S’mores Cinnamon Rolls

Last summer I shared a recipe for a S’mores Slab Pie that you all really seemed to love, and quite honestly, what’s not to love about a warm s’mores dessert? I personally don’t think you can properly celebrate the start of the Summer season without some sort of rendition of S’mores—whether that’s in classic form or just in something a bit fancier. None of this really matters, however, because summer is in fact in full swing and I just had to share an other s’mores recipe with you all. These S’mores Cinnamon Rolls are a flash back to all of our childhood memories, making s’mores and having a great time during the summer. I’ve always been such a big fan of classic cinnamon rolls as it is, but these are the perfect summer rendition. Graham cracker flavored dough, filled with a melted chocolate filling and of course, topped with homemade meringue that has been toasted. It’s basically a dream come true. A dream just waiting for you to make it.

Let’s start by proofing the dry yeast. To make the dough, in a bowl or measuring cup, combine the warm water with a pinch of the brown sugar, and the yeast. Allow to sit until foamy, about 5 minutes.

**Note: If the mixture does not foam up, then toss it and start over again. It’s crucial that this step be done well, because if not, the dough will not rise properly!**

In the bowl of a stand mixer, fitted with the dough hook combine the flour, graham cracker crumbs, brown sugar, salt, and ground cinnamon.

**Tip: You can definitely do it by hand if you’re feeling brave and adventurous. Just use a wooden spoon and a lot of elbow grease!**

Add the proofed yeast mixture from earlier, and mix on medium speed until the dough comes together.

Knead on high until the dough is soft, somewhat sticky and pulls away from the sides, about 5 to 7 minutes. Transfer to an oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Set in a warm spot until doubled in size, about 1 hour.

**Tip: If the dough is too sticky, add a bit more at a time until it pulls away. Just be sure to add a bit of flour at a time. You don’t want to add too much flour all at once because you can’t take some back, but you can always add some if need be!**

In the meantime, make the filling. In a medium saucepan, combine the cocoa powder, cream, chocolate chips, sugar, butter and salt. Stir constantly over moderate heat until it is melted through and smooth.

Transfer to a bowl and set aside to cool completely. Once cooled, stir in the graham cracker crumbs. The crumbs at this stage are optional. They do two of things to the filling, one of which is give it that honey graham cracker taste and the other is that it gives it a taste texture and prevents the chocolate from just melting away during baking.

Once the dough has doubled, transfer to a lightly floured work surface. Roll out into a large rectangle that measures roughly 15 x 20-inches. Spread the cooled fillings over the dough, leaving a 1-inch border around all the edges, making sure to pinch the end to ensure that the rolls don’t unravel during baking.

Roll length-wise into a tight log. Trim the ends on either side and then cut into 12 even pieces.

**Tip: To get even pieces, I recommend cutting the log in half first, then cutting each half in half and then cutting each piece into thirds. It’s the easiest way!**

Transfer the slices into a greased 9×13-inch baking pan, spreading them out evenly. Cover loosely with plastic wrap and a damp towel and let rise for 30 minutes. In the meantime, preheat your oven to 350°F. Bake the rolls until golden brown, about 20 to 25 minutes. Remove from the oven and let cool completely.

To make the topping, place the egg whites and sugar in a heat-proof bowl. Set it over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook, stirring often, until the sugar has dissolved, about 3 to 5 minutes. Transfer to a bowl of a stand mixer and pour in the vanilla and cream of tarter. Beat on medium speed with the whisk attachment until firm. Increase the speed to high and beat until stiff and glossy, 8 to 10 minutes.

Dollop each roll with a big spoonful of the meringue and swirl around. Toast each with a kitchen torch until browned, carefully, making sure to not burn the meringue.

**Tip: I always recommend having a kitchen torch on hand for various tasks. The most important of which is toasting meringues or marshmallows. This little one from Amazon does the trick and isn’t too bulky.**

Once you add the meringue and toast it, you’ll want to serve the buns immediately because the longer meringue sits, the more likely it’ll start to soften and begin to melt slightly.

If you want to make these ahead of time, I recommend baking the rolls, cooling and then covering with plastic wrap. Just make the meringue and top the rolls right before you plan on serving them. This will ensure that the rolls are perfect when serving.

If you’re going to make any dessert this summer, I highly recommend that these rolls be it. They’re a crowd pleaser and help bring out the kid in everyone. They remind me of the classic s’mores out by the fire, surrounded by family and friends, and let me just say that it doesn’t get any better than that. Give these roll a try and be sure to let me know what you think!

S'mores Cinnamon Rolls

Be summer-ready with these S'mores Cinnamon Rolls! Graham cracker cinnamon roll doll, filled with melted chocolate and topped with toasted meringue!

Servings 12 servings

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Ingredients

Dough:

• 1 cup warm water 110 to 115°F
• 2 1/4 teaspoons 1 packet active dry yeast
• 2½ cups all-purpose flour plus more for rolling
• ¾ cup about 8 sheets finely crushed graham crackers
• ⅓ cup packed light brown sugar
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon

Filling:

• ¼ cup unsweetened cocoa powder
• ⅓ cup heavy cream
• ⅔ cup dark chocolate chips
• 2 tablespoons granulated sugar
• 1 tablespoon butter cubed
• pinch kosher salt
• 1/4 cup finely crushed graham cracker crumbs about 2 1/2 sheets

Topping:

• 3 large egg whites
• 3/4 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tarter

Instructions

• To make the dough, in a bowl or measuring cup, combine the warm water with a pinch of the brown sugar, and the yeast. Allow to sit until foamy, about 5 minutes. In the bowl of a stand mixer, fitted with the dough hook combine the flour, graham cracker crumbs, brown sugar, salt, cinnamon and the yeast mixture. Mix on medium speed until the dough comes together. Knead on high until the dough is soft, somewhat sticky and pulls away from the sides, about 5 to 7 minutes. If the dough is too sticky, add a bit more at a time until it pulls away. Transfer to an oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Set in a warm spot until doubled in size, about 1 hour.
• In the meantime, make the filling. In a medium saucepan, combine the cocoa powder, cream, chocolate chips, sugar, butter and salt. Stir constantly over moderate heat until it is melted through and smooth. Transfer to a bowl and set aside to cool completely. Once cooled, stir in the graham cracker crumbs.
• Once the dough has doubled, transfer to a lightly floured work surface. Roll out into a large rectangle that measures roughly 15 x 20-inches. Spread the cooled fillings over the dough, leaving a 1-inch border around all the edges. Roll length-wise into a tight log. Trim the ends on either side and then cut into 12 even pieces. Transfer the slices into a greased 9x13-inch baking pan, spreading them out evenly. Cover loosely with plastic wrap and a damp towel and let rise for 30 minutes.
• In the meantime, preheat your oven to 350°F. Bake the rolls until golden brown, about 20 to 25 minutes. Remove from the oven and let cool completely.
• To make the topping, place the egg whites and sugar in a heat-proof bowl. Set it over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Cook, stirring often, until the sugar has dissolved, about 3 to 5 minutes. Transfer to a bowl of a stand mixer and pour in the vanilla and cream of tarter. Beat on medium speed with the whisk attachment until firm. Increase the speed to high and beat until stiff and glossy, 8 to 10 minutes.
• Dollop each roll with a big spoonful of the meringue and swirl around. Toast each with a kitchen torch until browned and serve immediately. Enjoy!

Author: The Candid Appetite