S’more Sweet Rolls Recipe

Introduction

These S’more Sweet Rolls are a delightful twist on the classic campfire treat, combining fluffy sweet rolls with gooey marshmallows, chocolate, and crunchy graham crackers. Perfect for a cozy breakfast or a special dessert, they bring all the comforting flavors of s’mores in a soft, delicious roll.

Ingredients

• 1 cup warm milk (about 115°F)
• 2 1/2 teaspoons instant dry yeast (such as Red Star Platinum Baking Yeast)
• 2 large eggs (room temperature)
• 1/2 cup salted butter (melted, just barely or softened)
• 4 1/2 cups all-purpose flour (divided)
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup salted butter (softened, for filling)
• 1/2 cup crushed graham crackers (about 3 whole crackers)
• 2 cups mini marshmallows
• 1 1/4 cups semi-sweet chocolate chips
• 1/2 cup heavy cream (for topping, warmed)
• 7 ounces marshmallow fluff
• 1/2 cup salted butter (softened, for frosting)
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream (for frosting)
• 2 cups powdered sugar
• Additional crushed graham crackers (for topping)
• Hershey bar squares (optional, for topping)

Instructions

1. Step 1: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top.
2. Step 2: Add the eggs, melted butter, salt, and sugar to the milk and yeast mixture.
3. Step 3: Add 4 cups of the flour (reserve 1/2 cup for later) and mix with the beater blade just until the ingredients are barely combined. Let the mixture rest for 5 minutes so the flour can absorb the liquids.
4. Step 4: Scrape the dough off the beater blade and remove it. Attach the dough hook to the mixer.
5. Step 5: Knead the dough on medium speed, adding up to an additional 1/2 cup flour if needed, for 5–7 minutes until elastic and smooth. The dough should be tacky and slightly sticky; do not add too much extra flour.
6. Step 6: Grease a large bowl with cooking spray.
7. Step 7: Use a rubber spatula to transfer the dough into the greased bowl.
8. Step 8: Cover the bowl with a towel or wax paper.
9. Step 9: Place the bowl in a warm spot to rise until doubled in size, about 30 minutes. You can warm your oven to the lowest setting for 1–2 minutes, then turn it off and place the dough inside to rise.
10. Step 10: Flour a pastry mat generously, turn out the dough, and sprinkle the top with flour.
11. Step 11: Flour a rolling pin and roll the dough into approximately a 24×15-inch rectangle (exact size isn’t critical).
12. Step 12: Spread softened butter evenly over the dough rectangle. Sprinkle mini marshmallows, chocolate chips, and crushed graham crackers evenly on top.
13. Step 13: Starting from one long side, roll the dough tightly like a jelly roll.
14. Step 14: Cut the roll into 15 equal slices and place them in a greased 10×15-inch baking pan.
15. Step 15: Cover the pan and let the rolls rise for 20 minutes or until nearly doubled.
16. Step 16: Preheat the oven to 375°F.
17. Step 17: Warm the 1/2 cup heavy cream until just warm to the touch (not hot).
18. Step 18: Pour the warm cream over the risen rolls, allowing it to soak in.
19. Step 19: Bake for 25–27 minutes, until the rolls are lightly golden and cooked through. Begin checking at 20 minutes; if browning too fast, tent with foil to prevent burning.
20. Step 20: While the rolls cool, prepare the marshmallow frosting by combining marshmallow fluff and softened butter in a bowl. Beat until smooth.
21. Step 21: Add vanilla extract, 2 tablespoons heavy cream, and powdered sugar. Beat until smooth and fluffy.
22. Step 22: Spread the frosting over the cooled rolls.
23. Step 23: Sprinkle additional crushed graham crackers and Hershey bar squares over the frosted rolls, if desired.
24. Step 24: Store the sweet rolls in an airtight container.

Tips & Variations

• For best results, keep the dough tacky but not overly sticky; resist the urge to add too much extra flour.
• Use mini marshmallows for better distribution and melting inside the rolls.
• Try adding a pinch of cinnamon to the dough for a warm spice note.
• Substitute semi-sweet chocolate chips with milk or dark chocolate according to preference.
• If you want an extra gooey topping, warm some marshmallow fluff before spreading on the rolls.

Storage

Store the s’more sweet rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. To reheat, warm gently in the oven at 300°F for 10–15 minutes or microwave briefly, covered with a damp paper towel to keep moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 8–10 minutes until smooth and elastic. It may take a bit more effort but will work just as well.

Can I use regular marshmallows instead of mini marshmallows?

Yes, but mini marshmallows melt more evenly throughout the rolls. If using regular-sized marshmallows, chop them into smaller pieces for better distribution.

S’more Sweet Rolls Recipe

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These S’more Sweet Rolls are a delightful twist on the classic campfire treat, combining fluffy yeast dough with melted chocolate chips, mini marshmallows, and crushed graham crackers. Baked to golden perfection and topped with a luscious marshmallow frosting, these rolls are perfect for breakfast or dessert, offering the nostalgic flavors of s’mores in a soft, pull-apart bread.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Total Time: 1 hour 30 minutes
• Yield: 15 sweet rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup warm milk (about 115°F)
• 2 1/2 teaspoons instant dry yeast (Red Star Platinum Baking Yeast recommended)
• 2 large eggs (room temperature)
• 1/2 cup salted butter (melted, not hot)
• 4 1/2 cups all-purpose flour (divided)
• 1 teaspoon salt
• 1/2 cup granulated sugar

Filling

• 1/2 cup salted butter (softened)
• 1/2 cup crushed graham crackers (about 3 whole crackers)
• 2 cups mini marshmallows
• 1 1/4 cups semi-sweet chocolate chips

Topping and Frosting

• 1/2 cup heavy cream (for pouring over rolls before baking)
• 7 ounces marshmallow fluff
• 1/2 cup salted butter (softened, for frosting)
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream (for frosting)
• 2 cups powdered sugar
• Additional crushed graham crackers (for garnish)
• Hershey bar squares (for garnish)

Instructions

1. Activate Yeast: Pour the warm milk into the bowl of a stand mixer and sprinkle the instant dry yeast over the top. Let it sit briefly to activate the yeast.
2. Add Wet Ingredients: Add the eggs, melted butter, salt, and sugar to the milk and yeast mixture, combining them gently.
3. Combine Flour: Add 4 cups of flour to the wet mixture and mix with the beater blade until just combined. Let the mixture rest for 5 minutes to allow the flour to soak in the liquids.
4. Prepare for Kneading: Scrape dough off the beater blade and remove it. Attach the dough hook to the mixer.
5. Knead Dough: Beat the dough on medium speed, adding up to 1/2 cup more flour if necessary, kneading for 5-7 minutes until the dough becomes elastic and smooth. The dough should remain slightly tacky.
6. First Rise Preparation: Spray a large bowl with cooking spray to prevent sticking. Transfer the dough into the greased bowl.
7. First Rise: Cover the bowl with a towel or wax paper and place it in a warm spot, such as a turned-on and then turned-off oven, to rise until doubled in size, approximately 30 minutes. Avoid over-rising to keep rolls dense enough.
8. Prepare Dough for Filling: Flour a pastry mat generously and turn the risen dough onto it. Sprinkle the top with more flour, then roll out into an approximate 24×15 inch rectangle.
9. Add Filling: Spread softened butter evenly over the dough surface. Sprinkle with mini marshmallows, chocolate chips, and crushed graham crackers.
10. Roll Dough: Starting from the long edge, tightly roll the dough into a jelly roll shape.
11. Cut Rolls: Slice the rolled dough into 15 equal pieces and place them into a greased 10×15 inch baking pan.
12. Second Rise: Cover the pan and allow the rolls to rise for 20 minutes or until nearly doubled in size.
13. Preheat Oven: Preheat the oven to 375°F.
14. Prepare Heavy Cream: Warm the heavy cream until just warm to the touch (not hot).
15. Add Cream to Rolls: Pour the warm heavy cream evenly over the risen rolls to soak into the dough and filling.
16. Bake Rolls: Bake for 25-27 minutes at 375°F until the rolls are lightly golden and cooked through. Monitor closely from 20 minutes onward, covering with foil if they brown too quickly.
17. Make Frosting: While rolls cool, mix marshmallow fluff and softened butter with a hand mixer until well blended.
18. Add Flavor and Sweetness: Add vanilla extract, 2 tablespoons heavy cream, and powdered sugar to the marshmallow mixture and beat until smooth and fully combined.
19. Frost Rolls: Spread the marshmallow frosting over the cooled rolls evenly.
20. Garnish: Sprinkle additional crushed graham crackers and top with Hershey bar squares as desired.
21. Store: Store the rolls in an airtight container to keep fresh.

Notes

• Use room temperature eggs to ensure smooth mixing.
• Be careful not to add too much flour; dough should remain tacky but not overly sticky.
• The oven warm spot for rising should be off while dough rises to prevent over-proofing.
• Monitor baking time closely as roll size and pan type can affect cooking time.
• Allow rolls to cool before frosting to prevent melting the frosting.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.

Keywords: S’more rolls, sweet rolls, marshmallow rolls, chocolate rolls, graham cracker dessert, s’mores dessert bread