S'mores cinnamon rolls are the ultimate breakfast treat! Fluffy honey cinnamon rolls are filled with rich chocolate and topped with toasted marshmallow fluff.
Why you'll love this recipe
Flavor/texture: Tastes like your favorite rich and gooey campfire s'mores combined with fluffy cinnamon rolls. Honey cinnamon dough is filled with chocolate and topped with toasted marshmallow fluff.
Easy to make ahead. They're easy to assemble the night before (or months ahead) with refrigerator and freezer instructions in the recipe card.
One rise. There's only one, 60-minute rise in this recipe because we're using instant yeast.
Yield: 9 rolls
Similar to: Homemade Cinnamon Rolls and Cookies and Cream Cinnamon Rolls
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Ingredients and substitutions
- Yeast - You'll need one packet of instant yeast for this recipe. Check the expiration date on your yeast to ensure it's not out of date. Old yeast can prevent your rolls from rising as they should.
- Dry ingredients - All-purpose flour, cinnamon, and salt. I've only tested this recipe with all-purpose flour. If you have a different type of flour on hand, search for a recipe that's developed to use that flour.
- Wet ingredients - Butter, egg, milk, honey, and granulated sugar add moisture and flavor to the dough. Unsalted butter can be substituted with salted butter if desired. Whole milk works best for moist, tender cinnamon rolls, but can be substituted with low fat milk in a pinch.
- Filling ingredients - Brown sugar, butter, chocolate chips, and cocoa powder create a sweet, chocolate cinnamon filling with pockets of melty chocolate chips throughout.
- Marshmallow fluff - You'll need one jar of marshmallow fluff to use as the topping. Mini marshmallows could also work as a substitute.
How to make s'mores cinnamon rolls
- Add milk and butter to a microwave safe bowl and warm in 20 second increments until they reach about 110F. Add yeast and mix until incorporated.
- Whisk dry ingredients in a bowl, then add wet ingredients.
- Stir with a wooden spoon until a rough, sticky dough forms.
- Turn dough out onto a lightly floured surface and knead for 3 to 5 minutes. Use the heels of your hands and gently push the dough away from you, pulling it back with your fingertips. Your dough is ready when you press into it with a finger and it pops back without feeling sticky.
- Allow dough to rest for 10 minutes in a lightly greased bowl covered with a towel.
- Meanwhile, add filling ingredients to a small bowl and stir to combine.
- Roll dough out into a 9x14 rectangle. Spread filling over top and sprinkle with chocolate chips.
- Starting at the long side, carefully roll into a log. Use a serrated knife to cut into 9 even rolls.
- Place rolls in a lightly greased 9x9 pan and cover. Allow to rise for 60-90 minutes.
- Rolls will double in size during this time.
- Bake your cinnamon rolls at 350F until they reach 195-200F in the center. Your rolls will look golden brown and set across the top when they're done.
- Spread the tops with marshmallow fluff, then return to the oven and turn on the broiler. Broil for 1-2 minutes, or until marshmallow fluff is golden brown.
Heather's Top Tip
An instant-read thermometer is an essential kitchen tool. Use it to test the temperature of your milk (prevents ruining the yeast) and again to test the doneness of your cinnamon rolls (prevents doughy or dry results).
Tips and tricks
Knead until no longer sticky - Knead the dough using the heels of your hands on a lightly-floured countertop. Keep kneading until the dough no longer feels sticky and begins to form a smooth ball. Add more flour to your counter top as needed during this step.
Rise until doubled in size - During the 60-90 minute rise, your dough will double in size. I recommend storing your rolls in a warm, room temperature or slightly warmer environment for best results. If the environment is very cold, your dough will take longer to rise.
Testing for doneness - Visually, your cinnamon rolls will look golden brown and set across the tops. If you have an instant-read thermometer, test the center of the middle cinnamon roll. They're done when they reach 195-200F.
Frequently asked questions
Yes! After assembling your cinnamon rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning while your oven preheats, allow the cinnamon rolls to warm up on the counter top before baking. I also include these directions in the recipe card notes below.
Yes, cinnamon rolls freeze well for up to 3 months. I've included directions in the recipe card below on how to freeze baked or raw cinnamon rolls for optimal results.
Cinnamon rolls turn out dry if they're overbaked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
Your cinnamon rolls will turn out doughy if they're undercooked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
Yes. Sprinkle mini marshmallows or place a large marshmallow on top of each cinnamon roll. Broil until marshmallows are toasted and golden brown.
Frosted cinnamon rolls will keep for 2-3 days at room temperature, 4-5 days in the refrigerator, or 3 months in the freezer.
Recommended
📖 Recipe
S'mores Cinnamon Rolls
Ingredients
Dough
- 2 ¾ cups (330 g) all-purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¾ cup (170 g) whole milk
- 3 tablespoons unsalted butter
- 2 ¼ teaspoons instant yeast, one standard packet
- 3 tablespoons (63 g) honey
- 1 large egg, room temperature
Filling
- ¼ cup (56 g) unsalted butter, room temperature
- ½ cup (106 g) brown sugar
- 2 tablespoons cocoa powder
- ½ cup (84 g) semi-sweet chocolate chips
Topping
- 7 ounces marshmallow fluff
Instructions
Dough
- Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.
- In a large bowl, add flour, cinnamon, and salt. Whisk to combine. Set aside.
- In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).
- Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add honey and egg and stir with a sturdy wooden spoon until a soft dough forms.
- Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
- Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.
Filling
- Roll dough out on a lightly floured surface into a 14x9 rectangle.
- In a small bowl, combine softened butter, brown sugar, and cocoa powder. Mixture should be thick like a paste. Spread mixture evenly across the dough. Sprinkle chocolate chips evenly over the top.
- Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.
- Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.
- Preheat oven to 350℉.
- Transfer dish to the oven and bake, uncovered, for 26-29 minutes, or until golden brown across the top and rolls reach 195-200℉ in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.
- While the rolls bake, prepare the frosting.
Topping
- Using a knife, spread marshmallow fluff over warm cinnamon rolls. Return rolls to the oven and turn on the broiler. Broil for 1-2 minutes, or until marshmallow fluff is toasted. Do not walk away, broiler will toast marshmallow fluff quickly. Alternatively, use a kitchen torch to toast the top of the marshmallow fluff.
- Optionally, top cinnamon rolls with graham cracker crumbs or chocolate syrup before serving warm.
Equipment Recommendations
Notes
- Overnight directions: After assembling the cinnamon rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning, remove cinnamon rolls from the refrigerator and uncover while the oven preheats. Bake as directed in the recipe card above.
- Leftovers: Store leftover cinnamon rolls covered in the refrigerator for 4-5 days, or at room temperature for 2-3 days.
- Freezing baked rolls: Baked cinnamon rolls freeze well and keep for up to 3 months.
- Freezing unbaked cinnamon rolls: Follow the directions above for assembly and rising, using a disposable foil pan (or other freezer-safe pan you don't mind freezing for a while). Bake your cinnamon rolls at 350F for 10 minutes. They should look risen and par-cooked, but not yet browned. Cool completely, then cover tightly and freeze for up to 3 months. Transfer to the refrigerator to thaw overnight. In the morning, preheat your oven to 350F and bake for the remaining 16-19 minutes.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!