Dip 8 regular marshmallows, one at a time, in the butter, then into the cinnamon sugar mixture. Place the marshmallow on its side on the wide end of one of the triangular pieces of dough. Tuck in the ends of the crescent rolls, pinching a bit to seal, then roll up the rest of the dough around the marshmallow as you would when making a crescent roll. Pinch to seal to prevent the marshmallow from seeping out while cooking.
Store any leftover Homemade Resurrection rolls in an airtight container at room temperature. Leftovers can then be enjoyed for up to 3 days.