…But without the campfire.
Happy Thursday, all! Barreling you over with the s’mores train once again. Honestly, I’m fucking obsessed right now, and when I’m on a roll, there ain’t no stopping this bull.
Heh Heh, roll, because this is a sweet roll recipe.
Oooohkay.
Setting you up for weekend brunch success with Gooey Campfire S’mores Rolls. Perhaps they’ll serve as a nice boost for kids depressed that school starts up soon (or, in the case of my city, this coming Monday).
So what do we have here? My soft, brioche-adjacent dough stuffed with a brown sugar graham crumble and mini chocolate chips, frosted with a marshmallow cream cheese glaze and finished with a spoonful of melted chocolate swirl. Holy GOD these are indulgent, aaaaand if you’re looking forward to Thanksgiving already, the definitely belong in your spread.
Yup, I’m already making my menu for the year, and checking it twice, thrice, fourice. That’s not a word.
Wait, oh my god, it actually is a word.
Doughboy
We start with my usual cinnamon roll dough.
First, combine warm milk with brown sugar and a packet of active dry yeast. Let sit 5-10 minutes until frothy. If not frothy, you killed your yeast. Good job, asshole. Try again.
Tip: I use whole milk, but buttermilk works well, too! As for the temperature of said milk, make sure you can comfortably dip your finger in it without letting out a “tsssss” and withdrawing the digit abruptly.
Next, combine melted butter and a whisked egg in your stand mixer, then pour in the yeast mixture. Add 3 cups of flour and begin kneading on low speed, adding flour 1 tablespoons at a time to achieve a soft, slightly tacky, cohesive dough. I used about 3 1/3 cups, but this will vary depending on your flour, the weather, and of course, the cinnamon roll gods.
When the dough is at its prime texture, grease a clean bowl (or clean the bowl you just used), flip the ball over to coat both sides with the oil or butter with which you greased, and cover to let the dough rise until doubled. About an hour in Florida, maybe longer somewhere not quite as close to hell.
Come On and Slam
And fill her with some graham.
Punch your dough ball down and roll into a big ole rectangle. Spread with softened butter.
Toss together brown sugar, cinnamon, and lots of graham cracker crumbles. Achieving the required 1/2 cup will take about 3-4 sheets of grahams, which I pulse through my food processor. Sprinkle the blend over the butter, then finish with lots of mini chocolate chips.
Tip: If you’re using cinnamon graham crackers, you needn’t add the extra cinnamon. I had honey grahams myself, so I wanted a kick of cinny dust in my filling.
Roll the dough into a log and slice out 12 rolls with a sharp knife or unflavored floss; or, my preferred method, slice 12 strips from the slab of dough and roll individually. Place cut-side up into your 9 x 13 inch baking dish.
Cover, and let rise a second time for about 20 minutes. Or pop the pan in the fridge overnight to rise. When ready to bake, preheat your oven to 375 degrees.
Unwrap the pan and bake your rolls for 18-22 minutes. Add a few minutes if baking right from the fridge. The rolls will bubble, rise, and turn a golden brown hue. Let cool for about 10 minutes on the counter before frosting.
Our spread of choice is a marshmallow cream cheese icing. It is bomb. To make, whip together butter, cream cheese, marshmallow fluff, and vanilla extract. Add your powdered sugar and mix on low speed to combine, then crank up your speed and beat until flufffy.
Frost the s’mores rolls generously, and for an extra luscious finish, swirl some melted milk chocolate into the marshmallow frosting.
Leftovers? The rolls refrigerate well for up to 5 days, and freeze for up to 3 months. I reheat refrigerated rolls for 10-15 seconds in the microwave; if frozen, thaw on the counter for about 20 minutes or so, then microwave.
Cheers, all!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Roll into brunch:
Gooey Fluffy Apple Pie Cinnamon Rolls
gooey campfire s’mores rolls
Ingredients
- 1 cup warm milk
- 1/4 cup dark brown sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 4 tbsp butter, melted and slightly cooled
- 1 large egg, whisked
- 3 – 3 1/2 cups all purpose flour
filling
- 6 tbsp butter, softened
- 2/3 cup dark brown sugar
- 1/2 cup graham cracker crumbs
- 1 tsp cinnamon
- 1 cup mini chocolate chips
marshmallow cream cheese frosting
- 4 tbsp butter, softened
- 2 oz cream cheese, cold
- 1/2 cup marshmallow fluff
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk chocolate chips or chunks, melted, for swirling
Instructions
- In the bowl of a stand mixer, combine the milk, brown sugar, and yeast. Let sit until foamy, about 5-10 minutes. Whisk in the butter and beaten egg.
- With the mixer running on low, add 3 cups of flour. Continue adding flour 1 tablespoon at a time until a soft, tacky, but cohesive dough forms and pulls away from the sides of the bowl. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with the butter, leaving about 1/2 inch border. Toss together the brown sugar, graham cracker crumbs, and cinnamon, and spread over the butter. Evenly sprinkle the mini chocolate chips overtop.
- Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. Cover and let rest 20-30 minutes longer until puffy. Or, transfer to the fridge and let rise overnight.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. If you refrigerated the rolls, you may need 22-25 minutes. Let cool 10-15 minutes.
- In a large bowl, beat the butter, cream cheese, and marshmallow fluff on medium speed until combined, then whip in the vanilla extract. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls and swirl the frosting with the melted chocolate. ENJOY!
