Vanishing Rolls (aka Empty Tomb Rolls)
Vanishing Rolls (aka Empty Tomb Rolls)
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup ground cinnamon
- 1/2 cup unsalted butter, melted
- 8 large marshmallows
- 1 can refrigerated crescent roll dough, (8 rolls)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, combine the granulated sugar and ground cinnamon. Mix thoroughly with a spoon until well combined. This is your cinnamon sugar mixture.
⏱️ 2 min
- 3
Open the can of crescent roll dough. Unroll the dough and separate it into 8 individual triangular pieces.
⏱️ 2 min
- 4
Take one large marshmallow. Dip it into the bowl of melted butter, ensuring it is fully coated. You can use a toothpick or skewer to help with this.
⏱️ 3 min
- 5
Transfer the butter-coated marshmallow to the cinnamon sugar mixture. Use a spoon or your fingers to sprinkle and coat the marshmallow completely with the cinnamon sugar.
⏱️ 2 min
- 6
Place the coated marshmallow onto the wider end of one crescent roll dough triangle. Carefully roll the dough around the marshmallow, sealing all edges completely to enclose the marshmallow. Pinch the seams tightly to prevent any leakage during baking.
⏱️ 3 min
- 7
Dip the dough-wrapped marshmallow into the melted butter, ensuring it is fully coated.
⏱️ 1 min
- 8
Transfer the butter-coated dough to the cinnamon sugar mixture. Roll and coat the dough completely with the cinnamon sugar.
⏱️ 1 min
- 9
Place each cinnamon-sugar-coated dough ball into a cup of the prepared muffin tin. Repeat steps 4-9 for the remaining marshmallows and crescent rolls.
⏱️ 1 min
- 10
Bake for 12-15 minutes, or until the rolls are golden brown and puffed. During baking, the marshmallow will melt and seemingly 'disappear,' leaving a hollow, gooey center.
⏱️ 15 min•🌡️ 375
- 11
Once baked, remove the muffin tin from the oven and let the rolls cool for a few minutes before carefully removing them. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vanishing Rolls (aka Empty Tomb Rolls)
- 1/2 cup granulated sugar
- 1/4 cup ground cinnamon
- 1/2 cup unsalted butter, melted
- 8 large marshmallows
- 1 can refrigerated crescent roll dough, (8 rolls)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, combine the granulated sugar and ground cinnamon. Mix thoroughly with a spoon until well combined. This is your cinnamon sugar mixture.
⏱️ 2 min - 3
Open the can of crescent roll dough. Unroll the dough and separate it into 8 individual triangular pieces.
⏱️ 2 min - 4
Take one large marshmallow. Dip it into the bowl of melted butter, ensuring it is fully coated. You can use a toothpick or skewer to help with this.
⏱️ 3 min - 5
Transfer the butter-coated marshmallow to the cinnamon sugar mixture. Use a spoon or your fingers to sprinkle and coat the marshmallow completely with the cinnamon sugar.
⏱️ 2 min - 6
Place the coated marshmallow onto the wider end of one crescent roll dough triangle. Carefully roll the dough around the marshmallow, sealing all edges completely to enclose the marshmallow. Pinch the seams tightly to prevent any leakage during baking.
⏱️ 3 min - 7
Dip the dough-wrapped marshmallow into the melted butter, ensuring it is fully coated.
⏱️ 1 min - 8
Transfer the butter-coated dough to the cinnamon sugar mixture. Roll and coat the dough completely with the cinnamon sugar.
⏱️ 1 min - 9
Place each cinnamon-sugar-coated dough ball into a cup of the prepared muffin tin. Repeat steps 4-9 for the remaining marshmallows and crescent rolls.
⏱️ 1 min - 10
Bake for 12-15 minutes, or until the rolls are golden brown and puffed. During baking, the marshmallow will melt and seemingly 'disappear,' leaving a hollow, gooey center.
⏱️ 15 min•🌡️ 375 - 11
Once baked, remove the muffin tin from the oven and let the rolls cool for a few minutes before carefully removing them. Serve warm.
⏱️ 5 min