I can’t resist a creative cinnamon roll twist, and these S’mores Cinnamon Rolls with a graham cracker crust may be my favorite yet. Inspired by the classic campfire treat, they join the same playful summer lineup as my multi-flavored Neapolitan rolls.
After nearly a decade of professional baking and extensive recipe testing, I developed these rolls to deliver everything a s’mores fan wants: soft, fluffy dough, a chocolate-graham filling, a marshmallow glaze, and toasted marshmallows on top.
Each roll bakes over a layer of graham crackers, with a rich chocolate-graham filling inside and a thick marshmallow frosting to finish. The result is gooey, nostalgic, and perfect for summer mornings or dessert.
The key to these extra-soft rolls is the tangzhong method. I use the same tender, buttery dough base as my classic homemade cinnamon rolls, so the texture is reliably pillowy and stays moist for days.
Step-by-Step Baking Process
1
Make the tangzhong. This simple cooked flour slurry keeps the dough soft and tender for days.
2
Combine wet and dry ingredients in a mixer. Mix until a rough dough forms; it may look ragged at first—that’s normal.
3
Knead the dough and add butter slowly. Add softened butter one tablespoon at a time. As the butter incorporates, the dough will become glossy and elastic.
4
Rest the dough for 30 minutes. A short rest makes rolling and shaping much easier.
5
Line the bottom of a 9×13 pan with graham crackers. Break sheets as needed to fully cover the pan.
6
Roll out the dough and spread the chocolate-graham filling. Spread the filling evenly, sprinkle chocolate chips, and gently press them into the filling so they stay in place when you roll.
Playing with summery cinnamon roll flavors led me from these s’mores rolls to other seasonal favorites like pineapple-coconut piña colada rolls—each one built on the same soft, buttery dough.
7
Cut and roll the strips. Use a pizza cutter for straight, even strips, then roll each strip tightly and place them on top of the graham cracker layer.
8
Arrange rolls in the pan. Leave a little space so the rolls can expand as they rise.
9
Let the rolls rise until doubled. You want a noticeable puff—the dough should feel light and airy.
10
Make the marshmallow glaze and finish. Spread the marshmallow frosting over warm rolls and top with toasted marshmallows, extra graham cracker crumbs, and chocolate pieces.
These s’mores cinnamon rolls are a summer favorite at my house. If you want similar flavors with less hands-on time, consider fudgy s’mores brownies or gooey s’mores cookie bars.
If you try this recipe or any other on my site, please leave a comment and a star rating — I love hearing from readers. Tag me on Instagram or Facebook so I can see your creations!
S’mores Cinnamon Rolls with Graham Cracker Crust
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Equipment
-
metal 9×13 baking pan
Ingredients
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar (packed)
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream (room temperature)
- 1/3 cup whole milk (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter (room temperature)
- 9-10 sheets of graham crackers (for the bottom of the pan)
For the Chocolate Filling
- 2/3 cup brown sugar (packed)
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup crushed graham crackers
- 2 tablespoons cocoa powder
- 1/2 cup mini or regular chocolate chips (or chopped chocolate)
For the Marshmallow Frosting
- 7 ounces marshmallow creme
- 3 ounces cream cheese (room temperature)
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla bean paste
Instructions
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Make the tangzhong: whisk water and bread flour in a small saucepan and cook over medium heat, whisking constantly, until it becomes a paste-like slurry (about 4–5 minutes). Scrape into a bowl and set aside.
-
In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add the heavy cream, milk, egg, vanilla, and tangzhong. Knead on low with the dough hook for about 2 minutes until a rough dough forms.
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With the mixer running on low, add softened butter one tablespoon at a time, allowing each addition to fully incorporate. Continue kneading 8–10 minutes until the dough is smooth and elastic.
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Turn the dough out, shape into a smooth round, place seam-side down in the bowl, cover, and rest for 30 minutes.
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Line a 9×13 metal baking pan with parchment and cover the bottom with graham cracker sheets, breaking as needed to fill the pan.
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Make the filling: mix brown sugar, butter, crushed graham crackers, and cocoa powder until combined.
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Roll the rested dough into a 15×21-inch rectangle. Spread the chocolate filling across the dough, leaving a 1/2-inch border at the top. Sprinkle and press chocolate chips into the filling.
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Cut the dough into twelve 1 3/4-inch strips with a pizza cutter, roll each strip away from you, and place them in the prepared pan over the graham crackers.
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Cover and let rise 1–2 hours until doubled. Preheat the oven to 325°F (162°C) while they rise.
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Bake 30–40 minutes, or until the center rolls reach an internal temperature of 185°F.
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Allow the rolls to cool slightly while you prepare the frosting.
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Make the marshmallow frosting: beat marshmallow creme and cream cheese until smooth, then add heavy cream and vanilla until the frosting is glossy and spreadable.
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Spread frosting over warm rolls and garnish with toasted marshmallows, graham cracker crumbs, or chocolate pieces. Serve warm.
Notes
Storage: Store leftover rolls in an airtight container at room temperature for up to 4 days. Reheat in a 350°F oven or in short bursts in the microwave.
Nutrition facts are an estimate and may vary based on ingredients and portion sizes.
This recipe was created and tested by a real person
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