Easter Morning Rolls

I made these rolls to go with our Easter Breakfast.  When you bite into these rolls they are empty, just like Christ's tomb was empty on Easter morning.  We were able to have a really nice conversation with our children around the breakfast table about the true meaning of Easter while eating these rolls.
The Easter Bunny always comes to our house on Saturday morning, so that on Easter Sunday we can focus on our Savior and not on eggs, bunnies and candy.  These rolls were a great addition to our Easter Sunday and our focus.  A tradition was definitely started with these rolls this year (although, my husband loved them and said that I should make them more often then just once a year).
Recipe Source: Sisters Cafe

Easter Morning Rolls

Rhodes Roll Dough
Large marshmallows
6 Tbsp. sugar
1 tsp. cinnamon
1/4 cup butter (melted)

Combine sugar and cinnamon in a small bowl and set aside. Thaw roll dough, but don't let it rise. Place
1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls (next time I make them, I think I will roll them in the butter then roll them in the cinnamon and sugar). Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown (it took mine about 25 minutes). Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)