Forty Days of Crafts: Easter Morning Sweet Rolls
“But the angel said to the women, ‘Do not be afraid, for I know that you seek Jesus who was crucified. He is not here, for he has risen, as he said. Come, see the place where he lay. Then go quickly and tell his disciples that he has risen from the dead, and behold, he is going before you to Galilee; there you will see him. See, I have told you.'”
— Matthew 28:5-7 (ESV)
Introduce children to the wonder and delight of the empty tomb on Easter morning with these delicious sweet rolls.
- 1 tbsp cinnamon
- 1/4 cup sugar
- Large marshmallows
- Roll of ready-made crescent roll dough
- Oven and microwave
Step 1: Preheat oven to 375 degrees Fahrenheit.
Step 2: Melt ¼ cup of butter.
Step 3: Mix the sugar and cinnamon together.
Step 4: Open a can of crescent rolls and lay all the triangles flat.
Step 5: Dip a marshmallow into the butter. Make sure it is completely covered on all sides.
Step 6: Roll the buttery marshmallow around in cinnamon and sugar until it is evenly coated on all sides.
Step 7: Set the cinnamon and sugar covered marshmallow in the middle of the fat end of the croissant.
Step 8: Gently wrap the croissant roll around the marshmallow and pinch it together.
Step 9: Make sure the marshmallow is completely covered by the croissant and pinch the edges together, tightly, to seal the marshmallow into the dough (just like Jesus was sealed into his tomb). Make sure nothing can escape.
Step 10: Place dough covered marshmallows onto a cookie sheet or into the cups of a muffin tin and bake in the oven for 13 to 15 minutes at 375 degrees.
When they are done, you can cut one open to show kids how the rolls are now hollow and empty — just as the women found Jesus’ tomb.