S’mores Cinnamon Rolls
Gooey Nutella-filled cinnamon rolls topped with toasted marshmallows and graham-cracker crumbs—pure s’mores bliss in every bite.
Equipment
Ingredients
Dough
all-purpose flour (room_temperature)
500 g
whole milk (warm)
240 ml
active dry yeast (dry)
7 g
granulated sugar (dry)
50 g
unsalted butter (melted)
60 g
large egg (room_temperature)
1 piece
salt (dry)
5 g
Filling
Nutella (room_temperature)
200 g
granulated sugar (dry)
50 g
ground cinnamon (dry)
15 g
Topping
mini marshmallows (room_temperature)
150 g
graham cracker crumbs (crushed)
100 g
Nutella (room_temperature)
100 g
Instructions
Activate yeast
Warm the milk, dissolve yeast and sugar, let stand until foamy.
Mix the dough
Combine flour, salt, melted butter, egg, and foamy yeast mixture; knead until smooth and elastic.
First rise
Place dough in a lightly oiled bowl, cover, and let rise until doubled in size.
Prepare filling
Mix sugar and cinnamon; have Nutella at room temperature for easy spreading.
Roll out dough
Roll dough into a 40 × 30 cm rectangle on a lightly floured surface.
Spread filling
Spread Nutella evenly over the dough, then sprinkle with the cinnamon-sugar mixture.
Shape the rolls
Roll the dough tightly from the long edge into a log, then slice into 12 equal pieces.
Second rise
Arrange rolls in a greased 23 × 33 cm baking dish, cover, and let rise 30 minutes until puffy.
Bake the rolls
Bake at 180 °C for 25–30 minutes until golden brown.
Add s’mores toppings
While rolls are still hot, spread Nutella, scatter mini marshmallows and graham-cracker crumbs.
Original recipe
Storage
Reheat in oven to restore gooey texture; avoid microwave as it makes rolls soggy.
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