S'mores Sweet Rolls

The s'mores train is still full speed ahead over here. I know s'mores are typically known as a summer thing, but why? I definitely love having them no matter what time of year! And that can easily be done by making these s'mores sweet rolls! It's a fun twist on a classic cinnamon roll-- they've got a honey graham cracker dough, milk chocolate filling, and an amazing marshmallow icing to slather on top.

INGREDIENTS FOR S'MORES SWEET ROLLS

Any cinnamon or sweet roll always starts out with a good yeast dough. For this recipe, the dough calls for a lot of common ingredients, with a little s'mores twist to it. Here's what you'll need for this sweet roll dough:

• All-purpose flour

• Graham cracker crumbs

• Pinch of salt

• Honey

• Warm milk

• Unsalted butter, melted

• Eggs

• Vanilla extract

And what really makes these rolls as delicious as they are is the decadent, chocolaty filling. And for that, you need just 4 ingredients! Here's what you'll need for the filling:

• Unsalted butter, softened

• Cocoa powder

• Granulated sugar

• Milk chocolate bars

KNEADING THE DOUGH

If you have a stand mixer and a dough hook attachment, I highly recommend using it to knead the dough.  You can definitely still knead it by hand if that’s your preference. However, the mixer will do the trick as well! Once your dough comes together, turn it on a low speed, and allow it to run (“knead”) for about 6-8 minutes. As it kneads, the dough will start to climb up the dough hook attachment, so you will have to stop it every few minutes to scape it back down into the bowl. 

MAKING THE MARSHMALLOW ICING

This marshmallow icing is the perfect finishing touch to really give a s'mores vibe to these sweet rolls. It is so simple to make-- it only takes 5 ingredients! Here's everything needed:

• Powdered sugar

• Marshmallow fluff

• Heavy cream (recommended) or whole milk

• Vanilla extract

• Pinch of salt

To make, add all of the ingredients into a small bowl, and whisk until everything is combined and smooth. 

*Note: try not to eat it all before slathering it on the rolls 😉

TIPS FOR THE BEST S'MORES SWEET ROLLS

• Use floss to cut the sweet rolls. I know the first thing you might think of using for cutting cinnamon rolls would probably be a knife, right? Well, put down the knife! Use unflavored floss! Wrap it around the rolls and both ends around the roll to make a clean cut.

• Use your favorite s'mores chocolate! To make these as eye-rollingly good as your favorite s'more, I highly recommend using your favorite chocolate yo use in a s'more. I grew up making them with Hershey's milk chocolate bars, so that's what I used in these. But you can absolutely use your favorite s'mores chocolate.

• Toast the marshmallow icing. This tip takes these sweet rolls to the next level, IMO. You can toast the icing using a small kitchen torch or your oven's broiler. Carefully toast the rolls once you've spread the marshmallow icing on them, until it's a nice golden brown color. This will give them even more s'more flavor!

Hoping these sweet rolls bring some joy into your kitchen and your home.

Happy baking!

S'mores Sweet Rolls

Recipe by Chrissy

Servings

12

rolls

Prep time

3

hours 

Baking time

30

minutes

Total time

3

hours 

30

minutes

Ingredients

• Sweet Roll Dough

• 2 ⅓ cups + 1 tablespoon all-purpose flour

• 1 ¾ cups graham cracker crumbs

• Pinch of salt

• 2 tablespoons honey

• 2 ¼ teaspoons active dry yeast

• ¾ cup warm whole milk

• ⅓ cup unsalted butter, melted

• 2 eggs

• 2 teaspoons vanilla extract

• Chocolate Filling

• 6 tablespoons unsalted butter, softened

• ⅓ cup granulated sugar

• 2 ½ tablespoons cocoa powder

• 4oz-5oz chopped milk chocolate

• Marshmallow Icing

• ⅓ cup marshmallow fluff

• ¾ cup powdered sugar

• 2 tablespoons heavy cream or whole milk

• ½ teaspoon vanilla extract

• Pinch of salt

Directions

• In a large glass, whisk together the yeast, sugar, and warm milk. Cover with plastic wrap and allow the yeast to activate; about 5-10 minutes. Once it starts to bubble and foam, you’re ready to go.
• For this recipe, we’re going to use a stand mixer to make the dough*. Pour the yeast mixture into the mixer bowl. Add in the melted butter, eggs, and vanilla. Attach your dough hook attachment and mix all of the wet ingredients together.
• Add in the 2 ⅓ cups of flour, graham crackers crumbs, and salt a little at a time. Turn your mixer on a low speed until all of the flour is worked in and a dough has formed. It will be a bit sticky.
• Once dough has formed, lock and turn the mixer on, and allow it to run for 6-8 minutes. This will work as kneading the dough. Scrape the dough down as needed.** Once the dough is done kneading, transfer to a large, greased bowl. Cover with a tea towel and set in a warm place to rise for 2 hours.
• Once the dough is about done rising, prep the chocolate filling. Beat together the softened butter, sugar, and cocoa powder until fluffy. Chop the chocolate bars into small pieces and set aside. You will also want to prepare your baking dish/pan at this point. Grease a 13x9 pan with butter, and line with parchment paper, if desired. Set aside.
• Lightly dust your countertop or work surface with 1 tablespoon of flour. Turn the dough out onto the floured surface. Knead a few times, and shape roughly into a rectangle. Using a rolling pin, roll the dough out into an 18"x12" rectangle.
• Using an offset spatula or the back of a spoon, spread the chocolate mixture evenly on the rolled dough, leaving about ½ inch of dough uncovered around the edges. Sprinkle the chopped chocolate evenly on top of the spread chocolate mixture.
• Starting at the bottom long edge of the rectangle, slowly and carefully turn the dough up to begin rolling. Try to keep the roll tight as you work your way up.
• Now it’s time to cut the rolls. To get 12 rolls, each one will be 1.5 inches. Using floss***, cut your sweet rolls, and place them into your prepared pan, with three going across and four down. Cover the rolls with a tea towel, and allow them to rise for another 30 minutes.
• Once the second rise is almost done, preheat your oven to 375°F. Once preheated, uncover the s'mores rolls, pop in the oven, and bake for 26-30 minutes.
• For the icing, combine the marshmallow fluff, powdered sugar, cream/milk, vanilla extract, and a pinch of salt (optional) in a small bowl. Whisk together until smooth. If you like your icing to be a little thinner, you can add a bit more heavy cream.
• Now it’s time to enjoy! S'mores rolls are best served freshly baked and warm. Slather in icing and dig in!

Notes

• *If you do not have a stand mixer or do not wish to use one, that’s totally fine. The dough can be made and kneaded by hand as well!
• **As the dough kneads in the mixer, it will slowly get pushed up the dough hook. You will have to stop the mixer every few minutes, and using a spatula, scrape the dough back down into the bowl.
• ***I prefer using floss to cut my rolls. Please see notes on this in the above post. If you don't have floss, you can also use a very sharp knife.