S’mores cinnamon rolls are made of super fluffy dough, stuffed with milk chocolate ganache, brown sugar & graham crackers. Topped with dreamy marshmallow frosting! This recipe is brought to you in partnership with @BaranBakery.
INGREDIENTS
Dough
- 3 1/2 cups (450g) all-purpose flour
- 2 tbsp (24g) sugar
- 1/4 tsp (2g) salt
- 1 large egg + 1 egg yolk
- 1 cup (237mL) milk
- 1 tbsp (10g) active dry yeast
- 1/3 cup (78mL) O-live Green & Balanced Extra Virgin Olive Oil
- 1 tsp (4g) vanilla bean paste
Filling
- 1 cup (6 oz) milk chocolate
- 1/2 cup (4 oz) heavy whipping cream
- 4 sheets graham crackers, crushed
- 1/2 cup (95g) brown sugar
- Pinch of salt
Frosting
- 2 oz (1/4 block) cream cheese
- 1/4 cup (60g) heavy whipping cream
- 1/2 cup (60g) marshmallow fluff
- 1 cup (120g) powdered sugar
- 1 tsp (4g) vanilla bean paste
- Pinch of salt
DIRECTIONS
- Heat up milk until it's warm to the touch but not too hot to touch.
- Add in yeast & half of sugar to milk & let it sit for 5-10 minutes, until it foams.
- Place flour, salt & the rest of the sugar in the bowl of a stand mixer.
- Once yeast has activated and looks foamy, add olive oil to milk.
- Using a hook attachment, with mixer on low speed, add in eggs to dry ingredients.
- While still mixing, slowly pour in milk mixture.
- Once your dough is combined, allow dough to knead, on low-medium speed with hook attachment, for about 10-15 minutes.
- The dough is done kneading once it peels itself away from the edge of the bowl & forms a ball (if this doesn't happen & the dough is too sticky, add 1-2 tbsp of flour & continue kneading).
- Allow dough to proof until doubled in size, about one hour, covered in a warm environment.
DIRECTIONS CONTINUED
- Meanwhile, heat cream in a sauce pan. Once it's simmering (not boiling) pour over chocolate chips & let it sit for 1 minute. Stir until smooth.
- Allow chocolate to cool while you use a rolling pin to roll out the dough.
- Spread cooled chocolate over dough, top with brown sugar & crushed graham crackers.
- Roll dough up & slice into 12 large or 16 medium sized rolls. Place in a greased pan, 1-inch apart, & allow to proof another 30 minutes.
- Preheat oven to 350F & bake for 20 minutes, until golden brown.
- While the rolls are baking, in a medium bowl, beat cream cheese until smooth.
- Add heavy whipping cream and beat for 1-2 minutes until fluffy.
- Add powdered sugar & salt, beating for about 5 minutes until fully dissolved.
- Beat in marshmallow fluff & vanilla, just until combined.
- Pour over warm rolls & top with extra graham crackers!
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Serve fresh & store refrigerated in an airtight container.
