Easter Tomb Buns

As adults, we know that Easter isn't just about this bunny that hides eggs filled with candy and prizes...and if you didn't know that, we need to talk :)

However, even though we're adults, those of us with kiddos still put a lot of emphasis on the Easter egg hunts, photos with the Easter bunny, and finding the best deals on Cadbury Creme Eggs to stash away from the rest of the year - or, at least Carissa does that.

I don't know about you, but I'm always looking for a great way to help my kids understand the religious significance of Easter. It is not only the awakening of our Earth as it enters spring, but also a holiday to celebrate the awakening and resurrection of our Savior. While we have tried our best to instill this in our children in the past few weeks, their minds were still on the jelly beans we bought at the store and who was going to get more eggs.

Obviously, we need a new approach.

Then I remembered "tomb buns", an idea presented to us by our dear friend (sometimes known as the "fourth" triplet), Christina. There are dozens of variations of these treats, but the idea is that a marshmallow is baked inside dough. As the marshmallow expands and dissolves, it creates a hollow center. Here's the symbolism:

The dough = the tomb Christ was buried in

The marshmallow = our Savior, Jesus Christ

The cinnamon and sugar = the oils and spices Christ's body was anointed with

The hollowed center = the empty tomb following Christ's resurrection

This is a great family activity. You can use your own bread dough, thawed Rhodes rolls, or crescent rolls from a can. Your children can help roll the marshmallows and secure them into the dough. As they bake, you can talk to your children about the story of Christ's death and resurrection and what it means for all of us. After baking, you can then open up each bun to find the "empty tomb".

I made small dough balls and used small marshmallows because that's just what I had. Larger marshmallows will make the hollow even larger (obviously).

Cut the dough evenly into four sections.

Cut each section into four more sections. This gives you the 16 dough rolls you need for large tomb buns. If you're making small ones, cut each dough roll in half, giving you 32 dough rolls.

After rolling the marshmallow in the butter and then the cinnamon-sugar mixture, place the marshmallow on a slightly flattened dough ball.

Secure each dough ball firmly around each marshmallow. You don't want the marshmallow to melt out of the bun because it won't create a hollow center.



Dip the top of the dough ball into the melted butter. And yes, I need a manicure.

Then roll the top of the dough ball into the cinnamon-sugar mixture.

Place each dough ball into a greased muffin tin. Both small and large rolls will bake nicely in a 12-muffin size muffin tin.

And, I have to be grateful for good friends. My cinnamon seemed to go AWOL on me and I panicked. Who wants to go to the grocery store at 9pm with no makeup and jammies on? Maybe some of you, but not me. Luckily, my Costco-loving friend, Tai, lives a few blocks away and doesn't judge me (openly) about my attire or non-makeup face. Thanks Tai!

Easter Tomb Buns
from Girls in Aprons

For the bread:
1 cup milk, warmed to 110-120 degrees
1 Tbsp yeast
1/3 cup butter, softened
1/3 cup sugar
1/2 tsp salt
4 1/2 cups flour

For the rest of the recipe:
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon
16 large or 32 small marshmallows

Place the milk in a large bowl and sprinkle the yeast over the top. Wait about 5 minutes or until the yeast is starting to get foamy. Add the butter, sugar, and salt, and mix on low speed until incorporated (the butter will be lumpy). Gradually add the flour.

Place the dough on a large surface dusted with flour or cooking spray. Cut the dough into fourths and then cut those fourths into fourths. At this point, you have 16 dough rolls. If you are making large buns, you can start on the next step. If you are making small buns, cut each dough roll in half until you have 32 dough rolls.

Combine the 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl.

Slightly flatten each dough roll. Roll each marshmallow in the melted butter and then into the cinnamon-sugar mixture and place one marshmallow on each dough roll. Wrap the dough around the marshmallow, sealing it carefully. Dip the top of the dough roll into the melted butter and then into the cinnamon-sugar mixture. Place each dough roll in a greased muffin tin.

Bake at 350 degrees for 20 minutes or until the bun is lightly browned. Serve warm (or reheat in the microwave for 10 seconds).