S'More Style Cinnamon Rolls with Chocolate and Marshmallow
Indulgent cinnamon rolls that capture all the flavors of campfire s'mores in a soft, yeasted pastry. Each roll features a tender dough swirled with brown sugar, cinnamon, and chunks of milk chocolate, then topped with a warm marshmallow fluff glaze. Perfect for weekend brunches, special occasions, or when you want to bring childhood memories to the breakfast table. The combination of gooey marshmallow, melted chocolate, and aromatic cinnamon creates a comforting treat that's both nostalgic and sophisticated.
Ingredients
- ¼ cup milk
- ½ cup water
- 1 tbsp granulated sugar
- 2 ½ tsp active dry yeast
- 3 cups all-purpose flourbread flour1:1gluten-free
use for chewier texture
- 1 tsp salt
- ¼ cup unsalted butter, melted
- 1 large egg, lightly beaten
- ½ cup light brown sugar, packed
- ½ tbsp ground cinnamon
- 6 oz milk chocolate baking chocolate, coarsely chopped
- 7 oz marshmallow fluffpowdered sugar glaze1/2 cup powdered sugar + 2-3 Tbs milkrefined-sugar-free
simpler alternative
Full guide → - ¼ cup unsalted butter, softened
Instructions
- 1
Combine milk, water, and sugar in small saucepan
- 2
Heat over low heat until mixture reaches 115F
- 3
Remove from heat and stir in yeast
- 4
Let sit for 5 minutes
- 5
Combine 1 cup flour, salt, melted butter, egg, and yeast mixture in large mixing bowl
- 6
Beat on medium speed until blended
- 7
Gradually stir in remaining flour to make soft dough
- 8
Turn dough onto lightly floured surface
- 9
Knead until smooth and elastic, about 5 minutes
- 10
Cover with kitchen towel and let rest for 10 minutes
- 11
Combine brown sugar and cinnamon in small bowl
- 12
Roll dough into 8x14-inch rectangle
- 13
Spread softened butter over dough
- 14
Sprinkle with cinnamon mixture, leaving 1-inch unfilled edge along one long side
- 15
Sprinkle chocolate over cinnamon mixture
- 16
Roll up starting on long side with filling
- 17
Pinch to seal seam
- 18
Cut into 12 rolls
- 19
Arrange rolls cut side down on lightly greased 9x13-inch baking pan
- 20
Cover and let rise for 1 hour or until doubled
- 21
Preheat oven to 375F
- 22
Bake for 20-25 minutes until golden and cooked through
- 23
Combine marshmallow fluff and butter in microwave-safe bowl
- 24
Heat for 30 seconds
- 25
Stir well
- 26
Pour glaze over warm rolls
- 27
Serve immediately
Tips
Make sure milk mixture is exactly 115F - too hot will kill the yeast, too cool won't activate it properly.
Don't skip the 10-minute rest after kneading - this relaxes the gluten and makes rolling much easier.
Apply marshmallow glaze while rolls are still warm so it melts slightly and soaks into the surface.
Good to Know
Cover and store at room temperature for 2 days, or refrigerate for up to 5 days.
Prepare rolls through cutting step, cover and refrigerate overnight, then bring to room temperature and rise before baking.
Best served warm, can reheat individual rolls in microwave for 15-20 seconds.
Common Mistakes
Check yeast expiration date and proof properly to avoid dense rolls.
Don't overbake or rolls will become dry and tough.
Apply glaze while rolls are warm to avoid it hardening on top.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
simpler alternative
Full guide →FAQ
Can I make these the night before?
Yes, prepare through cutting and arrange in pan, cover tightly and refrigerate. Let come to room temperature and rise before baking the next morning.
What if I don't have marshmallow fluff?
Make a simple glaze with 1 cup powdered sugar mixed with 3-4 tablespoons milk or cream, or use store-bought vanilla frosting thinned slightly.
How long do these keep fresh?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Reheat individual portions in microwave for best texture.