Empty Tomb Rolls - cooking recipe

Ingredients

24 frozen yeast rolls, thawed (such as Rhode's Bake and Serve, it needs to be the raw dough, not the pre-baked kind)
24 large marshmallows
1/4 cup butter, melted
6 tablespoons sugar
1 - 1 1/2 teaspoon cinnamon

Preparation

Press the rolls flat.
Place a marshmallow in the center of each roll and pinch the dough around it.
Press the marshmallow-filled rolls into round-ish balls.
Brush each roll with butter and sprinkle it with the combined cinnamon and sugar.
Let the rolls rise for 30-45 minutes.
Bake them at 350 degrees for 15 minutes or until golden brown.
Just like the tomb on Easter Sunday, these rolls are empty!
More notes: You can easily make as many or as few as you like! I usually just make 12, which is the perfect amount for a 9x13 pan. I also usually do all the assembly the night before so that on baking day I can just pull them out of the fridge and let them rise on the counter and bake. These are a perfect sweet breakfast for Easter morning!
(I have listed this as making 12 servings, even though it makes 24 rolls, because we can never eat just one -- and prep. time includes rising.).