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Imagine the gooey, chocolatey goodness of s’mores combined with the warm, pillowy comfort of homemade cinnamon rolls. This isn’t just breakfast—it’s a celebration on a plate. These S’mores Cinnamon Rolls take everything you love about campfire treats and transform them into a decadent morning pastry that’ll have everyone asking for seconds.
Key Ingredients That Make These Rolls Special
What sets these cinnamon rolls apart is the perfect balance of textures and flavors. The tangzhong method creates an incredibly soft, cloud-like dough that stays fresh longer.
A graham cracker-lined pan adds that signature s’mores crunch, while the chocolate filling delivers rich cocoa notes. The marshmallow cream cheese frosting brings it all together with its silky, sweet finish that tastes just like toasted marshmallows.
Ingredients List
| Ingredient | Amount |
|---|---|
| Water (for tangzhong) | 3/4 cup |
| Bread flour (for tangzhong) | 1/4 cup |
| Bread flour (for dough) | 3 2/3 cups |
| Granulated sugar | 1/3 cup |
| Instant yeast | 2 teaspoons |
| Fine sea salt | 1 teaspoon |
| Heavy cream (room temperature) | 1/3 cup |
| Whole milk (room temperature) | 1/3 cup |
| Large egg (room temperature) | 1 |
| Vanilla bean paste | 1 teaspoon |
| Unsalted butter (room temperature) | 6 tablespoons |
| Graham crackers (for pan) | 9-10 sheets |
| Brown sugar (packed) | 2/3 cup |
| Unsalted butter (for filling) | 1/2 cup |
| Crushed graham crackers | 1/4 cup |
| Cocoa powder | 2 tablespoons |
| Chocolate chips or chopped chocolate | 1/2 cup |
| Marshmallow creme | 7 ounces |
| Cream cheese (room temperature) | 3 ounces |
| Heavy cream (for frosting) | 2 tablespoons |
Helpful Tools for Perfect Cinnamon Rolls
Having the right equipment makes all the difference when tackling this recipe:
- Stand mixer with dough hook – Essential for developing that perfect gluten structure without tiring your arms
- 9×13 metal baking pan – Provides even heat distribution for consistent baking
- Instant-read thermometer – Takes the guesswork out of knowing when your rolls are perfectly baked
Pro Tips for S’mores Cinnamon Roll Success
- Master the tangzhong technique – This Japanese method involves cooking a portion of flour with liquid to create a roux that traps moisture, resulting in incredibly soft rolls that stay fresh for days. The paste-like consistency should coat the back of a spoon.
- Temperature matters for butter incorporation – Your butter must be truly room temperature, not just slightly softened. Cold butter won’t incorporate properly, while melted butter will make your dough greasy. Cut it into tablespoon portions for easier mixing.
- Don’t rush the rise time – The dough needs that full 1-2 hours to double in size. This isn’t just about volume—it’s when the flavors develop and the texture becomes light and airy. Find a warm spot in your kitchen, away from drafts.
- Measure flour correctly – This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!
- Temperature check is key – Don’t rely solely on baking time. Use an instant-read thermometer to ensure the center rolls reach 185°F. This guarantees they’re fully baked without being overdone.
How to Make S’mores Cinnamon Rolls
- Prepare the tangzhong – Whisk water and bread flour in a small saucepan over medium heat. Cook for 4-5 minutes, stirring constantly until it forms a thick paste. Transfer to a bowl and let cool slightly.
- Make the dough – In a stand mixer, combine bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla, and tangzhong. Mix on low for 2 minutes until a rough dough forms.
- Incorporate butter – With the mixer running, add softened butter one tablespoon at a time, waiting for each to fully incorporate before adding the next. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
- First rest – Shape the dough into a smooth ball, place in the bowl, cover with plastic wrap, and rest for 30 minutes.
- Prepare the pan – Line a 9×13 pan with parchment and cover the bottom completely with graham cracker sheets.
- Make the filling – Mix brown sugar, butter, graham cracker crumbs, and cocoa powder until smooth.
- Shape the rolls – Roll dough into a 15×21 rectangle. Spread filling evenly, leaving a 1/2-inch border. Sprinkle with chocolate chips and press gently. Cut into twelve 1 3/4-inch strips and roll each one.
- Second rise – Place rolls on graham crackers, cover, and let rise for 1-2 hours until doubled in size.
- Bake – Preheat oven to 325°F. Bake for 30-40 minutes until center rolls reach 185°F internally.
- Make frosting – Beat marshmallow creme and cream cheese until smooth. Add heavy cream and vanilla, mixing until silky.
- Finish and serve – Spread frosting over warm rolls and garnish with toasted marshmallows, graham cracker crumbs, or chocolate pieces.
Delicious Variations to Try
- Salted Caramel S’mores Rolls – Drizzle salted caramel sauce over the frosting and sprinkle with flaky sea salt for a sophisticated twist.
- Peanut Butter Cup Version – Replace the chocolate chips with chopped peanut butter cups and add 1/4 cup creamy peanut butter to the filling for a Reese’s-inspired treat.
- Espresso Chocolate Rolls – Add 1 tablespoon instant espresso powder to the chocolate filling for a mocha-flavored variation that adults will love.
- For a new experience, try this Strawberry Cinnamon Rolls.
S’mores Cinnamon Rolls
These S’mores Cinnamon Rolls are the ultimate campfire-inspired breakfast treat. Soft, fluffy yeast dough is filled with a rich mixture of brown sugar, crushed graham crackers, and semi-sweet chocolate chips. Baked until golden and topped with a sticky, sweet marshmallow fluff frosting (and extra toasted marshmallows!), they are a decadent twist on the classic cinnamon roll.
- Total Time: 145
- Yield: 12 rolls
Ingredients
— The Dough —
3/4 cup whole milk, warm (about 110°F/45°C)
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and slightly cooled
1 large egg, room temperature
3 cups all-purpose flour (plus extra for kneading)
1/2 teaspoon salt
— The S’mores Filling —
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1 cup graham cracker crumbs (about 9 full sheets crushed)
1 tablespoon ground cinnamon
3/4 cup semi-sweet chocolate chips (or chopped chocolate bar)
— The Marshmallow Frosting —
4 tablespoons unsalted butter, softened
1 cup marshmallow fluff (creme)
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons heavy cream or milk (to adjust consistency)
Extra graham crumbs, chocolate chips, and mini marshmallows for topping
Instructions
1. **Activate Yeast:** In the bowl of a stand mixer (or large bowl), combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
2. **Make Dough:** Add the remaining sugar, melted butter, egg, and salt. Whisk to combine. Add the flour and mix with a dough hook (or wooden spoon) until a dough forms.
3. **Knead:** Knead on medium speed for 5–7 minutes (or 8–10 minutes by hand on a floured surface) until the dough is smooth, elastic, and slightly tacky.
4. **First Rise:** Transfer the dough to a lightly greased bowl, cover with a warm towel or plastic wrap, and place in a warm spot. Let rise for 1 to 1.5 hours, or until doubled in size.
5. **Prepare Filling:** While the dough rises, mix the brown sugar, graham cracker crumbs, and cinnamon in a small bowl.
6. **Roll & Fill:** Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the graham cracker mixture over the butter, followed by the chocolate chips. (Tip: Press the filling down gently with a rolling pin to help it stick).
7. **Shape:** Tightly roll the dough up starting from the long edge. Cut into 12 even rolls using a sharp knife or unflavored dental floss.
8. **Second Rise:** Place the rolls into a greased 9×13 inch baking pan. Cover and let rise again for 30–45 minutes until puffy.
9. **Bake:** Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until lightly golden brown. If they are browning too fast, tent loosely with foil.
10. **Frost:** While the rolls cool slightly, beat the butter and marshmallow fluff together until smooth. Add powdered sugar, vanilla, and enough cream to reach your desired consistency. Spread over the warm rolls. Top with extra goodies and serve!
Notes
Marshmallow Tip: If you want actual marshmallows inside the rolls, use mini marshmallows, but be aware they often melt and disappear into the dough during baking. The fluff frosting gives the most consistent marshmallow flavor.
Toasty Finish: For a true s’mores look, top the frosted rolls with mini marshmallows and place them under the broiler for 1–2 minutes (watch closely!) to toast them.
Graham Cracker Crumbs: You can buy boxed crumbs or crush your own sheets in a food processor or Ziploc bag.
Storage: Best eaten warm the same day. Store leftovers in an airtight container for up to 3 days and reheat in the microwave for 20 seconds.
- Prep Time: 30
- Cook Time: 25
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Frequently Asked Questions
Can I make these cinnamon rolls ahead of time?
Yes! After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. The next morning, let them come to room temperature and complete their final rise (about 1-2 hours) before baking as directed.
Why did my cinnamon rolls turn out dense instead of fluffy?
Dense rolls usually result from under-kneading the dough or not giving it enough time to rise properly. Make sure you knead until the dough is smooth and elastic, and allow the full rise time. Also, check that your yeast is fresh and active.
Can I freeze these S’mores Cinnamon Rolls?
Absolutely! You can freeze them either before or after baking. For unbaked rolls, freeze after shaping but before the second rise. Thaw overnight in the refrigerator, then let rise before baking. For baked rolls, freeze without frosting and add it after reheating.
Conclusion
These S’mores Cinnamon Rolls combine the best of both worlds—the nostalgic flavors of campfire treats with the comforting warmth of homemade pastry. Whether you’re serving them for a special weekend brunch or as an indulgent dessert, they’re guaranteed to impress.
The combination of that impossibly soft tangzhong dough, rich chocolate filling, and cloud-like marshmallow frosting creates something truly magical. Remember to measure your ingredients carefully, be patient with the rising times, and most importantly, enjoy every gooey, chocolatey bite. For more delicious ideas, follow me on Pinterest