Description

S’mores Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the nostalgic flavors of s’mores: gooey marshmallows, rich chocolate chips, and crunchy graham crackers. Topped with a creamy marshmallow frosting and finished with extra chocolate and graham cracker crunch, these bakery-style rolls make a perfect treat for brunch, dessert, or any cozy occasion.

Ingredients

Scale

Dough

1 cup warm milk (115ºF)
1 packet instant dry yeast (about 2 1/4 teaspoons)
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

Instructions

Bloom the yeast: Pour the warm milk into a large bowl and sprinkle the instant dry yeast over the top. Let it sit for 2 to 3 minutes until it becomes frothy, indicating the yeast is activated.
Mix the wet ingredients: Add the room temperature eggs, melted butter, and granulated sugar to the yeast mixture. Mix gently for about 20 seconds until everything is combined.
Start the dough: Stir in 4 cups of the flour and the salt just until barely combined. Let the dough rest for 5 minutes to hydrate the flour.
Knead until smooth: Using a dough hook attachment on a mixer, knead the dough on medium speed. Gradually add the remaining 1/2 cup flour as needed until the dough is smooth, elastic, and slightly tacky, about 5 to 7 minutes.
First rise: Transfer the dough to a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm spot until puffy and nearly doubled, about 30 minutes.
Roll out the dough: On a lightly floured surface, roll the dough into a rectangle approximately 24 x 15 inches.
Add the filling: Spread the softened butter evenly over the dough surface. Sprinkle the semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers evenly on top, leaving a small border around the edges.
Roll and slice: Starting from one long side, tightly roll the dough into a log. Cut the roll into 15 equal slices using a sharp knife or dental floss. Arrange the slices cut-side up in a greased baking pan, leaving snug spacing.
Second rise: Cover the pan and let the rolls rise again in a warm place for about 20 minutes, until puffy. Meanwhile, preheat the oven to 375ºF (190ºC).
Add cream and bake: Warm the heavy cream slightly and pour it evenly over the rolls to keep them soft and moist during baking. Bake the rolls for 27 to 30 minutes or until they are golden brown and the centers look set.
Make the frosting: In a bowl, mix the marshmallow fluff and room temperature butter until smooth. Add vanilla extract, heavy cream, and powdered sugar, then beat with a mixer until creamy and well combined.
Finish and serve: Spread the marshmallow frosting evenly over the warm cinnamon rolls. Top with extra crushed graham crackers and Hershey bar squares for garnish. Serve warm for the best gooey, melty experience.

Notes

Ensure the milk is warm (around 110-115ºF) and not hot to properly activate the yeast without killing it.
Use room temperature eggs for better dough consistency and rise.
Lightly flour your work surface to prevent sticking while rolling without drying out the dough.
Leave a small border on the dough edges during filling to help with rolling and sealing.
Allow rolls to cool slightly before frosting to maintain a thick, creamy topping.
Unsalted butter can be used if preferred; add a pinch of salt to balance flavors.
Mini marshmallows are preferred for texture, but chopped regular marshmallows can be substituted.
Store leftovers in an airtight container in the fridge up to 3 days; reheat before serving.
You can freeze unbaked rolls (without frosting), thaw, bake, and then frost for convenient make-ahead preparation.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Sweet Bread
Method: Baking
Cuisine: American

Keywords: s’mores cinnamon rolls, marshmallow cinnamon rolls, chocolate cinnamon rolls, graham cracker cinnamon rolls, bakery-style cinnamon rolls, sweet rolls, brunch recipes, dessert rolls