Description
Delight in the irresistible combination of cinnamon rolls with classic s’mores flavors in these S’mores Cinnamon Rolls. Soft, fluffy dough swirled with cinnamon sugar and loaded with graham cracker crumbs, mini chocolate chips, and marshmallows, then baked to golden perfection and topped with a creamy cream cheese frosting. Perfect for a cozy breakfast or a sweet treat anytime.
Ingredients
Dough:
- 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:
- 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 mini marshmallows
Frosting:
- ¼ cup butter (softened)
- 1 ounce cream cheese
- ½ teaspoon vanilla
- ¾ cup powdered sugar
- 2-4 tablespoons milk
Instructions
- Proof the yeast: In a small bowl, combine the instant yeast and warm milk. Let it sit for 10-15 minutes until the mixture becomes bubbly, indicating the yeast is activated.
- Mix the dough: Whisk in the sugar, softened butter, salt, and egg into the yeast mixture. Gradually stir in the all-purpose flour until the dough starts to come together.
- Knead the dough: Turn the dough onto a floured surface and knead it for several minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise until it doubles in size, about 1 to 1.5 hours.
- Prepare cinnamon sugar and roll out dough: Punch down the risen dough and knead a few times until smooth. Mix together the brown sugar and cinnamon. Roll the dough out into a 10 by 18-inch rectangle.
- Add filling and roll up: Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture, followed by the crushed graham crackers, mini chocolate chips, and mini marshmallows. Tightly roll the dough starting from the short edge to form a log.
- Slice and bake: Using thread or a sharp knife, carefully cut the log into 8 or 9 equal-sized rolls. Place the rolls close together in a greased 10-inch baking pan. Bake in a preheated 375°F oven for 15-16 minutes, until the rolls are lightly browned.
- Make the frosting: While the rolls cool slightly, beat together the softened butter and cream cheese until smooth. Add the vanilla and powdered sugar, then gradually stir in 2 to 4 tablespoons of milk until the frosting reaches a smooth, spreadable consistency.
- Frost and serve: Spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately for the best gooey, delicious s’mores cinnamon rolls experience.
Notes
- Ensure the milk is warm but not too hot to avoid killing the yeast.
- You can substitute mini marshmallows with regular marshmallows cut into small pieces if unavailable.
- For an extra gooey texture, add more marshmallows inside the rolls.
- If you prefer, prepare the rolls the night before, refrigerate after slicing, then bake fresh in the morning.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days.
- Reheat rolls briefly in the microwave before serving to refresh softness.