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S’mores Cinnamon Rolls Recipe

★★★★★

4.9 from 50 reviews
  • Author: Ella
  • Total Time: 1 hour 40 minutes
  • Yield: 15 cinnamon rolls 1x

Description

S’mores Cinnamon Rolls combine the gooey richness of classic campfire treats with soft, fluffy bakery-style rolls. Filled with semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers, these rolls are topped with a luscious marshmallow frosting and extra s’mores toppings. Perfect for brunch, dessert, or festive occasions, these cinnamon rolls offer a cozy and nostalgic homemade sweet treat.

Ingredients

Scale

Dough

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

Bake

  • 1/2 cup heavy cream (warmed for pour over rolls)

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

  1. 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 frothy to ensure the yeast is active.
  2. Mix the wet ingredients: Add the room temperature eggs, melted (not hot) salted butter, and granulated sugar to the yeast mixture. Mix gently for about 20 seconds until all ingredients are combined.
  3. Start the dough: Stir in 4 cups of the all-purpose flour and salt until the dough just comes together. Let the dough rest for 5 minutes to hydrate the flour for easier kneading.
  4. Knead until smooth: Using a dough hook attachment on medium speed, knead the dough while gradually adding the remaining 1/2 cup flour as needed. Knead for about 5 to 7 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
  5. Let the dough rise: Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30 minutes 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 for an even layer of filling.
  7. Add the filling: Spread the softened butter evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle evenly with semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers to create the signature s’mores swirl.
  8. Roll and slice: Starting from one long side, roll the dough tightly into a log. Cut the log into 15 equal slices using a sharp knife or dental floss. Place the rolls cut side up in a greased large baking pan, fitting them snugly but with slight space to expand.
  9. Rise again: Cover the pan and let the rolls rise a second time for 20 minutes to become puffy. During this time, preheat the oven to 375ºF (190ºC).
  10. Add cream and bake: Warm the heavy cream slightly and pour it evenly over the rolls before placing the pan in the preheated oven. Bake for 27 to 30 minutes or until the rolls turn golden brown and the centers are cooked through.
  11. Make the frosting: In a mixing bowl, combine marshmallow fluff and room temperature butter, beating until smooth. Add vanilla extract, heavy cream, and powdered sugar gradually, beating until a creamy, spreadable frosting forms.
  12. Finish and serve: Spread the marshmallow frosting evenly over the warm cinnamon rolls. Top with additional crushed graham crackers and Hershey bar squares for an extra touch of s’mores goodness. Serve warm for best flavor and texture.

Notes

  • Ensure the milk is warm, around 110–115ºF, so the yeast activates without killing it.
  • Use room temperature eggs and butter for smoother dough and frosting consistency.
  • Flour the work surface lightly to prevent sticking but avoid excessive flour to keep dough soft.
  • Leave a small border when spreading the filling so the rolls seal well when rolled.
  • Let rolls cool slightly before frosting to keep the frosting thick and creamy.
  • Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls before serving.
  • Freeze unfrosted rolls for longer storage. Thaw and frost after reheating.
  • Substitute milk chocolate chips for a sweeter filling, or unsalted butter with a pinch of extra salt if preferred.
  • If mini marshmallows are unavailable, chopped regular marshmallows can be used but expect more melting.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: s’mores cinnamon rolls, cinnamon rolls, s’mores dessert, marshmallow frosting, chocolate chip rolls, homemade cinnamon rolls, baking recipe, brunch sweet treat

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Find it online: https://delishwithella.com/smores-cinnamon-rolls-recipe/