Fluffy cinnamon rolls with a gooey chocolate-marshmallow center and a soft, pillowy texture.
S'mores Cinnamon Rolls combine the gooey goodness of marshmallows, chocolate, and graham crackers with soft, fluffy cinnamon roll dough. A nostalgic twist on a campfire classic, these rolls are perfect for breakfast or dessert.
Why you'll want it now, These rolls bring the nostalgic taste of campfire s'mores into a warm, gooey breakfast treat.
Why this recipe works
The combination of a rich chocolate filling, marshmallow fluff, and crushed graham crackers creates a gooey, irresistible center. The dough's softness is achieved through a warm rise and the perfect balance of butter and milk.
Equipment
Mixing bowls
Stand mixer with dough hook attachment
Rolling pin
9 x 13 in (23 x 33 cm) baking dish
Parchment paper
Cooling rack
How to make it
In a large bowl, combine flour, sugar, yeast, and salt.
Add warmed milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Roll the dough into a 12 x 18 in (30 x 46 cm) rectangle on a floured surface.
Spread softened butter over the dough, leaving a 1/2-inch border.
Sprinkle brown sugar and cinnamon evenly over the buttered dough.
Spread marshmallow fluff over the cinnamon sugar, then sprinkle chocolate chips and crushed graham crackers.
Roll the dough tightly into a log and cut into 12 even slices.
Place rolls in a parchment-lined baking dish, cover, and let rise for another 30 minutes.
Preheat oven to 350°F (175°C).
Bake the rolls for 25 minutes or until golden brown.
Mix powdered sugar, milk, and vanilla extract to make the glaze.
Drizzle glaze over warm rolls before serving.
Enjoy these S'mores Cinnamon Rolls as a nostalgic treat, perfect for breakfast or dessert!
How you'll know it's ready
The rolls should be golden brown on top and sound hollow when tapped.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and check the rolls a few minutes early, as the fan may bake them faster. For standard ovens, the temperature as written is perfect.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon.
Troubleshooting
If the rolls are dry, ensure the dough rises in a warm environment.
For gooey centers, don't overbake the rolls.
If the filling leaks, roll the dough tightly and seal the edges.
To avoid overly sticky dough, flour your rolling surface generously.
Storage
Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat gently before serving.
Make ahead
Prepare the rolls through the second rise, then cover and refrigerate overnight. Allow to come to room temperature before baking.
Variations
Add a handful of chopped nuts for extra crunch.
Drizzle with melted chocolate instead of glaze for a richer finish.
Use dark chocolate chips for a more intense chocolate flavor.
Frequently asked questions
Can I freeze the cinnamon rolls?
Yes, freeze unbaked rolls after the second rise. Thaw overnight in the fridge before baking.
How can I make the dough rise faster?
Place the dough in a warm, draft-free area or use the oven's proof setting if available.
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount of instant yeast and skip the initial activation step.
What can I substitute for marshmallow fluff?
Use mini marshmallows, but note they may melt differently.
Nutrition Facts
Per serving: 1 roll (95 g)
Calories320
Total Fat12 g
Saturated Fat7 g
Cholesterol35 mg
Sodium150 mg
Total Carbohydrate48 g
Dietary Fiber2 g
Total Sugars28 g
Protein5 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
