A Tradition in Family Baking

S’mores Cinnamon Rolls

S'mores Cinnamon Rolls
Soft and fluffy cinnamon rolls made from an easy homemade dough. Stuffed with gooey cinnamon, chocolate, and graham cracker crumbs and then topped with a sweet marshmallow frosting. S’mores have never tasted so good.
Yield: 11 rolls
Ingredients
Dough
  • 2¾ cups (345g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 1 tsp salt
  • 2¼ tsp (one packet) RED STAR Platinum Yeast
  • ½ cup (120ml) water
  • ¼ cup (60ml) milk (any milk fat content is ok)
  • 3 Tbsp (45g) unsalted butter
  • 1 large egg
Filling:
  • 1 Tbsp ground cinnamon
  • ⅓ cup (67g) granulated sugar
  • 2 full graham crackers, crushed in fine crumbs
  • ⅓ cup (60g) mini or regular semi-sweet chocolate chips
  • 3 Tbsp (45g) unsalted butter, softened to room temperature
Marshmallow Frosting:
  • 3 Tbsp (45g) unsalted butter, softened to room temperature
  • ½ cup (104g) JET-PUFFED marshmallow creme (Fluff)
  • ½ teaspoon vanilla extract
  • 2 Tbsp (30ml) heavy cream
  • ⅔ cup (80g) confectioners' sugar
Instructions
  1. (1) Make the dough: Set aside ½ cup of flour. In a large bowl, add 2¼ cups flour, sugar, salt, and yeast. Whisk or stir together until evenly dispersed. Set aside.

  2. (2) Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120°F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

  3. (3) On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.

  4. (4) Meanwhile, make the filling: Combine the cinnamon, sugar, graham cracker crumbs, and chocolate chips. Set aside.

  5. (5) After the dough has sat for 10 minutes, roll it out into a 14x8-inch rectangle on a lightly floured surface. Spread the softened butter on top. Sprinkle the cinnamon/graham filling all over. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan or pie dish.

  6. (6) Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.

  7. (7) After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid too much browning.

  8. (8) Make the frosting: Right before serving, top your sweet rolls with the marshmallow frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and marshmallow creme on medium-high speed until smooth. Add the vanilla, cream, and confectioners' sugar and beat on medium-high until creamy and smooth. Frost warm rolls and sprinkle with chocolate chips, if desired. Using a knife, swirl the chocolate chips on top with the marshmallow frosting so they combine and have a swirled look.

  9. (9) Rolls are best enjoyed the same day, but will remain fresh covered tightly for up to 4 days in the refrigerator.

  10. Recipe created by Sally's Baking Addiction.
Notes
Overnight: The dough may be made the night before through step 5. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.

If you replace Red Star Platinum with Red Star Active Dry Yeast, the rise time may be up to 50% longer.

 

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