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Gluten Free Empty Tomb Rolls

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One of my top posts here on AMFT are my Empty Tomb Rolls, but since I’ve had to eliminate wheat and dairy from my diet many people have asked for a gluten free version. In fact, one reader emailed last spring begging me to figure out how to make Gluten Free Empty Tomb Rolls for her family and so I did. Took some quick photos last year, so I could share with you today.

 

Gluten Free Empty Tomb Rolls

Gluten Free Empty Tomb Rolls

To teach the story of Easter read the story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24 (my favorite version), and/or John 19-20. (If you are not familiar with the Bible the same story is recounted by these four men…the story is virtually the same but is found in these four places in the Bible.)  I’ve included a little legend for how to relate the story to the Empty Tomb Rolls, just in case you couldn’t figure it out.

Gluten Free Empty Tomb Rolls

Jesus —marshmallow

After Jesus died on the cross he was wrapped in linen— roll in butter and cinnamon

 Jesus put into tomb — crescent roll dough

3rd day Jesus has risen and no longer in tomb — open cooked roll to find no marshmallow

Gluten Free Empty Tomb Rolls

Yield: 8
Prep Time: 30 minutes
Cook Time: 15 minutes
Help teach little ones the true meaning of Easter with these Empty Tomb Rolls.

Ingredients

  • Dough
  • 3 cups gluten-free flour
  • 1/2 cup sugar
  • 1 tbl baking powder
  • 1/2 tsp salt
  • 1/2 cup dairy-free butter, cold
  • 1/2 cup dairy-free milk PLUS 1/2 Tablespoon apple cider vinegar
  • 1/2 cup dairy-free sour cream
  • 1 tsp vanilla
  • Filling
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 8 large marshmallows (pick a vegan brand to keep it vegan)
  • 1/4 cup dairy-free butter, melted

Instructions

  1. Preheat oven to 375 degrees. Prepare muffin pan (preferably jumbo muffin pan) with non-stick cooking stray.
  2. In a small bowl, combine milk and vinegar in a small measuring cup or bowl; stir and set aside (essentially you are making a dairy free buttermilk).
  3. In a large mixing bowl, combine flour, sugar, baking powder and salt; whisk lightly to blend. Cut cold butter into cubes and add to the dry ingredients. Cut in with fork or pastry blender until butter is pea-sized or smaller.
  4. Add sour cream and mix lightly. Then add milk/vinegar mixture and vanilla; stir with spoon until dough is uniform. It will be soft and sticky.
  5. Use a cookie scoop (or with moistened hands), scoop dough into 16 1- tablespoon sized portions, Gently flatten each one and set aside.
  6. Combine sugar and cinnamon in a small bowl.
  7. Dip each marshmallow into melted butter, then roll in cinnamon-sugar and place on a flattened piece of dough. Place another piece on top and pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
  8. Dip tops of dough into the remaining butter and then into the cinnamon-sugar. Place roll with the sugar side up into prepared muffin cups.
  9. Bake at 375 degrees for 13 - 15 minutes. Eat warm.
  10. Opt: Read the Easter story from the Bible found in Matthew 27-28, Mark 15-16, Luke 23-24, and/or John 19-20. If you are not familiar with the Bible the story is recounted by these four men...the story is virtually the same but is found in these four places in the Bible.
  11. Jesus —marshmallow
  12. After Jesus died on the cross he was wrapped in linen— roll in butter and cinnamon
  13. Jesus put into tomb — crescent roll dough
  14. rd day Jesus has risen and no longer in tomb — open cooked roll to find no marshmallow
Nutrition Information:

Amount Per Serving: Calories: 453 Total Fat: 22g Saturated Fat: 13g Cholesterol: 53mg Sodium: 299mg Carbohydrates: 64g Fiber: 5g Sugar: 26g Protein: 6g
© Wendy O'Neal

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Comments

  1. I just joined to follow specifically and he gluten free recipes. So many wonderful looking ideas. However, I can’t seem to find the recipe for the gluten free empty tomb rolls. Am I missing it or looking in the wrong place? Thank you, excited to try some of your recipes.
    Reply

  2. hi there, thx for this. just wondering what the sour cream is for? could not find dairy free sour cream and we are sensitive to dairy anyways... is it part of the leavening? hoping to do without it... can you suggest an alternative? baking soda? not sure... we are allergic to many things: gluten, dairy, nuts, sesame, sunflower, coconut, tomato, not good with yeast either... etc. thx
    Reply

    • Hi. The sour cream is part of the liquid and also adds a nice flavor. My favorite dairy-free sour cream is by Tofutti. You can find it in most grocery stores, especially the ones with natural sections. You could use a dairy free plain yogurt too. w-
      Reply

  4. My son & I have celiac, so we can't use the recipe with gluten. And the recipe with gluten isn't using buttermilk nor sour cream, so I'm very confused. I just wanted to know if it was ok to use dairy versions in this recipe since we don't have an issue with dairy.
    Reply

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