S'mores Cinnamon Rolls

front shot of s'mores cinnamon roll on white plate with two more behind and white flowers, chocolate squares, graham crackers, and mini marshmallows around.

S'mores for breakfast?! Oh, yes! These S'mores Cinnamon Rolls are the perfect combination of everyone's two favorite treats. Light and fluffy graham cracker flavored sweet dough, swirled with dark chocolate ganache, and topped with a homemade marshmallow fluff! SO. GOOD.

Course: Breakfast

Cuisine: American

Prep Time: 45

Cook Time: 55

Proofing Time: 2 30

Total Time: 4 10

Servings: rolls

Calories: 573kcal

Ingredients

Rolls

2¼ cups all purpose flour
⅞ cup graham cracker crumbs
⅓ cup granulated sugar
2½ teaspoons instant yeast
1¼ teaspoons salt
¾ cup whole milk
½ cup unsalted butter
1 large egg room temperature

Filling

1⅔ cups bittersweet chocolate
⅝ cup heavy cream

Marshmallow

1 large egg white room temperature
4 teaspoons water
⅓ cup granulated sugar

Instructions

Rolls

Spray a lidded container or glass bowl with cooking spray. Set aside.
In the bowl of a stand mixer fitted with dough hook, combine flour, graham cracker crumbs, sugar, yeast, and salt.
In a small saucepan, heat butter and milk until butter melts.
Remove from heat and allow to cool to 115℉/46℃.
With the mixer running, pour milk mixture into flour mixture.
Mix until mostly combined, about 1 minute.
Add egg.
Knead until dough is smooth, about 8-10 minutes. (Dough will not pull away from bowl.)
Scrape dough into prepared container.
Cover and let rise in a warm place until doubled in bulk, about 1½-2 hours. (You can also place uncovered in a proofing box set to 78℉ with water in the water tray.)

Filling

While dough is proofing, combine chocolate and cream in a microwave safe bowl.
Microwave in 15 second increments, stirring well after each, until chocolate is melted and smooth.
Cover with plastic wrap touching the surface of the ganache. Set aside.

Assembly

Spray a 9-inch square pan with baking spray. Set aside.
Turn dough out onto a lightly floured surface.
Sprinkle top with flour.
Roll into a 13½-inch x 16-inch rectangle.
Spread ganache all the way to the edge on both long sides and one short side.
Leave about ½ inch uncovered on 4th side.
Beginning with the short side spread to the edge with ganache, roll up jelly roll style.
Trim off ragged edges.
Cut into 1½ inch rolls.
Place rolls in pan.
Cover with plastic wrap.
Allow to rise in a warm place until nearly doubled, about 1 hour.
While dough is proofing, heat oven to 350℉/177℃.
Bake rolls 35-40 minutes, or until set and golden brown.

Marshmallow

Beat egg white with electric mixer fitted with whisk attachment to medium stiff peaks.
In a small saucepan, heat and stir sugar and water until sugar melts.
Stop stirring and wash down sides of pot with a pastry brush dipped in warm water.
Cook to 246℉-250℉/119℃-121℃.
With mixer running, carefully stream hot syrup into egg white.
Continue beating until cool.
Spread on cooled rolls.
Use a kitchen torch to brown.

Notes

Substitutions:

If desired, semi-sweet or milk chocolate can be used to make the ganache. Just keep in mind that this will make them sweeter.
You can use store-bought marshmallow fluff on top of these cinnamon rolls.

Expert Tips:

1⅔ cups chocolate is equal to 10 ounces. This should be 1 package of chocolate chips.
⅞ cup graham cracker crumbs is about 7 sheets graham crackers
Check your yeast and make sure it’s in-date.
If milk mixture does accidentally boil, don’t worry! You haven’t hurt it. It just takes longer to cool down this way. Just give it time to cool to 115℉/46℃ before pouring it into the dry ingredients.
This dough is VERY soft. Keep this in mind when working with it.
Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl and cover it with plastic wrap!
When making the ganache, be very careful to not overheat it.
If you place the ganache in the fridge, remember to set it out 10-20 minutes before you need to spread it onto the dough. Cold ganache will not spread.
When you’re making the meringue, make sure egg white is at room temperature. It won’t whip properly if not. Also, be sure that your bowl is free of any dust!
Use a digital thermometer to make sure your sugar syrup is the right temperature before adding it to the egg white.
When adding the sugar syrup, be sure to stream it in slowly! Do not add it too fast.
It’s best to use a blow torch to toast the meringue, but you can use your oven broiler.

Nutrition