S'mores Cinnamon Rolls
Graham cracker dough filled with chocolate and marshmallows, and topped with toasted marshmallows.
One of our favourite pastimes is taking our favourite sweets and combining them with s’mores. These s’mores cinnamon rolls may be our absolute favourite. Made with a graham cracker dough that is rolled with a chocolate and marshmallow filling. Then it’s topped with toasted marshmallows, a chocolate drizzle, and a sprinkle of graham cracker crumbs. So decadent, so good.
Why you’ll love this recipe:
Light and airy with an ooey-gooey centre.
Lets you have s’more whenever you want.
Top tips for making s’mores cinnamon rolls:
Be careful not to kill your yeast! You need warm water and sugar to activate yeast, but not too warm. If the water is too hot, it will end up killing the yeast and the dough won’t rise. The water should be just warm to the touch – around 40C.
Don’t overwork the dough. Kneading a dough can be difficult but there are a few key things to look for. You know it’s kneaded perfectly once the dough is smooth, holds it’s shape, and passes the poke test (after poking the dough the indentation bounces back) – then you are good to go.
Shape as you roll to avoid an uneven cinnamon roll. Using a bench scraper you can gently press your dough into a perfect rectangle as you roll.
Use unflavoured dental floss for a quick and easy cut. Loop the floss around your dough and pull to cut through without squishing your dough. Just remember to not use a flavoured floss!
How to make s’mores cinnamon rolls:
Prep Time: 45 Min | Rest Time: 90 Min | Bake Time: 25 Min | Total Time: 2 Hr 45 Min
Makes: 6 rolls
Ingredients:
Graham Cracker Dough
120 mL (½ cup) soy milk
5 g (½ tbsp) quick rise yeast
25 g (2 tbsp) granulated sugar
17 g (2 1/2 tbsp) dairy-free butter
1 flax egg, (1 tbsp ground flax + 3 tbsp cold water)
pinch kosher salt
170 g (1 3/8) cup all-purpose flour
120 g (3/4 cup) graham cracker crumbs
Chocolate Filling
35 g (5 tbsp) dairy-free butter
12 g (2 tbsp) cacao powder
50 g (¼ cup) brown sugar
2 tbsp cinnamon
40 g (1/4 cup) dark chocolate, roughly chopped
50 g (1/2 cup) vegan mini marshmallows, roughly chopped
Toppings
150 g (1 1/2 cup) vegan mini marshmallows
30 g (2 tbsp) graham cracker crumbs
40 g (1/4 cup) dark chocolate, melted
Instructions
To make the dough; heat the non-dairy milk until it is just warm to the touch, between 40-50C.
To the warmed milk add quick rise yeast and granulated sugar and whisk until incorporated. Set aside for about 10 minutes.*
Beat butter and the flax egg in a stand mixer until the butter has softened. Add all-purpose flour, graham cracker crumbs, kosher salt, and the yeast mixture to the stand mixer. Using the dough hook, mix until the dough just comes together. It is okay if it is a little crumbly.
Turn out the dough out onto a clean surface and kneed until it comes together into a smooth ball.
Place the dough in a lightly greased mixing bowl and place clear wrap over top. Place the entire bowl in an OFF oven to proof for at least 1 hour or until it has doubled in size. Do not turn on or preheat oven while your dough is rising.**
To make the filling; combine dairy-free butter and cacao powder until smooth and the butter has softened to a spreadable texture. Set aside.
Once the dough has doubled in size, place on a lightly floured surface and sprinkle some flour n the top of the dough and rolling pin. Roll the dough into a long rectangle until the dough is about 1/4” thick.
Spread the chocolate butter filling evenly across the rolled out dough. Sprinkle over brown sugar, cinnamon, chopped chocolate, and mini marshmallows.
Tightly rolling the dough into a pinwheel, starting from the long side.
Using unflavoured dental floss or a sharp knife cut cinnamon rolls into 1 inch rolls. You should get 6 rolls from this dough.
Place cinnamon buns on a lined baking sheet with a couple inches of space between them. Cover with clear wrap and a kitchen towel to proof again. This rise will take 30 minutes. You can rise it in dark humid place or in your oven that is OFF.***
Heat the oven to 350F.
Once the rolls have risen and the oven is preheated bake rolls in over for 25-30 minutes or until golden.
Once the cinnamon rolls have baked top with more marshmallows and return to the oven on medium broil to toast. Watch them carefully and remove them once the marshmallows have evenly toasted.
Drizzle with chocolate (optional) and sprinkle with graham cracker crumbs.
Notes
*If after 10 minutes it does not start to foam, the yeast is either dead or expired and you should start over with new yeast.
**Optionally you can also leave to rise in a warm spot in your home or using the proofing setting on your oven.
***Optionally you can place the dish on your stove while you preheat the oven.