Easy Empty Tomb Rolls
Easy Empty Tomb Rolls are a warm, gooey treat featuring soft rolls wrapped around jumbo marshmallows, coated in melted butter and cinnamon sugar for a crispy sweet finish. This easy, nostalgic snack delivers melty centers and golden tops, perfect for an easy weeknight dessert or a festive Easter gathering. Try them for a quick, shareable crowd pleaser that always disappears fast.
Equipment
- Oven
- 12-cup muffin tin
- Mixing Bowl
Ingredients
- 1/2 cups sugar Sweeten and coat the rolls by dissolving into a cinnamon-sugar mixture that caramelizes slightly during baking, adding a golden, crunchy exterior. Provide balance to the buttery richness and the neutral dough, enhancing the overall dessert flavor profile.
- 1 tablespoon cinnamon Add warmth and spice that complements the sugar and butter, creating a classic cinnamon-sugar aroma. Elevate the simple flavors and provide a pleasant contrast to the soft roll texture.
- 12 thawed Rhodes rolls Provide the soft dough base that wraps around the filling and bakes into a pillowy, golden pastry. Serve as the structural component that holds the marshmallow and absorbs buttery and sugar flavors for the empty tomb effect.
- 12 jumbo marshmallows Melt into a gooey, melted center that simulates the empty tomb when it dissolves in the oven, creating a sweet, stretchy interior. Offer a familiar candy-like sweetness that pairs well with cinnamon and buttery dough.
- 1/2 cup melted butter Bind the sugar and cinnamon coating to the rolls while promoting browning and a tender crumb in the baked pastry. Impart a rich mouthfeel and help create a slightly crisp exterior as it combines with the sugar.
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 12-cup muffin tin with non-stick cooking spray and set aside.: The kitchen takes on a warm, anticipatory scent as the oven comes up to temperature, and greasing the tin ensures the bottoms release cleanly. This step promotes even browning and prevents sticking, which matters because sticky bottoms ruin presentation. A common mistake is skipping the grease, which leads to tearing when you remove the rolls. Check the oven gauge so you know the heat is accurate; a slightly cool oven will prevent proper rise, while too hot will brown the exterior before the center is warm.
- In a small bowl, whisk together the 1/2 cup sugar and 1 tablespoon cinnamon. Flatten each 12 thawed Rhodes rolls into a small circle.: The cinnamon and sugar mixture should smell warm and inviting, releasing spiced notes when whisked. As you press each roll into a circle, you are creating a tender pocket that will stretch without tearing. Feel the dough for flexibility; if it resists, let it rest briefly to relax the gluten. One pitfall is rolling too thin, which leads to breaks during baking. Aim for even thickness so the marshmallow will be enveloped comfortably.
- Dip each 12 jumbo marshmallows into the 1/2 cup melted butter, then into the cinnamon sugar mixture.: When the marshmallows hit the melted butter , they pick up a glossy sheen, and the sugar clings in a fragrant crust. This double dip adds flavor layers and helps seal in the gooey center. Work quickly so the butter does not cool and harden, which would reduce adhesion. A common error is letting the marshmallows sit too long between dips, causing uneven coating; keep them moving through the bowl.
- Place each coated marshmallow into the center of each flattened roll and fold the dough over the marshmallow, pinch to seal.: As you fold, you should hear a soft stretch and feel the dough snug around the filling, creating a smooth seam. Pinching ensures the marshmallow stays enclosed and melts inward rather than leaking out. If the seam is not secure, sugar and butter can seep during baking, making a sticky mess. Take a moment to press firmly and smooth the seam with your thumb to create a tight seal.
- Roll the assembled rolls into the melted butter and cinnamon sugar again.: Re dipping the finished parcels gives the exterior an attractive glaze that will brown in the oven. When you roll them, you will notice the surface become tacky and evenly coated, which yields a pleasant crisp after baking. Avoid saturating the dough in butter , which can make the base greasy; a light coating is enough. If you see pools of butter forming, blot lightly before baking.
- Bake the rolls for 10-15 minutes, remove from the oven, and let them cool before serving.: The oven fills with sweet, toasty aromas as the edges turn golden and the tops take on a gentle sheen. Look for a light golden color and slight puffing as indicators they are done, and resist opening the oven too often which can slow baking. After removing, allow them to cool slightly so the molten center sets enough to hold shape while still being gooey. A typical mistake is serving too hot, which leads to a very runny center and possible burns; waiting gives the marshmallow a chance to thicken just a touch.
Notes
- Swap coating method Try brushing a thinner layer of butter with a pastry brush to control moisture on the dough surface.
- Adjust sweetness Reduce the sugar by a small amount if you prefer less cloying treats, while keeping the cinnamon for warmth.
- Make ahead tip Assemble the rolls and chill briefly before baking to firm the seams and reduce leakage.
- Presentation idea Serve warm on a platter lined with parchment so guests can grab while they are still gooey.
- Batch baking Use multiple muffin tins to bake many rolls at once, rotating racks for even color.
- Cooling note Let rolls rest for a few minutes before serving to avoid overly runny centers and potential burns.