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