Add milk, 1 TBS sugar and yeast to the pan of your standing mixer fitted with the dough hook and stir to combine. Let the mixture sit for 5-10 minutes or until frothy/foamy.
Add butter, 3 TBS sugar, egg, and vanilla and mix on low speed to combine.
Add salt, cinnamon and flour and mix on medium-high speed until a slightly tacky but firm ball forms.
Remove dough from the mixer and knead with your hands until smooth.
Place dough in a lightly greased bowl and cover with plastic wrap.
Let rise in a warm place for about 1 hour or until dough has doubled in size.
While dough is rising, combine sugar and cinnamon in a small bowl and stir to combine.
Once the dough has doubled in size, roll dough out into a 14” round circle about ¼” thick.
Cut the dough into 8 equal-sized triangles.
Take one marshmallow and dip it into the melted butter until all sides are completely coated.
Remove from the butter and place the marshmallow into the cinnamon/sugar mixture. Roll the marshmallow until completely coated in cinnamon sugar.
Place the coated marshmallow in the center of one of your triangles of dough.
Fold the dough around the marshmallow and roll it in your hands until it is completely sealed. You do not want to leave any cracks at all or the marshmallow will ooze out.
Once completely sealed, place on a baking sheet lined with parchment paper.
Repeat with the remaining 7 marshmallows.
Cover rolls with a tea towel and preheat your oven to 350 degrees F.
Once oven is preheated, bake the rolls for 15-20 minutes or until the rolls are golden brown.
Let cool on a wire rack and then peek inside!
To make ahead:
Make the dough.
Place dough in a lightly greased bowl and cover with plastic wrap and a damp tea towel.
Put dough in the refrigerator to rise overnight.
In the morning, remove the dough from the refrigerator and roll out into 8 triangles.
Proceed with recipe as written.
All-purpose flour. You can substitute up to half of the all-purpose flour with whole wheat flour. Bread flour can also be used.
Large marshmallows. I usually use the standard sized marshmallows, but this year I tried the jumbo mallows and they worked really well (see photo below). They leave more of a gooey mess and ooze out more than just melt, but the size of the "tomb" is significantly larger.
Butter. vegan butter can be used as a dairy-free substitution.
Milk. coconut milk is a great dairy-free alternative that works well in this resurrection roll recipe.