Description
These cinnamon rolls take a classic breakfast treat to the next level by incorporating the nostalgic flavors of s’mores. With gooey chocolate, toasted marshmallows, and crunchy graham cracker crumbs layered into soft, pillowy dough, these rolls are perfect for a cozy morning, weekend brunch, or even as a decadent dessert.
Ingredients
Dough
-
1 cup warm whole milk (110°F / 43°C)
-
2 ¼ teaspoons active dry yeast (1 packet)
-
⅓ cup granulated sugar
-
⅓ cup unsalted butter, melted
-
1 teaspoon salt
-
2 large eggs
-
4 cups all-purpose flour
Filling
-
½ cup unsalted butter, softened
-
¾ cup brown sugar, packed
-
2 tablespoons ground cinnamon
-
1 cup mini chocolate chips
-
1 cup mini marshmallows
-
½ cup graham cracker crumbs
Frosting
-
4 ounces cream cheese, softened
-
¼ cup unsalted butter, softened
-
1 ½ cups powdered sugar
-
1 teaspoon vanilla extract
-
2–3 tablespoons milk
Topping
-
Extra graham cracker crumbs
-
Mini marshmallows
-
Chocolate drizzle (optional)
Instructions
-
In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
-
In a large mixing bowl, combine melted butter, eggs, and salt. Add the yeast mixture and gradually stir in flour until a soft dough forms.
-
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1–2 hours or until doubled in size.
-
Mix brown sugar and cinnamon in a small bowl for the filling. Set aside chocolate chips, mini marshmallows, and graham cracker crumbs.
-
Punch down risen dough and roll into a 12×18-inch rectangle.
-
Spread softened butter evenly over the dough. Sprinkle with cinnamon sugar mixture, then add chocolate chips, marshmallows, and graham cracker crumbs.
-
Roll the dough tightly from the long edge and pinch the seam to seal. Slice into 12 rolls and place in a greased 9×13-inch baking dish.
-
Cover with a towel and let rise 30–45 minutes until puffy.
-
Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes or until golden. Cover with foil if marshmallows brown too quickly.
-
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until creamy.
-
Spread frosting over warm rolls and add extra graham cracker crumbs, marshmallows, or chocolate drizzle if desired.
Notes
-
Assemble the night before for an easy morning bake.
-
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
-
Freeze baked rolls for up to 2 months; thaw overnight and reheat before serving.
-
Experiment with chocolate types or flavored marshmallows for a personalized twist.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes