S’mores Cinnamon Rolls

It’s fall, and for some reason I just want to make every cinnamon roll flavor possible. Ironically, I don’t even have a basic cinnamon roll recipe posted on here yet. But that’s just typical me, just like how I made a bunch of different tiramisu flavors all through summer.

Before this one, I made some chocolate chip cookie cinnamon rolls, and now I really want to try a brownie one next, or maybe tiramisu (I think I wanna go for the tiramisu version because it’s clearer in my head)? But right now, we are talking about these S’mores cinnamon rolls. They are very easy to make, and as delicious as the chocolate chips version but the marshmallow fluff adds an extra creaminess that makes them so good (and win over the chocolate chip ones!).

Ingredients to make S’mores Cinnamon Rolls:

The ingredients to make these S’more rolls are pretty simple, I use the same dough recipe for all the rolls but adjust the amount of sugar based on the filling and topping to balance everything out. In this case, this recipe has the lowest amount of sugar in the dough because the marshmallow fluff is considered pretty sweet!

• Flour: I use all-purpose because it is always in my pantry and gives the perfect balance. Skip the cake flour since it is too delicate and tears easily, but feel free to use bread flour if you have it!
• Active Dry Yeast: Gives the rolls their light, fluffy rise. I go with active dry so I can mix it straight in with the other ingredients without any extra prep.
• Warm Milk: Creates a soft dough. No need for a thermometer here; just pop cold milk in the microwave for 30 to 45 seconds and you are good to go.
• Egg: Adds richness and structure. Room temperature is ideal for smooth mixing, but cold works as well if you forgot to remove the egg from the fridge (guilty every time!).
• Butter: Adds a rich flavor that oil cannot replicate. Stick with unsalted so you have full control over the salt level.
• Sugar: Feeds the yeast to kickstart the rise while adding a subtle hint of sweetness. I use white granulated sugar.
• Salt: Balances the sweetness and enhances the overall flavor so the dough never tastes flat.

The filling is pretty simple to make, it’s a combination of the basic cinnamon roll filling (butter, cinnamon powder, and sugar), plus some chocolate chips and graham crackers.

The topping is made of a homemade marshmallow fluff which is a combination of egg whites, vanilla extract, granulated sugar, and a pinch of salt. You can absolutely buy this from the store!

[Measurements are posted in the recipe card below the instructions.]

1. Add all the dough ingredients to your stand mixer, leaving out the butter for now. Mix on low speed until everything comes together and you do not see any dry flour left. The dough should feel firm and not sticky. If it looks too dry and is not mixing well, just add 1 tablespoon of milk at a time until it holds together.

Add the soft, room-temperature butter directly into the bowl. Turn your mixer up to medium speed and let it work for a few minutes until the dough turns smooth and stops sticking to the sides of the bowl.

Cover the dough and let it rest and rise for 2 hours at room temperature.

2. While the dough rises, prepare the filling by combining the unsalted butter (at room temperature), brown sugar, and cinnamon powder.

Dust your counter with flour, turn the dough out onto the surface, and roll it into a rectangle without kneading (about 26 cm x43 cm). Spread the filling evenly and add your chocolate chips and crushed graham crackers.

3. Cut the dough into 6 equal strips and roll each one into a bun. Place them in your baking dish, cover with a clean towel, and let rest for 30 minutes.

Then bake at 180°C (356°F) for 20 to 25 minutes until golden brown. The oven should be preheated and the baking dish should be placed on the middle rack. I use the fan option with both top and bottom elements on.

4. While the rolls are baking in the oven, you can now make the marshmallow fluff. Remember, you can buy this from the store or even on Amazon!

To make the fluff, add the egg whites, sugar, vanilla extract, and a pinch of salt to a heatproof bowl. Set the bowl over a small pot of simmering water, making sure the bottom of the bowl does not touch the water. The steam heats the bowl gently and evenly without burning or cooking the eggs.

Whisk constantly over medium heat until the sugar dissolves completely and the mixture reaches 160°F (71°C).

💡Pasteurized vs. Non-Pasteurized Eggs: If using fresh, non-pasteurized eggs, heating the mixture to 160°F is essential to kill any bacteria. If you use pasteurized eggs, just heat the mixture until the sugar is dissolved.

Remove the bowl from the heat and whip with a hand or stand mixer on high speed for a few minutes until thick, fluffy white peaks form.

5. When the cinnamon rolls are baked and ready, add the marshmallow fluff to the top, torch it for that s’mores effect, and sprinkle with more crushed graham crackers and chocolate chips. Enjoy while still warm!