S’mores Cinnamon Rolls

You already know about the cinnamon rolls. The ones with the tangzhong paste and the heavy cream pour that went viral and that I make every Christmas morning without fail. Those rolls have become one of the most beloved recipes on this blog and I have been thinking about a s’mores version since the moment I posted them. Graham cracker crumbs blended right into the cinnamon filling, dark chocolate pieces and mini marshmallows stuffed inside every swirl, and the whole thing topped with marshmallow fluff toasted to golden perfection straight from the kitchen torch. This is the most fun and most indulgent version of the best cinnamon roll recipe on the blog and it is everything.

The s’mores filling is built in layers and every single one of them is doing something important. The cinnamon sugar filling gets graham cracker crumbs blended right in so every bite of the swirl has that warm buttery graham cracker flavor woven through the cinnamon and brown sugar. Then before the dough gets rolled up you scatter dark chocolate pieces and mini marshmallows across the entire surface so they get tucked into every single layer of the roll as it spirals. When it bakes the chocolate melts into the dough and the marshmallows puff slightly and the whole inside of the roll becomes this gooey, chocolatey, campfire-flavored situation that you genuinely have to taste to fully believe.

Two technique details that matter before you get started. First, before the rolls go into the baking dish take a close look at the bottom of each one and make sure no chocolate pieces or mini marshmallows are sticking out underneath. Anything poking out of the bottom will sit directly on the hot pan and burn before the rolls are finished baking and it will affect the whole dish. Tuck everything in cleanly and you will have perfectly baked rolls all the way through. Second, let the rolls cool for at least ten minutes after they come out of the oven before the marshmallow fluff goes on top. Hot rolls will melt the fluff immediately and it will run right off instead of sitting in those beautiful peaks that you can then torch to perfection. Ten minutes of patience makes all the difference.

The torched marshmallow fluff topping is the moment this recipe becomes something truly special. Spread it generously over the slightly cooled rolls in big swooping peaks and then take your kitchen torch across the whole surface until it is golden and caramelized and slightly charred in spots exactly like a real campfire marshmallow. The smell alone when the torch hits the fluff is enough to make everyone in the house appear in the kitchen immediately. This is the cinnamon roll for s’mores season, for summer mornings, for any occasion that deserves something over the top and completely unforgettable.

S’mores Cinnamon Rolls

S'mores cinnamon rolls made with the viral tangzhong cinnamon roll base, a cinnamon filling with graham cracker crumbs blended in, dark chocolate pieces and mini marshmallows stuffed inside every swirl, and topped with generous marshmallow fluff toasted with a kitchen torch. Tuck all chocolate and marshmallows away from the bottom before baking and cool rolls for ten minutes before topping so the fluff holds its shape perfectly.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Resting Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 rolls

Equipment

• 1 stand mixer
• 1 hand mixer
• 1 kitchen torch

Ingredients

  

For the Tangzhong Paste:

• ½ cup whole milk
• ½ cup water
• ½ cup bread flour

For the Rolls:

• prepared paste
• 3 tsp instant yeast 2 packets
• ½ cup milk warmed to 100° F
• ½ cup granulated sugar
• 4 Tbs butter melted
• 1 egg
• 2 tsp vanilla
• 1 tsp salt
• 3-3¼ cup bread flour start with 3 and only add more if necessary
• ⅓ cup heavy whipping cream to use before baking

For the Cinnamon Filling:

• ½ cup butter softened
• 1 cup light brown sugar packed
• 2 Tbs cinnamon
• ½ cup crushed graham cracker crumbs
• ½ tsp fine sea salt
• 1 tsp vanilla

Other Fillings and Topping:

• 1 dark chocolate bar, roughly chopped (I used Ghirardelli 60%)
• 1 cup mini marshmallows
• 1 jar marshmallow fluff

Instructions

 

Combine milk and yeast:

• In a sauce pan, heat 1/2 cup milk to 100-110 degrees. Use a candy thermometer to check.
• Pour into the bowl of a stand mixer and add the instant yeast to the warm milk. Let it sit for 5 minutes while you prepare the remaining ingredients.

Make the Paste:

• Meanwhile, in the same sauce pan, combine, ½ cup water, ½ cup milk and ½ cup flour and whisk until a thick paste forms. Remove from heat.

Make the Dough:

• To the yeast and milk, add sugar, melted butter, egg, vanilla, salt and prepared paste. Mix until everything is combined.
• Add 3 cups of flour 1 cup at a time and mix to combine. Add the remaining ¼ cup gradually, only as needed, until the dough is soft, elastic, and slightly tacky but not sticky. Once it’s come together, switch out the paddle for the dough hook and knead for 15 minutes. (this is where having a stand mixer comes in handy!)
• Place dough in a lightly greased bowl, cover and put somewhere warm for 1 hour to rise. (set your oven to 100 then turn it off and place it in there!)

Prepare Cinnamon Filling:

• While the dough is rising, combine the ingredients for the cinnamon filling in a bowl. Use a hand mixer to blend all the ingredients until combined and smooth.

Fill and Cut the Rolls:

• Once dough has doubled in size, roll out onto a floured surface into a rectangle, about 24 x 15. I like to make mine about 25″ and then use a pizza cutter to trim it to 24″ so the edges are straight.
• Spread cinnamon butter mixture on dough reaching all the way to the edges.
• Sprinkle chocolate chunks and mini marshmallows evenly over the brown sugar cinnamon filling.
• Make 2″ marks along the 24″ side and using a pizza cutter, cut strips from the bottom, to the top. (You should have 12 – 2×15 strips)
• Roll each strip tightly and pinch the edge against the roll to seal. Make sure none of the chocolate bits or marshmallows are poking out the bottom or else they will burn.
• Place each roll in a large greased casserole dish.
• Repeat with the rest of the rolls.
• Cover with a kitchen towel and let rise for 1 more hour. *see note below for an overnight option!*

Prepare and Bake:

• Preheat your oven to 350℉ and pour heavy whipping cream on top of rolls.
• Bake for 20 minutes and then bump your oven up to 375 for an additional 8-10 or until they are golden brown and reach an internal temp of 190℉.
• Let the cinnamon rolls cool for about 10-15 min before topping generously with marshmallow fluff or else the fluff will just melt and dissolve.
• Torch the tops with a kitchen torch until golden brown and enjoy immediately!

Keyword cinnamon rolls