S’mores Cinnamon Rolls Recipe

Introduction

S’mores Cinnamon Rolls combine the nostalgic flavors of classic campfire treats with soft, bakery-style rolls. Rich with chocolate, gooey marshmallows, and crunchy graham crackers, these rolls are topped with a dreamy marshmallow frosting that makes every bite extra special. Perfect for brunch, dessert, or holiday mornings, they bring a cozy, homemade touch to your table.

Ingredients

• 1 cup warm milk (115ºF)
• 1 packet instant dry yeast
• 2 large eggs, at room temperature
• 1/2 cup salted butter, melted but not hot
• 1/2 cup granulated sugar
• 4 1/2 cups all-purpose flour, divided
• 1 teaspoon salt
• 1/2 cup salted butter, softened, for filling
• 1 1/4 cups semi-sweet chocolate chips
• 2 cups mini marshmallows
• 1/2 cup crushed graham crackers
• 1/2 cup heavy cream
• 7 ounces marshmallow fluff
• 1/2 cup salted butter, room temperature, for frosting
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream, for frosting
• 2 cups powdered sugar, for frosting
• Crushed graham crackers and Hershey bar squares, for topping

Instructions

1. Step 1: Pour warm milk into a large bowl and sprinkle the yeast over the top. Let it sit for 2 to 3 minutes until frothy.
2. Step 2: Add the eggs, melted butter, and granulated sugar to the yeast mixture. Mix gently until combined, about 20 seconds.
3. Step 3: Stir in 4 cups of flour and the salt until the dough is just barely combined. Let it rest for 5 minutes.
4. Step 4: Knead the dough using a dough hook on medium speed, gradually adding the remaining flour as needed, until smooth and elastic, about 5 to 7 minutes.
5. Step 5: Transfer the dough to a greased bowl, cover, and let it rise in a warm place for about 30 minutes or until puffy.
6. Step 6: Turn the dough onto a lightly floured surface and roll it into a 24 x 15-inch rectangle.
7. Step 7: Spread the softened butter evenly over the dough. Sprinkle the chocolate chips, mini marshmallows, and crushed graham crackers on top, leaving a small border around the edges.
8. Step 8: Roll the dough up tightly from one long side. Cut into 15 equal slices and place them in a greased baking pan.
9. Step 9: Cover the pan and let the rolls rise for another 20 minutes while you preheat the oven to 375ºF.
10. Step 10: Warm the heavy cream and pour it evenly over the rolls. Bake for 27 to 30 minutes or until golden brown.
11. Step 11: In a bowl, mix the marshmallow fluff and room temperature butter until combined. Add vanilla, heavy cream, and powdered sugar, then beat until smooth.
12. Step 12: Spread the frosting over the warm rolls. Top with extra crushed graham crackers and Hershey bar squares before serving.

Tips & Variations

• Use warm (not hot) milk to activate the yeast without killing it.
• Room temperature eggs help create a smoother dough.
• For a sweeter flavor, swap semi-sweet chocolate chips with milk chocolate.
• If mini marshmallows are unavailable, chopped regular marshmallows can be used, but they may melt differently.
• Unsalted butter can be used by adding a small pinch of extra salt to the dough and frosting.
• Add a light sprinkle of cinnamon to the filling to complement the chocolate and graham cracker flavors.
• Choose a large greased baking dish that fits 15 rolls snugly for even baking.
• Let the rolls cool slightly before frosting to keep frosting thick and creamy.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Warm individual rolls briefly before serving to soften the filling and frosting. You can also freeze unfrosted rolls; thaw them and frost after reheating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes. Assemble the rolls, refrigerate them before the second rise, and bake them the next day.

Do the marshmallows melt completely?

They soften and melt into the filling, creating gooey pockets throughout the rolls.

S’mores Cinnamon Rolls Recipe

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★★★★★

4.4 from 95 reviews

• Author: Sarah
• Total Time: 1 hour 40 minutes
• Yield: 15 cinnamon rolls 1x

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Description

These S’mores Cinnamon Rolls combine the soft, fluffy texture of bakery-style cinnamon rolls with the iconic flavors of classic s’mores, including chocolate chips, mini marshmallows, and crushed graham crackers. Topped with a creamy marshmallow frosting and extra graham cracker and chocolate chunks, they make a perfect cozy treat for brunch, dessert, or special occasions.

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Ingredients

Scale 1x2x3x

Dough

• 1 cup warm milk (115ºF)
• 1 packet instant dry yeast
• 2 large eggs, at room temperature
• 1/2 cup salted butter, melted but not hot
• 1/2 cup granulated sugar
• 4 1/2 cups all-purpose flour, divided
• 1 teaspoon salt

Filling

• 1/2 cup salted butter, softened
• 1 1/4 cups semi-sweet chocolate chips
• 2 cups mini marshmallows
• 1/2 cup crushed graham crackers

Baking

• 1/2 cup heavy cream, warmed

Frosting

• 7 ounces marshmallow fluff
• 1/2 cup salted butter, room temperature
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 2 cups powdered sugar

Topping

• Crushed graham crackers
• Hershey bar squares

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Instructions

1. Bloom the yeast: Pour the warm milk (115ºF) into a large bowl and sprinkle the instant dry yeast on top. Let it sit for 2 to 3 minutes until it becomes frothy, indicating the yeast is activated.
2. Mix the wet ingredients: Add the room temperature eggs, melted but not hot salted butter, and granulated sugar to the yeast mixture. Mix gently for about 20 seconds until the ingredients are combined.
3. Start the dough: Stir in 4 cups of the all-purpose flour and the salt until the dough is just barely combined. Let the dough rest for 5 minutes to hydrate the flour.
4. Knead until smooth: Using a dough hook attachment on a mixer, knead the dough at medium speed. Gradually add the remaining 1/2 cup flour as needed until the dough is smooth, elastic, and no longer sticky, about 5 to 7 minutes in total.
5. Let the dough rise: Transfer the kneaded dough to a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for about 30 minutes, or until it becomes puffy and roughly doubles in size.
6. Roll out the dough: Turn the risen dough onto a lightly floured surface. Roll it out into a rectangle approximately 24 by 15 inches in size to prepare for filling.
7. Add the filling: Evenly spread the softened butter over the entire dough rectangle, leaving a small border around the edges. Sprinkle the semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers evenly on top of the butter layer.
8. Roll and slice: Starting from one long edge, roll the dough tightly into a log shape. Using a sharp knife, cut the log into 15 equal slices. Place the slices cut-side up into a large greased baking pan, arranged snugly but not overcrowded.
9. Rise again: Cover the pan with a clean towel or plastic wrap and let the cinnamon rolls rise for an additional 20 minutes until slightly puffed. Preheat the oven to 375ºF during this time.
10. Add cream and bake: Warm the 1/2 cup heavy cream gently and pour it evenly over the rolls in the pan. Bake the rolls in the preheated oven for 27 to 30 minutes, or until the tops are golden brown and the centers are set but still soft.
11. Make the frosting: In a mixing bowl, combine the marshmallow fluff and room temperature butter. Add vanilla extract, 2 tablespoons heavy cream, and powdered sugar. Beat until smooth and creamy, with a fluffy texture suitable for spreading.
12. Finish and serve: Spread the marshmallow frosting evenly over the warm cinnamon rolls once they are slightly cooled but still warm. Garnish the top with additional crushed graham crackers and Hershey bar squares for extra texture and chocolate flavor. Serve warm for best taste.

Notes

• Ensure milk is warm, not hot, to properly activate yeast without killing it.
• Use room temperature eggs to create a smoother dough mixture.
• Flour your work surface lightly to prevent dough from sticking but avoid adding too much to keep the rolls tender.
• Leave a small border when adding filling to help the rolls seal properly.
• Allow the rolls to cool slightly before frosting to maintain a thick and creamy topping.
• Unsalted butter can be substituted in dough and frosting; add extra salt if using it to balance flavors.
• If mini marshmallows are not available, chopped regular marshmallows may be used but may melt differently.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
• Unfrosted rolls can be frozen; thaw and frost after reheating for best texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: S’mores Cinnamon Rolls, Cinnamon Rolls, S’mores Recipe, Marshmallow Frosting, Chocolate Chip Rolls, Graham Crackers, Sweet Breakfast, Dessert Rolls