gooey campfire s'mores rolls
All the s'more, none of the campfire.
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!