Empty Tomb Easter Rolls are a delicious dessert and fun way to teach kids about the true meaning of Easter! With only 5 ingredients and less than 20 minutes, you’ve got yourself a fun activity and tasty treat!
Empty Tomb Rolls for Easter
Making Empty Tomb Rolls with my kids is one of our favorite Easter traditions. Dan and I have been making these the Monday before Easter since we got married. We haven’t missed a year! This year they made their appearance a little early, so you could have the opportunity to make them with your kids this year, too!!
Why are they called Empty Tomb Rolls?
This is my favorite part about these rolls! They come with an activity and lesson for the kids.
As a family, every night before bed we read scriptures and say prayers but on Mondays, we always have a special night with thoughts, lessons, scriptures, games and TREATS! (The latter being one of the most important parts of the night. 😉)
So the Monday before Easter, this is our lesson, activity and treat all rolled up into one nice little nugget of goodness.
The Marshmallows inside of the rolls disappear while baking, just like Jesus did! (That is in kid terms, right there!) I’ll go into more detail about this below.
How to make Empty Tomb Rolls in the Instant Pot or Oven
The ingredients needed are as follows, along with what each item will represent.
- Crescent Roll Dough- Tomb
- Marshmallows- Jesus
- Melted Butter- Oils
- Cinnamon and Sugar- Spices
**To make the rolls in the Instant Pot, you’ll want to use the mini marshmallows. If making these in the oven, you’ll want one large marshmallow for each crescent roll.
For the oven: Roll out the crescent roll dough, dip each marshmallow in the melted butter and then roll into the cinnamon and sugar. Place in the center of the crescent roll dough. Wrap the marshmallow in the dough, making sure that it is sealed extremely tight! (or else the marshmallow will escape while baking!)
Repeat until all of the rolls have been made. Bake at 350° for 10-15 minutes, or until golden brown.
If using the Instant Pot, form the dough into your egg bite mold, fill with 4 mini marshmallows covered in melted butter, cinnamon and sugar and then fold over the remaining dough to seal the roll. Repeat with remaining dough.
Cook on Manual HIGH for 12 minutes, QR the pressure. Turn the mold upside down onto a plate, push the bottoms of each mold and then lift the mold up. The rolls should release easily.
Let the rolls sit on the plate for 5 minutes to cool before eating.
Making Empty Tomb Rolls with Kids
I like to tell the Jesus’ Resurrection story while making the rolls with my kids. Each child gets a few marshmallows, we talk about how the marshmallow represents Jesus’ body after he died.
Before he was put in the tomb, his body was prepared with oils and spices (the butter, cinnamon and sugar). After his body was prepared he was put in the tomb, where it was sealed up (the crescent roll).
Then after 3 days, some disciples went to check on Jesus and his body was gone- he had been resurrected! (Just like the marshmallow disappearing!)
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Other Easter Recipes
Instant Pot Au Gratin Potatoes
Instant Pot Savory Potatoes and Carrots
Peanut Butter Bird’s Nest Cookies
Empty Tomb Easter Rolls
Ingredients
- 1 can refrigerated crescent rolls (8 rolls total)
- 1/4 cup butter melted
- 1/4 cup sugar
- 1 tsp cinnamon
- 28 mini marshmallows or 8 large if baking in the oven.
Instructions
- For the Instant Pot: Open the crescent rolls and line each cup in your egg bite mold with the roll dough.
- Combine the cinnamon and sugar in a bowl.
- Coat the 28 mini marshmallows in the melted butter and then roll in the cinnamon and sugar.
- Place 4 covered marshmallows into each cup. Fold the remaining dough over to seal the marshmallow inside of the roll.
- Pour 1 cup of water into the bottom of the Instant Pot. Cover the silicone mold with the silicone cover or foil. Place on the trivet in the Instant Pot.
- Cook on Manual HIGH for 12 minutes. Quick release the pressure.
- Flip the mold upside down onto a plate to remove the rolls. Let the rolls sit and cool for 5 minutes before eating.
- For the Oven: Open the crescent rolls and separate each triangle.
- Combine the cinnamon and sugar in a bowl.
- Use large marshmallows, roll each one in the butter and then in the cinnamon and sugar.
- Place the marshmallow into the center of the crescent roll dough and then pull up the sides and completely seal the marshmallow inside of the roll.
- Repeat with remaining dough and marshmallows.
- Bake at 350° for 10-15 minutes or until golden brown.
Empty Tomb Easter Rolls
Empty Tomb Easter Rolls are a delicious dessert and fun way to teach kids about the true meaning of Easter! With only 5 ingredients and less than 20 minutes, you’ve got yourself a fun activity and tasty treat!
Ingredients
- 1 can refrigerated crescent rolls (8 rolls total)
- 1/4 cup butter melted
- 1/4 cup sugar
- 1 tsp cinnamon
- 28 mini marshmallows or 8 large if baking in the oven.
Instructions
- For the Instant Pot: Open the crescent rolls and line each cup in your egg bite mold with the roll dough.
- Combine the cinnamon and sugar in a bowl.
- Coat the 28 mini marshmallows in the melted butter and then roll in the cinnamon and sugar.
- Place 4 covered marshmallows into each cup. Fold the remaining dough over to seal the marshmallow inside of the roll.
- Pour 1 cup of water into the bottom of the Instant Pot. Cover the silicone mold with the silicone cover or foil. Place on the trivet in the Instant Pot.
- Cook on Manual HIGH for 12 minutes. Quick release the pressure.
- Flip the mold upside down onto a plate to remove the rolls. Let the rolls sit and cool for 5 minutes before eating.
- For the Oven: Open the crescent rolls and separate each triangle.
- Combine the cinnamon and sugar in a bowl.
- Use large marshmallows, roll each one in the butter and then in the cinnamon and sugar.
- Place the marshmallow into the center of the crescent roll dough and then pull up the sides and completely seal the marshmallow inside of the roll.
- Repeat with remaining dough and marshmallows.
- Bake at 350° for 10-15 minutes or until golden brown.
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