S'mores Cinnamon Rolls

5 from 2 reviews

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.

Prep Time1

Cook Time23

Resting Time1 20

Total Time2 43

Servings: rolls

Calories: 481kcal

Author: Stephanie Rutherford

Ingredients

Dough

1 cup Milk warmed to 110℉
2 1/4 tsp Active rise yeast 11 grams whole packet
2 Large eggs room temperature lightly beaten
4 1/2 cups All-purpose flour
1 tsp Salt
1/4 cup White granulated sugar
10 TBSP Unsalted butter cubed room temperature

Filling

1/2 cup Unsalted butter room temperature
1/2 cup Brown sugar packed light or dark
1/2 TBSP Ground cinnamon
1 1/2 cups Chopped chocolate Two 4oz chocolate bars
1 1/2 cups Graham cracker crumbs 1 packet

Marshmallow Topping

7 oz Marshmallow creme 1 tub
2 TBSP Water

US - Metric

Instructions

Dough

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 1/4 tsp 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 1/2 cups All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP 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.

Filling

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.
1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/2 TBSP Ground cinnamon
Chop the chocolate until small pieces. Set aside. Using a blender, pulse the graham crackers until small pieces.
1 1/2 cups Chopped chocolate, 1 1/2 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 1/4 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.

Marshmallow Topping

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 TBSP 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!

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition