How could you not love the idea of s’mores sweet rolls?!
Take the flavors of a classic s’more and wrap it up in sweet roll dough! Filled with chocolate, topped with marshmallows and cookie butter, this recipe will step up your summer dessert game. You might not want to go back to the cinnamon version!
Heather Thomas shares how to make s’mores sweet rolls. Get all the chocolate swirls with some tight wrapping techniques. And make sure every bite is full of summer goodness with the perfect s’mores sweet rolls topping.
Find more recipes from Heather on Instagram, @thatbreadlady.
S’mores Sweet Rolls
Yields 18 large rolls or 3 ½ dozen mini s’mores sweet rolls
- 2 cups (454g) warm water (about 115°F)
- 1/4 cup (28g) nonfat powdered milk
- 1/2 cup (43g) boxed potato flakes
- 1/2 cup (99g) granulated sugar
- 1 and 1/2 Tablespoons instant yeast
- 1 and 1/2 teaspoons salt
- 5–6 (600g-720g) cups bread flour
- 1/4 cup (56g) unsalted butter, softened to room temperature
- 1/2 cup (92g) butter flavored shortening
- 2 large eggs
- 3/4 cup (170g) unsalted butter, softened and divided
- 1 cup (294g) Nutella hazelnut spread
- 2 Tablespoons ground cinnamon
- 3/4 cup chopped walnuts
- 1/2 cup (148g) Biscoff cookie butter
- 1 cup unsalted butter (226g), softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 6 cups (681g) powdered sugar
- 1-2 Tablespoons milk (2% or whole), as needed for consistency
- 1 cup (128g) Marshmallow Fluff
- 1/2 cup mini (43g) marshmallows, for topping
Prepare the dough
1. In a large bowl, combine warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Pour into the mixer bowl and secure the dough hook attachment to your mixer.
2. Add the butter, butter flavored shortening and eggs. Add 3 cups of the bread flour. Mix for about 30 seconds until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.
3. Turn mixer on low and add 2 more cups of the bread flour, one cup at a time. After adding the flour, let dough continue to mix for about 1 minute. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl and is concentrated around the dough hook. You can also check to the dough by gently pressing your finger into it. If the dough does not stick to your finger, it should be ready to knead.
4. Knead on low speed for 5 minutes. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.
5. Spray a medium bowl with nonstick spray. Place dough in bowl and cover with a clean kitchen towel. Allow to rise until double in size, about 1-2 hours.
Make the Filling
1. With a handheld mixer, cream the softened butter and Nutella until smooth. Reserve 1/2 cup for topping. Set aside
It’s time to roll
1. Turn dough out onto a floured work surface. Divide dough into two equal portions, about 28-30 ounces each.
2. Roll dough out to a rectangular shape, about 10 inches by 18 inches.
3. Spread the Nutella filling on the dough, leaving an inch border on the top side of the rectangle. Sprinkle 1 Tablespoon of cinnamon on top. Sprinkle 1/4 cup of walnuts evenly over filling.
4. Start with the long side, closest to you and working from left to right begin to roll dough up. You can tug and pull as you go which will tighten the roll and make more swirls. You should end at the side with the clean border. Pull that edge over and pinch the seam shut, creating a seal.
5. Using a piece of floss or baker’s twine, slide it under the roll, bring the ends of the floss up, cross them over and tug to cut through the dough making a 2-inch-wide cinnamon roll. Continue to cut to get 9 equal sized rolls.
6. Place rolls on prepared baking sheet about 1-2 inches apart. Repeat steps 2-5 for the second dough ball.
7. Cover with clean kitchen towel and let rise until doubled in size, about 45 minutes to 1 hour.
1. Bake in a preheated 350°F oven for 18-22 minutes or until edges are just golden brown. Allow to cool before frosting.
Make the frosting
1. In a stand mixer, cream together the butter, cream cheese and vanilla until smooth.
2. On low speed, gradually add the powdered sugar. Add just enough milk for desired consistency.
3. Fold in the Marshmallow Fluff until just combined.
Topping the Rolls
1. Spread a spoonful of the Biscoff spread on top of each of the baked and cooled rolls.
2. Frost generously with the frosting. Spoon reserved Nutella filling in a plastic zip bag and clip the corner. Applying light pressure, drizzle the Nutella mixture over the frosting. Sprinkle remaining walnuts and mini marshmallows on top. Serve and enjoy!
· To make mini rolls, divide dough into one third the regular weight/size and roll out as directed. For example, instead of rolling out a 28-30oz dough ball, roll out a 13oz dough ball, but divide it into one dozen rolls. This will give you the mini size. Rise time may be slightly less. Decrease bake time by 2 minutes.