Julie Clark
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S’mores Cinnamon Rolls
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Soft, s’more cinnamon rolls stuffed with gooey marshmallows, chocolate, and graham crackers, then topped with a marshmallow fluff frosting. Overnight option included.
These s’more cinnamon rolls might just be the gooeyest sweet rolls we’ve ever made. Instead of the usual cinnamon-sugar filling, the dough is rolled up with melty marshmallows, chocolate chips, and crushed graham crackers, then finished with a marshmallow fluff frosting. They bake up soft and fluffy, with pockets of melted chocolate and marshmallow in every bite. They are everything you love about s’mores, but in breakfast form.
I Swapped Cinnamon Sugar for Marshmallows in These S’mores Rolls
This recipe was part of our year of sweet rolls and it quickly became one that everyone remembered. There’s something fun about opening the oven and seeing marshmallows bubbling out of the sides of the baked rolls. I love that the dough itself isn’t overly sweet, but lets the marshmallows and chocolate do their thing without being too much.
If you’re making htese for guests or a special weekend, don’t skip the overnight option. Waking up, sliding a pan of s’more cinnamon rolls into the oven, and frosting them while they’re still slightly warm is one of those simple kitchen moments that sticks with you.
Also try our s’mores dip, s’more brownie batter bars, s’mores bars and s’more zucchini muffins.
Enjoy! -Julie
Ingredients
- Use any type of yeast, but we prefer instant yeast.
- Use bread flour for a sturdier sweet roll and all-purpose flour for softer sweet roll.
- Although our homemade cinnamon rolls are filled with cinnamon and brown sugar, we gave this version a simple twist with mini marshmallows, chocolate chips and a sprinkle of crushed graham crackers.
- Marshmallow fluff is the base of this frosting, which again keeps the strong flavor of s’more throughout the whole roll. Butter adds richness and helps cut down on the sweetness of the frosting.
- If you prefer, you can use a simple powdered sugar glaze or cream cheese frosting instead of the marshmallow frosting.
See the recipe card for full ingredients and amounts.
S’mores Cinnamon Rolls with Marshmallow Fluff Frosting
The gooeyest rolls yet! Soft, fluffy S'mores Cinnamon Rolls stuffed with marshmallows and chocolate and topped with a sweet marshmallow glaze.
Servings 15
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 10 minutes
Total Time 2 hours 5 minutes
Ingredients
For the Dough:
- 1 cup warm milk 115ºF
- 1 packet instant dry yeast* I like Red Star Platinum Baking Yeast
- 2 large eggs at room temperature
- 1/2 cup salted butter Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine.
- 1/2 cup granulated sugar
- 4 1/2 cups all-purpose flour divided
- 1 teaspoon salt
For the 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 about 3 whole crackers
For pouring over the risen rolls:
- 1/2 cup heavy cream***
For the 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
For the toppings (optional):
- crushed graham crackers
- Hershey bar squares
Instructions
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Let the mixture sit while the yeast gets a little frothy (2-3 minutes). 1 cup warm milk, 1 packet instant dry yeast*
- Add the eggs, butter, sugar. Mix gently to combine for 20 seconds. 2 large eggs , ½ cup salted butter, ½ cup granulated sugar
- Add in 4 cups (save the other ½ cup and add only if you need it) of flour and the salt. Mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 4 ½ cups all-purpose flour, 1 teaspoon salt
- Scrape the dough off the beater blade and remove it. Attach the dough hook. Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point.
- Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
- Use a rubber spatula to smooth butter over the whole dough rectangle. Then sprinkle on the marshmallows, chocolate chips and graham cracker crumbs. ½ cup salted butter, 1 ¼ cups semi-sweet chocolate chips, 2 cups mini marshmallows, ½ cup crushed graham crackers
- Starting on the long end, roll the dough up tightly jelly roll style. Cut into 15 slices and place in a greased 10×15 baking pan.**** Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees Fahrenheit.
- Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. ½ cup heavy cream***
- Bake at 375ºF for 27-30 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the marshmallow frosting. In a large bowl, combine the marshmallow fluff and butter using a hand mixer. Blend well. 7 ounces marshmallow fluff, ½ cup salted butter
- Add in the vanilla extract, heavy cream and the powdered sugar. Beat until combined. ½ teaspoon vanilla extract, 2 tablespoons heavy cream, 2 cups powdered sugar
- Spread the frosting over the cooled rolls. Top with additional crushed graham crackers and Hershey chocolate if you'd like. crushed graham crackers, Hershey bar squares
Notes
*Different yeast calls for slightly different proofing methods. We follow Red Star Platinum’s temperature guidelines. Please check your yeast packet to see what temperature the milk should be at.
***If you don’t have cream, use half and half, coffee creamer, evaporated milk, whole milk or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.
****You can cut the rolls in 12 pieces if you’d like. The rolls will take longer to bake if you use a 9×13 pan, so we recommend a slightly larger pan or two smaller pans.
If you add the frosting onto the warm rolls, it will melt in quickly. We prefer to add it while the rolls are just ever so slightly warm, but not hot. The frosting will sit on top with just a slight amount melting down into the rolls.
Overnight Instructions
We often make the sweet rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.
The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.
If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake. It
*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once. Calories are per roll with the recipe making 12 frosted rolls.
Nutrition
Calories: 611kcal | Carbohydrates: 80g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 349mg | Potassium: 180mg | Fiber: 2g | Sugar: 43g | Vitamin A: 783IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 3mg
How to Make S’mores Cinnamon Rolls: Step by Step
The dough can be kneaded by hand, by a stand mixer, or make the dough in a bread machine as an easy option. See the step-by-step process pictures of making the dough in our cinnamon roll recipe.
Once the dough is made, roll it out, spread it with butter, then sprinkle with chocolate chips, marshmallows and crushed graham cracker crumbs.
Roll up the dough like a jelly roll, then slice into 12-15 slices. Place in a baking pan to let the rolls rise for a short time, about 20 minutes. It’s ok if the dough doesn’t rise much the second time. They’ll pop in the oven. Drizzle with warmed cream, then bake for 27-30 minutes.
The frosting mixes up easily in a bowl, then spread the frosting over the rolls when they are just slightly warm.
Sprinkle the tops with graham crackers and more Hershey squares.
