Go Back
Print Recipe

S’mores Cinnamon Rolls

Soft and pillowy graham cracker rolls are spread with a cinnamon chocolate filling + chocolate chips and are topped with toasted marshmallow fluff and swirls of milk chocolate ganache. 
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate ganache, cinnamon, cinnamon rolls, ganache, graham cracker, marshmallow, marshmallow fluff, milk chocolate, smores, smores cinnamon rolls
Servings: 12

Ingredients

For the Dough:

  • 1 ¼ Ounce Pack of Yeast, instant or dry active (7 grams)
  • ⅓ Cup Granulated Sugar (67 grams)
  • 1 ⅓ Cups 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)
  • 3 ¾ 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 (light or dark is fine as well) (133 grams)
  • 2 Tablespoons Granulated Sugar (24g)
  • ¼ Cup Unsweetened Cocoa Powder (25 grams)
  • 2 Tablespoons Ground Cinnamon (20 grams)
  • 2 Cups Milk Chocolate Chips (340 grams)

For the Marshmallow Fluff:

  • ½ Cup Water
  • 1 Cup Granulated Sugar (200 grams)
  • 1 Cup  Light Corn Syrup (240 milliliters)
  • 5 Large Egg Whites, room temperature (about 165 grams)
  • 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

  • Prepare the Dough:
    In a large mixing bowl, combine the yeast and granulated sugar.
    Add ½ cup of the warmed milk and let it sit for about 10-20 minutes until the mixture is frothy.
    Add the remainder of the milk, softened butter, eggs, salt, and graham cracker crumbs to the yeast mixture. Mix until combined.
    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.
    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.
  • Prepare the Filling:
    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.
  • Assemble the Rolls:
    Preheat your oven to 350°F (175°C).
    Roll out the dough on a lightly floured surface into a rectangle about 18x12 inches (45x30 centimeters).
    Spread the filling mixture evenly over the dough, leaving a small border around the edges.
    Sprinkle the milk chocolate chips evenly over the filling.
    Starting from the long side, tightly roll up the dough into a log and cut it into 12 even pieces.
    Place the rolls in a greased baking dish, cover with a damp cloth, and let them rise for another 30-45 minutes.
    Pour the heavy cream over the risen rolls.
  • Bake the Rolls:
    Bake the rolls in the preheated oven for about 25-30 minutes or until golden brown and cooked through.
    Let the rolls cool slightly while you prepare the marshmallow fluff and ganache.
  • Prepare the Marshmallow Fluff:
    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.
    In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    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.
    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!
  •  Prepare the Ganache:
    In a small saucepan, heat the heavy cream until it just begins to simmer.
    Pour the hot cream over the milk chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
  • Assemble the S’mores Cinnamon Rolls:
    Spread the marshmallow fluff over the warm cinnamon rolls.Drizzle the milk chocolate ganache over the top.
    Use a kitchen torch to toast the marshmallow fluff until golden brown, if desired. Enjoy!

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.