S’mores Cinnamon Rolls
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The perfect end of summer breakfast treat…S’mores Cinnamon Rolls! A light and fluffy graham cracker sweet dough, swirled with dark chocolate ganache, and topped with homemade marshmallow fluff. Every bite is tender, perfectly sweet, and melt-in-your-mouth delicious.
Growing up, my mom always made cinnamon rolls during the holidays. Now, we have a variety of sweet rolls for every season: strawberry and lemon for spring, apple cinnamon and pumpkin to kick off fall, cranberry orange and giant cinnamon rolls for the holidays, chocolate any time of year, and Funfetti for celebrations. Summer starts with lemon blueberry and finishes with these fun s’mores cinnamon rolls.
Whether you’re looking for a decadent breakfast treat to celebrate the end of summer or just wish you could eat s’mores for breakfast, these rolls are perfect! Each bite is an ultra gooey, soft, and fluffy s’more, with graham cracker-flavored dough, rich chocolate filling, and gooey marshmallow topping. The perfect ode to summer!
Reasons You Will Love These S’mores Cinnamon Rolls
- An extra summery cinnamon roll!
- The perfect make-ahead breakfast or brunch.
- A real crowd-pleaser.
- Extra chocolate-y, tender graham cracker flavored sweet dough, and gooey marshmallow fluff in every bite.
Ingredients
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
For The Dough:
- All-Purpose Flour – No need for anything fancy! Just regular unbleached all-purpose gives these cinnamon rolls the perfect texture.
- Graham Cracker Crumbs – Adds flavor to the dough
- Granulated Sugar – Just enough to slightly sweeten your dough and give your yeast something to feed off of!
- Instant Yeast – Make sure you have instant yeast! This is what makes the cinnamon rolls fluffy.
- Salt – Just a dash of salt to enhance the flavors.
- Unsalted Butter – For this recipe, we like to use unsalted butter, as it helps us control the amount of salt in the recipe.
- Whole Milk – To ensure that you have a super soft, fluffy, melt in your mouth delicious dough, it’s best to use whole milk.
- Large Egg – These sweet rolls are an enriched dough, which means the addition of eggs and milk! It’s best best to get your eggs out about an hour or so early and allow them to come to room temperature.
For The Filling:
- Heavy Cream – The essential ingredient for ganache! Be sure to use heavy cream, otherwise, it will not set up.
- Bittersweet Chocolate – We opted to use bittersweet chocolate/dark chocolate to keep these cinnamon rolls from being too sweet.
For The Marshmallow Fluff:
- Egg White – Remember to set the egg needed for this recipe out ahead of time!
- Granulated Sugar – Check to make sure there are no lumps in your sugar.
- Water – You will need water to make the sugar syrup to cook the egg whites!
How To Make S’mores Cinnamon Rolls
Step 1: Prepare dough
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 120℉-130℉.
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.
Step 2: Proof
Scrape dough into prepared container. Cover and let rise in a warm place until doubled in bulk, about 1½-2 hours.
Step 3: Make ganache
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.
Step 4: Assemble rolls and proof
Turn dough out onto a lightly floured surface. 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.
Step 5: Bake
Bake rolls 35-40 minutes, or until set and golden brown.
Step 6: Prepare topping
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℉.
With mixer running, carefully stream hot syrup into egg white. Continue beating until cool.
Step 7: Spread and toast
Spread marshmallow fluff onto cooled rolls.
Using a kitchen torch, toast until golden brown in color.
✳ FAQ’s and Troubleshooting
How To Store
The best way to store these rolls is unfrosted and in the freezer!
They will keep for up to 3 months. This way, you can easily reheat them in the oven for almost-like fresh baked sweet roll! Just be sure to get them out of the freezer a few hours prior to reheating and remember to cover them with foil.
If the rolls already have marshmallow on top, no worries! You can still keep them in the fridge.
In the fridge, they’ll keep about 3-5 days. Just keep in mind that the marshmallow topping will soften and may weep.
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S’mores Cinnamon Rolls
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 + Tips!
- 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.
- 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.
Tools You May Need (affiliate links)
- Bread Proofer optional
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