You know I can’t resist a good cinnamon roll remix, and these s’mores cinnamon rolls might be my favorite yet. Inspired by the classic summer treat, they’re part of the same playful summer lineup as my super fun, multi-flavored chocolate, strawberry, and vanilla Neapolitan rolls.
With nine years of professional baking experience (and a whole lot of recipe testing), I made sure these s’mores rolls hit all the right notes: soft, fluffy, chocolatey, and marshmallowy.
There’s a graham cracker bottom, chocolate-graham filling, marshmallow glaze, and, yes, toasted marshmallows on top!
The secret to these gooey rolls is all in the dough. I use the same soft, buttery base as my classic homemade cinnamon rolls, so you know every bite will melt in your mouth!
Step-by-Step Baking Process
1
Make the tangzhong. This extra step makes the bread ultra-soft and keeps it soft and moist for days!
2
Combine the wet and dry ingredients in a stand mixer bowl. If the dough looks rough and ragged, you’re doing it right! This stage is just about combining the ingredients.
3
Knead the dough. Add the butter slowly, don’t rush it! Once it fully absorbs the fat, the dough will go from sticky and messy to glossy and elastic.
4
Let the dough rest for 30 minutes. This will ensure smooth, effortless rolling and shaping in the next step.
5
Line the bottom of the baking pan with graham crackers. I used six whole ones and then broke pieces to fill in the gaps in the pan.
6
Roll out the dough and spread the filling across it. Spread the chocolate graham cracker filling evenly across the surface of the dough, then sprinkle the chocolate chips on top. Use your hands to gently press the chips into the dough, keeping them from falling out as you roll.
Once I started playing around with summery cinnamon roll flavors, I couldn’t stop. This recipe led straight to my pineapple coconut pina colada cinnamon rolls: pillowy soft, swirled with pineapple and coconut, and dripping in a coconut rum icing.
7
Cut strips from the dough and roll them up. Use a pizza wheel to cut strips before rolling. It keeps the rolls perfectly shaped and evenly sized.
8
Place the cinnamon rolls in a 9×13 baking pan. Arrange the rolls in the pan on top of the graham cracker sheets, giving them some space in between so they can double in size.
9
Let the rolls rise until doubled in size. You want a noticeable puff and the dough to feel light and airy.
10
Make the marshmallow glaze. Pour the glaze over the warm s’mores rolls and garnish with graham cracker pieces, chocolate, and toasted marshmallows as seen below!
These rolls are a summer favorite in my house, but if you’re looking for something quicker to bake, my fudgy s’mores brownies or reader-favorite gooey s’mores cookie bars have all the same flavors!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
S’mores Cinnamon Rolls with Graham Cracker Crust
Equipment
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
- 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
- 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
- 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
- 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.
- 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
- 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
- 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
- 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.
- 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.
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
- Once baked, let the rolls cool while you make the frosting.
- 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
- Spread the frosting over the tops of the rolls. Garnish with toasted marshmallows, graham cracker crumbs, or chocolate pieces and enjoy warm!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Better than campfire smores! What a great summer recipe!
Thank you so much! That’s such a compliment, so glad you loved it! Perfect treat for summer!