Name: S’mores Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 teaspoons) active dry yeast; 1/2 teaspoon salt; 3/4 cup warm milk; 1/4 cup unsalted butter, melted; 1 large egg; 1/3 cup unsalted butter, softened; 1/2 cup brown sugar; 1 tablespoon ground cinnamon; 1/2 cup crushed graham crackers; 3/4 cup semi-sweet chocolate chips; 1 cup mini marshmallows; 1 cup powdered sugar; 2 tablespoons milk (for glaze); 1/2 teaspoon vanilla extract; 1/4 cup melted chocolate (for drizzle)

I take everything I love about classic campfire s’mores and turn it into soft, fluffy cinnamon rolls. These S’mores Cinnamon Rolls are filled with gooey chocolate, melty marshmallows, brown sugar cinnamon, and a buttery graham cracker crumble. I finish them with a sweet vanilla glaze and a drizzle of melted chocolate for the ultimate indulgent treat.

Why You’ll Love This Recipe

I love how this recipe combines two comfort food favorites into one irresistible bake. I get the warm, pillowy texture of homemade cinnamon rolls and the nostalgic flavor of s’mores in every bite.

Also I enjoy serving these rolls for weekend brunches, holidays, or whenever I want something extra special. The marshmallows melt into pockets of gooey sweetness, while the graham crackers add a subtle crunch that balances the soft dough. I also appreciate how impressive they look straight out of the oven with that glossy glaze and chocolate drizzle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 1/4 cups all-purpose flour

1/4 cup granulated sugar

1 packet (2 1/4 teaspoons) active dry yeast

1/2 teaspoon salt

3/4 cup warm milk

1/4 cup unsalted butter, melted

1 large egg

1/3 cup unsalted butter, softened

1/2 cup brown sugar

1 tablespoon ground cinnamon

1/2 cup crushed graham crackers

3/4 cup semi-sweet chocolate chips

1 cup mini marshmallows

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup melted chocolate (for drizzle)

Directions

I start by combining 2 cups of flour, sugar, yeast, and salt in a large mixing bowl. Then I add the warm milk, melted butter, and egg, mixing until everything is combined. I gradually add the remaining flour until a soft dough forms.

Then I knead the dough for about 6 to 8 minutes, until it becomes smooth and elastic. I place it in a greased bowl, cover it, and let it rise for about 1 hour, or until it doubles in size.

Once risen, I roll the dough out on a lightly floured surface into a 12×16-inch rectangle. I spread the softened butter evenly over the surface. In a small bowl, I mix the brown sugar and cinnamon together, then sprinkle it evenly over the buttered dough.

Next, I distribute the crushed graham crackers, chocolate chips, and mini marshmallows evenly across the cinnamon sugar layer. I tightly roll the dough from the long side into a log and cut it into 12 equal rolls.

Then I place the rolls into a greased 9×13-inch baking dish, cover them, and let them rise again for about 30 minutes. While they rise, I preheat the oven to 350°F (175°C).

I bake the rolls for 22 to 25 minutes, until they are golden brown and cooked through. While they are still warm, I whisk together powdered sugar, milk, and vanilla to create a glaze. I drizzle the glaze over the rolls and finish with melted chocolate before serving.

Servings and timing

This recipe makes 12 servings.

Prep Time: 25 minutes

Cooking Time: 25 minutes

Total Time: 1 hour 50 minutes

Each roll contains approximately 380 kcal.

Variations

I sometimes swap the semi-sweet chocolate chips for dark chocolate or milk chocolate depending on my mood. If I want even more texture, I add a handful of chopped toasted pecans.

For a deeper flavor, I like to sprinkle a pinch of espresso powder into the cinnamon sugar mixture. If I want a stronger s’mores vibe, I lightly toast the marshmallows with a kitchen torch after baking.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days. If I want them to last longer, I refrigerate them for up to 5 days.

When I reheat, I warm individual rolls in the microwave for about 15 to 20 seconds until soft and gooey again. If I am reheating several at once, I cover them with foil and warm them in a 300°F oven for about 10 minutes.

Related Recipes:

S’mores Dip Recipe

FAQs

Can I make the dough ahead of time?

I like to prepare the rolls the night before, place them in the baking dish, cover tightly, and refrigerate overnight. In the morning, I let them sit at room temperature for about 30 to 45 minutes before baking.

Can I freeze these cinnamon rolls?

I freeze the baked rolls without glaze in an airtight container for up to 2 months. When I am ready to enjoy them, I thaw and warm them before adding fresh glaze and chocolate drizzle.

How do I keep the marshmallows from melting out?

I make sure not to overfill and I roll the dough tightly. Even if a little marshmallow melts out, I find it creates delicious caramelized edges.

Can I use instant yeast instead of active dry yeast?

I can substitute instant yeast in the same amount. I simply mix it directly with the dry ingredients and continue with the recipe as written.

What if I do not have graham crackers?

I substitute digestive biscuits or vanilla wafer cookies crushed into crumbs. I still get that sweet, slightly crunchy layer that makes these rolls special.

Conclusion

I love how these S’mores Cinnamon Rolls bring together the comforting warmth of homemade cinnamon rolls and the nostalgic flavors of a classic campfire treat. Every bite is soft, gooey, chocolatey, and just a little crunchy from the graham crackers. Whenever I bake these, I feel like I am sharing something truly special and indulgent with everyone at the table.

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