Description

S’mores Cinnamon Rolls combine the warm, fluffy texture of classic bakery cinnamon rolls with the nostalgic flavors of s’mores—chocolate, marshmallows, and graham crackers. These rolls are filled with semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers, baked to golden perfection with heavy cream poured over for extra softness, and topped with a creamy marshmallow frosting for an indulgent, gooey treat perfect for brunch, dessert, or holiday mornings.

Ingredients

Scale

Dough 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

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

Baking

1/2 cup heavy cream (warmed)

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

Topping

Crushed graham crackers
Hershey bar squares

Instructions

Bloom the yeast: Pour warm milk into a large bowl and sprinkle the instant dry yeast over the top. Let it rest for 2 to 3 minutes until frothy and activated.
Mix the wet ingredients: Add the room temperature eggs, melted butter, and granulated sugar to the yeast mixture. Mix gently for about 20 seconds to combine evenly.
Start the dough: Stir in 4 cups of the all-purpose flour and salt until the dough is just barely combined. Allow it to rest for 5 minutes to hydrate the flour.
Knead the dough: Using a stand mixer with a dough hook, knead the dough on medium speed, gradually adding the remaining flour as needed until the dough is smooth, elastic, and no longer sticky, about 5 to 7 minutes.
First rise: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 30 minutes or until puffy and nearly doubled in size.
Roll out the dough: Turn the risen dough onto a lightly floured surface and roll it into a 24 by 15-inch rectangle, ensuring an even thickness.
Add the filling: Spread the softened butter evenly over the dough surface, leaving a small border around the edges. Sprinkle the semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers evenly over the butter.
Roll and slice: Starting from one long side, roll the dough tightly into a log. Cut the log into 15 equal slices and place them in a greased large baking pan, spacing them slightly.
Second rise: Cover the pan and let the rolls rise for an additional 20 minutes until puffy. Meanwhile, preheat the oven to 375ºF (190ºC).
Add heavy cream and bake: Warm the 1/2 cup heavy cream slightly and pour it evenly over the rolls. Bake for 27 to 30 minutes or until the tops are golden brown and the rolls are cooked through.
Make the frosting: In a mixing bowl, combine the marshmallow fluff and room temperature butter. Beat together, then add the vanilla extract, 2 tablespoons heavy cream, and powdered sugar. Continue beating until the frosting is smooth and fluffy.
Frost and finish: Spread the marshmallow frosting evenly over the warm rolls. Sprinkle crushed graham crackers and arrange Hershey bar squares on top as garnish. Serve warm for the best gooey texture.

Notes

Ensure the milk is warm (around 115ºF) but not hot to properly activate the yeast without killing it.
Use room temperature eggs for a smoother dough and better mixing.
Flour the surface lightly when rolling out the dough to prevent sticking without drying the dough.
Leave a small border on the dough edges before adding filling to help seal the rolls properly when rolled.
Allow rolls to cool slightly before frosting to keep the frosting thick and creamy.
You can substitute unsalted butter if desired; add a pinch of salt to the dough and frosting to balance flavors.
Mini marshmallows are preferred, but chopped regular marshmallows may substitute, noting a slightly different melt behavior.
Store leftover rolls in an airtight container in the refrigerator for up to 3 days; warm before serving.
Unfrosted rolls can be frozen; thaw and frost after reheating.
These rolls work well as both breakfast and dessert due to their balanced sweetness and soft texture.
Optionally add a sprinkle of cinnamon to the filling for a warm spice contrast.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: S’mores Cinnamon Rolls, Cinnamon Rolls, S’mores Dessert, Chocolate Marshmallow Rolls, Homemade Breakfast Rolls, Marshmallow Frosting, Graham Cracker Rolls