Empty Tomb Rolls
HB-18196 · Hand-built original · American
Thawed dinner rolls are wrapped around cinnamon-sugar marshmallows, rolled again in butter and cinnamon sugar, and baked in a muffin tin. The marshmallow melts away inside each golden roll, leaving a hollow, spiced centre.
AmericanBreakfast25 minServes 12103 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: sugar
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 12 thawed Rhodes rolls
- 12 jumbo marshmallows
- 1/2 cup melted butter
Method
- Heat the oven to 350°F and grease a 12-cup muffin tin so the tomb rolls release after baking.
- Whisk the sugar and cinnamon together in a small bowl for the roll coating and flatten each thawed roll into a small circle of dough.
- Dip each jumbo marshmallow into the melted butter, then roll the buttered marshmallows through the cinnamon sugar until coated on all sides.
- Set a coated marshmallow in the centre of each flattened dough circle and fold the dough up and over the marshmallow, pinching the seams of the tomb rolls tightly shut.
- Roll the assembled rolls through the remaining melted butter and then the cinnamon sugar a second time so the outsides are fully coated.
- Bake the filled rolls in the muffin tin for 10 to 15 minutes until puffed and golden, then cool the empty tomb rolls briefly before serving the warm buns.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
103 kcalCalories
0.1 gProtein
9.2 gCarbs
7.7 gFat
4.9 gSaturates
0.7 gFibre
0 gSugars
61 mgSodium
20 mgCholesterol
8 mgPotassium
15 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data