Soft and fluffy cinnamon rolls made from an easy homemade dough. Stuffed with gooey cinnamon, chocolate, and graham cracker crumbs and then topped with a sweet marshmallow frosting. S’mores have never tasted so good.
Happy S’MORES week!! All caps because it’s a big deal.
I have three new s’mores-y recipes for you this week to celebrate national s’mores day on Sunday. This is no joke, I take this holiday very seriously.
And we’re starting this festive celebration with breakfast. The idea for these gooey s’mores cinnamon rolls came to me on a 6 mile run last week. For anyone wondering what I think about when I exercise… it’s food. What I’ll eat after the run, what I’ll make for dinner, which peanut butter baked good I’ll stuff in my mouth when I get home, margaritas, cookies, you get the idea.
I ran through the thick humidity with visions of gooey marshmallow frosting, thoughts of chocolate chips mixed with graham cracker crumbs and sweet cinnamon swirls, soft puffy dough made from scratch, and more. I made them after my run (though I did shower first) and we had s’mores cinnamon rolls for our 2nd dinner. Yes, 2nd.
If you love s’mores, you have got to try these. In fact, even if you don’t love s’mores (do those people even exist?), you’ll still love these.
The only thing complaining about these s’mores cinnamon rolls would be my eagerly slim-fitting mini skirt. Unfortunately, the two just don’t go together.
This cinnamon roll dough is so simple. It’s the same dough I use almost every time; the dough only needs 1 rise, so it’s extremely quick. And when cinnamon rolls are on the menu and hungry tummies are at the table, quick is a favorable attribute.
I use Red Star Platinum Yeast to bake my cinnamon rolls and I highly suggest you do too. I’m an avid Red Star Platinum yeast fan. Its careful formula strengthens your dough and makes working with yeast simple. So, this is a great dough recipe for yeast beginners. And it makes a conveniently sized small batch! Only about 11 rolls and they are baked in a 9-inch round pan. The recipe can easily be doubled and baked in two 9-inch pans if you have a bigger s’mores lovin’ family.
Inside the dough goes a tempting little mix of cinnamon, sugar, butter, crushed graham cracker, and chocolate chips. The crushed graham crackers do not stay crunchy; they melt into the buttery cinnamon sugar mixture to create a graham-y cinnamon gooey-ness. Graham-y gooey-ness. I make absolutely no sense but I hope you understood that.
Possibly even more than the gooey centers, I LOVE the marshmallow frosting on top. For this heavenly topping, you’ll combine marshmallow creme (fluff) with some butter, cream, and powdered sugar. Spread on the warm cinnamon rolls, it will melt into every crevice like how toasty marshmallows ooze out of s’mores.
Yes, you will lick your plate clean. And possibly, no, definitely go back for seconds.
These are one of those sweet treats that you can (and should) enjoy any time of day. Who says cinnamon rolls should only be enjoyed in the morning?? Breakfast, morning snack time, brunch, after school snack time, bedtime, dessert. And ohmygosh, these warm s’mores cinnamon rolls are so good with vanilla ice cream on the side.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Soft and fluffy cinnamon rolls made from an easy homemade dough. Stuffed with gooey cinnamon, chocolate, and graham cracker crumbs and then topped with a sweet marshmallow frosting. S'mores have never tasted so good.
Yield: 11 rolls
*I always use skim milk or 1%. Any milk fat will be fine.
*Overnight: The dough may be made the night before through step 5. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.
*If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.
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