Resurrection rolls, or empty tomb rolls, are a fun and meaningful way to celebrate Easter with your kids and you’ll want to involve the whole family in the process of making them.
I think you’ll be surprised at how easy these gluten free resurrection rolls are to make, they are soft, fluffy, and taste a lot like cinnamon rolls which makes them a great treat any time of the year!
WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE RESURRECTION ROLLS?
- high quality gluten free flour (see below)
- gluten free yeast I like to use Instant yeast as the rolls will rise faster. Feel free to use regular yeast if that’s what you have on hand.
- instant potato flakes helps with texture, but you can omit
- baking powder this gives the gluten free dough an extra lift – no dense rolls here!
- powdered milk
- large marshmallows
- cream + powdered sugar for glaze optional
HOW TO MAKE GLUTEN FREE EMPTY TOMB ROLLS
I included the photos above to show the step-by-step process you’ll follow to make gluten free resurrection rolls. Notice the texture of the dough, and how to roll the marshmallow inside the dough.
You’ll start with a simple gluten free rolls dough, roll it out into 2 circles, (I love using a dough rolling bag like this one!) and cut each circle into 8 pieces as if you were making crescent rolls.
Next, you’ll roll large marshmallows in butter and cinnamon sugar, and wrap each piece of dough around one of these marshmallows. I include more details in the recipe card to help you.
The magic happens as the gluten free empty tomb rolls bake, because the marshmallow will slowly melt and leave an empty space inside each roll. The symbolism here is a beautiful and tangible representation of the resurrection of Jesus Christ, making these the perfect addition to an Easter meal.
This post has a more detailed story to along with the resurrection rolls
WHAT FLOUR IS BEST FOR GLUTEN FREE RESURRECTION ROLLS?
I have a few favorite gluten free flour blends that tend to work well for rolls and yeast breads: Better Batter, GF Jules, and Namaste. I have tested this recipe with Namaste but any of these blends should work well in this recipe.
FREQUENTLY ASKED QUESTIONS
Absolutely! Simply omit the powdered milk (or use powdered coconut milk) and use a dairy free butter substitute.
I haven’t tried using an egg substitute in this recipe, but if you do then please come back and let us know how it turned out for you!
Because gluten free flour blends all behave so differently, I cannot guarantee your results if you choose to use a flour blend other than the one I mention.
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- 3 cups high quality gluten free flour (see notes)
- 1 Tablespoon potato flakes (NOT potato flour)
- 1 Tablespoon gluten free instant yeast, room temperature
- 3 Tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup powdered milk (optional, but highly suggested - omit if dairy free)
- 1/4 cup butter, softened (see notes for dairy free)
- 1 egg
- 1 1/2 cups water, just warmer than room temperature
- 1/4 cup granulated sugar
- 1/2 Tablespoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 T butter, melted
- 16 large marshmallows
- 1/3 cup powdered sugar
- 1 T whipping cream (use coconut milk if dairy free)
- In bowl of a stand mixer, add flour, potato flakes, yeast, sugar, salt, baking powder, powdered milk, butter, egg, and water.
- Mix on low until ingredients start to combine, then on medium for 3 minutes. The mixture will be thick to start and then soften after a minute or so. The dough should be sticky and softer than regular roll dough, more like a sticky cookie dough.
- If it is too dry (not sticky, easily handled, or crumbly), add a tablespoon or two of water.
- Likewise, if it is too wet (more like banana bread, not able to be formed or handled at all in the next step), add a tablespoon or two of flour.
- Divide the dough into 2 portions.
- Coat your surface with additional gluten free flour, turn 1 portion of the dough out, then sprinkle more flour on top. Gently turn the dough to coat the outsides in a generous amount of flour so it isn't sticky, and roll out to a 12" circle. slice like a pizza into 8 sections, as if you were making crescent rolls.
- Make cinnamon sugar by whisking together cinnamon, sugar, and vanilla.
- Roll a marshmallow in melted butter, then in cinnamon sugar mixture, and place toward the wide end of a triangle of dough. Repeat with remaining triangles.
- Fold the wide end of triangle over the marshmallow and roll toward the center, tucking edges as you do so. Gently form into a ball, rolling between your hands and tucking to be sure the edges are sealed as best you can.
- Repeat with remaining dough and marshmallows.
- Place rolls 4X4 into a well-greased 13"x9" baking pan, brush with melted butter and additional cinnamon sugar, and cover with plastic wrap.
- Allow to rise in a warm place for 30-60 minutes. I use the rapid rise setting on my oven.
- When rolls are almost doubled in size, bake in a preheated 350 degree oven for 25-30 minutes, until rolls are lightly brown (the color will vary based on what flour you use). The rolls should be hollow inside and not doughy at all.
- Allow to cool for at least 15 minutes, then drizzle with glaze.
To make dairy free, omit dry milk powder and use a dairy free sub for butter.
gfJules, Namaste, and Better Batter flours should work well in this recipe. I tested it with Namaste.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 194mgCarbohydrates: 33gFiber: 1gSugar: 13gProtein: 4g