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!
& if you’re into s’mores I just have an obligation to share my s’mores layer cake with you and my s’mores donuts because they’re two of my all time favorite recipes and I couldn’t let you leave without them.
How to make s’mores cinnamon rolls
S’mores rolls include fluffy brioche 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
- Powdered 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!
- 1 cup (237mL) milk
- 1 Tbsp (10g) active dry yeast
- 2 Tbsp (24g) granulated sugar
- 3 3/4 cups (450g) all-purpose flour, spooned and leveled
- 1/4 (2g) tsp salt
- 1/3 cup (78mL) O-live & Co Green & Balanced Extra Virgin Olive Oil
- 1 large egg + 1 large egg yolk, room temperature
- 1 (4g) tsp vanilla bean paste
- 1/2 cup (4 oz) heavy whipping cream
- 1 cup (6 oz) milk chocolate
- 1/2 cup (95g) light brown sugar, lightly packed
- 4 sheets graham crackers, crushed
- 2 oz (1/4 block) cream cheese
- 1/4 cup (60g) heavy whipping cream
- 1 cup (120g) powdered sugar, spooned and leveled
- pinch of salt
- 1/2 cup (60g) marshmallow fluff
- 1 tsp (4g) vanilla bean paste
- Heat up the milk until it's warm but not too hot to touch (about 115-120F/46-49C).
- Add in the yeast and half of the sugar to the warm milk and let it sit for 5-10 minutes, until it foams.
- Place the flour, salt and the rest of the sugar in the bowl of a stand mixer fitted with the paddle attachment.
- Once the yeast has activated and it looks foamy, add the O-live Green & Balanced Extra Virgin Olive Oil to the milk.
- With the mixer on low speed, add in the eggs to the dry ingredients. While it is still mixing, slowly pour in the milk mixture and vanilla.
- Once the dough is combined, change to a hook attachment and allow the 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 and forms a ball (if this doesn't happen and the dough is too sticky, add 1-2 tbsp of flour and continue kneading).
- Place the dough in a greased bowl, cover with plastic wrap and allow it to proof in a warm environment until it's doubled in size, about one hour.
- Heat the cream in a sauce pan. Once it's simmering (not boiling) pour it over the chocolate chips and let it sit for 1 minute. Stir until smooth.
- Allow the chocolate to cool a little while you use a rolling pin to roll out the dough over a lightly floured surface.
- Spread the cooled melted chocolate over the dough, top it with brown sugar and crushed graham crackers.
- Roll the dough up and slice it into 12 large or 16 medium sized rolls. Place the slices in a greased pan, 1-inch apart. Cover it and allow it to proof another 30 minutes.
- Preheat the oven to 350F (177C) and bake the rolls for 20 minutes, until they become golden brown.
- While the rolls are baking, beat the cream cheese in a medium bowl until smooth.
- Add in the heavy whipping cream and beat for 1-2 minutes until fluffy.
- Add in the powdered sugar and salt, beating for about 5 minutes until the sugar is fully dissolved.
- Beat in the marshmallow fluff and vanilla, just until combined.
- Pour the frosting over the warm rolls and top them with extra graham crackers. Serve them fresh and store them in the refrigerator in an airtight container.
Amount Per Serving: Calories: 436Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 55mgSodium: 106mgCarbohydrates: 50gFiber: 1gSugar: 23gProtein: 6g
Nutrition information may not be fully accurate.
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!