even use chocolate-flavored crescent dough, if you spot it at the store.
• Nutty or Fruity Rolls: Add a sprinkle of finely chopped pecans, walnuts, or even dried cranberries inside each roll along with the marshmallow. It gives a little crunch (or chew) and extra flavor. My aunt swears by adding a dash of orange zest, too.
• Dairy-Free & Gluten-Free: Use dairy-free butter and gluten-free crescent roll dough (there are more options these days than ever). Most large marshmallow brands are naturally dairy-free, but always check labels for allergens.
• Spiced Up: Try pumpkin pie spice or apple pie spice in place of cinnamon for a fall twist, or stir a dash of ground ginger into the sugar mix for gentle heat.
• Alternate Cooking Methods: In a pinch, you can bake these in a toaster oven (just do 2–4 at a time), or even in an air fryer at 350°F (175°C) for about 6–8 minutes—just check frequently to avoid over-browning.

Personally, I love making a batch with nutty cinnamon sugar and another with chocolate chips for brunch—everyone gets to pick their favorite. And if you have a little one with allergies, swap in marshmallow alternatives (like Dandies brand) or use a safe dough. The options are endless, and every batch is just a little bit different.

Serving & Storage Suggestions

These resurrection rolls are at their absolute best fresh from the oven—gooey, warm, and a little sticky. Here’s how to serve and store them for maximum deliciousness:

• Serving: Let the rolls cool for 5–10 minutes before serving. They’re still warm and gooey, but not so hot that the marshmallow will burn anyone’s tongue. For a pretty presentation, arrange them on a pastel platter with a sprinkle of extra cinnamon-sugar and a drizzle of glaze.
• Pair With: Serve with fresh fruit salad, scrambled eggs, or a big pot of coffee for a complete Easter brunch. I like to add a side of crisp bacon for a salty-sweet combo.
• Storage: Leftovers (if you have any!) can be kept in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. The marshmallow center will solidify a bit as they cool, but they’re still tasty.
• Freezing: You can freeze baked resurrection rolls in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.
• Reheating: To revive that gooey center, warm rolls in a 300°F (150°C) oven for 5–8 minutes, or microwave for 10–15 seconds per roll. Avoid overheating, or the marshmallow might get too runny.

Pro tip: If you’re making them ahead, bake just until lightly golden, cool completely, and store. Finish reheating in the oven for a fresh-from-the-oven taste. The flavors meld as they sit, so the cinnamon and sugar get even cozier the next day!

Nutritional Information & Benefits

Here’s a rough estimate for one Gooey Easter Resurrection Roll (based on standard ingredients):

• Calories: 160
• Fat: 6g
• Carbohydrates: 25g
• Sugar: 9g
• Protein: 1g

These rolls are a sweet treat, so they’re best enjoyed as a special occasion breakfast or dessert. Marshmallows are naturally fat-free, and you can make these rolls dairy-free or gluten-free with simple swaps. Crescent roll dough contains wheat and may have traces of milk, so check packaging for allergens if needed.

On the wellness side, the recipe is peanut-free and easy to adapt for other dietary needs. And honestly, the biggest benefit is the fun and joy these bring to the table—sometimes, a little sweetness and togetherness is just what you need.

Conclusion

There’s something truly magical about these Gooey Easter Resurrection Rolls with Marshmallow Center—the way the marshmallow vanishes as they bake, the warm cinnamon scent, and the smiles they bring to everyone who tries them. If you want a recipe that’s easy, delicious, and packed with meaning (plus a little kitchen fun), this one is worth a try.

Feel free to make it your own—add chocolate, nuts, or your favorite spices. I’ve loved sharing these with my family for years, and I hope they bring as much joy to your table as they do to ours.

Give these resurrection rolls a spin and let me know what you think! Did you try a new twist? Did your kids love the surprise inside? Leave a comment, share your photos, or tag me on social media. Wishing you a joyful, delicious Easter—may your kitchen be full of laughter, cinnamon, and a little bit of marshmallow magic.

FAQs About Gooey Easter Resurrection Rolls with Marshmallow Center

Can I make resurrection rolls ahead of time?

Yes! You can assemble the rolls the night before, cover tightly, and refrigerate. Bake fresh in the morning. Baked rolls can also be stored and gently reheated for best texture.

What’s the meaning behind resurrection rolls?

Resurrection rolls are a sweet Easter tradition symbolizing the empty tomb—marshmallow “disappears” during baking, just like the Easter story. They’re a fun, hands-on way to share this meaning with kids.

Why did my marshmallow leak out?

This usually happens if the dough isn’t sealed tightly around the marshmallow. Be sure to pinch all seams and place the rolls seam-side down on the baking sheet.

Can I use homemade dough instead of crescent rolls?

Absolutely! Any soft, yeasted roll or biscuit dough works—just roll it thin and cut into triangles. Adjust baking time as needed (homemade dough might take a couple extra minutes).

Are there allergy-friendly options for this recipe?

Yes! Use gluten-free crescent dough and dairy-free butter for common allergies. Most marshmallows are nut- and dairy-free, but always check labels for cross-contamination if you have food allergies in the family.

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