S’mores Cinnamon Rolls
For soft, fluffy sweet rolls with a twist on your campfire favorite try these S’mores Cinnamon Rolls. Stuffed with melty chocolate and graham cracker crumbs then topped with toasted marshmallow meringue, s’mores rolls are the best breakfast you can have without a bonfire.
Apparently there’s an ongoing debate over the proper season to eat s’mores. I don’t get it. Why bicker over summer versus fall when there’s no wrong time to stuff your face with s’mores? Including the dead of winter in Westeros. Cold weather, hot weather, fireplace or campfire, in my world s’mores get made whenever the mood hits.
Today the mood hit like a mule kick.
This created quite the dilemma for me. What do you do when you’re craving s’mores but it’s raining cats and dogs? You get creative, that’s what. And before you ask, no, I didn’t start a bonfire in the middle of my kitchen. I decided to make something brand new: a cinnamon bun version of s’mores.
Minus the cinnamon, of course.
The result of revamping my go-to bun recipe was sinfully good. Just imagine soft, pillowy rolls stuffed with layers of melty chocolate and crushed graham crackers topped off with a toasted marshmallow meringue. Now stop imagining and go make them.
Smore’s Chocolate Rolls have all the ooey gooey goodness of s’mores in an over-the-top sweet roll. If you love breakfasts that require a blowtorch, these s’mores rolls will make your day.
Before sharing the recipe for S’mores Cinnamon Rolls, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Quick rise yeast is recommended for this recipe since it does not require proofing or dissolving in liquid before use. Active dry yeast can be substituted but will require proofing and longer rise times.
Take care not to overheat the milk. Liquid hotter than 115 degrees will kill the yeast and your s’mores rolls will not rise.
The secret to soft, fluffy s’mores rolls is using bread flour. If you use all-purpose flour then you will not get the same results.
The egg and egg yolk need to be at room temperature before making the dough. If you’ve forgotten to take your eggs out of the refrigerator ahead of time, speed up the process by placing them in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.
Toasting Tips for Marshmallow Meringue
Meringue can be toasted with your oven broiler or a kitchen blowtorch. To broil, position your rack to the middle of the oven and set the broiler to the “HI” setting then toast for approximately 5 minutes or until golden brown. Be vigilant while broiling or meringue may burn.
Overnight and Make Ahead Tips for S’mores Cinnamon Rolls
The dough for s’mores rolls can be made the night before and refrigerated prior to the second rise. Simply place filled, cut rolls in a greased 9-inch baking pan. Cover tightly with plastic wrap and refrigerate overnight. In the morning, uncover rolls and let them come to room temperature for 1 hour before baking.
The dough for s’mores rolls can be made ahead and frozen before the second rise. Simply place filled, cut rolls in a greased 9-inch pan and cover first with plastic wrap then with aluminum foil. Freeze for 2 to 3 months. Thaw overnight in the refrigerator. In the morning, uncover rolls and let them come to room temperature for 1 hour before baking.
Storage and Freezing Tips for S’mores Chocolate Rolls
Rolls are best right after they’re made but will keep up to 4 days in the refrigerator if covered tightly with plastic wrap.
Baked rolls can be frozen up to 3 months in an airtight container. Thaw overnight in the refrigerator then warm in a 350 degree oven for 10 minutes before serving. Don’t overbake or they will dry out.
I hope you enjoy these S’mores Cinnamon Rolls. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.
Finally, for another fun twist on S’mores, check out these S’mores Donuts. Light and airy baked donuts are dipped in milk chocolate ganache, dusted with crumbs and topped with toasted marshmallows.
S’mores Cinnamon Rolls
Ingredients
Dough
- 3/4 cup whole milk warmed to 110 degrees
- 2 1/4 tsp quick rise yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1/4 cup unsalted butter melted
- 3 cups bread flour
- 3/4 tsp sea salt fine
S'mores Filling
- 1/2 cup heavy cream
- 1 cup milk chocolate chips
- 1/2 cup light brown sugar packed
- 2 tsp ground cinnamon
- 1/8 tsp sea salt fine
- 1/4 cup crushed graham cracker crumbs (about 2 1/2 sheets)
Marshmallow Meringue
- 3 egg whites room temperature
- 1/2 cup granulated sugar
- 1/4 tsp cream of tarter
- 1 tsp vanilla pure
- 1/8 tsp sea salt fine
Instructions
Dough
- Heat milk in microwave for 40 to 45 seconds or until it's warm to the touch (about 110 degrees).
- Pour milk into the bowl of an electric mixer and sprinkle with yeast.
- Add sugar, egg, egg yolk and melted butter. Whisk until combined.
- Stir in flour and salt with a wooden spoon until dough begins to form.
- Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
- If dough sticks to the counter/bottom of the bowl add an additional 2 Tbsp of bread flour and continue kneading until a soft, slightly sticky ball forms.
- Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours until doubled in size.
S'mores Filling
- Add heavy cream and chocolate chips to a medium saucepan.
- Whisk over medium low heat until melted and smooth.
- Transfer s'mores filling to a glass bowl to cool.
Assembly
- On a lightly floured surface, roll dough with a rolling pin until it is a 14 x 9 inch rectangle.
- Spread cooled chocolate over dough. Top with brown sugar, cinnamon, salt and graham crackers, pressing topping into chocolate with your hands.
- Tightly roll the dough into the shape of a log starting with the short side. Trim and discard uneven ends then cut dough into ten 1-inch rolls with a serrated knife or non-flavored floss. Fishing line also works great.
- Grease a round 9-inch baking pan and line with parchment. Arrange s'mores rolls in the pan, cover with plastic wrap and a dry, warm towel and allow to rise for 30 to 45 minutes.
- Preheat oven to 350 degrees.
- Remove towel and plastic wrap from pan and bake s'mores rolls for 20 to 25 minutes or until the edges are slightly golden brown. Do not overbake.
- Allow to rolls cool in pan for 10 minutes before topping with marshmallow meringue.
Marshmallow Meringue
- Using a double boiler, bring an inch or two of water to a simmer. Whisk egg whites and sugar over heat until dissolved, approximately 5 minutes.
- Immediately transfer meringue to a mixing bowl and beat with an electric mixer until soft peaks form.
- Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 minutes.
- Top warm rolls with marshmallow meringue and toast with a broiler or kitchen blowtorch.
- Serve and enjoy.