Ingredients
Scale
Base Dough
- 1 cup warm water (about 110°F)
- 2 ½ tsp instant yeast
- 2 tbsp sugar
- 2 tbsp oil (olive oil or avocado oil)
- 1 tsp salt
- 2 ½–3 cups all purpose gluten free flour (till dough is lightly sticky)
Filling
- Large vegan soy free marshmallows
- 3 tbsp melted vegan soy free butter
- ¼ cup sugar
- 1 tsp cinnamon
Topping
- 2 TB vegan soy free butter
- 1 tsp cinnamon
- 1 TB brown sugar
Instructions
- In a bowl, mix warm water, yeast, and sugar. Let sit 3–5 minutes until foamy.
- Stir in oil and salt.
- Add flour slowly until a soft dough forms.
- Knead 5–7 minutes until smooth.
- Cover and let rise 45–60 minutes, until doubled.
- Preheat oven to 375°F.
- Divide dough into 8–10 pieces and flatten each.
- Dip a marshmallow in melted butter, then roll in cinnamon sugar.
- Wrap dough completely around marshmallow and seal well.
- Place seam-side down on a baking sheet.
- Bake 10–12 minutes until golden.
- Let cool slightly—inside will be hollow (like the empty tomb).
Notes
- In a bowl, mix warm water, yeast, and sugar. Let sit 3–5 minutes until foamy.
- Stir in oil and salt.
- Add flour slowly until a soft dough forms.
- Knead 5–7 minutes until smooth.
- Cover and let rise 45–60 minutes, until doubled.
- Preheat oven to 375°F.
- Divide dough into 8–10 pieces and flatten each.
- Dip a marshmallow in melted butter, then roll in cinnamon sugar.
- Wrap dough completely around marshmallow and seal well.
- Place seam-side down on a baking sheet. Mix topping ingredients together & brush topping over each roll.
- Bake 10–12 minutes until golden.
- Let cool slightly—inside will be hollow (like the empty tomb).
- Prep Time: 10
- Rise: 60
- Cook Time: 8