S’mores Cinnamon Rolls

Get ready to make the most epic winter breakfast ever: S’mores Cinnamon Rolls! These aren’t your average cinnamon rolls. We’re taking that soft, fluffy dough and loading it up with a rich cocoa-cinnamon mixture, melty chocolate chips, and crunchy graham cracker pieces. Then, they’re baked until golden and topped with a blanket of toasted marshmallows.

They’re gooey, chocolatey, and have that classic campfire s’mores flavor, all in the cozy form of a warm cinnamon roll. Perfect for a snowy weekend morning, a holiday brunch, or just to celebrate the cozy winter season.

Let’s make these delicious rolls that combine the best of a campfire treat with the comfort of homemade pastry.

Happy New Year, everyone!

We are ending the year on the sweetest note possible, with an absolutely delicious new recipe to share with you.

Over this past year, we’ve loved sharing so many roll recipes with our amazing community. From sweet classics like our Cinnamon Rolls and Salted Caramel Rolls to savory favorites like Cheesy Garlic Rolls and Caramelized Onion Rolls, your love for these easy, homemade recipes has meant the world to us.

Everything you’ll love about this recipe

• Pillowy soft texture in every bite
• Delicious melted chocolate pockets throughout
• Gooey, tender centers that stay soft
• Crunchy bites from graham crackers
• Chewy toasted marshmallow topping
• The ultimate comfort bake for cozy seasons
• Perfect for s’mores lovers
• Make-ahead friendly for stress-free baking

This is the perfect s’mores cinnamon roll recipe for your holiday baking, from Thanksgiving and Christmas to cozy winter mornings. You can easily prepare the dough the night before and bake it fresh the next day, making it ideal for stress-free winter bakes. They always come out incredibly soft, warm, and delicious, ready to make any celebration extra special.

Key ingredients for S’mores Rolls

• All-Purpose Flour: The essential base for soft, fluffy rolls. It creates a tender dough that rises beautifully into those perfect, pillowy layers.
• Butter: Used in the rich, enriched dough for flavor and tenderness.
• Active Dry Yeast: The magic behind the rise. Fresh yeast is key to getting that light, airy texture everyone loves in a homemade cinnamon roll.
• Granulated Sugar: Sweetens the dough and, more importantly, feeds the yeast to ensure a strong, steady rise.
• Milk (Warm): Helps activate the yeast and creates a softer, more flavorful dough than water alone.
• Egg: Adds richness, structure, and a beautiful golden color to the dough.
• Salt: A crucial flavor enhancer that balances all the sweetness perfectly.
• Cocoa Powder: This is our secret for a deep, hot-chocolate-style flavor in the filling. It gives the rolls that rich, chocolatey s’mores taste.
• Graham Crackers: Crushed up and sprinkled inside for those essential crunchy bites that make a s’more a s’more.
• Chocolate Chips: For the best part, melty chocolate pockets in every single bite. They get wonderfully gooey as the rolls bake.
• Large Marshmallows: We’ll add whole, large marshmallows on top of the baked rolls. They toast to the perfect chewy, gooey, and slightly crisp finish.
• Heavy Cream: Poured over the rolls right before baking. This is the secret to ultra-moist rolls. It steams in the oven, creating an incredibly soft, gooey center and preventing the edges from drying out.

All purpose flour

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Butter

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Active Dry Yeast

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Granulated sugar

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Milk

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Eggs

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salt

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Cocoa powder

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Marshmallows

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Graham Crackers

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Heavy whipping cream

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Chocolate chips 63%

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Helpful step by step overview

Mix the active dry yeast, sugar, and warm milk. Let it rest until foamy.

Add the rest of the dough ingredients and knead until smooth. Proof the dough in a warm environment until puffy.

Roll out the dough. Spread with soft butter. Mix the cocoa powder and sugar, then sprinkle the mixture over the dough. Add chocolate chips. Cut into strips and roll each one individually. Place them in a lined pan and proof until puffy.

Pour heavy whipping cream over the rolls. Bake in a preheated oven until golden brown. Top with marshmallows and toast lightly.

What’s the best way to cut your rolls

The best way to cut your rolls is a matter of personal preference, but I’ve settled on my favorite method for these s’mores rolls. Roll out the dough, spread the cocoa-sugar filling and chocolate chips, then use a sharp knife or pizza cutter to cut the dough into neat strips. I then roll each strip individually—this helps keep the filling secure and makes for tidy, evenly sized rolls.

If you prefer a different approach, you can also roll the whole sheet of dough into a log and slice it with a knife or dental floss. Any of these methods will work perfectly, so go with whichever feels easiest and most comfortable for you when making these soft, gooey s’mores cinnamon rolls.

Dense S’mores Cinnamon Rolls?

If your s’mores rolls turn out dense instead of soft and airy, it usually comes down to a few key factors. The main culprit is almost always insufficient kneading or not enough time for proofing.

• The Importance of Proofing: Allowing your dough to proof is non-negotiable for fluffy rolls. During this resting period, the yeast creates tiny air bubbles that lighten the dough. Cutting this time short means the bubbles don’t form, resulting in a denser texture.

• Controlling the Temperature: A consistent, warm environment is essential for proper yeast activation. I aim for about 27°C to 29°C (80°F to 85°F). Using a slightly warm oven (turned off) or a dough proofer ensures your rolls proof perfectly, regardless of cold or humid conditions.

• Avoiding Too Much Flour: Be careful not to over-flour your dough while kneading or shaping. Lightly dust your work surface to prevent sticking, but avoid adding too much—extra flour absorbs moisture and creates a tougher, drier, and denser roll. Trust the process, and your homemade cinnamon rolls will come out soft, airy, and irresistibly fluffy.

Brod & Taylor Proofer

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Special tools

• Stand mixer to knead the dough easily (or knead by hand).
• Rolling pin to roll out the dough evenly.
• Baking pan to bake the cinnamon rolls.
• Knife or pizza cutter to cut the dough into strips.
• Mixing bowls are used to combine dough and filling ingredients.
• Sieve for sifting the cocoa powder to prevent lumps.

Mixing bowls

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Stand mixer

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Rolling pin

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Porcelain Baking Dish

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Knife

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Sieve

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How to freeze S’mores Cinnamon Rolls

These cinnamon rolls are perfect for stress-free holiday mornings, whether it’s Christmas, a winter brunch, or New Year’s Day. You can prepare them ahead of time and freeze them easily to enjoy fresh, gooey rolls without any morning rush.

Freezing the rolls before baking

After shaping your rolls, place them in the baking pan and skip the final proofing. Cover the pan tightly and put it directly in the freezer.

When you’re ready to bake, move the pan to the refrigerator the night before to thaw. The next morning, let the rolls finish proofing in a warm spot until puffy, then add the heavy cream and bake as usual. You’ll have fresh, warm rolls straight from the oven with minimal effort.

Freezing cinnamon rolls after baking

Let your baked (and marshmallow-topped) rolls cool completely. Then wrap each roll or the whole pan tightly with plastic wrap, followed by a layer of foil. Store in the freezer until needed.

Reheating Tips

• For rolls frozen before baking, follow the thawing and proofing instructions above, then bake as directed.
• For already-baked rolls, you can thaw them in the fridge overnight or reheat them directly from frozen.
• To reheat, preheat your oven to 175°C (350°F), cover the rolls with foil, and warm for 10–15 minutes until heated through. You can add fresh marshmallows on top for the last few minutes to toast them. Let them cool slightly before serving for that perfect soft, gooey center.

Best Tips for S’mores Cinnamon Rolls

After making cinnamon rolls countless times, I’ve discovered a few tricks to guarantee soft, fluffy, and gooey rolls every single time.

• Be Patient with Proofing: Let your dough double in size during both rises. A warm, draft-free spot ensures the yeast activates fully, giving your rolls that soft, airy texture.
• Keep Ingredients Warm: Use warm (not hot) milk to activate the yeast, and make sure your butter is fully softened at room temperature. This ensures smooth mixing and a tender, flavorful roll.
• Measure for Even Rolls: Roll your dough to an even thickness and cut strips with a guide. This guarantees all your rolls bake evenly and have a consistent texture.
• Don’t Over-Bake: Remove the rolls from the oven once they turn golden brown. Over-baking dries them out and diminishes the gooey, chocolate-filled center.
• Sift the Cocoa Mixture: Before sprinkling it over the dough, sift your cocoa powder. This prevents any lumps and gives you a perfectly smooth, even filling.
• Toast the Marshmallows at the End: Add the marshmallows to the warm rolls after baking and toast them lightly under the broiler for just a minute. This gives you that perfect gooey and toasted finish without burning them.

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