These soft and gooey cinnamon rolls are made from an easy homemade dough and stuffed with cinnamon, chocolate, and graham cracker crumbs. Add the finishing touches with a sweet marshmallow frosting. You will soon realize that s’mores never tasted so good. 🙂
Ingredients:
ROLLS
- 2 and 3/4 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 2 and 1/4 teaspoons instant yeast or 1 package
- 1/2 cup water
- 1/4 cup milk
- 3 Tablespoons unsalted butter
- 1 large egg
FILLING
- 1 Tablespoon ground cinnamon
- 1/3 cup granulated sugar
- 2 full graham crackers, crushed in fine crumbs
- 1/3 cup mini or regular semi-sweet chocolate chips
- 3 Tablespoons unsalted butter, softened to room temperature
MARSHMALLOW FROSTING
- 3 Tablespoons unsalted butter, softened to room temperature
- 1/2 cup JET-PUFFED marshmallow creme (Fluff)
- 1/2 teaspoon vanilla extract
- 2 Tablespoons heavy cream
- 2/3 cup confectioners’ sugar
Directions:
Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
Meanwhile, make the filling: Combine the cinnamon, sugar, graham cracker crumbs, and chocolate chips. Set aside.
After the dough has sat for 10 minutes, roll it out into a 14×8 inch rectangle on a lightly floured surface. Spread the softened butter on top. Sprinkle the cinnamon/graham filling all over. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
Make the frosting: Right before serving, top your sweet rolls with the marshmallow frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and marshmallow creme on medium-high speed until smooth. Add the vanilla, cream, and confectioners’ sugar and beat on medium-high until creamy and smooth. Frost warm rolls and sprinkle with chocolate chips, if desired. Using a knife, I swirled the chocolate chips on top with the marshmallow frosting so the two would combine and have a swirled look.
Rolls are best enjoyed the same day, but will remain fresh covered tightly for up to 4 days in the refrigerator. Baked rolls freeze well, up to 2 months.
