Recipes > S’mores Cinnamon Rolls Find A Store 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 Print Recipe Pin Recipe 0 Reviews IngredientsDough2 3/4 cups (345g) all-purpose flour3 tablespoons (45g) granulated sugar1 teaspoon table salt1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/2 cup (120ml) water1/4 cup (60ml) milk3 tablespoons (45g) unsalted butter1 large eggFilling1 tablespoon ground cinnamon1/3 cup (67g) granulated sugar2 full graham crackers (crushed into fine crumbs)1/3 cup (60g) mini or regular semi-sweet chocolate chips3 tablespoons (45g) unsalted butter, softened to room temperatureMarshmallow Frosting3 tablespoons (45g) unsalted butter, softened to room temperature1/2 cup (104g) marshmallow creme (Fluff)1/2 teaspoon vanilla extract2 tablespoons (30ml) heavy cream2/3 cup (80g) confectioners' sugar InstructionsMake the dough: Set aside 1/2 cup of flour. In a large bowl, add 2 1/4 cups flour, sugar, salt, and yeast. Whisk or stir together until evenly dispersed. Set aside.Heat the water, milk, and butter together in the microwave until mixture reaches 115-120°F. 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.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.Meanwhile, make the filling: Combine the cinnamon, sugar, graham cracker crumbs, and chocolate chips. Set aside.After the dough has sat for 10 minutes, roll it out into a 14×8-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.Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.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.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.Rolls are best enjoyed the same day, but will remain fresh covered tightly for up to 4 days in the refrigerator. NotesOvernight: 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. Then continue with step 7. Recipe by Sally’s Baking Addiction. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
