These s'mores cinnamon rolls are super gooey and soft dough. They are filled with cinnamon filling, chopped chocolate, and graham cracker pieces. They are also topped with a toasted marshmallow creme topping.
These s'mores cinnamon rolls are sweet rolls that bring the flavor of classic s'mores to breakfast! They are the best thing to happen to breakfast in a long time! Marshmallow on top of each cinnamon roll and melted chocolate inside make them sweet and delicious. Enjoy your favorite dessert for breakfast and happy baking!
Why This Recipe Works
- S'mores flavor- These cinnamon rolls are packed with s'mores flavor! They are one of my favorite treats and the perfect way to make a morning special.
- Homemade rolls- These s'mores cinnamon rolls have the warm gooey goodness of a homemade cinnamon roll, but with s'mores!
- Perfect texture- That warm and soft consistency of rolls right out of the oven is impossible to beat.
- Prep in advance- You can use the overnight option so these rolls are ready for your special morning and you don't have to spend your morning making them!
Here are some notes on the ingredients. For a full ingredient list, check out the recipe card below.
- Unsalted butter- Pull the butter out 2 hours before using so it is softened butter.
- Milk- Use any milk and warm it to 110F. If too hot, it will kill the yeast, if too cool then it will dramatically slow the yeast down.
- Active dry yeast- I used 1 packet of yeast. This is the same thing as instant yeast. Do not use fast rise yeast.
- Eggs- Pull the large eggs out 2 hours before baking. They also need to be lightly beaten before adding to the flour.
- Brown sugar- I used light brown sugar, but dark is fine.
- Chocolate bar- I used Lindt 70% as it is my favorite. If you use milk chocolate it will be much sweeter. You can use chocolate chips instead.
- Marshmallow creme- Marshmallow creme from the grocery store is a bit too thick for this recipe, which is why it gets mixed with the water to thin it. It is also sometimes called marshmallow fluff.
Step By Step Instructions - Dough
Here is how to make the dough for the s'mores cinnamon rolls. This is for using a stand mixer with a dough hook attachment. For kneading by hand instructions see the notes on the recipe card.
STEP 1: Prep yeast. Heat the milk in the microwave until it is warmed to 110°F (about 1 minute). Then, pour the yeast on top of the warm milk and let it sit for 10 minutes to activate. Do not heat it above 110°F as you do not want to cook your yeast.
STEP 2: Cut in butter. Sift the all purpose flour, sugar, and salt into a mixing bowl. Then, knead the butter in using a pastry cutter or your hands. It is done when the butter clumps are the size of a pea.
STEP 3: Combine. Add the yeast mixture and lightly beaten eggs to the flour mixture and mix on low speed until a dough begins to form.
STEP 4: Knead. Switch to medium speed to knead for 5 minutes. You should have a very soft and slightly tacky dough.
STEP 5: Dough rise. Preheat the oven to 200 degrees F. Then, spray a large mixing bowl with non stick spray and place the dough in. Cover it with a kitchen towel or tea towel and place it in the oven. Next, turn the oven off and leave the door cracked open.
Let the dough rise in the oven for 1 hour. It should double in size after this first rise.
STEP 6: Prep chocolate and graham crackers. You can begin prep for the next stage by chopping the chocolate and pulse the graham crackers in a blender until they are small pieces.
Step By Step Instructions - Filling and Baking
Here is how to make and bake the s'mores cinnamon rolls.
STEP 1: Beat butter and sugar. Use a small bowl and hand mixer to beat the butter on high speed until it is smooth. Next, add the brown sugar and cinnamon and mix them on high until combined into a thick paste.
STEP 2: Roll dough. Roll out the dough with a rolling pin on a lightly floured surface. Roll it into an large rectangle ¼ inch thick. Cut any uneven edges off with a serrated knife.
STEP 3: Spread filling. Use an offset spatula to spread the filling on top of the dough. Sprinkle the chopped chocolate graham cracker pieces over top evenly.
STEP 4: Roll log. Start on the short side and begin rolling it into a tight log. Use a serrated knife to cut off uneven edges on the ends. Then, cut the log into 12 equal pieces. Make sure to gently saw when cutting so the rolls are not squished. Throw out any graham crackers pieces that fell out when rolling.
STEP 5: Second rise. Spray a 9X13 baking pan with baking nonstick spray and place the 12 rolls in the pan. Cover it with a kitchen towel and let the rolls rise for 20 minutes. Meanwhile, preheat the oven to 375°F
STEP 6: Bake. Bake the rolls for 20-25 minutes until the tops become lightly golden brown.
STEP 7: Marshmallow topping. Pour the marshmallow creme into a bowl and microwave for 30 seconds or until it melts and is easy to stir. Add the water and mix it in.
STEP 8: Toast marshmallows. Pour the marshmallow over the top of the rolls using a spoon. Place them in the oven on broil until the marshmallow is lightly golden. Watch carefully to not burn it!
Once you are done kneading the dough. Place in a large bowl sprayed with nonstick spray. Then, cover with plastic wrap. Store in the fridge overnight. It needs to chill for a max of 16 hours.
Then in the next morning, you can pull it out and roll up the cinnamon rolls. Then, let it rise for 1 hour instead of the 20 minutes.
The rolls rise best in a warm place. If your oven is busy, you can let the dough rise at room temperature as long as you don't have a cold house. Try to find a warmer area for best results. The preheated oven is simply a safe and consistent choice.
If you are eating just one, then reheat the roll on a plate in the microwave for 20-30 seconds until warm. If you are reheating a whole tray, then preheat the oven to 350, and let the baking dish of rolls sit in the oven for 5 minutes or until hot. Then, enjoy your warm rolls!
Yes you can! Follow the instructions, but bake for only 10 minutes and chill. Then, you can bake the rest of the way (15-20 minutes) in the morning until hot. I recommend adding the marshmallow topping after so you can toast if fresh!
Storing and Freezing
Store these s'mores cinnamon rolls in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm.
These s'mores cinnamon rolls can be frozen in 2 ways.
- Freeze the rolled rolls. Freeze these up to 30 days. Let them thaw before baking. They won't rise as much, but will still work.
- Freeze the already baked rolls. Freeze these up to 30 days. Thaw for 1 hour before eating.
Other Cinnamon Roll Recipes To Try
S'mores Cinnamon Rolls
- 1 cup Milk warmed to 110℉
- 2 ¼ teaspoon Active rise yeast 11 grams whole packet
- 2 Large eggs room temperature lightly beaten
- 4 ½ cups All-purpose flour
- 1 teaspoon Salt
- ¼ cup White granulated sugar
- 10 tablespoon Unsalted butter cubed room temperature
- ½ cup Unsalted butter room temperature
- ½ cup Brown sugar packed light or dark
- ½ tablespoon Ground cinnamon
- 1 ½ cups Chopped chocolate Two 4oz chocolate bars
- 1 ½ cups Graham cracker crumbs 1 packet
- 7 oz Marshmallow creme 1 tub
- 2 tablespoon Water
- Warm the milk in the microwave for 1 minute. Heat until warmed to 110℉. Sprinkle the yeast on top and let it sit for 10 minutes.1 cup Milk, 2 ¼ teaspoon Active rise yeast
- This recipe uses a stand mixer with a dough hook, for mixing by hand instructions see the recipe notes below.
- In a mixing bowl, mix the flour, sugar, and salt. Add the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Knead until the butter is the size of a pea.4 ½ cups All-purpose flour, 1 teaspoon Salt, ¼ cup White granulated sugar, 10 tablespoon Unsalted butter
- Add the milk/yeast, and the lightly beaten eggs. Mix on low speed until a dough starts to form. Turn to medium speed and knead for 5 minutes.2 Large eggs
- Turn the oven to 200℉. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl. Place in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour until doubled in size.
- In a small bowl using a hand mixer, beat the butter on high speed until smooth. Add the brown sugar and cinnamon. Mix on high speed until combined. It will be like a thick paste.½ cup Unsalted butter, ½ cup Brown sugar, ½ tablespoon Ground cinnamon
- Chop the chocolate until small pieces. Set aside. Using a blender, pulse the graham crackers until small pieces.1 ½ cups Chopped chocolate, 1 ½ cups Graham cracker crumbs
- Place the dough on a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle about ¼ inch thick. Use a serrated knife to cut the uneven edges off the dough.
- Spread the cinnamon filling using an offset spatula over the dough. Sprinkle the chocolate and graham cracker pieces over the dough.
- Roll the dough into a log, start on the short side of the dough. Cut off the uneven ends. Then, cut into 12 equal rolls. The graham cracker pieces will fall out of the rolls a little, just toss any that fall out.
- Spray a 9X13 pan with baking nonstick spray. Place 12 rolls in the pan. Cover with a kitchen towel and let rise for 20 minutes. While waiting, preheat the oven to 375℉.
- Bake the rolls for 20-25 minutes until the tops are lightly golden.
- Pour the marshmallow creme into a bowl. Microwave for 30 seconds until melted and easy to stir. Add in the water and mix.7 oz Marshmallow creme, 2 tablespoon Water
- Pour the marshmallow on top of the rolls using a spoon. Place in the oven on Broil. Do this until lightly golden. Be careful to not to burn it!