S’mores cinnamon rolls are made from ultra-fluffy dough, filled with milk chocolate ganache, brown sugar and crushed graham crackers, then finished with a dreamy marshmallow cream cheese frosting.
Many people assume cinnamon rolls are difficult to make, but they don’t have to be. If you’ve never worked with yeast dough before, it can feel intimidating at first, but with clear steps and a little patience you’ll be rewarded with bakery-quality rolls at home.
Below I share detailed tips and step-by-step instructions for making the best s’mores cinnamon rolls, plus how and when to store them so they stay tender and delicious.
If you love s’mores, you might also enjoy my s’mores layer cake and baked s’mores donuts—two of my favorite recipes that highlight chocolate, graham cracker and marshmallow flavors.
How to make s’mores cinnamon rolls
These s’mores rolls start with a soft brioche-style dough made tender by olive oil, are spread with milk chocolate ganache, sprinkled with brown sugar and crushed graham crackers, then rolled and sliced into 12–16 rolls. After baking, they’re topped with a light marshmallow cream cheese frosting for that classic s’mores finish.
Ingredients:
- All-purpose flour: start with the listed amount and add 1–2 tablespoons more only if the dough is too sticky.
- Granulated sugar: used to activate the yeast and slightly sweeten the dough.
- Salt: a small pinch to balance the flavors.
- Eggs: one whole egg plus one yolk yields a tender crumb.
- Milk: warm to about 115–120°F (46–49°C) to properly activate the yeast; dairy-free milks will work too.
- Active dry yeast: this recipe is designed for active dry yeast; instant yeast can be used with minor timing adjustments.
- Extra virgin olive oil: olive oil keeps the dough tender and adds a pleasant earthy note that complements graham crackers.
- Vanilla bean paste: or vanilla extract, for rich vanilla flavor.
- Milk chocolate chips: milk chocolate provides a classic s’mores flavor.
- Graham crackers: crushed for texture and flavor.
- Brown sugar: light or dark both work for the filling.
- Cream cheese: full-fat for the best frosting texture.
- Powdered sugar: beat into the frosting until smooth to avoid grittiness.
- Heavy whipping cream: gives the frosting fluffy volume; don’t replace with regular milk.
- Marshmallow fluff: fold into the frosting or swap for toasted marshmallows if you prefer a toasted finish.
How to make super fluffy cinnamon roll dough?
The trick to an especially tender roll in this recipe is using oil in the dough instead of butter. Oil remains liquid at room temperature, so the dough stays softer once cooled. Both butter and oil produce delicious rolls, but oil-based dough tends to be more tender after it reaches room temperature.
For this recipe I chose a fruity, balanced extra virgin olive oil that pairs nicely with chocolate and graham cracker notes. The method and ingredients below will yield a light, elastic dough perfect for rolling and filling.
How to make marshmallow frosting
To make the frosting, beat the cream cheese until smooth, then add the heavy cream and whip until slightly fluffy. Slowly beat in the powdered sugar for several minutes until fully dissolved and silky. Finally, fold in the marshmallow fluff and vanilla until combined. The result is a light, pillowy frosting that melts slightly over warm rolls.
How to keep s’mores rolls fresh for later?
Proper storage preserves tenderness and flavor. Follow these simple steps:
- Frost the rolls while warm so the frosting softens and melds into the surface.
- Once cooled to room temperature, store the rolls in an airtight container or wrap tightly with plastic wrap.
- If you’ll eat them within 24 hours, leaving them at room temperature is fine; otherwise refrigerate to extend freshness.
- To reheat a single roll, microwave for about 30 seconds or warm in a small toaster oven until soft and warm.
- To reheat a whole pan, place in a 350°F (177°C) oven for a few minutes until warmed through; avoid overbaking to prevent drying.
Warm cinnamon rolls taste best—avoid serving them cold if you can help it.
If you make these s’mores cinnamon rolls, tag me on Instagram @baranbakery—I love seeing your creations and sharing them with others. Happy baking!
Love, B
Bread
S’mores Cinnamon Rolls Recipe
45 minutes
Ingredients
Dough
- 1 cup (237mL) milk
- 1 Tbsp (10g) active dry yeast
- 2 Tbsp (24g) granulated sugar
- 3 3/4 cups (450g) all-purpose flour, spooned and leveled
- 1/4 tsp (2g) salt
- 1/3 cup (78mL) extra virgin olive oil
- 1 large egg + 1 large egg yolk, room temperature
- 1 tsp (4g) vanilla bean paste
Chocolate Filling
- 1/2 cup (4oz) heavy whipping cream
- 1 cup (175g) milk chocolate chips
- 1/2 cup (95g) light brown sugar, lightly packed
- 4 sheets graham crackers, crushed
Marshmallow Frosting
- 2 oz 1/4 block cream cheese
- 1/4 cup (60g) heavy whipping cream
- 1 cup (120g) powdered sugar
- pinch of salt
- 1/2 cup (60g) marshmallow fluff
- 1 tsp (4g) vanilla bean paste
Method
Dough
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Heat the milk until warm but not hot to the touch (about 115–120°F / 46–49°C).
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Add the yeast and half the sugar to the warm milk and let it sit 5–10 minutes until foamy.
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Combine the flour, remaining sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.
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Once the yeast is foamy, stir the olive oil into the milk mixture.
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With the mixer on low, add the eggs to the dry ingredients, then slowly pour in the milk mixture and vanilla while mixing.
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Switch to a dough hook and knead on low–medium speed for 10–15 minutes until the dough is smooth and elastic.
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The dough is ready when it pulls away from the bowl and forms a ball. If sticky, add 1–2 tablespoons flour and continue kneading.
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Place the dough in a greased bowl, cover, and proof in a warm spot until doubled, about 1 hour.
Filling
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Heat the cream until it simmers (do not boil), pour over the chocolate chips, let sit 1 minute, then stir until smooth to make ganache.
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Allow the ganache to cool slightly while you roll the dough on a lightly floured surface.
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Spread the cooled ganache over the dough, then sprinkle with brown sugar and crushed graham crackers.
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Roll the dough into a log, slice into 12 large or 16 medium rolls, place them in a greased pan about 1 inch apart, cover and proof another 30 minutes.
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Preheat oven to 350°F (177°C) convection or 325°F (162°C) conventional. Bake for about 20 minutes until golden brown.
Frosting
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While the rolls bake, beat the cream cheese until smooth.
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Add the heavy cream and beat 1–2 minutes until fluffy.
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Beat in powdered sugar and a pinch of salt for about 5 minutes, until sugar is fully dissolved and frosting is silky.
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Fold in the marshmallow fluff and vanilla until combined.
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Pour the frosting over warm rolls, top with extra crushed graham crackers, and serve. Store any leftovers in an airtight container in the refrigerator.
Nutrition
This post was sponsored by O-live & Co. All thoughts and opinions are my own. Thank you for supporting the brands that support Baran Bakery!