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S’more Sweet Rolls Recipe

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★★★★★

4.5 from 86 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/smore-sweet-rolls-recipe/