Resurrection Buns
It is interesting how each of us have different memories which turn into traditions or anti- traditions. I grew up the oldest and hated Easter egg hunts because I always had to hunt in a separate room from my siblings. On the flip side, I love many of the traditions of Easter and was once again reminded of a devotional I wrote many years ago for the junior high students in Scottsdale. I probably should see if I can find the original and print out a few more for my kids.
One of the traditions we had as a family in IL was the sunrise service that Christ Church would host along the shore of Lake Michigan. Finally a sunrise service facing East as the sun came up! It was usually too cold to put on typical spring clothing but we would bundle up and pack a picnic breakfast and head out to worship with our church family. Our breakfast usually included Hot cocoa, Orangina, hard boiled eggs, strawberries and resurrection buns. This year Clayton made the buns! Yum!!!
Resurrection buns are sweet empty tomb rolls where the marshmallow melts down to a sticky caramel sauce inside the roll and looks like the empty tomb when bitten into and it tastes like the sweet victory over death! Jesus’ body is no longer there because He is risen! All of us can live forever because of the death and resurrection of Christ!
There are other things that can be object lessons as well. If there is a little bit of marshmallow left in the bottom of the roll it is a reminder of the burial clothes. Also, the cinnamon reminds us of the spices and the butter represents the oils Jesus was anointed with when he was buried. The rolls are placed in the oven, aka the tomb!
Resurrection Rolls:
Ingredients:
18 frozen yeast rolls (Rhodes or Bridgeford) thawed. (Can also use Pillsbury Crescent rolls)
18 Marshmallows
1/4 c. sugar and 1 tbsp cinnamon mixed together
1/4 c. melted butter
Directions:
1. Start out with the dough and press or roll each ball into a flat circle (about 4-5 inches in diameter). Brush with melted butter and sprinkle with a pinch of cinnamon sugar.
2. Roll marshmallow in melted butter and then into the cinnamon sugar,
3. Place in the middle of the dough circle and seal up the dough around the marshmallow.
4. Place the pinched side down in a greased or sprayed baking pan (9×13). Sprinkle more cinnamon sugar over the rolls
5. Let the rolls rest for about 15 min while the oven preheats to 350 degrees F. (They are best if made and eaten warm but if you make them the night before then you will need to let them come back to room temp for 30 min or so before baking)
6. Bake about 15 minutes until golden brown. Eat immediately