S'more Sweet Rolls
User Reviews
5
16 reviews
Excellent
S'more Sweet Rolls
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S'more Sweet Rolls feature a yeast dough enriched with butter, eggs, and sugar, rolled with a filling of butter, crushed graham crackers, mini marshmallows, and chocolate chips. The dough is prepared and kneaded until soft and elastic, proofed, then filled and baked to create soft, fluffy rolls with a sweet, chocolatey, and marshmallow center. A frosting made with marshmallow creme and butter tops each batch, enhancing the classic s'mores flavor.
Description
The recipe develops a yeast dough warmed with milk and blended with eggs, melted butter, sugar, salt, and flour to achieve a tacky yet elastic consistency after kneading. The rolls are prepared by mixing the dough, allowing it to rest, then shaping and filling it with a mixture of softened butter, crushed graham crackers, mini marshmallows, and chocolate chips. Once baked, the rolls are topped with a creamy frosting made from marshmallow creme, butter, vanilla extract, heavy cream, and powdered sugar. The rich combination captures the flavors of traditional s'mores in a sweet roll form, perfect for breakfast or dessert.
These rolls can be divided into 12 pieces and adjusted in pan size to ensure even baking. Overnight refrigeration after shaping allows a convenient make-ahead option with a final rise and bake on the following day. The frosting and fill quantities yield a generous, indulgent treat.
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Ingredients
For the Dough:
- 1 cup milk about 115 degrees F, warm
- 2 1/2 teaspoons instant dry yeast I like Red Star Platinum Baking Yeast
- 2 large egg at room temperature
- 1/2 cup butter Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine, salted
- 4 1/2 cups all-purpose flour (divided)
- 1 teaspoon salt
- 1/2 cup granulated sugar
For the Filling:
- 1/2 cup butter softened, salted
- 1/2 cup graham cracker about 3 whole crackers, crushed
- 2 cups mini marshmallows
- 1 1/4 cups chocolate chips semi-sweet
For pouring over the risen rolls:
- 1/2 cup heavy cream
For the Frosting:
- 7 ounces marshmallow creme fluff
- 1/2 cup butter softened, salted
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 cups powdered sugar
For the toppings (optional):
- graham cracker crushed
- Hershey bar squares
Instructions
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, salt and sugar.
- Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
- Use a rubber spatula to smooth butter over the whole dough rectangle. Then sprinkle on the marshmallows, chocolate chips and graham cracker crumbs.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 15 slices and place in a greased 10x15 baking pan.****
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees Fahrenheit.
- Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the marshmallow frosting.
- In a large bowl, combine the marshmallow fluff and butter using a hand mixer. Blend well.
- Add in the vanilla extract, heavy cream and the powdered sugar. Beat until combined.
- Spread the frosting over the cooled rolls.
- Top with additional crushed graham crackers and Hershey chocolate if you'd like.
- Store in an airtight container.
Notes
- Use the recommended yeast and follow its temperature guidelines to ensure proper proofing.
- If heavy cream is unavailable, substitute with half and half, coffee creamer, evaporated milk, whole milk, or coconut cream for similar richness.
- The rolls can be divided into 12 pieces; baking time varies with pan size, so choose pans accordingly for even cooking.
- For make-ahead convenience, refrigerate the shaped rolls after the second rise overnight and bake the next morning after removing chill and allowing them to reach room temperature.
- Calories indicated correspond to all the frosting used; adjust frosting applied to modulate sweetness and calorie content.
Nutrition Information
Show Details
Calories
602kcal
(30%)
Carbohydrates
82g
(27%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
85mg
(28%)
Sodium
362mg
(15%)
Potassium
171mg
(4%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
720IU
(14%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 85mg | 28% |
| Sodium | 362mg | 15% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 720IU | 14% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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