Ingredients
Scale
- 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