S’mores Cinnamon Rolls

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Fluffy graham cracker rolls, creamy milk chocolate ganache, toasted marshmallow fluff, and a touch of ground cinnamon make these S'mores Cinnamon Rolls completely irresistible.

Summer is the season of camping trips, backyard bonfires, and of course, s’mores. This classic treat, with its gooey marshmallow, melty chocolate, and crispy graham cracker, has been a staple of summer for generations. But what if you could take those quintessential flavors and turn them into a decadent breakfast treat? Enter the S’mores Cinnamon Rolls. These soft and pillowy graham cracker rolls are spread with a cinnamon chocolate filling, sprinkled with chocolate chips, and topped with toasted marshmallow fluff and swirls of milk chocolate ganache. It’s the perfect fusion of a classic cinnamon roll and everyone’s favorite campfire dessert. Whether you’re looking for a unique breakfast to start your day or a sweet treat to enjoy around the campfire, these rolls are a surefire hit. Let's make them.

Ingredients

For the Dough:

• 1 (¼ ounce) pack of yeast, instant or dry active (7 grams)
• ⅓ cup granulated sugar (67 grams)
• 1⅓ cup whole milk, warmed to about 110°F (320 milliliters)
• ⅔ cup salted butter, softened to room temperature (150 grams)
• 2 large eggs, room temperature
• 1 teaspoon salt (5 grams)
• 1 cup graham cracker crumbs (120 grams)
• 3¾ cups all-purpose flour, plus more for dusting and rolling out the dough (470 grams)
• ⅓ cup heavy cream, for pouring over the risen rolls prior to baking (80 milliliters)

For the Filling:

• ⅔ cup salted butter, softened to room temperature (150 grams)
• ⅔ cup dark brown sugar, packed (133 grams)
• 2 tablespoons granulated sugar (24g)
• ¼ cup unsweetened cocoa powder (25 grams)
• 2½ tablespoons ground cinnamon (20 grams)
• 2 cups milk chocolate chips (340 grams)

For the Marshmallow Fluff:

• ½ cup water (120 milliliters)
• 1 cup granulated sugar (200 grams)
• 1 cup light corn syrup (240 milliliters)
• 5 large egg whites, room temperature
• 1 teaspoon cream of tartar (4 grams)
• Seeds from one vanilla bean, or 1 teaspoon vanilla bean paste

For the Ganache:

• ½ cup heavy cream (120 milliliters)
• ¼ cup milk chocolate chips (43 grams)

Instructions

1. Prepare the Dough:

1. In a large mixing bowl, combine the yeast and granulated sugar.
2. Add ½ cup of the warmed milk and let it sit for about 10-20 minutes until the mixture is frothy.
3. Add the remainder of the milk, softened butter, eggs, salt, and graham cracker crumbs to the yeast mixture. Mix until combined.
4. Gradually add the all-purpose flour and mix until a soft dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

2. Prepare the Filling:

1. In a medium bowl, combine the softened butter, dark brown sugar, granulated sugar, unsweetened cocoa powder, and ground cinnamon. Mix until smooth and well combined.

3. Assemble the Rolls:

1. Preheat your oven to 350°F (175°C).
2. Roll out the dough on a lightly floured surface into a rectangle about 18x12 inches (45x30 centimeters).
3. Spread the filling mixture evenly over the dough, leaving a small border around the edges.
4. Sprinkle the milk chocolate chips evenly over the filling.
5. Starting from the long side, tightly roll up the dough into a log and cut it into 12 even pieces.
6. Place the rolls in a greased baking dish, cover with a damp cloth, and let them rise for another 30-45 minutes.
7. Pour the heavy cream over the risen rolls.

4. Bake the Rolls:

1. Bake the rolls in the preheated oven for about 25-30 minutes or until golden brown and cooked through.
2. Let the rolls cool slightly while you prepare the marshmallow fluff and ganache.

5. Prepare the Marshmallow Fluff:

1. In a saucepan, combine the water, granulated sugar, and light corn syrup. Bring to a boil and cook until the mixture reaches 240°F (115°C) on a candy thermometer.
2. In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Slowly pour the hot syrup into the egg whites while continuing to beat. Add the vanilla bean seeds or vanilla bean paste and beat until the mixture is thick and glossy.
4. NOTE: this makes enough fluff for two batches of cinnamon rolls or extra fluff for other recipes! The fluff stays perfectly in the refrigerator for at least two weeks. If you prefer to half the recipe, you will need to weight your egg whites. Generally speaking, five large egg whites weighs about 165 grams, or 33 grams per egg white. For 2.5 egg whites (half the required amount), you'd need approximately 82.5 grams of room temperature large egg whites.Proceed with halving the rest of the ingredients and making the fluff!

6. Prepare the Ganache:

1. In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Pour the hot cream over the milk chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.

7. Assemble the S’mores Cinnamon Rolls:

1. Spread the marshmallow fluff over the warm cinnamon rolls.
2. Drizzle the milk chocolate ganache over the top.
3. Use a kitchen torch to toast the marshmallow fluff until golden brown, if desired.

Frequently Asked Questions

Q: Can I make these rolls ahead of time? A: Absolutely! You can prepare the rolls up to the point of baking, then cover and refrigerate them overnight. In the morning, let them come to room temperature for about 30 minutes before baking as directed. This makes them perfect for a hassle-free breakfast or a delicious addition to a camping trip.

Q: Can I use store-bought marshmallow fluff instead of making my own? A: Yes, you can use store-bought marshmallow fluff to save time, although the flavor and consistency will vary. Making your own fluff gives the rolls a fresher, more authentic flavor and texture.

Q: How do I store leftovers? A: Store any leftover rolls in an airtight container at room temperature for up to 2 days. It is best to store the rolls and the marshmallow fluff topping separately. Marshmallow fluff can be stored in an airtight container in the refrigerator for around three weeks. The rolls can be kept covered in the refrigerator for up to four days. To reheat, simply warm the roll in the microwave for about 20-30 seconds or until they’re warm and gooey again. Add a dollop of marshmallow fluff and enjoy! 

Products Used

Here is one link to all of the products I used in making these s'mores cinnamon rolls. I linked both of my trusty mixers (standing and hand), a variety of pans, and some bowls that I used dairy and adore.

Cinnamon Roll Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. Note: This use of gluten free flour can change the texture of the rolls.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in the glaze. 

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Silk Dairy Free Heavy Cream is a great option in leu of dairy based cream for this recipe. 

Use your favorite unsweetened plant based milk in place of the dairy milk.

Use gluten free graham cracker crumbs if desired.

Conclusion

S’mores Cinnamon Rolls are the ultimate summer treat, blending the nostalgic flavors of s’mores with the comforting goodness of cinnamon rolls. Whether enjoyed as a special breakfast, a camping trip delight, or a sweet treat around the bonfire, these rolls are sure to be a hit with family and friends. The combination of graham cracker dough, cinnamon chocolate filling, toasted marshmallow fluff, and chocolate ganache creates a truly unforgettable dessert.  Get ready to truly enjoy this delicious twist on a classic favorite. Happy baking!

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XO,

Heather

PS: Try my extensive lineup of cinnamon rolls by typing "rolls" into the homemade search bar! These Biscoff Cinnamon Rolls are a personal favorite.