Name: S’mores Cinnamon Rolls Recipe
Prep time: 1 h 45 min
Cook time: 30 min
Yield: 11
Ingredients: For Rolls:; 2¾ cups all purpose flour; 3 tbsp granulated sugar; 1 tsp salt; 1 pkg Red Star Platinum yeast; ½ cup water; ¼ cup milk; 3 tbsp unsalted butter; 1 large egg; For Filling:; 1 tbsp ground cinnamon; ⅓ cup granulated sugar; 2 full graham crackers; ⅓ cup semi sweet chocolate chips; 3 tbsp unsalted butter; For Marshmallow Frosting:; 3 tbsp unsalted butter; ½ cup marshmallow creme; ½ tsp pure vanilla extract; 2 tbsp heavy cream; ⅔ cup confectioner's sugar

How To Make S’mores Cinnamon Rolls

The combination of this s’mores cinnamon rolls tastes like its classic, with the goodness of buttery graham crackers and sweet marshmallow frosting!

Preparation: 1 hour 45 minutes

Cooking: 30 minutes

Total: 2 hours 15 minutes

Serves:

Ingredients

For Rolls:

2¾cupsall purpose flour,spoon and leveled
3tbspgranulated sugar
1tspsalt
1pkgRed Star Platinum Yeast
½cupwater
¼cupmilk
3tbspunsalted butter
1large egg

For Filling:

1tbspground cinnamon
⅓cupgranulated sugar
2full graham crackers,crushed in fine crumbs
⅓cupsemi sweet chocolate chips,mini or regular
3tbspunsalted butter,softened to room temperature

For Marshmallow Frosting:

3tbspunsalted butter,softened to room temperature
½cupmarshmallow creme,(Fluff)
½tsppure vanilla extract
2tbspheavy cream
⅔cupconfectioner’s sugar

Instructions

Set aside ½ cup of flour. In a large bowl, toss the 2¼ cups of flour, 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 at about 115 degrees F to 120 degrees F.
Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough.
On a lightly floured surface, knead the dough for about 3 to 4 minutes.
Place in a lightly greased bowl and let rest for about 10 minutes.
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.
Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60 to 90 minutes. Turn the oven off. Place the rolls inside oven and allow to rise.
After the rolls have doubled in size, preheat the oven to 375 degrees F.
Bake for 25 to 30 minutes until lightly browned.

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 the warm rolls and sprinkle with chocolate chips. Using a knife, swirl the chocolate chips on top with the marshmallow frosting so the two would combine and have a swirled look.
Serve warm, and enjoy!