Introduction

S’mores Cinnamon Rolls combine the gooey goodness of classic s’mores with soft, fluffy cinnamon rolls for a delicious and nostalgic treat. With layers of chocolate, marshmallows, and graham crackers, finished with a marshmallow frosting, these rolls bring campfire flavors right to your breakfast table.

The image shows a close-up of a metal baking tray filled with six thick, soft cinnamon rolls. Each roll has a shiny, golden-brown glaze with a dark brown cinnamon swirl inside. The top of each cinnamon roll is covered with a layer of fluffy white toasted marshmallows that are golden brown on the edges, and a small square of dark chocolate is placed in the center of the marshmallow topping. The tray is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
Use room temperature eggs for a smoother dough mixture.
Flour your work surface lightly to keep the dough easy to roll without drying it out.
Use unsalted butter and add a pinch of salt if you prefer more control over saltiness.
Swap semi-sweet chocolate chips for milk chocolate for a sweeter, classic s’mores flavor.
If mini marshmallows are unavailable, chopped regular marshmallows can be used, though they may melt differently.
Add a light sprinkle of cinnamon to the filling for a warm twist that pairs well with chocolate and graham crackers.

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 and frost them after reheating for best results.

How to Serve

The image shows a close-up of six golden brown cinnamon rolls in a metal baking tray, each topped with a layer of toasted white marshmallows that have golden and slightly charred spots. On top of the marshmallows, there is a small square piece of dark chocolate placed at the center of each roll. The cinnamon rolls have a glossy texture with visible swirls of dark cinnamon filling inside the soft dough. The tray is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes. You can assemble the rolls, refrigerate them before the second rise, and bake them the next day for convenience.

Do the marshmallows melt completely inside the rolls?

The mini marshmallows soften and melt into the filling, creating gooey pockets that add to the signature s’mores texture.

Why is heavy cream poured over the rolls before baking?

Pouring heavy cream helps keep the rolls extra soft and rich while baking, contributing to a tender crumb.

Can I use active dry yeast instead of instant yeast?

Yes, but active dry yeast may require a bit more time to activate and rise properly compared to instant yeast.

How do I know when the rolls are done baking?

The tops should be golden brown and the center rolls set, without appearing raw or doughy.

Can I freeze the baked rolls?

Yes, but for the best texture, freeze the rolls without toppings. Reheat and frost them just before serving.