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.
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!