Chef Sarah Jenkins - Pastry Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Certified Baker ⏰ 12+ Years Baking 🍽️ Dessert Innovation Award

❤️ My Recipe Story

"This recipe brings the nostalgia of summer campfires to the breakfast table. I wanted to capture the gooey texture of a roasted marshmallow and the crunch of graham crackers inside a fluffy, warm cinnamon roll."

Sarah specializes in modern twists on bakery classics. She focuses on texture contrasts and balancing sweetness with high-quality spices and distinct flavors.

View All Mitchell's Recipes →
Golden brown cinnamon rolls in a round pan topped with white marshmallow cream, chocolate drizzle, and graham cracker crumbs

The Secret to Fluffy Dough

The key to these rolls is an enriched dough. By using warm milk and melted butter within the dough itself, we create a brioche-style texture that is soft and pillowy. Ensure your milk is warm (about 110°F) but not hot, or it will kill the yeast.

Don't rush the kneading process. Developing the gluten is essential for the rolls to hold their shape while rising. The dough should be tacky to the touch but not stick to your fingers when it's ready for the first rise.

💡 Professional Tip

For the cleanest cuts, use unflavored dental floss instead of a knife. Slide the floss under the log, cross it over the top, and pull quickly to slice through the dough without squishing it.

Frequently Asked Questions

Yes! After cutting the rolls and placing them in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for 30 minutes before baking.

Absolutely. Just proof the active dry yeast in the warm milk and sugar for 5-10 minutes until frothy before adding the rest of the ingredients.

You can make a simple glaze with powdered sugar, milk, and vanilla, or melt standard marshmallows with a tablespoon of butter and a splash of cream.

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Microwave for 15 seconds before eating.

This usually happens if too much flour was added during kneading or if they were overbaked. Measure flour by spooning it into the cup and leveling it off, rather than scooping.

Yes, chopped pecans or walnuts make a great addition to the filling for extra crunch and texture.

You can freeze baked, unfrosted rolls. Thaw and warm them in the oven before adding the marshmallow topping and chocolate drizzle.

This can happen if the rolls are not rolled tightly enough. Make sure to pinch the seam of the dough log firmly before cutting.

Recipe Troubleshooting Guide

✅

Dough Not Rising

Problem: Dough remains dense and doesn't double in size

Solution: Your yeast may be old or the milk was too hot. Ensure fresh yeast and milk temperature around 110°F. Move to a warmer spot.

✅

Centers Are Raw

Problem: The outside is brown but the middle is doughy

Solution: Cover the pan loosely with foil after 15 minutes of baking to prevent over-browning while the centers finish cooking.

✅

Too Dry

Problem: Rolls are tough and dry

Prevention: Avoid adding too much flour during the rolling process. The dough should remain soft. Also, do not overbake.

✅

Unraveling Rolls

Problem: Rolls open up during baking

Recovery: Leave an inch of dough bare at the end of the roll, brush with water, and pinch the seam tightly to seal the log before cutting.

✅

Hard Frosting

Problem: Marshmallow topping becomes stiff

Prevention: Whisking heavy cream into the fluff keeps it pliable. If using melted marshmallows, serve immediately as they will set firm.

✅

Flavor Balance Issues

Too Sweet: Use dark chocolate for the drizzle instead of milk chocolate

Too Salty: Add a pinch of sea salt to the marshmallow topping

Bland: Increase the cinnamon in the filling or add vanilla bean paste to the dough

Baking ingredients including flour, sugar, butter, graham crackers, marshmallows, and chocolate arranged on a marble counter

The S'mores Trilogy

To truly capture the s'mores flavor, we incorporate graham crackers directly into the cinnamon filling. The crumbs absorb the butter and sugar, creating a caramelized, crunchy layer inside the soft dough that mimics the cracker perfectly.

The topping uses marshmallow fluff lightened with cream, which stays gooey and soft unlike plain melted marshmallows which can become chewy and tough once cooled. The chocolate drizzle completes the trifecta.

Essential Ingredient Notes

  • Graham Crackers: Use honey graham crackers and crush them finely. Large chunks can tear the dough when you try to roll it up.
  • Marshmallow Fluff: Jarred marshmallow crème works best for the topping as it is stabilized. It provides that sticky, sweet texture without hardening.
  • Chocolate: A high-quality chocolate syrup or ganache works better than melting chocolate chips, which can re-harden too solidly on the soft rolls.
Freshly baked cinnamon rolls being topped with white marshmallow cream and chocolate drizzle

Assembly and Baking

When rolling the dough, aim for a tight spiral but don't pull the dough so thin that it tears. A tight roll ensures every bite has the perfect ratio of fluffy bread to crunchy graham filling.

Allow the cut rolls to rise in the pan for a second time before baking. This 'proofing' step allows them to expand and touch each other, creating those soft, pull-apart sides that are characteristic of a great cinnamon roll.

The Second Rise

Don't skip the second rise in the pan! Let them sit for 20-30 minutes until they look puffy and fill the gaps in the pan. This ensures maximum fluffiness.

Gooey S'mores Cinnamon Rolls

Prep 30 min
Cook 25 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Brioche Dough

  • 1 jar marshmallow fluff
    Base for the gooey topping
  • 60ml heavy cream
    Thins the fluff for spreading
  • Chocolate syrup
    Rich drizzle for finishing
  • Graham cracker crumbs
    Extra crunch on top
  • Mini marshmallows
    Fun garnish
  • 115g butter, softened
    For the filling base
  • 150g brown sugar
    Sweet molasses flavor

Filling & Toppings

  • 480g all-purpose flour
    Structure for the rolls
  • 240ml warm milk
    Activates yeast and softens dough
  • 7g instant yeast
    Rising agent
  • 75g melted butter
    Enriches the dough
  • 1 large egg
    For color and structure
  • 50g sugar
    Feeds the yeast
  • 80g graham cracker crumbs
    Essential s'mores filling element

Instructions

  1. Make the Dough

    In a stand mixer, combine warm milk, yeast, and sugar. Let sit for 5 minutes. Add melted butter, egg, flour, and salt. Knead on medium speed for 5-7 minutes until smooth and elastic.

  2. First Rise

    Place dough in a greased bowl, cover with a warm towel, and let rise in a warm place for 45-60 minutes, or until doubled in size.

  3. Fill and Roll

    Roll dough out on a floured surface into a 12x18 inch rectangle. Spread softened butter over the dough. Mix brown sugar, cinnamon, and graham cracker crumbs, then sprinkle evenly over the butter. Roll tightly into a log.

  4. Cut and Bake

    Cut log into 8-9 even rolls using dental floss or a sharp knife. Place in a greased round baking pan. let rise for 20 minutes while preheating oven to 350°F (175°C). Bake for 22-25 minutes until golden brown.

  5. Frost and Garnish

    Whisk marshmallow fluff with heavy cream until smooth. Spread over warm rolls. Drizzle generously with chocolate syrup and top with extra graham cracker crumbs and mini marshmallows.

Recipe Notes & Tips

Serving

These are best served warm while the marshmallow topping is gooey and the chocolate is melted. Pair with a cold glass of milk or hot coffee.

Make Ahead

Prepare the rolls up to the point of baking, cover tightly, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking the next morning.

Variations

For a 'Rocky Road' version, add chopped roasted peanuts inside the filling along with the graham crackers.