Gluten Free Resurrection Rolls
These Gluten Free Resurrection Rolls bake up soft and fluffy, with a hollow space inside signifying the empty tomb. Make them for Easter or any other time! They are a sweet roll similar to gluten free cinnamon rolls.
Servings 16
Calories 193kcal
Equipment
Ingredients
- 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
- ¼ teaspoon baking powder
- ⅓ cup powdered milk optional, but highly suggested - omit if dairy free
- ¼ cup butter softened (see notes for dairy free)
- 1 egg
- 1 ½ cups water just warmer than room temperature
Marshmallow Filling
- ¼ cup granulated sugar
- ½ Tablespoon cinnamon
- ½ teaspoon vanilla extract
- 2 T butter melted
- 16 large marshmallows
Glaze
- ⅓ cup powdered sugar
- 1 T whipping cream use coconut milk if dairy free
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 194mg | Fiber: 1g | Sugar: 13g