S'mores Cinnamon Rolls with Graham Cracker Crust
Soft, gooey, and dripping with marshmallow glaze, these S’mores Cinnamon Rolls taste just like the classic treat, no campfire needed. Made with buttery homemade dough, they’re filled with a rich chocolate graham cracker swirl, baked over graham crackers, and finished with a thick layer of gooey marshmallow glaze. Perfect for summer mornings, weekend brunch, or dessert!
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.
- 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.
- 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.
- 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 9x13 baking pan with parchment paper. Cover the bottom of the pan with graham cracker sheets, breaking them up to fill the top and sides.
- 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.
- Place the rested dough on a lightly floured surface. Roll it out into a 15x21 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.
- 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.
- Spread the frosting over the tops of the rolls. Garnish with toasted marshmallows, graham cracker crumbs, or chocolate pieces and enjoy warm!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
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.
