Description
S’mores Cinnamon Rolls take the classic cinnamon roll and add an indulgent campfire-inspired twist: soft, fluffy yeast dough swirled with gooey marshmallows, mini milk chocolate chips, and crunchy graham cracker crumbs, all finished with a creamy frosting.
Ingredients
- ½ tablespoon instant yeast
- ½ cup warm milk
- 3 tablespoons sugar
- ¼ cup butter, well softened (for dough)
- ½ teaspoon salt
- 1 egg
- 2 cups all-purpose flour
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons softened butter (for filling)
- ¼ cup finely crushed graham cracker crumbs
- ¼ cup mini milk chocolate chips
- ⅓ cup micro marshmallows
- ¼ cup butter, softened (for frosting)
- 1 ounce cream cheese
- ½ teaspoon vanilla extract
- ¾ cup powdered sugar
- 2–4 tablespoons milk (for frosting)
Instructions
- In a bowl, mix warm milk and yeast and let sit for 10–15 minutes until bubbly.
- Whisk in sugar, softened butter, salt, and egg. Gradually stir in flour until a dough forms.
- Knead the dough on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size (about 2 hours).
- In a small bowl, combine brown sugar and cinnamon.
- Roll the risen dough into a rectangle. Spread with softened butter, then sprinkle evenly with the cinnamon-sugar mixture, graham cracker crumbs, chocolate chips, and marshmallows.
- Roll the dough up tightly and cut into 8–9 pieces using thread or a sharp knife.
- Place rolls in a greased 10-inch baking pan. Cover and let rest while oven preheats.
- Bake at 375°F (190°C) for 15–20 minutes, until lightly golden brown.
- Beat butter and cream cheese until smooth. Add vanilla, powdered sugar, and enough milk to reach a spreadable consistency.
- Spread frosting over slightly warm rolls before serving.
Notes
- Instant yeast works well, but active dry yeast can be used if proofed properly.
- For extra chocolate flavor, use a mix of milk and dark chocolate chips.
- Add extra marshmallows during the last 3–5 minutes of baking and broil briefly for a toasted topping.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freeze unfrosted baked rolls for up to 1 month; thaw before reheating and frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 27g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
