S'mores Cinnamon Rolls
The easiest S'mores cinnamon rolls you will ever bake. Simple everyday ingredients, easy steps, and maximum gooey marshmallow flavor.
Equipment
Ingredients
For the dough
- 2½ Cups Flour
- 1 Tbsp Granulated white sugar
- Pinch of salt
- 1 Egg
- 1 tsp Active dry yeast
- ½ Cup Warm Milk
- 2 Tbsps Unsalted butter (At room temperature)
For the filling
- ¼ Cup Unsalted butter (At room temperature)
- 3 Tbsps Brown Sugar
- ½ tsp Cinnamon powder
- ½ tsp Vanilla extract
- Chocolate chips to sprinkle
- Graham Crackers to sprinkle
For the topping
- 2 Egg whites
- ½ Cup Granulated white sugar
- ½ tsp Vanilla extract
- Pinch of salt
Instructions
For the dough
- In the bowl of a stand mixer, combine the all-purpose flour, active dry yeast, sugar, and salt.Add the warm milk and egg. Mix on low speed using the dough hook until everything comes together and no dry flour remains. The dough should feel firm and not sticky. If it looks dry and is not combining well, add 1 tablespoon of warm milk at a time until it holds together.Add the softened butter to the bowl. Turn the mixer to medium speed and knead for a few minutes until the dough becomes smooth, elastic, and stops sticking to the sides of the bowl.Cover and let it rise for 2 hours.
For the filling
- While the dough rises, combine the room-temperature unsalted butter, brown sugar, and cinnamon powder in a small bowl.Mix with a spatula or spoon until smooth and spreadable.
Filling
- Dust your counter with flour, turn the dough out onto the surface, and roll it into a rectangle without kneading, aiming for about 26 x 43 cm (10 x 17 inches). Spread the filling mixture evenly over the dough, then sprinkle generously with mini chocolate chips and crushed graham crackers.
Resting and baking
- Cut the dough into 6 equal strips and roll each one into a bun and place them in a baking dish. Cover with a clean towel, and let rest for 30 minutes at room temperature. Bake at 180°C (356°F) for 20 to 25 minutes until golden brown. I place the dish on the middle rack, fan on, top and bottom elements on.
Prepare the Marshmallow Fluff
- Add 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. Remove from heat and whip with a hand or stand mixer on high speed for a few minutes until thick, fluffy white peaks form.
If using raw, non-pasteurized eggs, reaching 160°F (71℃) is essential to kill any bacteria; if using pasteurized carton egg whites, it is already safe, but heating is essential to dissolve the sugar.
Decorate and serve
- 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!
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Serving: 1gCalories: 415kcalCarbohydrates: 64.4gProtein: 8.3gFat: 13gFiber: 1.7g
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