One of the most popular posts on this site is my Empty Tomb Rolls, and after several readers requested a gluten-free version, I developed a Gluten Free Empty Tomb Rolls recipe that keeps the original idea while avoiding wheat and dairy. A reader asked last spring for a gluten-free option for her family, so I adapted the recipe and tested it. Below you’ll find the updated, easy-to-follow gluten-free recipe along with step-by-step instructions and a short legend to help you tell the Easter story as you make these rolls with children.
Gluten Free Empty Tomb Rolls
This recipe is a simple, family-friendly way to teach the story of Easter. Read the Easter narrative from the Bible (for example, Matthew 27–28, Mark 15–16, Luke 23–24, or John 19–20) and use the rolls as a hands-on activity to illustrate the crucifixion, burial, and resurrection. The concept is straightforward: the marshmallow represents Jesus, the dough represents the burial cloth and tomb, and when the roll is opened after baking the marshmallow is gone—symbolizing the empty tomb.
Jesus — marshmallow
After Jesus died on the cross he was wrapped in linen — roll in butter and cinnamon
Jesus placed into the tomb — dough encloses the marshmallow
On the third day Jesus has risen — open the baked roll to find no marshmallow
Why this gluten-free version works
This gluten-free take uses a soft, slightly sticky dough made with gluten-free flour, dairy-free butter and milk substitutes so those with wheat or dairy restrictions can enjoy the activity and the treat. The method keeps the flavor and tactile experience of the original Empty Tomb Rolls while ensuring the rolls hold together and bake evenly. For vegan families, choose vegan marshmallows and dairy-free alternatives as listed in the ingredients.
Ingredients
- Dough
- 3 cups gluten-free flour
- 1/2 cup sugar
- 1 tbsp 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 (makes a dairy-free “buttermilk”)
- 1/2 cup dairy-free sour cream
- 1 tsp vanilla
- Filling & Topping
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 8 large marshmallows (use a vegan brand if you need the recipe to be vegan)
- 1/4 cup dairy-free butter, melted
Yield, Times, and Nutrition
- Yield: 8 rolls
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Estimated nutrition per serving (approximate): 453 calories; 22g total fat; 13g saturated fat; 53mg cholesterol; 299mg sodium; 64g carbohydrates; 5g fiber; 26g sugar; 6g protein.
Instructions
- Preheat the oven to 375°F (190°C). Prepare a muffin pan (jumbo muffin pan works well) by greasing or lining it so the rolls won’t stick.
- Combine the dairy-free milk and apple cider vinegar in a small measuring cup or bowl, stir, and set aside to create a dairy-free buttermilk.
- In a large bowl, whisk together the gluten-free flour, 1/2 cup sugar, baking powder, and salt. Cut the cold dairy-free butter into small cubes and cut it into the dry ingredients with a fork or pastry blender until the pieces are the size of peas or smaller.
- Add the dairy-free sour cream and mix lightly. Stir in the milk/vinegar mixture and vanilla until the dough is uniform. The dough will be soft and slightly sticky.
- With a cookie scoop or moistened hands, portion the dough into 16 tablespoons (about 1 tablespoon each). Gently flatten each portion and set aside on a clean surface.
- In a small bowl, combine 1/4 cup sugar and the tablespoon of ground cinnamon for the topping.
- Dip each marshmallow into the melted dairy-free butter, then roll it in the cinnamon-sugar mixture. Place a coated marshmallow onto one flattened dough piece, top with another flattened dough piece, and pinch the edges tightly to seal the marshmallow completely—seal well so the marshmallow won’t escape during baking.
- Brush the tops of each sealed roll with remaining melted butter, then dip the top into the cinnamon-sugar mixture. Place each roll, sugar-side up, into the prepared muffin pan.
- Bake at 375°F for 13–15 minutes, until the dough is set and lightly golden. Allow the rolls to cool briefly, then open a roll to reveal the empty center as a hands-on way to share the Easter story. Serve warm.
Activity idea
As you assemble and bake the rolls, read the Easter story from the Bible passages noted above, or summarize it in simple terms for young children. Use the marshmallow, dough, butter, and cinnamon-sugar as visual and tactile props: the marshmallow represents Jesus, the butter and cinnamon-sugar symbolize the burial wrapping, and the dough represents the tomb. When children open their baked roll and discover the marshmallow has melted away, the empty center becomes a gentle, memorable representation of the resurrection.
If you made this recipe, I’d love to hear how it went—feel free to leave a comment or share a photo where appropriate. © Wendy O’Neal
