Gluten-Free Empty Tomb Rolls Recipe for Easter

One of the most popular posts here has been my Empty Tomb Rolls, and many readers have asked for a gluten-free version since I removed wheat and dairy from my diet. A reader requested a Gluten Free Empty Tomb Rolls recipe for her family, so I developed this adaptation and took photos to share. This gluten-free recipe preserves the simple symbolism of the original treat while making it accessible for those who need or prefer gluten-free and dairy-free options.

Gluten Free Empty Tomb Rolls

This easy gluten-free recipe is a fun, hands-on way to share the Easter story with children. Read the account of the resurrection in the Bible (Matthew 27–28, Mark 15–16, Luke 23–24, and John 19–20) and use the rolls as a visual, edible illustration. The marshmallow represents Jesus, the dough and cinnamon-butter symbolize the burial linens, and when the roll is opened after baking the marshmallow is gone — representing the empty tomb.

Jesus — marshmallow

Buried in linen — dough rolled in butter and cinnamon

Placed in the tomb — dough encloses the marshmallow

On the third day — the marshmallow is gone, the tomb is empty

Ingredients

Dough

• 3 cups gluten-free flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dairy-free butter, cold
• 1/2 cup dairy-free milk plus 1/2 tablespoon apple cider vinegar (to make dairy-free “buttermilk”)
• 1/2 cup dairy-free sour cream
• 1 teaspoon vanilla

Filling

• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 8 large marshmallows (choose a vegan marshmallow to keep the recipe vegan)
• 1/4 cup dairy-free butter, melted

Instructions

1. Preheat the oven to 375°F (190°C). Grease a muffin pan or use a nonstick spray; a jumbo muffin pan works well.
2. Combine the dairy-free milk and apple cider vinegar in a small bowl or measuring cup. Stir and let sit while you prepare the dry ingredients — this creates a dairy-free buttermilk.
3. In a large bowl, whisk together the gluten-free flour, 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 mixture resembles coarse crumbs with pea-sized pieces of butter.
4. Stir in the dairy-free sour cream. Add the milk-and-vinegar mixture and the vanilla, mixing until the dough comes together. The dough will be soft and slightly sticky.
5. Use a cookie scoop or moistened hands to portion the dough into sixteen roughly 1-tablespoon pieces. Gently flatten each portion into a small disk and set aside.
6. In a small bowl, mix the 1/4 cup sugar with the tablespoon of ground cinnamon.
7. Dip each marshmallow in the melted dairy-free butter, then roll it in the cinnamon-sugar mixture. Place a cinnamon-sugar-coated marshmallow on one flattened dough disk, top with another disk, and carefully pinch the dough closed around the marshmallow. Be sure to seal the edges completely — a tight seal prevents the marshmallow from leaking out during baking.
8. Brush the tops of the sealed rolls with any remaining melted dairy-free butter and sprinkle the cinnamon-sugar on top. Place each roll, sugared side up, into the prepared muffin cups.
9. Bake at 375°F (190°C) for 13–15 minutes, until the rolls are set and lightly golden. Serve warm. When you break open a roll after baking, the marshmallow should have melted away or disappeared into the bread, illustrating the empty tomb.
10. Optional: Read the Easter story from the Bible passages listed above while making or serving the rolls to connect the activity with the meaning of the holiday.

Tips and Variations

• Ensure a tight seal around the marshmallow so it doesn’t ooze out during baking. Pinch the dough well and press seams together.
• For a vegan version, use vegan marshmallows and dairy-free butter, milk, and sour cream alternatives.
• If your gluten-free flour blend is particularly dry or absorbent, you may need to add a tablespoon of additional dairy-free milk to achieve a soft, workable dough.
• These rolls are best served warm the same day. Reheat briefly in a low oven if needed.