S’mores Sweet Rolls

1. Activate the Yeast

Dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave it to stand until foamy. It takes about 5–10 minutes.

2. Make the Dough

Heat 250 millilitres of milk in a saucepan and melt 75 grams of unsalted butter in it. Allow it to cool to room temperature, then add an egg along with 75 grams of caster sugar and whisk.

In a large mixing bowl, combine 550 grams of plain flour, ½ teaspoon of salt, and 1 teaspoon of cinnamon. Stir briefly.

Add the milk mixture as well as the activated yeast. Knead with the dough hook of the mixer for 5–7 minutes, until a smooth and elastic dough forms.

Transfer the dough to a greased bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

3. Make the Filling

In a bowl, mix 90 grams of softened butter, 90 grams of brown sugar, 2 tablespoons of cocoa powder, ½ teaspoon of cinnamon, 1 teaspoon of vanilla, and a pinch of salt until smooth and spreadable.

Set aside chopped chocolate and crushed graham crackers.

4. Roll out the Dough and Fill

Transfer the risen dough to a lightly floured surface and roll it out into a 30×40 cm rectangle (approximately 12”×15”).

Spread the chocolate filling evenly over the dough. Sprinkle chopped dark chocolate and crushed graham crackers on top.

5. Roll up the Dough and Slice

Starting from one of the longer sides, carefully roll the dough into a log shape. Using a sharp knife or unflavoured dental floss, cut the log into 12 individual cinnamon rolls. Aim for 2.5–3.5 cm  (1–1 ½”) thick. Arrange the sliced sweet rolls in a greased baking dish, leaving some space between them for the second rise. Cover the rolls with a clean kitchen towel and leave them to rest for half an hour.

6. Preheat the Oven

While the rolls are resting, preheat your oven to 180°C (350°F) with the rack in the middle position.

7. Bake the Rolls

Once the oven has reached the desired temperature, place the baking dish in the oven and bake the rolls for approximately 22–25 minutes first — without marshmallows.

8. Add Marshmallows

Remove the pan from the oven. Quickly top each cinnamon roll generously with mini marshmallows. Return to the oven and bake for another 5–8 minutes, until marshmallows are puffed and lightly golden.

For extra toastiness, switch to grill/broil for the last 1–2 minutes (watch closely).

9. Cool & Serve

Let the s’mores rolls cool slightly before serving so the marshmallows set just enough while staying soft and gooey. They’re best enjoyed warm.

Baker’s Note

Use good cocoa and 55–65% chocolate for the filling — this gives depth without bitterness.

If you enjoy chocolate-filled yeast bakes, my Basic Sweet Rolls Dough is the perfect base for rich cocoa, Nutella, cookie, and cream-filled variations.

Tips for Perfect S’mores Sweet Rolls

• Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8–10 minutes by hand, or 5–7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Unflavoured dental floss is particularly suitable for clean cuts.
• Second Bake Step: Adding marshmallows too early will cause them to melt completely into the rolls. Don’t skip the second bake step.
• Keeping Graham Crumbs Coarse: This gives you texture contrast and prevents the filling from becoming sandy.
• Don’t Overfill: S’mores filling is rich — a balanced layer ensures clean spirals and even baking.
• Watch Marshmallows Closely: They go from golden to burnt quickly under heat.

Variations to Try

• Extra Chocolate S’mores Rolls: Add chocolate chips on top of the filling for extra gooeyness.
• Espresso S’mores Rolls: Add 1 teaspoon of espresso powder to the filling for deeper chocolate flavour.
• Salted S’mores Rolls: Finish with a pinch of flaky salt for contrast.
• Peanut Butter S’mores Rolls: Add thin peanut butter swirl for a Reese’s-style twist.

Storage

Store the S’mores Sweet Rolls covered at room temperature for 1 day or refrigerate for up to 3 days.

Reheat briefly before serving for best texture.

Make-Ahead Instructions

Overnight Option: Prepare and shape the sweet rolls, then refrigerate overnight before baking. Let them sit at room temperature for 45–60 minutes before baking.

You Might Also Like

If you enjoy this S’mores Sweet Rolls, you might also love:

Oreo Cinnamon Rolls with Cream Cheese Frosting

Chocolate Cinnamon Rolls

Peach Rolls

Final Thoughts

These S’mores Sweet Rolls are a bakery-style version of a childhood favourite. They’re soft, rich, slightly messy in the best way, and full of nostalgic flavour. The combination of melted chocolate, graham crunch, and toasted marshmallow makes these cinnamon rolls perfect for summer baking when you want something playful but still homemade and comforting.