A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of Christ after being resurrected. The magic of these rolls lies in the marshmallow. Surrounded by a soft, sweet dough, as these rolls bake, the cinnamon sugar-coated marshmallow placed inside melts away, leaving a pocket of air in its place. They’re sweet, warmly spiced with cinnamon, and incredibly fun to bake for adults and kids alike.
Makes 12 rolls
- 2 to 2¼ cups (254 to 286 grams) bread flour, divided
- 2¼ teaspoons (7 grams) instant yeast*
- 1½ teaspoons (4.5 grams) kosher salt
- ½ cup (120 grams) whole milk
- ¼ cup (57 grams) unsalted butter
- ⅓ cup (67 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
- 1 tablespoon (21 grams) honey
- 2 large eggs (100 grams), room temperature and divided
- 1 tablespoon (6 grams) ground cinnamon
- ¼ cup (57 grams) unsalted butter, melted
- 12 large marshmallows (72 grams)
- 1 tablespoon (15 grams) plus 2 teaspoons (10 grams) water, divided
- ½ cup (60 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.
- In a small saucepan, heat milk, butter, 1 tablespoon (12 grams) sugar, and honey over medium-low heat until an instantread thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture and 1 egg (50 grams) to flour mixture, and beat at low speed until combined and a shaggy dough forms.
- Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
- Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes.
- Line a baking sheet with parchment paper.
- Punch down dough. On a lightly floured surface, roll dough into a 12×9-inch rectangle. Cut dough into 12 (3-inch) squares.
- In a small bowl, stir together cinnamon and remaining ⅓ cup (67 grams) sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar. In another small bowl, place melted butter. Dip 1 marshmallow into melted butter; roll in cinnamon sugar. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan. Repeat with remaining dough, remaining marshmallows, remaining melted butter, and remaining cinnamon sugar, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.
- Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.
- In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1⁄16-inch opening in tip. (Alternatively, transfer to a pastry bag fitted with a Wilton No. 2 piping tip.) Pipe small crosses on top of each bun as desired. Store in an airtight container for up to 4 days.
We used Platinum® Yeast from Red Star®.