Marshmallow S’mores Rolls

I thought s’mores were only a camping thing until my kids started begging for them every weekend. We don’t exactly have a fire pit in our Portland backyard, and honestly, the whole stick-roasting situation can get pretty messy with little ones.

That’s when I figured out how to turn s’mores into something we could make in the kitchen. These s’mores rolls give you all that gooey chocolate and marshmallow goodness without the campfire smoke getting in your eyes. Plus, they’re way easier to eat without getting sticky fingers everywhere.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these s’mores rolls, and it’s probably what you already have in your pantry. This type of flour has just the right amount of protein to give your rolls a soft, tender texture without making them too dense or too airy. You don’t need to get fancy with bread flour or cake flour here – regular all-purpose will do the job perfectly. If you only have self-rising flour on hand, you can use it but skip the yeast since self-rising flour already contains leavening agents.

Options for Substitutions

These s’mores rolls are pretty forgiving when it comes to swaps, so here’s what you can try:

• Instant yeast: If you only have active dry yeast, use the same amount but dissolve it in the warm milk first and let it foam for 5 minutes before adding to your dough.
• All purpose flour: Bread flour works great too and will give you slightly chewier rolls. Just use the same amount.
• Graham cracker crumbs: No graham crackers? Crush up some digestive biscuits or vanilla wafers instead. You could even use crushed cinnamon cereal for a fun twist.
• Mini chocolate chips: Regular chocolate chips work fine – just chop them up a bit smaller so they distribute better. Dark chocolate chips or even chopped chocolate bars are tasty alternatives.
• Micro marshmallows: Regular marshmallows cut into small pieces work perfectly. You can also use marshmallow fluff, but reduce the amount to about 2-3 tablespoons since it’s more concentrated.
• Brown sugar: White sugar mixed with a teaspoon of molasses works in a pinch, or just use all white sugar if that’s what you have.
• Cream cheese in frosting: You can skip the cream cheese and just make a simple butter frosting with the butter, vanilla, powdered sugar, and milk.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores rolls is adding the marshmallows too early in the filling process, which causes them to melt completely and disappear during baking – instead, press them gently into the dough right before rolling to keep their shape and get those gooey pockets you’re after.

Another common error is using milk that’s too hot for the yeast, which can kill it and leave you with dense, heavy rolls – aim for milk that feels just warm to the touch, around 100-110°F.

Don’t skip letting the dough rise properly in both stages, as rushing this process will result in tough rolls instead of the soft, fluffy texture you want.

Finally, resist the urge to overbake these rolls since the chocolate chips and marshmallows can burn quickly – they’re done when the tops are golden brown and the centers still look slightly soft.

What to Serve With S’mores Rolls?

These gooey s’mores rolls are pretty much perfect on their own, but they’re amazing alongside a hot cup of coffee or cold glass of milk for dipping. I love serving them for weekend brunch with some fresh berries or sliced strawberries to balance out all that sweet, chocolatey goodness. They also make a great dessert after a barbecue or camping-themed dinner – just imagine pulling these warm rolls apart while sitting around a fire pit! For an extra indulgent treat, try warming them up and serving with a scoop of vanilla ice cream on the side.

Storage Instructions

Store: These s’mores rolls are best enjoyed fresh, but you can keep them covered at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge in an airtight container for up to a week. The marshmallows might get a bit firmer when cold, but they’re still delicious!

Freeze: You can freeze these rolls for up to 3 months in a freezer-safe container with parchment paper between layers. I like to freeze them without the glaze and add fresh glaze when I’m ready to serve. They thaw beautifully on the counter in about an hour.

Warm Up: To bring back that fresh-baked taste, warm them in a 300°F oven for about 5-8 minutes or microwave individual rolls for 15-20 seconds. The chocolate chips and marshmallows get all gooey again, making them taste like they just came out of the oven!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 28-34 g
• Fat: 90-100 g
• Carbohydrates: 340-370 g

Ingredients

For the dough:

• 1/2 tbsp instant yeast
• 1/2 cup warm milk
• 3 tbsp granulated sugar
• 1/4 cup butter, softened
• 1/2 tsp salt
• 1 large egg
• 2 cups all-purpose flour

For the filling:

• 1/2 cup packed brown sugar
• 1 tbsp ground cinnamon
• 4 tbsp butter, softened
• 1/4 cup crushed graham crackers
• 1/4 cup mini milk chocolate chips
• 1/3 cup mini marshmallows

For the frosting:

• 1/4 cup butter, softened
• 1 oz cream cheese
• 1/2 tsp vanilla extract
• 3/4 cup powdered sugar
• 2 to 4 tbsp milk

Step 1: Prepare the Dough

• 1/2 tbsp instant yeast
• 1/2 cup warm milk
• 3 tbsp granulated sugar
• 1/4 cup butter, softened
• 1/2 tsp salt
• 1 large egg
• 2 cups all-purpose flour

Start by proofing the yeast in the warm milk for 10-15 minutes, or until bubbly.

This ensures the yeast is active.

Whisk in the granulated sugar, 1/4 cup softened butter, salt, and egg.

Stir in the flour until the dough begins to come together into a shaggy mass.

Step 2: Knead and Let the Dough Rise

Transfer the dough to a floured surface and knead it for a few minutes, until smooth and elastic.

Place the dough into a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

I like to lightly oil the bowl to prevent sticking and promote even rising.

Step 3: Prepare Cinnamon Sugar and Dough Filling

• 1/2 cup packed brown sugar
• 1 tbsp ground cinnamon
• 4 tbsp butter, softened
• 1/4 cup crushed graham crackers
• 1/4 cup mini milk chocolate chips
• 1/3 cup mini marshmallows

Punch the dough down and knead a few more times to remove air bubbles.

In a separate bowl, mix the brown sugar and ground cinnamon together to make the cinnamon-sugar mixture.

Roll the dough out into a 10×18 inch rectangle.

Spread 4 tablespoons of softened butter evenly over the surface.

Sprinkle the cinnamon-sugar mixture, then add the crushed graham crackers, mini chocolate chips, and mini marshmallows over the buttered dough.

Step 4: Shape and Bake the Rolls

Roll up the dough tightly, starting from the short edge, to form a log.

Using a sharp knife or thread, cut the log into 8 or 9 equal pieces.

Arrange the rolls in a greased 10-inch baking pan with a little space between them.

Bake in a preheated oven at 375°F (190°C) for 15-16 minutes, or until the tops are golden brown.

Remove from the oven and allow to cool slightly while preparing the frosting.

I sometimes tent the rolls with foil if they start to brown too quickly to keep them extra soft.

Step 5: Make the Cream Cheese Frosting

• 1/4 cup butter, softened
• 1 oz cream cheese
• 1/2 tsp vanilla extract
• 3/4 cup powdered sugar
• 2 to 4 tbsp milk

To prepare the frosting, beat together 1/4 cup softened butter and the cream cheese until smooth and creamy.

Stir in vanilla extract, powdered sugar, and 2 to 4 tablespoons of milk (adding just enough milk to achieve your desired frosting consistency).

For an extra touch, I like to add a pinch of salt to the frosting if you enjoy a more balanced flavor.

Step 6: Frost and Serve the Rolls

Spread the prepared frosting generously over the slightly warm rolls.

Allow the frosting to melt slightly into the rolls before serving for the best gooey texture.

Serve warm and enjoy!

Marshmallow S'mores Rolls

Delicious Marshmallow S'mores Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 2300 kcal

Ingredients

  

For the dough:

• 1/2 tbsp instant yeast
• 1/2 cup warm milk
• 3 tbsp granulated sugar
• 1/4 cup butter, softened
• 1/2 tsp salt
• 1 large egg
• 2 cups all-purpose flour

For the filling:

• 1/2 cup packed brown sugar
• 1 tbsp ground cinnamon
• 4 tbsp butter, softened
• 1/4 cup crushed graham crackers
• 1/4 cup mini milk chocolate chips
• 1/3 cup mini marshmallows

For the frosting:

• 1/4 cup butter, softened
• 1 oz cream cheese
• 1/2 tsp vanilla extract
• 3/4 cup powdered sugar
• 2 to 4 tbsp milk

Instructions

 

• Start by proofing the yeast in the warm milk for 10-15 minutes, or until bubbly. This ensures the yeast is active. Whisk in the granulated sugar, 1/4 cup softened butter, salt, and egg. Stir in the flour until the dough begins to come together into a shaggy mass.
• Transfer the dough to a floured surface and knead it for a few minutes, until smooth and elastic. Place the dough into a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours. I like to lightly oil the bowl to prevent sticking and promote even rising.
• Punch the dough down and knead a few more times to remove air bubbles. In a separate bowl, mix the brown sugar and ground cinnamon together to make the cinnamon-sugar mixture. Roll the dough out into a 10x18 inch rectangle. Spread 4 tablespoons of softened butter evenly over the surface. Sprinkle the cinnamon-sugar mixture, then add the crushed graham crackers, mini chocolate chips, and mini marshmallows over the buttered dough.
• Roll up the dough tightly, starting from the short edge, to form a log. Using a sharp knife or thread, cut the log into 8 or 9 equal pieces. Arrange the rolls in a greased 10-inch baking pan with a little space between them. Bake in a preheated oven at 375°F (190°C) for 15-16 minutes, or until the tops are golden brown. Remove from the oven and allow to cool slightly while preparing the frosting. I sometimes tent the rolls with foil if they start to brown too quickly to keep them extra soft.
• To prepare the frosting, beat together 1/4 cup softened butter and the cream cheese until smooth and creamy. Stir in vanilla extract, powdered sugar, and 2 to 4 tablespoons of milk (adding just enough milk to achieve your desired frosting consistency). For an extra touch, I like to add a pinch of salt to the frosting if you enjoy a more balanced flavor.
• Spread the prepared frosting generously over the slightly warm rolls. Allow the frosting to melt slightly into the rolls before serving for the best gooey texture. Serve warm and enjoy!