Gooey Smores Cinnamon Rolls with Toasted Marshmallow
Soft cinnamon roll dough gets a campfire upgrade with pockets of melted chocolate, buttery graham crumbs, and a puffy, toasted marshmallow top you’ll want to pick at straight from the pan.
They come together in about 90 minutes with a no-fuss yeast dough, and the broiler gives you that golden, crackly marshmallow finish without a campfire.
What Makes These Rolls So Good
The dough stays tender without any special kneading tricks, so you get that bakery pull-apart softness even when you’re baking at home.
Inside, the cocoa-butter filling oozes into every spiral, and the graham cracker bits keep little pockets of crunch. The marshmallow layer turns bubbly and bronzed under the broiler, so each bite has a real s’more vibe.
It’s the kind of pan that disappears fast at a weekend brunch, and the prep feels manageable even if you’ve never worked with yeast.
Ingredients
- 2 ¾ cups (345g) all-purpose flour: spooned and leveled, plus a little more for rolling
- ¼ cup (50g) granulated sugar: just enough to feed the yeast and add a hint of sweetness
- 2 ¼ tsp instant yeast: one standard packet, no need to proof
- 1 tsp fine sea salt
- ¾ cup (180ml) whole milk: warmed to about 110°F so it activates the yeast without killing it
- ¼ cup (56g) unsalted butter: melted and slightly cooled
- 1 large egg: at room temperature, beaten
- For the filling: 6 tbsp (85g) unsalted butter, very soft; ⅔ cup (135g) packed light brown sugar; 1 tbsp ground cinnamon; ⅔ cup (120g) mini semisweet chocolate chips; ⅓ cup (30g) finely crushed graham crackers: (about 2 sheets)
- For the topping: 10 large marshmallows, snipped in half crosswise (mini marshmallows work too, see notes)
Variations / Substitutions
- Chocolate swap: chopped dark chocolate or milk chocolate chips work just as well. If you want a softer melt, use chopped chocolate instead of chips.
- Graham cracker swap: digestive biscuits or crushed vanilla wafers give a similar sandy crunch.
- Nutella smear: replace the butter in the filling with ½ cup warm Nutella for a chocolaty hazelnut spin.
- Dairy-free: use oat milk, vegan buttery sticks, and dairy-free chocolate chips. The marshmallows will need a vegan brand that toasts well.
- Marshmallow fluff: spread a thin layer of fluff over the warm rolls after baking and skip the broiler step. It stays soft rather than toasted.
If you want the classic cinnamon roll experience without the s’mores twist, try my Best Cinnamon Rolls recipe.
How To Make Smores Cinnamon Rolls
Step 1: Mix the Dough
In a large bowl, whisk together 2 ¾ cups flour, ¼ cup sugar, 2 ¼ tsp instant yeast, and 1 tsp salt. Make a well in the center and pour in the warm milk, melted butter, and beaten egg. Stir with a wooden spoon until a shaggy mass forms, then use your hands to bring it together into a rough ball. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it feels smooth and springs back when poked. Add a dusting of flour only if it’s too sticky to handle.
At this point the dough should feel warm and a little plush. If you press a finger into it, the indent slowly fills back in. That tacky bouncy texture is exactly what you want for soft rolls.
Step 2: Fill the Dough
Place the dough back in the bowl, cover with a damp towel, and let it rest for 10 minutes while you mix the filling. In a small bowl, mash together the 6 tbsp soft butter, ⅔ cup brown sugar, and 1 tbsp cinnamon until it forms a thick paste. Stir in the chocolate chips and crushed graham crackers so they’re evenly distributed throughout the mixture.
On a lightly floured surface, roll the dough into a 12×16-inch rectangle. Spread the filling all the way to the edges with an offset spatula or the back of a spoon. The paste should look grainy and speckled. As you spread it, a little butter might ooze, and that’s fine. The bits of graham cracker will give the roll a streusel-like texture later.
Step 3: Slice the Log
Starting from the long side, roll the dough up tightly like a jelly roll. Pinch the seam shut with your fingertips and turn the log so the seam faces down. Use a sharp serrated knife to cut the log into 9 equal slices, about 1 ½ inches thick each. Arrange the slices cut side up in a greased 9-inch cast-iron skillet or a 9×9-inch baking dish, leaving a little space between them.
When you lift the slices, the spiral of filling may gape a bit. Gently press any chocolate chips that pop out back into the dough so they don’t burn in the pan later. The rolls will look snug but not squished, with just enough room to double.
Step 4: Bake the Rolls
Cover the pan with a towel and let the rolls rise in a warm spot for 30 to 40 minutes, until they’ve puffed noticeably and press gently against each other. While they rise, preheat the oven to 350°F (175°C). Uncover and bake for 25 to 28 minutes, rotating the pan halfway through. The tops will be golden brown and the centers should read about 200°F on an instant-read thermometer when they’re done.
The kitchen will smell like warm sugar and chocolate. Take the pan out and let the rolls cool on a rack for 5 minutes. They’ll be puffy and the filling will bubble at the edges.
Step 5: Broil and Serve
Turn the oven to broil with the rack in the highest position. Arrange the marshmallow halves (or a generous handful of mini marshmallows) over the warm rolls, covering them mostly but leaving a few gaps of golden dough showing. Slide the pan under the broiler for 1 to 2 minutes, watching without blinking. Pull it out as soon as the marshmallows are puffy and deep amber in spots. Serve the rolls right away, scooping them out of the skillet while the marshmallow is still warm and stretchy.
The whole pan looks like a campfire dessert on a plate. Scoop the rolls while the marshmallow stretches in glossy ribbons.
Tips for the Best Smores Cinnamon Rolls
- Chill the dough if it gets too warm: If your kitchen runs hot, the butter can melt while rolling. Pop the filled rectangle in the fridge for 10 minutes before rolling it up. The cleaner the spiral, the prettier the bake.
- Use a serrated knife for clean slices: A back-and-forth sawing motion with a bread knife keeps the spirals from squishing. Wipe the blade between cuts so the chocolate doesn’t smear.
- Broil with the door ajar: Prop the oven door open an inch so you can watch the marshmallows closely. They go from toasted to charred in seconds, so don’t step away.
Storing Leftovers
- Refrigerate: Cover the cooled rolls tightly and store at room temperature for a day, or in the fridge for up to 3 days. The marshmallow will soften but still taste great.
- Reheating: Warm individual rolls in the microwave for 15 to 20 seconds, or place the whole skillet back in a 300°F oven for 5 to 8 minutes. The marshmallow re-puffs a little and the chocolate melts again.
Frequently Asked Questions
Can I use store-bought dough?
Yes, two tubes of refrigerated crescent roll dough or one pound of pizza dough will work. Roll it out, fill, slice, and bake at 350°F. The texture will be a little flakier but still delicious. Skip the rise time.
Can I make these ahead for the next morning?
Assemble the rolls in the pan, cover, and refrigerate overnight instead of letting them rise on the counter. The next morning, let them sit at room temperature while the oven preheats, then bake as directed. You may need an extra 5 minutes of bake time.
Why did my marshmallow topping burn?
Broilers vary. If the marshmallows blacken before they puff, move the rack down one level and keep the oven door open so you can pull them the second you see golden color. Toasting only takes about 1 minute in a very hot broiler.
Can I freeze the baked rolls?
Yes. Freeze the baked, un-topped rolls in a single layer, then transfer to a freezer bag for up to 2 months. Thaw, add marshmallows, and broil just before serving. The marshmallow topping doesn’t freeze well, so save it for later.
Smores Cinnamon Rolls Recipe
Ingredients
Method
- Whisk flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Stir into a shaggy dough, then knead 5 minutes until smooth and springy.
- Rest dough 10 minutes. Mix soft butter, brown sugar, cinnamon, chocolate chips, and graham crumbs. Roll dough to a 12×16-inch rectangle and spread filling edge to edge.
- Roll up tightly from the long side, pinch seam, and cut into 9 slices. Place cut side up in a greased 9-inch skillet or 9×9-inch baking dish.
- Cover and let rise in a warm spot 30 to 40 minutes until puffy. Preheat oven to 350°F. Bake 25 to 28 minutes until golden and cooked through. Cool 5 minutes.
- Top warm rolls with marshmallow halves and broil 1 to 2 minutes until puffed and deep amber in spots. Serve immediately.
