S'mores Cinnamon Rolls

S'mores cinnamon rolls are the ultimate breakfast treat! Fluffy honey cinnamon rolls are filled with rich chocolate and topped with toasted marshmallow fluff.

Prep Time 1 45

Cook Time 25

Total Time 2 10

Servings rolls

Author Heather

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.

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.

Nutrition