S’mores cinnamon rolls are made of super fluffy dough, stuffed with milk chocolate ganache, brown sugar & graham crackers. Topped with dreamy marshmallow frosting!
There’s a misconception of cinnamon rolls being difficult to make. I strongly disagree. I will say, if you’ve never made dough before, it can be a little intimidating. No one wants to spend all this time preparing a dough, waiting forever for it to rise and then have it be bleh when it’s baked. Lucky for you, I’m going to share all my tips with step-by-step photos, for making the best cinnamon rolls, s’mores style!
How to make s’mores cinnamon rolls
S’mores rolls include fluffy dough, topped with milk chocolate ganache, sugar and graham crackers. Then gets rolled into a log and sliced into 12-16 rolls. Baked to perfection and frosted with marshmallow icing!
- All-Purpose Flour: You may need 1-2 Tbsp more of flour but don’t add too much.
- Granulated Sugar: for activating the yeast and slightly sweetening the dough.
- Salt: just a pinch.
- Eggs: I use one full egg plus one egg yolk. I’ve tested this recipe a million times and this combination always gives me the most tender dough.
- Milk: I use 2% cow’s milk but any milk will work, including dairy free. You want to warm the milk to about 115-120F to activate the yeast.
- Yeast: this recipe is made for active dry yeast not rapid rise/instant yeast. They are interchangeable with minor adjustments though.
- O-live Green & Balanced Extra Virgin Olive Oil: THIS IS THE SECRET INGREDIENT to s’mores cinnamon rolls! Olive oil makes sweet dough so tender and flavorful.
- Vanilla Bean Paste: you can use vanilla extract but I just can’t resist vanilla bean paste.
- Milk Chocolate Chips: you can use semi-sweet or dark but to get that classic s’mores flavor, I like to always use milk chocolate.
- Graham Crackers: what’s a s’more without graham crackers?
- Brown Sugar: light or dark, doesn’t make much of a difference.
- Cream Cheese: I always use full-fat cream cheese
- Confectioner Sugar: always make sure to beat powdered sugar into the frosting for at least 5 minutes. It helps to get rid of that gritty texture.
- Heavy Whipping Cream: Try not to substitute for milk, it won’t give it the same fluffy volume.
- Marshmallow Fluff: or you could use toasted marshmallows for a fun, sticky adventure.
How to make super fluffy cinnamon roll dough?
If you read the ingredient list, you’ll know my secret ingredient for these s’mores cinnamon rolls. I’ve been experimenting making dough with oil instead of butter. They both produce an incredibly delicious and tender dough with minor differences.
Think about the properties of oil and butter. Oil is liquid at room temperature and butter is solid at room temperature. This means when the dough is baked with butter and cools, the butter in the dough solidifies. I’ve found that fresh, both doughs are equally as soft and fluffy, however once they’re cooled to room temperature, dough made with oil is a little more tender.
I chose O-live’s Green & Balanced Extra Virgin Olive Oil for these s’mores cinnamon rolls because I feel like the earthy flavor pairs well with the graham crackers. Also you can never go wrong with chocolate and olive oil.
How to make marshmallow frosting
Make sure the cream cheese is smooth and creamy first. Then add the heavy whipping cream and beat until it’s a bit fluffy. Now beat the powdered sugar for a few minutes until it’s completely dissolved. Then just mix in the marshmallow fluff and vanilla and voila.
How to keep s’mores rolls fresh for later?
Storing s’mores cinnamon rolls properly is very important to keeping them fresh because #itscoronatime so #teamnowaste! Here are my steps for storing these babies.
- Frost them while they’re warm so the frosting gets all melty on top.
- Once they’ve cooled, place them in an airtight container or cover tightly with plastic wrap.
- If you’re going to eat them within the next 24 hours, you can leave them at room temperature but if not, then place them in the fridge.
- When you’re reheating one, microwave it for 30 seconds or place it in a small toaster oven for a few minutes.
- If you’re reheating all of them, place them in the oven at 350 for a few minutes, just until they’re warm to the touch. Don’t over-bake, they’ll dry out.
PLEASE PLEASE PLEASE don’t ever waste your calories on cold cinnamon rolls.
If you make these delicious and gorgeous little s’mores cinnamon rolls make sure to tag me @baranbakery on instagram! I would love to see everything you guys make and share it with everyone. As always, have a blessed day and happy baking!
- 3 3/4 cups (450g) all-purpose flour
- 2 Tbsp (24g) sugar
- 1/4 (2g) tsp salt
- 1 large egg + 1 egg yolk
- 1 cup (237mL) milk
- 1 Tbsp (10g) active dry yeast
- 1/3 cup (78mL) O-live Green & Balanced Extra Virgin Olive Oil
- 1 (4g) tsp vanilla bean paste
- 1 cup (6 oz) milk chocolate
- 1/2 cup (4 oz) heavy whipping cream
- 4 sheets graham crackers, crushed
- 1/2 cup (95g) brown sugar
- pinch of salt
- 2 oz (1/4 block) cream cheese
- 1/4 cup (60g) heavy whipping cream
- 1/2 cup (60g) marshmallow fluff
- 1 cup (120g) powdered sugar
- 1 tsp (4g) vanilla bean paste
- pinch of salt
- Heat up milk until it's warm to the touch but not too hot to touch (115-120F).
- Add in yeast & half of sugar to warm milk & let it sit for 5-10 minutes, until it foams.
- Place flour, salt & the rest of the sugar in the bowl of a stand mixer fitted with the paddle attachment.
- Once yeast has activated and looks foamy, add O-live Green & Balanced Extra Virgin Olive Oil to milk.
- With mixer on low speed, add in eggs to dry ingredients.
- While still mixing, slowly pour in milk mixture.
- Once your dough is combined, change to a hook attachment and allow dough to knead, on low-medium speed, for about 10-15 minutes.
- The dough is done kneading once it peels itself away from the edge of the bowl & forms a ball (if this doesn't happen & the dough is too sticky, add 1-2 tbsp of flour & continue kneading).
- Place in a greased bowl, cover with plastic wrap and allow dough to proof in a warm environment until it's doubled in size, about one hour.
- Meanwhile, heat cream in a sauce pan.
- Once it's simmering (not boiling) pour over chocolate chips & let it sit for 1 minute. Stir until smooth.
- Allow chocolate to cool a little while you use a rolling pin to roll out the dough, over a lightly floured surface.
- Spread cooled melted chocolate over dough, top with brown sugar & crushed graham crackers.
- Roll dough up & slice into 12 large or 16 medium sized rolls.
- Place in a greased pan, 1-inch apart. Cover & allow to proof another 30 minutes.
- Preheat oven to 350F & bake for 20 minutes, until golden brown.
- While the rolls are baking, in a medium bowl, beat cream cheese until smooth.
- Add heavy whipping cream and beat for 1-2 minutes until fluffy.
- Add powdered sugar & salt, beating for about 5 minutes until fully dissolved.
- Beat in marshmallow fluff & vanilla, just until combined.
- Pour over warm rolls & top with extra graham crackers!
- Serve fresh & store refrigerated in an airtight container.
For similar recipes, check out:
- CHOCOLATE CHIP DULCE DE LECHE STICKY BUNS
- CARAMELIZED WHITE CHOCOLATE CINNAMON ROLLS
- LEMON BERRY CINNAMON ROLLS
- APPLE BUTTER CINNAMON ROLLS
This post was sponsored by O-live & Co. All thoughts and opinions are 100% my own. Thanks for supporting the brands that support Baran Bakery!