The recipe that we use every Easter ... Kiddo calls them tomb rolls. I have no idea what the original title of them was, got them out of a book when she was 1 or 2 ...
Regular sized marshmallows (not mini)
Frozen Rhodes rolls
melted butter or margarine
Prep these the night before Easter! Defrost the rolls per package directions. Spray a 9 x 13 pan with nonstick cooking spray. Flatten a roll to about a 4-inch disk and put a marshmallow in the middle. Fold the roll up around the marshmallow, sealing all edges. Put seam side down in pan. Do the same for as many rolls as you want (we usually do 2 dozen in two pans). Cover the pan with foil and put in the fridge overnight. In the morning, turn the oven on to 350 degrees. Brush with melted margarine and sprinkle with cinnamon sugar, then bake for 15-20 minutes, until golden brown.
They will be hollow inside (like Christ's tomb was empty on Easter morning) and sticky on the bottom. They are best served hot.