There is something nostalgic about this smores rolls recipe that instantly transports me back to childhood summers. We spent countless nights huddled around a crackling fire, waiting for the perfect marshmallow roast.
Those evenings were filled with laughter, sticky fingers, and the unmistakable scent of toasted sugar. I wanted to capture that exact feeling of warmth and comfort in a breakfast pastry.
This recipe allows you to enjoy those campfire flavors without sleeping on the ground or dealing with smoke in your eyes. It combines the softness of a cinnamon roll with the decadent fillings of the classic outdoor treat.
I have always loved dessert mashups, much like my favorite cherry coconut magic bars. These rolls offer that same satisfaction of combining two perfect sweets into one incredible bite.
Why you’ll love this Gooey Golden S’mores Rolls with Smores Rolls Recipe
- It brings the beloved taste of a campfire treat indoors, making this smores rolls recipe perfect for any season or weather.
- The texture is an incredible mix of fluffy yeast dough, crunchy graham crackers, and melted chocolate.
- These rolls are surprisingly easy to make, even if you are new to working with yeast doughs.
- They serve as a versatile dish that works equally well as a decadent weekend breakfast or a cozy dessert.
- You can customize the filling with your favorite type of chocolate to suit your personal preference.
Ingredients
- 1 cup warm milk (110°F/45°C)
- 1 packet (2 1/4 tsp) instant yeast
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup light brown sugar, packed
- 1 cup graham cracker crumbs
- 1 1/2 cups milk chocolate chips or chunks
- 1 1/2 cups mini marshmallows
- 1/2 cup marshmallow creme or fluff (for topping)
- Extra graham cracker crumbs for garnish
Directions
Step 1
Smores rolls recipe makes every moment feel sunny. In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
Step 2
Add the melted butter, egg, remaining sugar, salt, and 2 cups of flour to the yeast mixture. Mix on low speed until everything is just combined.
Step 3
Gradually add the remaining flour until a soft dough forms that pulls away from the sides of the bowl. Knead the dough on medium speed for 5-7 minutes until it is smooth and elastic.
Step 4
Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Let it rise in a warm place for 1 hour or until it has doubled in size.
Step 5
Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Spread the softened butter evenly over the entire surface of the dough.
Step 6
In a small bowl, mix the brown sugar and graham cracker crumbs together. Sprinkle this mixture over the buttered dough, followed by the chocolate chips and 1 cup of mini marshmallows.
Step 7
Tightly roll the dough up starting from the long edge to create a log. Cut into 12 even rolls using a sharp knife or unflavored dental floss and place them into a greased 9×13 inch baking pan.
Step 8
Cover the pan and let the rolls rise again for 30 minutes. While they are rising, preheat your oven to 350°F (175°C).
Step 9
Bake for 20-25 minutes until the rolls are golden brown and the chocolate is bubbly. If the tops start to brown too quickly, tent the pan loosely with foil.
Step 10
While warm, spread marshmallow creme over the tops. Sprinkle with the remaining mini marshmallows and extra graham cracker crumbs, and briefly use a kitchen torch for a toasted look if desired.
Variations, pairings, and serving ideas
Variations
You can easily customize this smores rolls recipe by swapping the milk chocolate for dark chocolate chunks. This creates a richer, less sweet flavor profile that contrasts beautifully with the marshmallow.
For a nutty twist, try spreading a thin layer of peanut butter on the dough before adding the other fillings. The saltiness of the peanut butter cuts through the sugar perfectly.
If you love fruit flavors, you might enjoy experimenting with other dessert bars, like these cherry coconut magic bars, for inspiration. Adding dried cherries or raspberries inside the rolls adds a tart pop of flavor.
Pairings
These sweet rolls pair wonderfully with a hot cup of black coffee or an unsweetened latte. The bitterness of the coffee balances the intense sweetness of the marshmallow and chocolate.
For a cozy evening treat, serve them alongside a glass of cold milk or warm vanilla almond milk. This classic combination enhances the nostalgic comfort food vibe.
If serving for brunch, balance the sugar with a side of salty items like scrambled eggs or roasted potatoes. Savory sides help cleanse the palate between bites of the rich rolls.
Serving ideas
Serve these rolls warm right out of the pan for the best gooey texture. The chocolate should be melted and the marshmallows soft and stretchy.
For a show-stopping presentation, stack the rolls on a wooden board and torch the marshmallow topping tableside. This adds a dramatic flair and a lovely toasted aroma to the room.
You can also drizzle extra chocolate sauce or caramel over the top just before serving. A dusting of powdered sugar is another simple way to make them look bakery-fresh.
Storage and make-ahead tips
Storage
Leftovers can be stored in an airtight container at room temperature for up to 3 days. This keeps the bread soft and prevents the marshmallows from becoming too hard.
If you need to keep them longer, place the rolls in the refrigerator for up to a week. Be aware that the refrigerator may dry out the bread slightly.
To refresh the rolls, reheat them in the microwave for 15-20 seconds. This melts the chocolate inside and softens the dough back to its original texture.
Make-ahead
You can prepare the dough and assemble the rolls the night before you plan to bake them. After cutting the rolls and placing them in the pan, cover them tightly and refrigerate overnight.
In the morning, remove the pan from the refrigerator and let it sit at room temperature for about 45 minutes to an hour. They need to come to room temperature and rise slightly before baking.
You can also freeze the baked, unfrosted rolls for up to a month. Thaw them at room temperature and warm them in the oven before adding the marshmallow topping.
Common mistakes when making Gooey Golden S’mores Rolls
- Using old or expired yeast can prevent the dough from rising, resulting in dense, heavy rolls.
- Overheating the milk beyond 110°F can kill the yeast, so be sure to use a thermometer if you are unsure.
- Rolling the dough too loosely will cause the filling to spill out and burn on the bottom of the pan.
- Adding too much flour during the kneading process can make the dough tough instead of soft and fluffy.
- Forgetting to grease the baking pan can lead to the sticky marshmallow filling gluing the rolls to the dish.
Final notes
Mastering this smores rolls recipe is a delightful way to bring joy to your kitchen. The process of working with yeast dough is therapeutic, and the results are undeniably delicious.
Don’t be afraid to get a little messy with the marshmallow creme topping. The gooey, sticky nature of these rolls is exactly what makes them so special and fun to eat.
I hope you enjoy baking these as much as I do. Whether it is for a holiday morning or a random Tuesday, they are sure to put a smile on everyone’s face.
Loved this Gooey Golden S’mores Rolls? Try these next
- Cherry coconut magic bars
- Cook Reel homepage
- Easy chocolate cinnamon rolls
- Homemade graham cracker crust
- Fluffy marshmallow frosting
Gooey Golden S’mores Rolls
Imagine the best campfire treat wrapped inside a soft, fluffy yeast dough. These gooey s’mores rolls are swirled with buttery graham cracker crumbs, melted milk chocolate, and toasted marshmallows, then baked to golden brown perfection. They are the ultimate cozy comfort food for dessert or a decadent brunch.
- Total Time: 55 minutes
- Yield: 12 rolls 1x
Ingredients
- 1 cup warm milk (110°F/45°C)
- 1 packet (2 1/4 tsp) instant yeast
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup light brown sugar, packed
- 1 cup graham cracker crumbs
- 1 1/2 cups milk chocolate chips or chunks
- 1 1/2 cups mini marshmallows
- 1/2 cup marshmallow creme or fluff (for topping)
- Extra graham cracker crumbs for garnish
Instructions
- In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until frothy.
- Add the melted butter, egg, remaining sugar, salt, and 2 cups of flour. Mix on low speed until combined. Gradually add the remaining flour until a soft dough forms that pulls away from the sides of the bowl.
- Knead the dough on medium speed for 5-7 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
- Turn the dough out onto a lightly floured surface and roll it into a large rectangle (approx. 12×18 inches). Spread the softened butter evenly over the dough.
- In a small bowl, mix the brown sugar and graham cracker crumbs. Sprinkle this mixture over the buttered dough, followed by the chocolate chips and 1 cup of mini marshmallows.
- Tightly roll the dough up starting from the long edge. Cut into 12 even rolls using a sharp knife or unflavored dental floss. Place rolls into a greased 9×13 inch baking pan.
- Cover the pan and let the rolls rise again for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Bake for 20-25 minutes until the rolls are golden brown and the chocolate is bubbly. If they brown too quickly, tent loosely with foil.
- While warm, spread marshmallow creme over the tops. Sprinkle with remaining mini marshmallows and extra graham cracker crumbs. For a toasted look, briefly use a kitchen torch on the topping before serving.
Notes
For the best texture, serve warm. Leftovers can be stored in an airtight container at room temperature for up to 3 days and reheated in the microwave for 15-20 seconds. If you don’t have marshmallow creme, you can simply top the hot rolls with extra marshmallows and let them melt.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 385
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg