Why You’ll Love Ultimate S’mores Cinnamon Rolls Recipe

• Brings the flavors of classic s’mores into a warm, cozy cinnamon roll
• Features a unique graham cracker bottom for added crunch
• Loaded with melty chocolate and cinnamon-sugar goodness
• Topped with a rich marshmallow cream cheese frosting
• Perfect for brunch, dessert, or weekend baking projects
• Freezer-friendly and easy to make ahead
• Made entirely from scratch for maximum flavor
• Kid-friendly and a guaranteed crowd-pleaser
• A fun and creative way to elevate cinnamon rolls
• Great for holidays, birthdays, or cozy mornings in

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tangzhong:
water
bread flour

For the Dough:
bread flour
granulated sugar
instant yeast
fine sea salt
heavy cream
whole milk
large egg
vanilla bean paste or vanilla extract
tangzhong
unsalted butter
graham cracker sheets (for pan bottom)

For the Filling:
brown sugar
unsalted butter
crushed graham crackers
cocoa powder
chocolate chips (semi-sweet or milk chocolate)

For the Marshmallow Frosting:
marshmallow creme or fluff
cream cheese
heavy cream
vanilla bean paste or extract

Directions

Make the Tangzhong: In a small saucepan, whisk the water and bread flour together over medium heat. Stir constantly until it thickens into a paste. Let it cool before using.
Prepare the Dough: In a large mixing bowl or stand mixer, combine the flour, sugar, yeast, and salt. Add the heavy cream, milk, egg, vanilla, and cooled tangzhong. Mix until a rough dough forms.
Knead and Add Butter: Gradually add softened butter and knead until the dough is smooth and elastic. This takes about 10–15 minutes with a stand mixer.
First Rise: Form the dough into a ball, cover the bowl, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
Prepare the Pan: Line the bottom of a greased 9×13-inch baking dish with graham cracker sheets to create a crust-like base.
Make the Filling: Mix together brown sugar, cocoa powder, crushed graham crackers, and softened butter to form a paste.
Roll and Fill: Roll out the dough on a floured surface into a rectangle. Spread the filling over the dough and sprinkle chocolate chips on top.
Roll and Slice: Roll the dough tightly into a log, then slice into 12 even rolls using a sharp knife or dental floss.
Second Rise: Place the rolls over the graham cracker-lined pan. Cover and let rise for 45–60 minutes, or until puffy.
Bake: Preheat the oven to 325°F (162°C). Bake the rolls for 30–35 minutes or until golden and baked through.
Make the Frosting: Whisk together marshmallow creme, cream cheese, heavy cream, and vanilla until smooth.
Frost and Serve: Let the rolls cool slightly before spreading the marshmallow frosting over the top. Serve warm.

Servings and timing

Servings: 12 rolls
Prep Time: 3 hours (includes rising time)
Bake Time: 30–35 minutes
Total Time: Approximately 3½ to 4 hours

Variations

• Nutella Filling: Replace cocoa powder with Nutella for extra creaminess
• Peanut Butter Twist: Add swirls of peanut butter with the chocolate filling
• Mini Rolls: Make smaller rolls for bite-sized treats
• Marshmallow Topping: Add toasted mini marshmallows on top
• Gluten-Free Version: Use a gluten-free bread flour blend and adjust hydration as needed
• No Tangzhong: Omit the tangzhong if you’re short on time — the rolls will still turn out soft

Storage/Reheating

• Store leftover rolls in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 5 days if topped with cream cheese frosting
• To reheat, warm individual rolls in the microwave for 15–20 seconds or in a 325°F oven until heated through
• Freeze unfrosted rolls for up to 3 months. Thaw and frost before serving

FAQs

Can I make these rolls the night before?

Yes, prepare the rolls through the second rise, then refrigerate overnight. Let them come to room temperature before baking.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives a chewier, more structured texture.

What if I don’t have marshmallow creme?

You can melt mini marshmallows with a bit of cream, or use a fluffy frosting instead.

Can I toast the marshmallow topping?

Absolutely — use a kitchen torch or broil briefly to toast the top before serving.

Can I freeze the baked rolls?

Yes, wrap them tightly in plastic and foil. Reheat and frost when ready to eat.

Do I need a stand mixer?

No, you can knead the dough by hand, but it will take longer and require more effort.

Why use tangzhong?

Tangzhong makes the rolls extra soft and helps them stay fresher longer.

What’s the best chocolate for the filling?

Milk chocolate chips give a classic s’mores flavor, but you can use dark or semi-sweet if preferred.

Can I make these without graham crackers?

You can skip the graham cracker base, but it adds authentic s’mores flavor and texture.

How do I know when the rolls are fully baked?

They should be golden brown on top and register around 190–200°F internally.

Conclusion

S’mores Cinnamon Rolls are the ultimate fusion of two beloved treats — warm, fluffy cinnamon rolls and gooey, chocolatey s’mores. Perfect for weekend baking, holidays, or simply treating yourself, this recipe delivers nostalgic comfort with every bite. Once you try them, they might just become your new favorite cinnamon roll variation.

Ultimate S’mores Cinnamon Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These s’mores cinnamon rolls are soft, fluffy, and filled with layers of graham cracker crumbs, melty chocolate, and gooey marshmallows. Topped with a toasted marshmallow frosting and chocolate drizzle, they combine the classic campfire treat with a cozy breakfast favorite.

Author: Emily
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Yield: 12 rolls
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add melted butter, egg, vanilla, salt, and flour. Mix until dough forms. Knead until smooth and elastic (5–8 minutes).
Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Roll the dough out into a 12×18-inch rectangle on a floured surface.
Spread softened butter over the dough, then sprinkle brown sugar, cinnamon, crushed graham crackers, mini chocolate chips, and mini marshmallows evenly over it.
Roll the dough tightly from the long side and cut into 12 rolls.
Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake for 20–25 minutes or until golden brown.
While rolls bake, make the frosting: Beat softened butter, powdered sugar, marshmallow fluff, and vanilla until smooth. Add heavy cream to reach desired consistency.
Let rolls cool slightly, then spread frosting on top and drizzle with melted chocolate if desired. Serve warm.

Notes

Use room temperature ingredients for best dough texture.
Rolls can be prepped the night before and baked in the morning.
To toast marshmallow frosting, use a kitchen torch briefly after frosting the rolls.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 roll
Calories: 380
Sugar: 26g
Sodium: 160mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg