Picture this: warm, gooey cinnamon rolls dripping with melted marshmallow and chocolate, all topped with crumbly graham crackers—like a campfire s’mores dream but without the fire pit. These s’mores cinnamon rolls are my go-to when I want that nostalgic campfire flavor in under 20 minutes (and yes, they disappear just as fast!). Trust me, once you try these melty, marshmallow-packed rolls, you’ll never look at breakfast—or dessert—the same way again.
Why You’ll Love These S’mores Cinnamon Rolls
Listen, I’m not exaggerating when I say these s’mores cinnamon rolls are life-changing. They’re the magical love child of your favorite breakfast treat and a gooey campfire dessert—minus the mosquito bites and sticky fingers. Here’s why you’ll be obsessed:
Key Benefits
- Minimal effort, maximum wow: Starts with refrigerated dough (no shame!), so you’re 5 minutes away from marshmallow-y bliss
- That *perfect* pull-apart texture: Warm rolls + melty chocolate + oozy marshmallow = a stretchy, shareable masterpiece
- Nostalgia in every bite: Graham cracker crunch and toasted marshmallow flavor—like summer camp memories in your oven
- Brunch or dessert? Yes. Serve them warm with coffee for breakfast (I won’t judge) or with ice cream for an over-the-top treat
Ingredients for S’mores Cinnamon Rolls
Gather these simple ingredients—I promise, you might already have most of them in your pantry. The magic is in the details here, so pay attention to the specifics (like mini marshmallows—trust me, the big ones just don’t melt right!). Here’s your shopping list for maximum gooeyness:
- 1 can refrigerated cinnamon rolls (with icing packet—save that sweet glaze for drizzling later!)
- 1 cup mini marshmallows (not the giant ones—they’ll just slide right off)
- ½ cup milk chocolate chips (or chop up a bar if you’re feeling fancy)
- ⅓ cup crushed graham crackers (I smash mine in a baggie—great stress relief!)
- ¼ cup marshmallow fluff (optional, but oh-so-worth it for that extra ooze factor)
- Chocolate syrup for drizzling (because more chocolate is always the answer)
- Optional: caramel drizzle or a quick torch-toasted marshmallow topping for drama
How to Make S’mores Cinnamon Rolls
Okay, here’s where the magic happens—turning those basic ingredients into ooey-gooey s’mores cinnamon rolls that’ll make your kitchen smell like a happy campfire. The key? Timing and temperature. You’ve gotta work fast while those rolls are still piping hot so the marshmallows melt into glorious, sticky perfection. Don’t worry—I’ll walk you through every step!
Step-by-Step Instructions
- Bake those rolls golden: Preheat your oven (check the cinnamon roll package for temp—usually 375°F). Pop those babies in and bake until they’re puffy and golden, about 15 minutes. Set a timer—you don’t want them overdone!
- Attack while hot: The SECOND those rolls come out of the oven, spread marshmallow fluff over the tops (if using). Then, immediately sprinkle mini marshmallows and chocolate chips. Watch them start melting—it’s like edible lava!
- Crunch time: Sprinkle crushed graham crackers over the melty mess, then add another light layer of chocolate chips (because why not?).
- Optional fire effect: For lightly toasted marshmallows, broil for 1-2 minutes—but WATCH CLOSELY! They go from golden to charcoal in seconds.
- Drizzle drama: Finish with chocolate syrup (and caramel if you’re fancy). Use the saved icing packet too—it’s a sweet bonus ribbon on top!
- Serve warm chaos: Dig in immediately when everything’s gloriously melty. Have napkins ready—this is happily messy eating.
Tips for Perfect S’mores Cinnamon Rolls
After making these more times than I can count (hey, research is important!), I’ve learned a few tricks to nail that perfect balance of gooey, crunchy, and melty every single time. Here’s my hard-earned wisdom—take notes!
- Fresh marshmallows are non-negotiable: That stale bag from last summer’s camping trip? Toss it. Fresh mini marshmallows melt like dreamy clouds, while old ones turn into weird little rocks. (Pro tip: Keep a backup bag in the freezer for emergency cravings!)
- Crush graham crackers like you mean it: Uneven chunks = topping disaster. I throw mine in a zip-top bag and roll with a wine bottle (multitasking!). Aim for sand with a few pea-sized pieces for texture.
- Timing is everything: Those 30 seconds between pulling rolls from the oven and adding toppings? Critical. Too soon, and the marshmallows dissolve into the dough. Too late, and they just sit there smugly refusing to melt. Watch for that perfect “just baked” steam.
- Broiler bravery: If you’re going for that toasted marshmallow look, stay glued to the oven! I set a phone timer for 90 seconds max and never walk away. Burnt marshmallows smell like regret.
Oh, and a bonus from my last kitchen fail: let the rolls cool just 2 minutes before devouring. Any longer and the marshmallow starts hardening into edible glue. Not cute.
Variations for S’mores Cinnamon Rolls
Once you’ve mastered the classic version, try these fun twists—because who says s’mores can’t have a glow-up? My personal favorite: swapping milk chocolate for peanut butter chips. The salty-sweet combo is insane! Or drizzle caramel over the top for a buttery ripple effect. Feeling adventurous? Sprinkle a pinch of sea salt over the chocolate before serving—trust me, it makes the marshmallow pop!
Serving Suggestions
These s’mores cinnamon rolls scream for a tall glass of cold milk—the perfect partner for all that gooey chocolate. Coffee lovers? Try dunking a warm roll in your morning cup for next-level bliss. And here’s the rule: serve them warm so that marshmallow stays gloriously stretchy when you pull them apart!
Storage & Reheating
Okay, real talk—leftovers are unlikely with these s’mores cinnamon rolls, but just in case you magically have some left, here’s the drill. Store them in an airtight container at room temp for up to 2 days (any longer and the marshmallow turns into cement). To reheat, zap a roll for 10 seconds in the microwave—just enough to bring back that melty magic without turning it into lava. Pro tip: Add a few fresh mini marshmallows before reheating for that just-baked ooey-gooey effect!
Nutritional Information
Fair warning—these s’mores cinnamon rolls are pure indulgence! Nutritional values are estimates and will vary based on your specific ingredients and brands. Per roll (based on 8 servings): ~320 calories, 25g sugar, 12g fat (6g saturated). Worth every delicious bite, if you ask me!
FAQ About S’mores Cinnamon Rolls
Got questions? I’ve got answers! These are the burning questions my friends always ask when I make these ooey-gooey s’mores cinnamon rolls (usually while licking marshmallow off their fingers). Let’s tackle the big ones so you can bake with confidence!
Common Questions
Can I use homemade cinnamon roll dough?
Absolutely! If you’ve got a favorite homemade recipe, go for it—just bake as usual, then add the s’mores toppings while they’re still warm. The texture might be slightly denser than canned rolls, but hey, homemade love tastes even better!
Help—my marshmallows hardened into little rocks!
Oops! This happens if you wait too long to add toppings or let the rolls cool completely. Fix it by broiling for 30 seconds to re-melt everything (watch closely!), or microwave individual rolls for 10 seconds to bring back the gooey magic.
Substitutions
Chocolate chip swaps: Not a milk chocolate fan? Dark chocolate chips add rich depth, while peanut butter chips create an addictive salty-sweet twist. White chocolate works too, but it’s sweeter—balance it with extra graham cracker crunch!
Graham cracker alternatives: Out of graham crackers? Crushed digestive biscuits or vanilla wafers work in a pinch. For gluten-free, try gluten-free grahams or even crushed pretzels for a salty contrast!
Troubleshooting
Marshmallows not melting enough? Make sure your rolls are piping hot when you add them! If they’re still stubborn, pop the tray back in the oven (or briefly under the broiler) for a melt session—30 seconds usually does the trick.
Toppings sliding off? This happens if you overload the rolls. Stick to light, even layers—think “sprinkle” not “dump.” And that marshmallow fluff? It acts like edible glue to help everything stay put!
Print**5 Amazing S’mores Cinnamon Rolls That Will Blow Your Mind**
Gooey Golden S’mores Rolls – a delicious dessert with melty marshmallow magic.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can refrigerated cinnamon rolls (with icing packet)
- 1 cup mini marshmallows
- 1/2 cup milk chocolate chips
- 1/3 cup crushed graham crackers
- 1/4 cup marshmallow fluff (optional for extra gooeyness)
- Chocolate syrup (for drizzling)
- Optional: caramel drizzle or toasted marshmallow topping
Instructions
- Bake cinnamon rolls according to package instructions until golden and puffy.
- While rolls are still warm, spread marshmallow fluff on top. Add mini marshmallows and chocolate chips right away so they start melting.
- Top with crushed graham crackers and a light extra layer of chocolate chips. Optionally broil for 1–2 minutes to lightly toast the marshmallows.
- Add chocolate syrup and/or caramel drizzle for sticky sweet topping.
- Serve warm when everything’s extra gooey and melty.
Notes
- Best served warm.
- Optional toppings add extra flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg