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!
Oven Temp: 400°F
Servings: 12
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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)
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.
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