Preheat the oven to 200 degrees. (We are warming the oven to create an environment for proofing the dough. Turn the oven off once it reaches 200 degrees.

To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Dissolve one tbsp of sugar in the 6 tbsp of warm water. To that, add the active yeast, and stir. Allow to proof for 5-10 minutes. It should easily double in size, if not more. 

Meanwhile, in a stand mixer, combine the flour, remaining 3 tbsp sugar, and salt. Mix together. To that, add chunks of softened butter. Mix until all the butter is incorporated without large chunks. (If you don't have a stand mixer, you can do this in a large bowl, and use a pastry cutter to cut the butter into the flour.)

Add egg and mix until incorporated. Finally, add yeast and mix together until a dough forms.

Transfer dough to large glass bowl to rise. Cover with saran wrap and place into warmed (but turned off!) oven to rise. Allow to rise 45 minutes.

After dough has risen, transfer dough to a well-floured flat surface. Roll dough into a 12" circle. Cut into 8 equal wedges.

To make the gluten free Resurrection Rolls, melt butter in a small dish. In a separate small dish, combine the sugar and cinnamon. 

Dip a marshmallow in the melted butter, then roll in the cinnamon and sugar mixture. Place coated marshmallow at the edge of the crescent dough. Roll to the center of the wedge, tucking in the sides as you roll. Make sure that the entire marshmallow is covered. 

If desired, you can coat the outside of the roll in melted butter and cinnamon sugar mixture.

Bake the gluten free Resurrection rolls in a preheated 350 degree oven for 10-12 minutes. Lightly coat with remaining melted butter when the rolls emerge from the oven. Allow to cool completely before cutting rolls in half to show empty center.