Homemade Smores Cinnamon Rolls stuffed with chocolate and topped with gooey marshmallow frosting. This will be your new favorite way to have smores.
I have an awesome smores recipe for you today to celebrate the official spring forward. This time change gets me excited! The days are longer with the promise of warmer weather around the corner.
When I think of warmer weather, s’mores comes to mind as well. If you are a smores lover, you must give these rolls a try. You are going to love them.
Whip up a batch for breakfast because there is no better way to start the day.
For these rolls, I used the same dough recipe as I did for these sausage and cheese breakfast rolls. It is my go-to dough recipe for breakfast rolls because it’s easy and only needs an hour to rise.
Lately, I’ve been using Red Star Platinum Yeast because I find that it is more reliable than other brands. I highly recommend it.
This dough recipe is especially easy for beginners. It makes 12 rolls that are baked in a 9×13-inch pan. And your family will think you slaved for hours to make these smores rolls.
The rolls get a healthy stuffing of butter, cinnamon, brown sugar, and chocolate. I used chopped baking chocolate, but you can certainly use chocolate chips if that’s what you have. Either one will work just fine.
The best part about these rolls is the gooey marshmallow frosting over the top. It is heavenly, made with marshmallow fluff and butter.
Heat the two together in a microwave safe container and drizzle it right over the top of the warm rolls. It will seep down into ever cracks and crevice. So finger licking good.
These rolls are some of the sweetest and most delicious treats. You should celebrate the coming of spring with me by heading to the kitchen and whipping up a batch of these warm, gooey smores cinnamon rolls.
Smores Cinnamon Rolls
- 1/4 cup milk
- 1/2 cup water
- 1 tablespoon granulated sugar
- 2 and 1/4 teaspoons active dry yeast, (1 packet)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1/2 cup light brown sugar, packed
- 1/2 tablespoon ground cinnamon
- 6 ounces milk chocolate, coarsely chopped
- 1/4 cup unsalted butter, melted
For the glaze
- 1 (7 ounce) jar marshmallow fluff
- 1/4 cup unsalted butter, softened
- In a small saucepan, combine the milk, water, and sugar. Heat over low heat until the mixture reaches 115ºF. Remove from heat. Stir in the yeast and let sit for 5 minutes.
- Combine 1 cup of the flour, salt, butter, egg, and yeast mixture in a large mixing bowl. Beat on medium speed until blended. Gradually stir in enough of the remaining flour to make a soft dough.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover with a kitchen towel and let the dough rest for 10 minutes.
- In a small bowl combine the brown sugar and cinnamon. Set aside.
- Roll the dough into an 8x14-inch rectangle. Spread the butter over the dough. Sprinkle with the cinnamon mixture, leaving a 1-inch unfilled edge along one long side. Sprinkle the chocolate over the cinnamon mixture. Roll the dough up starting on the long side with the filling. Pinch to seal the seam. Cut into 12 rolls. Arrange the rolls cut-side down on a lightly greased 9x13-inch baking pan. Cover and let rise for 1 hour or until doubled in size.
- Preheat the oven to 375ºF. Bake for 20-25 minutes or until golden and cooked through.
- Make the glaze: Combine the marshmallow fluff and butter in a microwave-safe bowl. Heat for 30 seconds. Stir well. Pour the glaze over the warm rolls. Serve immediately.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.