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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

Description

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.


Ingredients

Rolls

  • 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

Filling

  • 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

Instructions

  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.

Notes

  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