Introduction

S’mores Cinnamon Rolls combine the gooey delight of campfire treats with soft, bakery-style breakfast rolls. They feature rich chocolate, mini marshmallows, and crunchy graham crackers, all topped with a fluffy marshmallow frosting. Perfect for holidays, brunch, or any cozy occasion, these rolls are sure to impress and satisfy your sweet tooth.

The image shows a tray of cinnamon rolls with three visible layers: the bottom layer is soft, light golden bread, the middle layer is a dark brown cinnamon swirl, and the top layer has fluffy, toasted white marshmallows with golden-brown spots and small square pieces of chocolate on top. The rolls are placed close together in a silver metal baking tray, which sits on a white marbled surface. The marshmallows look soft and melted but with lightly toasted edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm milk (115ºF)
1 packet instant dry yeast
2 large eggs, at room temperature
1/2 cup salted butter, melted but not hot
1/2 cup granulated sugar
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1/2 cup salted butter, softened (for filling)
1 1/4 cups semi-sweet chocolate chips
2 cups mini marshmallows
1/2 cup crushed graham crackers
1/2 cup heavy cream
7 ounces marshmallow fluff
1/2 cup salted butter, room temperature (for frosting)
1/2 teaspoon vanilla extract
2 tablespoons heavy cream (for frosting)
2 cups powdered sugar (for frosting)
Crushed graham crackers and Hershey bar squares (for topping)

Instructions

Step 1: Pour the warm milk into a large bowl and sprinkle the instant dry yeast over the top. Let it sit for 2 to 3 minutes until frothy.
Step 2: Add the eggs, melted butter, and granulated sugar to the yeast mixture. Mix gently for about 20 seconds until combined.
Step 3: Stir in 4 cups of flour and the salt until the dough is just barely combined. Let it rest for 5 minutes.
Step 4: Using a dough hook, knead the dough on medium speed. Gradually add the remaining flour as needed until the dough is smooth and elastic, about 5 to 7 minutes.
Step 5: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 30 minutes, or until puffy.
Step 6: Turn the dough onto a lightly floured surface and roll it into a 24 x 15-inch rectangle.
Step 7: Spread the softened butter evenly over the dough. Sprinkle the semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers over the top, leaving a small border around the edges.
Step 8: Roll the dough up tightly from one long side. Cut it into 15 equal slices and place them in a greased baking pan.
Step 9: Cover the pan and let the rolls rise for another 20 minutes. Meanwhile, preheat the oven to 375ºF.
Step 10: Warm the heavy cream and pour it evenly over the rolls. Bake for 27 to 30 minutes, or until golden brown.
Step 11: In a bowl, mix the marshmallow fluff and room temperature butter until combined. Add the vanilla extract, heavy cream, and powdered sugar, then beat until smooth.
Step 12: Spread the frosting over the warm rolls. Top with extra crushed graham crackers and Hershey bar squares before serving.

Tips & Variations

Make sure the milk is warm, not hot, to activate the yeast without damaging it.
Use room temperature eggs for a smoother dough.
Flour your work surface lightly to keep the dough soft and easy to roll.
Leave a small border around the dough edges when adding filling to help the rolls seal.
Allow rolls to cool slightly before frosting to maintain a thick, creamy topping.
Substitute milk chocolate chips for semi-sweet if you prefer a sweeter roll.
If mini marshmallows aren’t available, chopped regular marshmallows will work, though melting may differ.
Use unsalted butter and add a pinch of salt for balanced flavor.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Warm individual rolls briefly before serving to soften the filling and frosting. You can also freeze unfrosted rolls; thaw and frost after reheating for best results.

How to Serve

A close-up view of a baking pan filled with six cinnamon rolls, each topped with a toasted layer of white marshmallows that have golden brown spots. On top of the marshmallows, there is a small square piece of dark chocolate placed in the center of each roll. The cinnamon rolls have a light golden-brown outer crust with a glossy, sticky glaze, and a darker cinnamon swirl visible in the middle layers. The pan is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can assemble the rolls, refrigerate them before the second rise, and bake them the next day.

Do the marshmallows melt completely?

They soften and melt into the filling, creating gooey pockets throughout the rolls.

Why is heavy cream poured over the rolls before baking?

It helps keep the rolls extra soft and rich during baking.

Can I use active dry yeast instead of instant yeast?

Yes, but it may require more time to activate and rise properly.

How do I know the rolls are done?

They should be golden brown on top and the center rolls should look set, not raw or doughy.

Can I freeze the baked rolls?

Yes, freeze them without toppings for the best texture, then reheat and frost before serving.

Are these more like breakfast or dessert?

They work well as both because they have the softness of breakfast rolls and the sweetness of a dessert.

Can I add cinnamon to the filling?

Yes, a light sprinkle of cinnamon pairs nicely with the chocolate and graham cracker flavors.

What pan works best for this recipe?

A large greased baking dish that fits 15 rolls snugly ensures even baking.

Can I make them without the frosting?

Yes, but the marshmallow frosting adds a signature s’mores flavor that complements the rolls perfectly.