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.

S'mores Cinnamon Rolls - soft, fluffy, and bursting with s'mores flavor in every bite. Trust me, you HAVE to try them! Click for the recipe.

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.

S'mores Cinnamon Rolls - soft, fluffy, and bursting with s'mores flavor in every bite. Trust me, you HAVE to try them! Click for the recipe.

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.

How to make S'mores Cinnamon Rolls - get the recipe at sallysbakingaddiction.com

S'mores Cinnamon Rolls - soft, fluffy, and bursting with s'mores flavor in every bite. Trust me, you HAVE to try them! Click for the recipe.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!

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.

S'mores Cinnamon Rolls - soft, fluffy, and bursting with s'mores flavor in every bite. Trust me, you HAVE to try them! Click for the recipe.

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. 

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s'mores cinnamon rolls with marshmallow frosting

S’mores Cinnamon Rolls

  • Author: Sally
  • Prep Time: 1 hour, 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours, 20 minutes
  • Yield: 11 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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.



  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 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

Marshmallow Frosting

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1/2 cup (104g) JET-PUFFED marshmallow creme (Fluff)
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) heavy cream*
  • 2/3 cup (80g) confectioners’ sugar


  1. 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.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C) to 120°F (49°C). 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.
  3. 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.
  4. Make the filling: Combine the cinnamon, sugar, graham cracker crumbs, and chocolate chips. Set aside.
  5. After the dough has sat for 10 minutes, roll it out into a 14×8 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.
  6. 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 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
  7. After the rolls have doubled in size, preheat the oven to 375°F (191°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  8. 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.
  9. Rolls are best enjoyed the same day, but will remain fresh covered tightly for up to 4 days in the refrigerator.


  1. Overnight Instructions: 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.
  2. Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
  3. Milk: I always use skim milk or 1%. Any milk fat will be fine.
  4. Yeast: If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: s'mores cinnamon rolls


Comments are closed.

  1. Jessica @ Sweet Menu says:

    Best. idea. ever. These cinnamon scrolls look incredible! I can’t wait to see what other smores recipes you have in store for us this week!

  2. Dorothy @ Crazy for Crust says:

    I love that you take the s’mores holiday so seriously. I mean DUH. It’s a day about marshmallows and chocolate! I love these rolls. SO FREAKING MUCH. Pinned of course!

  3. Beth @ bethcakes says:

    You make the best s’mores recipes, Sally! Can’t wait to see what you’ve got planned for the other two! Love that you got all the s’mores elements in these cinnamon rolls, especially that marshmallow frosting! I would totally stuff my face with these. 🙂

  4. Kayle (The Cooking Actress) says:


    and just….whoaaaaa! LOVE the graham cracker stuffage and that genius marshmallow frosting!!! S’mores Cinnamon Rolls=new fave!

  5. Rachel @the dessert chronicles says:

    I’m definitely all for anything s’mores flavored. Cinnamon rolls and s’mores combined?! What more could you ask for?!

  6. Meriem @ Culinary Couture says:

    This is the best idea ever!!

  7. Amy @ Thoroughly Nourished Life says:

    I think about food during my runs too! I look down at the miles ticking past and think, well….I’m sure I’ve earned at least a teensy treat by now, surely 😉
    My boyfriend and I have a whole week off now just to laze around and enjoy some time at the beach, and you can be sure there will be some baking time in there. I have my yeast at home eagerly awaiting me, and I’m going to trial a gluten free version of your famous cinnamon scrolls!
    And are there really people who don’t like s’mores? Do we have to be friends with them, how can we ever trust them if they don’t give into the ooey gooey marshmallow and molten chocolate!
    Can’t wait to see your next s’more creation 🙂

    1. Hey Amy! Let me know what you test out (and what works/what doesn’t) with the GF version! And I don’t trust people who “don’t like” s’mores. =)

  8. Julianne @ Beyond Frosting says:

    I LOVE that this has a marshmallow frosting!!

  9. Jules @ WolfItDown says:

    Mighty heaven! Seriously, these look fantastic! And I love the swirly serving plate too, when you can pull apart baked goods to share like this, it just makes them extra special and delicious 🙂 The best way of “breaking bread” with loved ones 🙂
    Also, I usually have two dinners on a day I’ve exercised, Hobbiting is definitely the way to go 😀 x

  10. Annie @ Annie's Noms says:

    Oh Sally, these look AMAZING!!! What a combination and s’mores for breakfast? What could be better?!

    1. Nothing could be better. =)

  11. Lori @ RecipeGirl says:

    My family would go nuts for these cinnamon rolls!

  12. Monique @ Ambitious Kitchen says:

    Sally! I love these so much! The perfect sweet summertime treat. I might try these with chocolate graham crackers sometime Mmmm!

    1. YUM! I love chocolate graham crackers. Awesome idea Monique.

  13. Heather @ Shards of Lavender says:

    S’mores Cinnamon Rolls? This is just crazy delicious… I really appreciate the time you spend writing out detailed instructions for all of us and I’ve always had such success with all of your recipes I’ve tried. Thanks, Sally!

  14. Hi Sally,

    Of course this looks like another typical delish recipe.

    I LOVE the fact that there are so many bloggers out there dedicating today as a surprise online shower to you and Kevin. You are so unbelievably loved by all.

    You were the first blog that I ever started reading. TBH, I didn’t even know what a food blog was before this site! And now I’m hooked. Lol

    Please enjoy this day. I hope you can treat yourself out by making something sweet for yourself.

    A lot of love,

    1. Thank you so much Iram! I know you’ve been reading my blog for a long time. I appreciate all the kind words from you and all of my friends in the blogworld showing so much love. Thank you!

  15. These look so amazing! Looking forward to seeing the next two smores recipes this week 🙂

  16. Kate @ Babaganosh.org says:

    This looks soo soo good. Your pictures are amazing. I think it’s time I treat myself to some cinnamon rolls. *drools*

  17. S’mores cinnamon rolls??? Sally, you little genius!!
    These look amazing and so perfect!!
    Why not for dinner or lunch?? As the main course? I’m on a lots of sugar diet! 😀

  18. Polly @ Tasty Food Project says:

    Whenever I think of s’mores, I just want to sit around a warm campfire! These s’mores cinnamon rolls looks so yummy! I’m sure I would love them!

  19. Chelsea @chelseasmessyapron says:

    What a fun dessert Sally!! And congrats on your virtual shower today – we are all celebrating for you and I’m personally SO excited for you and Kevin – it’s so soon! Congrats!

    1. Thanks Chelsea, I really appreciate that!

  20. Two of my absolute favourite desserts are cinnamon rolls and s’mores. I always look forward to eating a delicious cinnamon-y breakfast or roasting marshmallows over a campfire. 1 dessert combining 2 of my favourites?!!! Thank you soooo much Sally for this recipe! Plus, it’s so much quicker than other cinnamon roll recipes I’ve tried. I have to make these now!!!! I can’t wait for more s’mores recipes this week so I can celebrate national s’mores day too!!!

  21. Sally these look so good and moist and delicious!!

  22. Lindsey @ American Heritage Cooking says:

    Let’s talk about how you baked these in an Emile Henry fluted pie plate, mm k? So pretty!!!!!!! You pretty much just rolled up some of my favorite things in the best breakfast indulgence ever! Sinful. In the best way!

    1. Good eye Lindsay. I love this pie dish!

  23. Kristin Threlkeld says:

    I think this will make an appearance in my kitchen this weekend. I’ve never made homemade cinnamon rolls before, but I’ve ate them 🙂 Looking forward to the finished product on this one!

  24. Anna (Hidden Ponies) says:

    Adding these to list of amazing must-try s’mores treats – the real s’mores just don’t cut it anymore with all these amazing in-my-own-kitchen versions 🙂

  25. Hi Sally, I’m drooling over these as I read your blog by the poolside in Cabo right now – want to attempt them the minute I get back home! I have a confession though … I’m just incredibly intimidated by yeast. I bake A LOT but it’s all cookies/cakes/pies etc. I attempted sweet rolls once and it was a bust! I am dying to make home made cinn rolls though – can you give any other tips to a baking-with-yeast newbie? Thanks in advance Sally!

    1. Hi Faye, really – don’t be afraid! IF you can get your hands on Red Star Platinum, it’s incredibly strong and allows your rolls to rise super quickly. It’s so easy to work with too. If not, any instant yeast will do. There’s no proofing the yeast here, just mixing it in as if it were just a regular ingredient. Take your time. These are simple. I have a regular cinnamon roll recipe too: https://sallysbakingaddiction.com/2013/05/08/easy-cinnamon-rolls-from-scratch/

  26. Your sweet/cinnamon rolls always have such amazing photographs! I love the swirls of the rolls with the curvy dish…you have such an artistic eye! These look so good; I can imagine the smell!

  27. Natalie Munroe says:

    I can’t stop thinking about these. I MUST get yeast.

    I’ve decided these are the perfect first-day-of-school breakfast treat for my daughters this year. Last year I made them cupcakes that I painstakingly decorated to look like apples (they were adorbs, I tell you!, but took me forever to do…tops dipped in red sugar, then cut out “leaf” shapes from green sour gummy candies, and “stems” from fruit-by-the-foot and a few had gummy worms crawling out of them- ha!…)
    This year, I’m thinking of going with the ooey-gooey yumminess of these. My girls LOVE cinnamon buns, and they LOVE s’mores. This looks like a perfect combo. So, assuming you don’t post something else that looks even more perfect–distinctly possible!–these will be it. I’ve got a few weeks to get on the yeast!

    1. Natalie, those apple cupcakes sound incredible but yes, quite a lot of work! These are so easy. You’ll be happy you chose them as their first day of school breakfast treat! Let me know how you all like them!

  28. These look amazing! I might just make this for my birthday later this week. Thanks for sharing a wonderful recipe! I am the exact same way when I exercise!

  29. Absolutely amazing these buns!! I started a diet last month and have lost 1 stone so far – but at this rate of eating these buns I will be piling it all back on again! One question is – can I freeze these? (so I don’t eat them all right now!) 🙂

    1. Freezing is noted in the recipe. Enjoy!

  30. Hayley @ The Domestic Rebel says:

    You’re such a temptress with these fat, fluffy, irresistibly gooey rolls! I cannot get enough 😀

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