Irresistible Homemade S’mores Cinnamon Rolls: A Gooey, Toasted Delight with Graham Cracker Crust
Prepare to fall in love with these S’mores Cinnamon Rolls – quite possibly the most delightful twist on a classic treat you’ll ever encounter. As a baker who can’t resist a creative cinnamon roll remix, these S’mores-inspired beauties are a personal favorite, perfectly capturing the playful spirit of summer. They join a fun lineup of seasonal sensations, including my vibrant chocolate, strawberry, and vanilla Neapolitan rolls, bringing a unique flair to your baking repertoire.
With nearly a decade of professional baking experience and countless hours dedicated to rigorous recipe testing, I’ve meticulously crafted these S’mores rolls to hit every perfect note. Each bite delivers an exquisite blend of soft, incredibly fluffy dough, rich chocolate, and dreamy marshmallow goodness. From the unexpected graham cracker base to the luscious chocolate-graham filling, the silky marshmallow glaze, and, of course, the golden, toasted marshmallows on top – every element is designed to transport you straight to a cozy campfire memory, no open flame required!
The secret to achieving these truly gooey, melt-in-your-mouth rolls lies deep within the dough itself. For this recipe, I’ve opted for the very same soft, enriched, and buttery base that makes my classic homemade cinnamon rolls legendary. This ensures that every single bite of these S’mores rolls is an unforgettable experience, delivering unparalleled softness and a richness that truly melts in your mouth. Get ready for cinnamon roll perfection!
The Magic of S’mores in a Roll: Why This Recipe is a Must-Try
Imagine your favorite campfire treat, S’mores, transformed into the ultimate breakfast or dessert roll. That’s exactly what these S’mores Cinnamon Rolls offer. It’s a symphony of textures and flavors that will delight your senses. Unlike traditional cinnamon rolls, these feature distinct layers that perfectly mimic the classic S’mores experience:
- Graham Cracker Foundation: A layer of graham crackers lines the bottom of the baking pan, creating a subtle, slightly crisp, and wonderfully aromatic base that caramelizes slightly during baking. This innovative crust prevents the rolls from sticking and infuses every bite with that essential graham flavor.
- Fluffy, Buttery Dough: Our signature dough, enhanced with the Tangzhong method (which we’ll delve into shortly), is exceptionally soft, moist, and pillowy, providing the perfect canvas for the rich filling.
- Decadent Chocolate-Graham Filling: Instead of a simple cinnamon sugar swirl, these rolls boast a luxurious filling made with brown sugar, softened butter, crushed graham crackers, and cocoa powder. This creates a deep, chocolatey, and slightly crunchy interior, complete with an extra sprinkle of chocolate chips for good measure.
- Silky Marshmallow Glaze: Forget traditional cream cheese frosting! These rolls are generously drizzled with a light, airy, and incredibly flavorful marshmallow glaze, perfectly balancing the richness of the chocolate.
- Toasted Marshmallow Topping: The pièce de résistance! Just before serving, a final layer of marshmallows is added and lightly toasted, giving you that authentic, gooey, slightly charred S’mores aroma and taste.
This recipe isn’t just about combining ingredients; it’s about crafting an experience. Each component works in harmony to create a truly memorable baked good that evokes the joy of summer nights and sweet indulgences. Whether it’s for a special occasion or just a delightful weekend treat, these S’mores Cinnamon Rolls are guaranteed to impress.
Step-by-Step Baking Process: Crafting Your Perfect S’mores Cinnamon Rolls
Creating these sensational S’mores Cinnamon Rolls is a rewarding experience, and following these detailed steps will ensure you achieve perfectly soft, gooey, and flavorful results every time. Let’s walk through the baking journey together, from preparing the unique Tangzhong paste to adding those irresistible finishing touches.
1
Make the tangzhong. This crucial, yet simple, pre-cooking step is a game-changer for enriched doughs. By gently cooking a small portion of flour and water, you create a gelatinized paste (Tangzhong). This paste allows the flour to absorb more liquid, resulting in bread that is incredibly ultra-soft, moist, and stays fresh for days longer than traditional methods. Whisk constantly over medium heat until it thickens into a paste-like slurry, then transfer it to a bowl to cool completely before incorporating it into your main dough.
2
Combine the wet and dry ingredients in a stand mixer bowl. Begin by mixing all your dry ingredients (flour, sugar, yeast, salt) in the stand mixer bowl. Then, add the room-temperature wet ingredients (cream, milk, egg, vanilla, and the cooled tangzhong paste). Mix on low speed with the dough hook for about 2 minutes. At this initial stage, the dough will look rough, shaggy, and a bit unappealing – don’t worry, this is exactly how it should be! This step is purely about bringing all the components together before the real kneading begins.
3
Knead the dough. With your mixer running on low speed, begin adding the softened unsalted butter, one tablespoon at a time. This is a crucial step; do not rush it! Allow each piece of butter to fully incorporate into the dough before adding the next. Initially, the dough might appear sticky and messy, but as the butter is absorbed and gluten develops, it will transform. Continue kneading for another 8-10 minutes until the dough becomes beautifully glossy, smooth, and wonderfully elastic. This extensive kneading is vital for achieving that signature soft and fluffy texture.
4
Let the dough rest for 30 minutes. After kneading, remove the dough from the bowl, gently pull the sides into the bottom to form a smooth round ball, and place it seam-side down back into the mixing bowl. Cover it tightly with plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period is not a primary rise, but rather a crucial step to allow the gluten to relax, making the dough much easier to roll out and shape in the subsequent steps without resistance. It prevents the dough from snapping back, ensuring smooth, effortless handling.
5
Line the bottom of the baking pan with graham crackers. Before you even start rolling your dough, prepare your baking vessel. Line a metal 9×13 baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Then, lay whole graham cracker sheets across the bottom of the pan, using about six whole crackers. Break additional pieces to carefully fill in any gaps along the edges and sides of the pan. This ingenious step creates a delightful, subtly crunchy base that truly elevates these to “S’mores” status, adding an extra layer of flavor and texture that sets them apart from typical cinnamon rolls.
6
Roll out the dough and spread the filling across it. Lightly flour your work surface and roll out the rested dough into a large 15×21-inch rectangle, with the longest side facing you. This size is important for yielding generous rolls. Now, generously dollop the prepared chocolate graham cracker filling across the entire surface of the dough. Use an offset spatula to gently and evenly spread the filling, making sure to leave a clean 1/2-inch border at the top edge. This border will help seal the roll. Finally, sprinkle the mini or regular chocolate chips uniformly over the filling. Use the palm of your hands to gently press the chips into the filling; this small action is key to keeping them securely in place as you roll the dough, preventing them from falling out.
Once I started playing around with summery cinnamon roll flavors, the ideas just kept flowing! This S’mores recipe sparked the creation of my equally delightful pineapple coconut pina colada cinnamon rolls. Imagine pillowy soft rolls, generously swirled with vibrant pineapple and sweet coconut, all drenched in a dreamy coconut rum icing – they’re like a tropical vacation in every bite!
7
Cut strips from the dough and roll them up. Starting from the long edge closest to you, tightly roll the dough into a log. Once rolled, use a pizza wheel or a very sharp knife to cut the log into twelve even 1 3/4-inch strips. A pizza wheel is particularly effective as it creates clean cuts without dragging the dough, which helps to keep the rolls perfectly shaped and evenly sized, ensuring they bake uniformly.
8
Place the cinnamon rolls in a 9×13 baking pan. Carefully arrange the cut cinnamon rolls in your prepared 9×13 baking pan, ensuring they sit directly on top of the graham cracker sheets. It’s important to give them some space in between each roll, about an inch apart. This crucial spacing allows them to expand and double in size during the upcoming proofing stage without crowding, resulting in beautifully fluffy and well-formed rolls.
9
Let the rolls rise until doubled in size. Cover the baking pan loosely with plastic wrap and place it in a warm, draft-free spot. Allow the rolls to rise for 1-2 hours, or until they have noticeably doubled in size and appear light and airy. This final proofing stage is vital for a light and fluffy texture, so don’t rush it. While they’re rising, preheat your oven to 325°F/162°C, ensuring it’s ready when the rolls are perfectly proofed. Bake for 30-40 minutes, or until the internal temperature reaches 185°F.
10
Make the marshmallow glaze. While your S’mores rolls are cooling slightly after baking, prepare the dreamy marshmallow glaze. In a stand mixer or with a hand mixer, combine marshmallow creme and room-temperature cream cheese until it’s perfectly smooth and lump-free. Gradually mix in the heavy cream and vanilla until the glaze is silky and luscious. Once ready, generously pour this irresistible glaze over the warm rolls. To complete the S’mores experience, garnish with extra graham cracker pieces, a sprinkle of chocolate, and, for that ultimate touch, beautifully toasted marshmallows, as seen in the image below! Serve and enjoy warm for maximum gooey pleasure!
Expert Tips for S’mores Cinnamon Roll Success
To ensure your S’mores Cinnamon Rolls turn out perfectly every time, keep these expert tips in mind:
- Room Temperature Ingredients are Key: For the dough, ensure your heavy cream, milk, egg, and butter are all at room temperature. This allows them to incorporate smoothly and activate the yeast efficiently, leading to a consistent and well-risen dough. Similarly, room-temperature cream cheese and butter for the filling and frosting will prevent lumps and ensure a smooth consistency.
- Master the Tangzhong: Don’t skip this step! It’s the secret to the incredibly soft, moist, and long-lasting freshness of these rolls. Cook it until it forms a thick paste, then allow it to cool completely before adding it to your dough mixture.
- Proper Flour Measurement is Crucial: This is my #1 baking tip for consistent results. Never scoop your measuring cup directly into the flour bag, as this compacts the flour and leads to using too much. Instead, use the “spoon-level method”: fluff the flour in its container, then spoon it into your measuring cup and level it off with a straight edge. For the absolute best accuracy, I highly recommend using a kitchen scale to weigh your ingredients, especially flour.
- Kneading for Texture: The dough will be sticky at first, especially when adding the butter. Be patient and allow the mixer to work for the full recommended time. The transformation from a rough, shaggy mass to a smooth, elastic, and slightly tacky ball is a sign of proper gluten development, which is essential for a soft, chewy roll.
- Don’t Rush the Rise: Proofing is where the magic happens! A warm, draft-free environment (like a slightly warmed, then turned-off oven) is ideal. The rolls should visibly double in size and feel light and airy when gently poked. Under-proofed rolls will be dense, while over-proofed rolls can collapse.
- Internal Temperature for Doneness: While visual cues are helpful, for perfectly baked rolls, an internal temperature of 185°F (85°C) in the center of a roll is the most reliable indicator of doneness. Use an instant-read thermometer for accuracy.
- Garnishing with Toasted Marshmallows: For the ultimate S’mores effect, don’t just add marshmallows; toast them! You can do this with a kitchen torch, under a broiler (watch carefully, they brown fast!), or even on top of a hot stove burner with tongs.
These gooey, chocolatey, and marshmallow-laden rolls are an undisputed summer favorite in my house! But if you’re craving that iconic S’mores flavor and are short on time, don’t worry – I’ve got you covered with quicker alternatives. My fudgy S’mores brownies offer a rich, dense chocolate experience with all the familiar S’mores toppings, while my reader-favorite gooey S’mores cookie bars deliver a chewy, delightful version that’s perfect for sharing. All the same incredible flavors, just in a different format!
If you tried this recipe or any other delightful creation on my website, I would absolutely love to hear about your experience! Please share how it went in the comments section below; your feedback truly brightens my day! While you’re there, don’t forget to leave a star rating to help other bakers discover these fantastic rolls. You can also tag me on Instagram or Facebook so I can see your beautiful creations!
S’mores Cinnamon Rolls with Graham Cracker Crust
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Equipment
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metal 9×13 baking pan
Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
- 9-10 sheets of graham crackers, for the bottom of the pan
For the Chocolate Filling
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 1/4 cup crushed graham crackers
- 2 tablespoons cocoa powder
- 1/2 cup mini or regular chocolate chips or chopped chocolate bar
For the Marshmallow Frosting
- 7 ounces marshmallow creme
- 3 ounces cream cheese, room temperature
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla bean paste
Instructions
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In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
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In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon (4 g) vanilla bean paste, Tangzhong from above
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With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) unsalted butter
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Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
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Line a metal 9×13 baking pan with parchment paper. Cover the bottom of the pan with graham cracker sheets, breaking them up to fill the top and sides.9-10 sheets of graham crackers
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Meanwhile, make the filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, graham cracker crumbs, and cocoa powder. Set aside.2/3 cup (133 g) brown sugar, 1/2 cup (113 g) unsalted butter, 1/4 cup (25 g) crushed graham crackers, 2 tablespoons (16 g) cocoa powder
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Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the chocolate graham cracker filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top. Sprinkle the chocolate chips evenly across and use your hands to press them into the filling.1/2 cup (77 g) mini or regular chocolate chips or chopped chocolate bar
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Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one on top of the graham cracker bottom.
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Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
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Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
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Once baked, let the rolls cool while you make the frosting.
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In a stand mixer bowl or with a hand mixer, combine the marshmallow creme and cream cheese until smooth and lump free. Then slowly mix in the heavy cream and vanilla until smooth.7 ounces marshmallow creme, 3 ounces cream cheese, 2 tablespoons (30 g) heavy cream, 1/2 teaspoon vanilla bean paste
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Spread the frosting over the tops of the rolls. Garnish with toasted marshmallows, graham cracker crumbs, or chocolate pieces and enjoy warm!
Notes
Storage: Leftover rolls can be stored in an airtight container at room temperature for up to 4 days. They can be reheated in a 350°F oven or in the microwave in 20-second increments.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.