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The gooeyest rolls yet! Soft, fluffy S’mores Sweet Rolls stuffed with marshmallows and chocolate and topped with a sweet marshmallow glaze.
We’re on month 8 of our year full of sweet rolls. Introducing the August Sweet Roll: The Ones with Marshmallow. August 10th is National S’mores Day so this is the perfect breakfast to share with your loved ones!
Why you’ll love these sweet rolls:
pillowy soft sweet roll dough
ooey gooey filling
marshmallows and chocolate inside and out
sweet marshmallow fluff frosting
overnight instructions included
Easy Sweet Roll Dough
You know and love this sweet roll dough already and it’s the star of this s’more dessert also. It’s foolproof if you follow our simple instructions below.
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.
This dough rises after kneading, then rises again after you roll and cut the dough.
Filling for S’mores Rolls
Although normally we fill sweet rolls with cinnamon and brown sugar, we gave this version a simple twist. To keep the flavor of traditional marshmallows, spread butter on the sweet roll dough, then sprinkle the top with mini marshmallows. Those marshmallows will melt in to make the center of the rolls sweet and gooey.
Also use a sprinkling of semi-sweet chocolate chips and crushed graham crackers. Everything you love about s’mores in s’mores sweet rolls!
Marshmallow Fluff Frosting
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 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.
Are these rolls sweet?
Yes! The frosting on the rolls is sweet, but it really adds to the marshmallow flavor. The rolls on their own aren’t overly sweet, especially if you use semi-sweet chocolate chips.
2 1/2teaspoonsinstant dry yeast*(I like Red Star Platinum Baking Yeast)
2largeeggs (at room temperature)
1/2cupsalted butter(Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine.)
4 1/2cupsall-purpose flour(divided)
For the Filling:
1/2cupcrushed graham crackers(about 3 whole crackers)
1 1/4cupssemi-sweet chocolate chips
For pouring over the risen rolls:
For the Frosting:
For the toppings (optional):
crushed graham crackers
Hershey bar squares
Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
Add the eggs, butter, salt and sugar.
Add in 4 cups (save the other ½ cup and add only if you need it) of flour and 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.
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. We generally add about 4 ½ cups, but start with 4 cups.
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.
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.
Bake at 375 degrees for 25-27 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.
Add in the vanilla extract, heavy cream and the powdered sugar. Beat until combined.
Spread the frosting over the cooled rolls.
Top with additional crushed graham crackers and Hershey chocolate if you'd like.
Store in an airtight container.
*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.Overnight InstructionsWe 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.