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. ♥
S'mores Cinnamon Rolls
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
- 2 and 3/4 cups (345g) all-purpose flour (measured correctly)
- 3 Tablespoons (45g) granulated sugar
- 1 teaspoon salt
- 1 package Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup (120ml) water
- 1/4 cup (60ml) milk*
- 3 Tablespoons (45g) unsalted butter
- 1 large egg
- 1 Tablespoon ground cinnamon
- 1/3 cup (67g) granulated sugar
- 2 full graham crackers, crushed in fine crumbs
- 1/3 cup (60g) mini or regular semi-sweet chocolate chips
- 3 Tablespoons (45g) unsalted butter, softened to room temperature
- 3 Tablespoons (45g) unsalted butter, softened to room temperature
- 1/2 cup (104g) JET-PUFFED marshmallow creme (Fluff)
- 1/2 teaspoon vanilla extract
- 2 Tablespoons (30ml) heavy cream*
- 2/3 cup (80g) confectioners' sugar
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Meanwhile, make the filling: Combine the cinnamon, sugar, graham cracker crumbs, and chocolate chips. Set aside.
- After the dough has sat for 10 minutes, roll it out into a 14x8 inch rectangle on a lightly floured surface. Spread the softened butter on top. Sprinkle the cinnamon/graham filling all over. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
- Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
- After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
- Make the frosting: Right before serving, top your sweet rolls with the marshmallow frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and marshmallow creme on medium-high speed until smooth. Add the vanilla, cream, and confectioners' sugar and beat on medium-high until creamy and smooth. Frost warm rolls and sprinkle with chocolate chips, if desired. Using a knife, I swirled the chocolate chips on top with the marshmallow frosting so the two would combine and have a swirled look.
- Rolls are best enjoyed the same day, but will remain fresh covered tightly for up to 4 days in the refrigerator. Baked rolls freeze well, up to 2 months.
*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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