S’mores Cinnamon Rolls

S’mores Cinnamon Rolls are filled with melting chocolate, gooey marshmallows, and crushed graham cracker goodness. 

S’mores Cinnamon Rolls

S’mores Cinnamon Rolls are the latest in a long line of s’mores desserts of which my family can’t get enough. There’s so much to love about the combination of melting chocolate, marshmallows, and graham crackers.

Did you know you can make s’mores in the oven? Try these S’mores Squares next time you’re dreaming of campfires and melting marshmallows.

Peanut Butter S’mores Bars, S’mores Rice Krispie Treats, S’mores Cupcakes, Nutella S’mores Cookie Pie, and S’mores Brownie Bites all deserve to be made again this summer.

And lest you think I’ve forgotten, these S’mores Sundaes are due for some new photos and I’m very much looking forward to shooting them.

Baking with yeast is probably my favorite way to spend some relaxing time in the kitchen. I know it yeast intimidates some people, but it’s actually quite forgiving.

Instead of needing specific ratios of fat, proteins, and certain levels of acidity for chemical leaveners to work(i.e. baking soda and powder), yeast will happily grow with a bit of this and a pinch of that. 

I guess I say all that to tell you not to be scared of making seemingly difficult recipes like these S’mores Cinnamon Rolls. While the ingredient list may be long, the dough recipe is a tried and true favorite that is very forgiving.

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S’mores Cinnamon Rolls

1. Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt, and egg. Stir in the flour until the dough comes together.
2. Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
3. Punch the dough down and need a few times until smooth. Combine ½ cup brown sugar and 1 tablespoon cinnamon.
4. Roll the dough into a 10×18 inch rectangle. Spread 4 tablespoons of butter on the dough. Sprinkle with the cinnamon-sugar mixture, and then the graham cracker crumbs, chocolate chips, and marshmallows. Roll up tightly starting on the short edge.
5. Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them in a greased 10-inch baking pan. Bake at 375°F for 15-16 minutes or until lightly browned. Remove from the oven and allow the rolls to cool for a moment while making the frosting.
6. To make the frosting, cream the butter and cream cheese until smooth. Stir in the vanilla, powdered sugar, and enough milk to make a smooth frosting. Spread the frosting over slightly warm rolls.

Homemade Sweet Rolls

Unless you’re new here, you likely already know I have a bit of a love affair with sweet rolls. There’s just nothing that can beat a warm, homemade cinnamon roll.

Made with tender sweet yeast dough, the Best Cinnamon Rolls are filled with spirals of sweet cinnamon sugar and topped with a rich cream cheese glaze. I’ve given you all the tips and tricks on how to make homemade cinnamon rolls that turn out perfectly every time. You’re going to love them.

Once you’ve tried the originals and then tried the S’mores Sweet Rolls, you’ll want to try the Raspberry Cream Cheese Sweet Rolls, Caramel Apple Cinnamon Rolls, and Lemon Blueberry Sweet Rolls.

Last but not least, Caramel Pecan Sticky Buns are made with soft cinnamon rolls covered in a sweet brown sugar and pecan topping. These sticky buns are amazing, my friends.

While I could ramble on for an hour telling you how delicious they are, I will spare you that, since they’re a classic favorite. Because really, do you know anyone who doesn’t love a caramel-covered pecan sticky bun?

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S’mores Cinnamon Rolls

Mary Younkin

S'mores Cinnamon Rolls are filled with melting chocolate, gooey marshmallows, and crushed graham cracker goodness. 

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Additional Time: 2 hours hrs

Total Time: 2 hours hrs 50 minutes mins

Servings: 8 rolls

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Ingredients 

1x2x3x

Dough Ingredients

• ▢ ½ tablespoon instant yeast
• ▢ ½ cup warm milk
• ▢ 3 tablespoons sugar
• ▢ ¼ cup butter well softened, but not melted
• ▢ ½ teaspoon salt
• ▢ 1 egg
• ▢ 2 cups all purpose flour

Filling Ingredients

• ▢ ½ cup brown sugar
• ▢ 1 tablespoon cinnamon
• ▢ 4 tablespoons butter softened
• ▢ ¼ cup finely crushed graham cracker crumbs
• ▢ ¼ cup mini milk chocolate chips
• ▢ ⅓ cup micro marshmallows

Frosting Ingredients

• ▢ ¼ cup butter softened
• ▢ 1 ounce cream cheese
• ▢ ½ teaspoon vanilla
• ▢ ¾ cup powdered sugar
• ▢ 2-4 tablespoons of milk.

Instructions 

• Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
• Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
• Punch the dough down and need a few times until smooth. Combine ½ cup brown sugar and 1 tablespoon cinnamon.
• Roll the dough into a 10×18 inch rectangle. Spread 4 tablespoons of butter on the dough. Sprinkle with the cinnamon-sugar mixture, and then the graham cracker crumbs, chocolate chips, and marshmallows. Roll up tightly starting on the short edge.
• Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them in a greased 10-inch baking pan. Bake at 375°F for 15-16 minutes or until lightly browned. Remove from the oven and allow the rolls to cool for a moment while making the frosting.
• To make the frosting, cream the butter and cream cheese until smooth. Stir in the vanilla, powdered sugar, and enough milk to make a smooth frosting. Spread the frosting over slightly warm rolls.

Nutrition

Serving: 1 roll | Calories: 439 kcal | Carbohydrates: 60 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 71 mg | Sodium: 326 mg | Potassium: 81 mg | Fiber: 2 g | Sugar: 33 g | Vitamin A: 610 IU | Vitamin C: 1 mg | Calcium: 40 mg | Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 8/18/15 – recipe notes and photos updated 5/5/22}