A homemade, baked cinnamon roll stuffed with chocolate and topped with gooey marshmallow frosting. A new favorite s’more that can happen in your kitchen.
By Jen Lynn
When I think of warmer weather, s’mores comes to mind as well. If you are a s’mores lover, you must give these rolls a try. You are going to love them.
For these rolls I used the same dough recipe as I did for these sausage and cheese breakfast rolls. It is my go-to dough recipe for breakfast rolls because it’s easy and only needs an hour to rise.
This dough recipe is especially easy for beginners. It makes 12 rolls that are baked in a 9×13-inch pan. And your family will think you slaved for hours to make these s’mores rolls.
The rolls get a healthy stuffing of butter, cinnamon, brown sugar, and chocolate. I used chopped baking chocolate but you can certainly use chocolate chips if that’s what you have. Either one will works just fine.
The best part about these rolls is the gooey marshmallow frosting over the top. It is heavenly, made with marshmallow fluff and butter. Heat the two together in a microwave safe container and drizzle it right over the top of the warm rolls. It will seep down into ever cracks and crevice. So finger licking good.
- ¼ cup milk
- ½ cup water
- 1 Tbs granulated sugar
- 2½ tsp active dry yeast
- 3 cups all-purpose flour
- 1 tsp salt
- ¼ cup unsalted butter, melted
- 1 large egg, lightly beaten
- ½ cup packed light brown sugar
- ½ Tbs ground cinnamon
- 6 oz. milk chocolate baking chocolate, coarsely chopped
- ¼ cup unsalted butter, melted
- 7oz jar marshmallow fluff
- ¼ cup unsalted butter, softened
- In a small sauce pan, combine the milk, water, and sugar. Heat over low heat until the mixture reaches 115F degrees. Remove from heat. Stir in the yeast and let sit for 5 minutes.
- Combine 1 cup of the flour, salt, butter, egg, and yeast mixture in a large mixing bowl. Beat on medium speed until blended. Gradually stir in enough of the remaining flour to make a soft dough.
- Turn the dough out on to a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover with a kitchen towel and let the dough rest for 10 minutes.
- In a small bowl combine the brown sugar and cinnamon. Set aside.
- Roll the dough into an 8x14-inch rectangle. Spread the butter over the dough. Sprinkle with the cinnamon mixture, leaving a 1-inch unfilled edge along one long side. Sprinkle the chocolate over the cinnamon mixture. Roll the dough up starting on the long side with the filling. Pinch to seal the seam. Cut into 12 roll. Arrange the rolls cut side down on a lightly greased 9x13-inch baking pan. Cover and let rise for 1 hour or until doubled in size.
- Preheat the oven to 375F degrees. Bake for 20-25 minutes or until golden and cooked through.
- Make the glaze: Combine the marshmallow fluff and butter in a microwave safe bowl. Heat for 30 seconds. Stir well. Pour the glaze over the warm rolls. Serve immediately.
Jen Lynn is the self-taught baker, food blogger, freelance food writer and photographer behind bakedbyanintrovert.com where she shares her passion for transforming classic recipes into something more creative.