There’s something utterly comforting about soft, sweet rolls filled with gooey marshmallow and a swirl of warm cinnamon. This Cinnamon Marshmallow Rolls Recipe captures that feeling perfectly, making it a delightful treat for breakfast, dessert, or anytime you want a cozy indulgence that’s so easy to whip up.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything you need right in your pantry and fridge.
- Quick to Make: From start to finish, these take less than 30 minutes, perfect for busy mornings.
- Melt-In-Your-Mouth Texture: Soft, buttery rolls with a sweet, gooey marshmallow center that’ll wow your taste buds.
- Kid-Friendly Fun: Little ones love the surprise marshmallow inside, and it’s a great way to get them involved in the kitchen.
Ingredients You’ll Need
This recipe goes heavy on comfort and flavor with just a handful of simple ingredients that blend perfectly. Each one plays a key role in creating those soft, sweet rolls you’ll want to make again and again.
- Sugar: I suggest regular granulated sugar for a classic sweet base that pairs wonderfully with cinnamon.
- Cinnamon: Fresh ground cinnamon makes all the difference in taste—don’t skip it!
- Rhodes Rolls: Frozen Rhodes rolls are my go-to for this recipe—they’re fluffy, pillowy, and bake up beautifully every time.
- Jumbo Marshmallows: The star of the show that melts into a gooey surprise inside each roll.
- Melted Butter: This adds richness and helps the cinnamon sugar stick perfectly, giving the rolls that lovely golden color and flavor.
Variations
I love tweaking this Cinnamon Marshmallow Rolls Recipe depending on the occasion. Don’t be shy to get creative—there’s so much room for personalization here, and it’s always fun to experiment with flavors and add-ins.
- Add Nuts: I sometimes sprinkle chopped pecans or walnuts for a bit of crunch, which contrasts nicely with the soft rolls.
- Spice it Up: A pinch of nutmeg or cloves mixed in with the cinnamon gives the rolls a warm, holiday vibe.
- Chocolate Lovers: Swap the marshmallows for peanut butter cups or chocolate chips for a decadent twist.
- Gluten-Free Option: Use a gluten-free roll dough or your favorite gluten-free crescent dough to make these friendly for everyone.
How to Make Cinnamon Marshmallow Rolls Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 12-cup muffin tin well with non-stick cooking spray—this helps the rolls bake evenly and makes cleanup a breeze.
Step 2: Mix That Cinnamon Sugar Magic
Whisk together the sugar and cinnamon in a small bowl until combined. This simple mix coats the marshmallows and rolls, giving you that signature flavor that makes every bite sweeter.
Step 3: Flatten the Rolls and Coat Marshmallows
Take each thawed Rhodes roll and gently flatten it into a small circle using your palms or a rolling pin. Next, dip each jumbo marshmallow into the melted butter, then roll it through the cinnamon sugar so it’s fully coated—this is what gives the gooey center an incredible flavor boost.
Step 4: Assemble the Rolls
Place one coated marshmallow right in the center of each flattened roll. Then fold the dough over the marshmallow, pinching the edges tight so the marshmallow won’t leak out during baking. Trust me, sealing these well makes all the difference to keep everything intact.
Step 5: Final Butter and Sugar Coating
Roll each sealed bundle back into the melted butter, then coat it thoroughly again with cinnamon sugar. This final step creates a lovely, caramelized crust on the rolls as they bake.
Step 6: Bake and Cool
Arrange your rolls in the prepared muffin tin and pop them in the oven for 10 to 15 minutes. Keep an eye on them—the rolls should be golden brown and puffy when done. Let them cool slightly before serving so the marshmallow doesn’t burn your fingers!
Pro Tips for Making Cinnamon Marshmallow Rolls Recipe
- Roll Sealing Technique: Be sure to pinch the dough edges tightly to avoid marshmallow oozing everywhere, which makes cleanup tricky!
- Marshmallow Choice: Jumbo marshmallows give a perfect gooey center, but mini ones can work if you want less melted sugar.
- Don’t Overbake: Watch the rolls closely; overbaking dries them out fast. They’re best soft and golden.
- Use Fresh Rolls: Thawed fresh Rhodes rolls outperform any stale dough and make this recipe shine.
How to Serve Cinnamon Marshmallow Rolls Recipe
Garnishes
I like to dust these rolls with a little powdered sugar or drizzle a simple vanilla glaze to add just a touch of extra sweetness and sparkle. A sprinkle of chopped nuts on top works nicely too, especially if you want a bit of texture contrast.
Side Dishes
Serve these rolls alongside a hot cup of coffee or chai tea for a cozy breakfast or snack. They also go surprisingly well with fresh fruit or a scoop of vanilla ice cream if you’re thinking dessert.
Creative Ways to Present
For holiday gatherings, I’ve arranged them in a circular pattern on a festive platter and sprinkled crushed candy cane over the top for a peppermint twist. Kids especially love when I wrap them individually in colorful parchment paper as little edible favors.
Make Ahead and Storage
Storing Leftovers
I usually store leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep their softness, add a slice of bread to the container—it helps maintain moisture nicely.
Freezing
This Cinnamon Marshmallow Rolls Recipe freezes beautifully. Just freeze the unbaked rolls on a tray, then transfer to a freezer bag. When you’re ready, thaw, add the butter and cinnamon sugar coating, and bake as usual.
Reheating
Warm leftover rolls in the microwave for about 20 seconds or in a low oven (300°F) for 5 to 7 minutes to bring back that fresh-baked softness and melty marshmallow goodness.
FAQs
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Can I use regular marshmallows instead of jumbo ones?
Yes, you can! Just keep in mind regular-sized marshmallows will create a smaller gooey center, so the melt effect won’t be quite as dramatic. You might want to use two smaller marshmallows per roll to get a similar gooey filling.
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Are Rhodes rolls necessary, or can I use other doughs?
Rhodes rolls are my favorite because they’re soft and rise beautifully, but you can use store-bought biscuit dough or even crescent roll dough. Just adjust the baking time as needed and watch closely so they don’t overbrown.
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How do I prevent the marshmallow from leaking out during baking?
Make sure to pinch the dough edges very tightly when sealing each roll. Using a little water or egg wash on the edges before sealing can help create a better “glue” for the dough to stick together.
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Can I make these rolls dairy-free?
You sure can! Use dairy-free butter or margarine for coating, and check that your marshmallows are vegan-friendly (some aren’t). Dairy-free Rhodes-style doughs might be harder to find but are worth seeking out for allergy needs.
Final Thoughts
I absolutely love how this Cinnamon Marshmallow Rolls Recipe creates a treat that’s as fun to make as it is to eat. Every time I share these with my family, they’re gone in minutes—there’s just something so magical about that melty marshmallow center with cinnamon sugar that feels like a warm hug. I hope you’ll give this a try and let it brighten your kitchen and your day as much as it did mine!
Print
Cinnamon Marshmallow Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Empty Tomb Rolls are a delightful and symbolic treat featuring soft Rhodes rolls wrapped around cinnamon sugar-coated marshmallows, baked to golden perfection. This simple yet delicious recipe is perfect for celebrating Easter and sharing with family and friends.
Ingredients
Dry Ingredients
- ½ cup sugar
- 1 tablespoon cinnamon
Dough and Filling
- 12 thawed Rhodes rolls
- 12 jumbo marshmallows
Other Ingredients
- ½ cup melted butter
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 350 degrees Fahrenheit, then grease a 12-cup muffin tin with non-stick cooking spray and set it aside to be ready for assembling the rolls.
- Mix cinnamon sugar and flatten rolls. In a small bowl, whisk together the ½ cup sugar and 1 tablespoon cinnamon. Then, take each thawed Rhodes roll and flatten it into a small circle, suitable for wrapping around the marshmallow.
- Coat marshmallows in butter and cinnamon sugar. Dip each jumbo marshmallow into the melted butter, then roll it in the cinnamon sugar mixture to fully coat it, adding flavor and sweetness.
- Assemble rolls with marshmallows. Place each coated marshmallow in the center of each flattened roll dough, then fold the dough over the marshmallow and pinch the edges securely to seal it inside.
- Coat the assembled rolls again. Roll each sealed dough ball back into the melted butter followed by the cinnamon sugar mixture, ensuring a double coating for extra flavor and a crispy exterior.
- Bake and cool. Arrange the assembled rolls in the prepared muffin tin and bake them in the preheated oven for 15 minutes until they are golden brown. Remove from oven and allow to cool slightly before serving.
Notes
- Make sure the Rhodes rolls are fully thawed before flattening to prevent tearing.
- For an extra gooey center, use jumbo marshmallows instead of regular size.
- You can substitute regular marshmallows with flavored ones for variation.
- Serve warm for the best gooey, melted marshmallow experience.
- Brush the muffin tin with melted butter in addition to spraying to prevent sticking.
- Store leftovers in an airtight container and reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
