Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat.

Place 12 frozen Rhodes dinner rolls on the prepared baking sheet, cover with plastic wrap or a clean dish towel, and thaw at room temperature just until the dough is soft and pliable but still cold and not starting to rise, about 1 hour. (If you are using homemade roll dough, you will want to make the dough through its first rise, punch it down, separate the dough into rolls and proceed with the recipe from this point.)

Stir together the spices and sugar in a small bowl.

Working one by one, flatten each roll to approximately a three-inch circle.

Roll a marshmallow in the melted butter, then in the sugar and spice mixture.

Next, wrap the dough circle around the marshmallow, pinching the loose ends together. Lay the wrapped marshmallow back on the prepared tray, pinched side down. Repeat the process with the remaining rolls.

Use any remaining melted butter to brush the tops of each roll. Cover with plastic wrap.

If you are baking the rolls the same day, let them rise for 45 minutes at this point. If you are preparing the rolls to bake the following day, put them in the fridge. Refrigerate overnight. When ready to bake, take them out of the refrigerator and let them rise on the counter for 45 minutes.

Heat the oven to 350°. Place the rolls on the middle rack and bake for 15-20 minutes, or until nicely golden on top, and the rolls sound hollow when tapped.

When the rolls are done, remove them from the oven and let them cool on the pan for about 10 minutes before serving. Pull a bit of the roll apart to symbolize the stone being rolled away, then take a peek inside: the "tomb" is empty!

Enjoy your yummy treat, and may this Easter season be full of rejoicing in our Risen Lord!