s’mores cinnamon rolls;

s'mores cinnamon rolls;

Fluffy cinnamon rolls swirled with a graham cracker fudge and toped with toasted marshmallows for the best kind of a breakfast--one with chocolate!

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Doesn’t everyone love fresh cinnamon rolls, hot from the oven, soft and fluffy with delicious icing. How to make them better? Add chocolate. It’s in the Best with Chocolate name. This recipe for s’mores cinnamon rolls is the culmination of several failed attempts, but I’m very happy with the final recipe!

I tried several iterations of the recipe for s’mores cinnamon rolls. I tried putting crushed graham crackers into the cinnamon roll dough itself, but they didn’t really work out. It made the dough really dense. Especially with the dense chocolate filling, it just made the whole recipe too heavy. So instead, I went with mixing the graham cracker crumbs into the chocolate filling itself!

The fudgy filling is the best part of these s’mores cinnamon rolls. It’s perfectly chewy and delicious without being so runny that it’ll run out of the rolls. I started with about half as much chocolate, and then of course I doubled it. Because, well, chocolate. And this is the perfect fudgy consistency. The fudge will firm up as it cools, so if you make it in advance, you’ll probably want to pop it in the microwave to make it more spreadable. And plus, I have to factor in the part where I nibble on a couple spoonfuls while I’m making it. It’s just so delicious.

And of course, you can’t leave off the marshmallows! With the extra sweetness in the chocolate filling, you don’t need to go crazy with icing. Toasting the marshmallows gives that perfect s’mores hit and sweetness. Just pop the marshmallows on at the end and broil them to get that perfect toastiness. Never walk away though, it only takes a second to burn. Plus that stint in the broiler helps the s’mores cinnamon rolls get roasty toasty brown.

You can use whatever marshmallows you have on hand–here I’ve used large marshmallows and cut them in half to cover more surface area. But I’ve also used mini marshmallows, and just scattered them across the top. I actually want to try sprinkling a couple marshmallows in the center of the filling next time as well! I can’t decide if that would be extra delicious, or make little pockets of molten goo in the s’mores cinnamon rolls. I’ll try it next time and report back!

My second tip for marshmallows is that paying for the name brand is worth it. I’ve found in the past that the store-bought marshmallows just don’t quite live up to the name brand marshmallows. The name brand ones melt more evenly, and toast better. But if you don’t care about the looks, then use whatever works for you! This recipe over at The Candid Appetit uses a meringue, which looks gorgeous, but I opted for easy and on-hand.

Secrets to Success

• You can make the s’mores cinnamon roll dough by hand, or use a bread maker if you have one! A bread maker’s dough setting can make the whole process a little easier. Dump all the ingredients into the breadmaker, select dough cycle, and let the bread maker do all the work! This saves you the kneading and also builds in a first rise, usually.
• Make sure your yeast is active! I think that also might have contributed to the first couple failed attempts for me. I always like to bloom my yeast before I use it, even if the recipe doesn’t always require it. It should smell bready and get frothy in the milk or water.
• Choose your favorite chocolate! I’ve used good quality milk chocolate which was delicious, and I think milk chocolate fits with the s’mores theme. But you can use semi-sweet chips, or a mix of dark and milk chocolate. You could even tweak the recipe to add extra flavors by using an orange chocolate or a raspberry chocolate instead and leave off the marshmallows.

Looking for other recipes?

• Looking for traditional cinnamon rolls? This fluffy cinnamon roll recipe is foolproof.
• No bake eclair cake is another chocolatey dessert, perfect for potlucks with less effort and waiting.
• These Salted Caramel Chip Chocolate Cookies are a delicious chocolatey treat.

s’mores cinnamon rolls;

Fluffy cinnamon rolls swirled with a graham cracker fudge and toped with toasted marshmallows for the best kind of a breakfast–one with chocolate!

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Wait Time: 1 hour hour

Total Time: 2 hours hours

Oven Temp: 400°F

Servings: 12

Author: bestwithchocolate.com

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Ingredients

Cinnamon Roll Dough

• 2¼ tsp active dry yeast (1 packet)
• 1 cup warm milk (heated to 110°-115°F)
• ¼ cup sugar
• ¼ cup brown sugar
• ⅓ cup butter melted
• 1 tsp salt
• ½ tsp cinnamon
• 2 eggs
• 4 cups flour (plus more for kneading by hand)
• 12 large marshmallows

Fudge Graham Cracker Filling

• ½ cup heavy cream
• ¼ cup + 2 Tbsp cocoa powder (I prefer dutch-processed)
• 1 cup chocolate (discs, or roughly chopped. Pick a good quality chocolate for best results)
• 3 Tbsp sugar
• ¼ tsp salt
• 1½ Tbsp butter
• ½ cup crushed graham crackers or golden graham cereal (reserve some for topping, as desired)

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Instructions

Cinnamon Roll Dough

• Heat the milk to 110°-115°F or until warm but not hot to the touch. Add the active dry yeast and set aside for 2-5 minutes or until yeast activates and gives off that bready aroma.
• In a large mixing bowl, add the activated yeast and milk. Then add ¼ cup sugar, ¼ cup brown sugar, ⅓ cup melted butter, 1 tsp salt, ½ tsp cinnamon, 2 eggs, and 1 cup flour. Beat well until combined.
• Slowly add the remaining 3 cups flour and mix together to form a soft, tacky dough.
• Turn out dough onto a floured surface. Flour hands and knead dough until it springs back when touched. Can add a few more sprinkles of extra flour to keep the dough from sticking.
• Coat a plastic bag with oil; store and let rise for approximately 1 hour in a warm location. Or instead, allow it to cool rise overnight in the refrigerator for the next morning.

Fudge Graham Cracker Filling

• In a medium pot over medium heat add ½ cup heavy cream, ¼ cup + 2 Tbsp cocoa powder, 1 cup roughly chopped chocolate, 3 Tbsp sugar, ¼ tsp salt, and 1½ Tbsp butter.
• Allow the mixture to melt, stirring to combine to form a rich, glossy fudge filling. It will be thick but still liquid, but will firm up slightly when it cools. Remove to a bowl or measuring cup to cool.
• If refrigerating dough overnight, cover the fudge and allow to rest overnight. Once ready to assemble rolls, heat in the microwave for approx. 30 seconds or until fudgy again, then proceed with the next step.
• Crush graham crackers to form about ½ a cup (approximately 3 sheets) of crumbs. Once the fudge has cooled slightly, mix in the graham cracker crumbs, reserving a tiny bit for garnish, as desired.

Make the S'mores Cinnamon Rolls

• Lightly grease a 9"x11" pan with cooking spray or oil.
• Roll the risen cinnamon roll dough on a lightly floured surface to approximately a 21" x 16" rectangle. (If refrigerating overnight, no need to allow the dough to come to room temperature, simply roll the chilled dough.) Spread evenly with graham cracker fudge mixture.
• Roll from the 21" side, then using a knife or bench scraper, slice into 1¾" segments. Place each roll into the prepared pan
• Bake for 20-40 minutes or until puffy and golden and baked through. It's okay if they don't have great color on the top, as we will be broiling them. Do make sure the rolls in the center of the pan are cooked through and not doughy before proceeding.
• Slice each large marshmallow in half and stick two halves to each cinnamon roll in the pan. Sprinkle with any remaining graham cracker crumbs, if desired. Return to the oven, broiling on high for 35 seconds or until marshmallows are toasted. Serve warm.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

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