S’mores Cinnamon Rolls

January 10, 2012

Are you ready to see the best thing in the whole world?


Well it started out like this.

With me conquering one of my fears. Yes, I’m afraid of yeast.

This little tiny package scares me more than spiders, snakes, and tomatoes.


Isn’t it crazy that I get all worked up, palms start to sweat, heart beats a little fast, my thoughts go a little haywire…over yeast.


Normally I never get this far in a recipe that has yeast. I usually fail the minute I pour the yeast in to the warm milk. But something strange happened this time. The yeast actually started bubbling! Kind of like when you’re a little kid and you blow bubbles in your milk. Please tell me you did that!!


Since I had conquered the scary yeast monster and was on this ridiculous baking high I decided that things needed to get a little more crazy.

Crazy like stuffing cinnamon rolls with chocolate chips, graham cracker crumbs, and marshmallows. But you know what, this crazy turned out to be the best thing I’ve ever done.

And I have a feeling you’re so digging this crazy, right?!


I wish I was one of these cinnamon rolls.

Cuddled up in a pan with all of my buddies. Dressed in s’mores jewels.


But that would mean that eventually I’d be eaten. Eeww. Not happy with that idea. I’d much rather be the one eating the cinnamon rolls. And by eating I mean de.v.our.

Wasting away the day with goooey rolls. And no I’m talking about the rolls that are forming on my tummy.


Can you believe that Lucas said he’d rather have regular cinnamon rolls.

He said these are too much. That they’re over the top. How could I even think these are good. He said marshmallows are gross.

Is he trying to get me to divorce him!!


Wait a minute. That means I get these all to myself!

Maybe he’s doing it to prove his love. He’s letting me have them all to myself.

Yeah, that has to be it.


S’mores Cinnamon Rolls
makes 3 pans of cinnamon rolls

2 cups whole milk

1/2 cup vegetable oil

1/2 cup sugar

1 package dry yeast (or 2 1/4 teaspoons)

4 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

5 tablespoons melted butter

3 tablespoons cinnamon

3/4 sugar

3/4 cups graham cracker crumbs

1 1/2 cups chocolate chips

10 marshmallows cut into pieces

Extra marshmallows for topping

Mix the milk, sugar and oil in a large pot. Scald the mixture (bring it so that it’s just getting ready to boil) and then turn off the heat and let cool for 45 minutes. After cooling, sprinkle the yeast into the milk mixture and let it sit for a minute, yeast should start to bloom. Add four cups of flour and mix with a wooden spoon until dough forms, then cover and let rise for at least one hour.

After an hour, add in the remaining 1/2 cup of flour, baking soda and powder and mix using your hands to just the remaining ingredients fully incorporated. Flour your workspace and roll the dough with a rolling pin until it’s about an inch thick an is in the shape of a rectangle. Brush with melted butter and sprinkle cinnamon and sugar over dough. Then sprinkle the graham cracker crumbs, scatter 1 cup of the chocolate chips and the 10 cut up marshmallows (I cut my marshmallows with scissors). Then starting with the end closest to you, roll the dough in to a log, trying to keep the roll as tight as you can without ripping the dough. Slice the rolls about 1 inch thick, spray pans with cooking spray and lay cinnamon rolls in pans (I use 9 inch glass pie pans). Let the rolls rise for about 30 minutes.

Bake rolls at 400 degrees for 12-15 minutes until tops of rolls are light golden brown. Then top sprinkle remaining 1/2 cup of chocolate chips and whole marshmallows over the top and broil on high for about two minutes to toast the marshmallows.

Recipe adapted from The Pioneer Woman

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