S'mores Cinnamon Rolls Recipe

Instructions

ROLL DOUGH

Spray a baking dish¹ with non-stick spray. Set aside.
In a medium size bowl, combine the flour and the graham cracker crumbs. Set this mixture aside.
2 and ¼ cups (270g) all purpose flour, 1 cup (100g) graham cracker crumbs
Place warm water in a large bowl. Sprinkle the yeast on top of the water. Whisk with a fork, wooden spoon, or spatula and allow to rest and activate for 10 minutes.
¼ cup (60mL) warm water, 1 and ⅛ teaspoons (4g) dry active yeast
Once the yeast mixture is active and bubbly, add the milk, sugar, salt, vanilla extract, and egg. Whisk to combine.
¼ cup (60mL) warm milk, 2 and ½ Tablespoons (31g) granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, 1 large egg
Gradually stir in the flour/graham mixture. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add about 1 and ½ cups of the flour/graham mixture, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining flour/graham mixture and blend until dough has mostly come together. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.
3 Tablespoons (43g) unsalted butter
Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Allow the dough to rest for 10 minutes while you prepare the filling.

CHOCOLATE CINNAMON FILLING

In a medium size bowl, combine the granulated sugar, brown sugar, and cinnamon. Whisk or stir until well-blended. Set aside.
¼ cup (50g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, 1 Tablespoon ground cinnamon
Using a rolling pin, roll the dough out into a rectangle approximately 9" x 12" in size. Dough will be very elastic, so be patient and keep rolling. There is no need to rush this step.
When you have your rectangle, brush the melted butter evenly over the dough, leaving about ½" border around the edges. Sprinkle the cinnamon-sugar evenly over the melted butter, then sprinkle the chocolate chips evenly over the filling.
2 Tablespoons (29g) unsalted butter, 4 ounces (113g) milk chocolate chips

ASSEMBLE AND BAKE THE DOUGH

Starting with one of the long sides, roll the dough up into a tight 12" log. Use your fingers or palms on either end of the log to gently squeeze the log to "contain" the uneven ends. Using a sharp serrated knife and taking care to keep the seam side down, cut the log into 6 even slices. Don't worry if filling spills out.
Place the slices cut side down in the prepared pan, gather any cinnamon-sugar that fell out, sprinkle over the rolls, then press down gently to flatten slightly. Cover loosely with foil or a kitchen towel. Allow rolls to rise for 1 and ½ hours.
When roll dough has risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 28-32 minutes or until rolls just start to brown on top. You can cover the rolls with foil to prevent browning, if desired. Remove from the oven and allow to cool for 15 minutes while you prepare the meringue topping.

MARSHMALLOW MERINGUE TOPPING

Make a double boiler: heat a small saucepan of water over medium heat until it steams. Choose a saucepan that can fit whatever bowl you're using in the next step ensuring the water doesn't touch the bowl (I recommend testing this out before heating the water– you only need about an inch or two of water to make this happen).
In the bowl of a stand mixer, or a large bowl to use with an electric hand mixer, combine the egg whites and granulated sugar. Place the bowl over the steaming pot to create a double boiler. You can also use an actual double boiler, but I find this setup works really well.
2 large egg whites, ½ cup (100g) granulated sugar
Whisk the egg whites and sugar vigorously until the sugar melts completely and the egg whites become white and frothy. The mixture will start out sticky and thick but will move to thin and frothy with time and heat. This will take about 1 and ½ to 2 minutes. I like to test using my finger: carefully (the mixture is hot!) dip a clean finger into the mixture and rub it against your thumb. You should not be able to feel any sugar crystals. If you want to be as accurate as possible: you're looking for a temperature of 160ºF (71ºC) on an instant-read thermometer. This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer. When the egg/sugar mixture is ready, remove the bowl from the heat and place the bowl back onto the stand mixer.
Fit your stand mixer with the whisk attachment, add the vanilla extract and cream of tartar, and whisk the egg white/sugar mixture on high speed until medium peaks form (it will resemble the texture of shaving cream). Keep in mind this can take a long time, sometimes up to 10-15 minutes for me.
¼ teaspoon vanilla extract, ⅛ teaspoon cream of tartar
Once you have medium peaks, dollop each roll with a big spoonful of the meringue onto the slightly cooled rolls and swirl it around. Toast each with a kitchen torch until browned and serve immediately. Leftover s'mores cinnamon rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving. See notes section below for other storage and preparation suggestions.

Ingredients

ROLL DOUGH

CHOCOLATE CINNAMON FILLING

MARSHMALLOW MERINGUE TOPPING

Instructions

ROLL DOUGH

CHOCOLATE CINNAMON FILLING

ASSEMBLE AND BAKE THE DOUGH

MARSHMALLOW MERINGUE TOPPING

Notes

Nutrition Disclosure