Jumbo Sourdough S'mores Cinnamon Rolls

S'mores is such a nostalgic flavor- crisp sweet graham crackers sandwiching gooey marshmallows and creamy chocolate roasted over a campfire? Nothing says summer quite the same way. I wanted to take those nostalgic flavors and roll them up into a classic cinnamon roll to create the ultimate comforting indulgence, creating these Jumbo Sourdough S’mores Cinnamon Rolls.

A soft sourdough roll swirled with cinnamon, cocoa, and brown sugar to make a rich chocolate center with graham crackers added for that extra s'mores effect -then crowned with a toasted marshmallow cream cheese meringue that’s light, glossy, and torchable. It’s gooey, golden, and everything you love about s’mores, but make it a cinnamon roll!

Why You'll Love This Recipe:

This dough is made with a silky tangzhong paste for unmatched softness, and naturally leavened with a sweet sourdough levain that cuts that tangy sourdough taste for a more sweet roll. The secret weapon to make these rolls ultra soft? A luxurious cream bath right before baking that melts into the rolls, making every bite gooey, rich, and completely irresistible. Top these with an easy marshmallow cream cheese meringue that uses simple ingredients and can be toasted to marshmallow perfection!

And the best part? You can make these with a same-day bake option. No waiting!

As an amazon affiliate, this post may contain affiliate links. Which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.

Why Use a Sweet Levain?

Milder flavor- the added sugar in the levain feeds the yeast while tempering the sourness of the sourdough. The sugar works to stabilize fermentation and works beautifully in enriched doughs.

Why Use a Tangzhong?

Tangzhong is a simple process of heating up milk with flour and creating a roux. Done in minutes, this process pre-gelatinizes the starches allowing the dough to hold more moisture. This process locks in moisture while also strengthens the dough, resulting in pillowy soft texture with an expanded shelf-life. This will give you yeasted results while keeping it sourdough!

Tools You'll Need:

Stand mixer with dough hook (or strong hands!)- for mixing dough

Mixing bowls- small and large. For proofing dough, mixing filling, and preparing icing.

Saucepan or small pot- for tangzhong and meringue.

Whisk- for stirring tangzhong.

Rolling pin- to roll dough out.

9x13-inch baking dish- for baking buns. I love this pan from USA linked here https://amzn.to/4cbFHJN.

Offset spatula or butter knife- for spreading butter.

Measuring tape (optional)- for measuring accurately for consistently sized rolls.

Bench scraper or pizza wheel- to cut rolls.

Digital scale- recommended for accuracy.

Kitchen thermometer- (optional) but helpful for tangzhong, meringue, and checking internal temperatures. This is my go-to kitchen thermometer linked here https://amzn.to/4c73OsQ.

Butane Torch- for browning marshmallow meringue. I use this torch linked here.

Hand Beaters- for whipping egg whites in icing. You can also use the whisk attachment on your stand mixer.

Now let's get baking!

Step 1: Make the Sweet Levain (Night Before)

Baker's Schedule: 8:00 PM- Night Before

Ingredients:

• 25 g sourdough starter (100% hydration)

• 100g all-purpose flour (¾ cup + 2 tbsp)

• 100 g  water

• 25g granulated sugar (1 tbsp + 2 tsp)

Instructions:

1. Mix all ingredients until a paste forms.

2. Cover and let ferment at 74–78°F (23–26°C) for 10–12 hours, or until doubled and domed.

Baker's Schedule: 8:00 AM- Day 1

Step 2: Make the Tangzhong

Ingredients:

• 20g all-purpose flour (2 tbsp)

• 100g whole milk (⅓ cup + 1 tbsp)

Instructions:

1. Whisk milk and flour together in a small saucepan.

2. Cook over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.

3. Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.

Prepare your dough while tangzhong cools.

Step 3: Make the Dough

Ingredients:

• All of the tangzhong

• 200g (3/4 cup) sweet levain

• 2 large eggs, room temperature (100g)

• 80g (1/3 cup) warm milk- (warm to 80 degrees-don't overheat)

• 50g (¼ cup) granulated sugar

• 450 g (3 1/2 cups) all-purpose flour

• 10g (1¾ tsp) salt

• 142g (10 T ) unsalted butter, softened

1 tsp (4g) vanilla 

Instructions:

1. In the bowl of a stand mixer or large bowl, combine tangzhong, sweet levain, eggs, milk, vanilla, salt and sugar.

2. Add flour and mix with a dough hook on low or use a dough whisk until a shaggy dough forms.

3. With the mixer on medium-low, add butter a tablespoon at a time, letting each piece incorporate before adding the next. Alternatively if mixing this dough by hand, knead one tablespoon of butter into the dough at a time.

4. Knead for 10–15 minutes, or until smooth, elastic, and slightly tacky. The dough should pass the windowpane test. If using a stand mixer, I suggest using your hand to scrape the dough down and knead for a minute after 8 minutes to make sure ingredients are incorporated, then complete remaining kneading time on low. Do not cut your kneading time short.

5. Place in a greased bowl, cover, and bulk ferment at warm room temp for 5-6 hours.

Perform 1 stretch and fold after 30 minutes if using stand mixer. If you mixed this dough by hand perform 3 sets of stretch and folds at 30 minute intervals during the first 2 hours. Dough should rise about 90-100%. At this point you can continue to shape rolls, or you can cover your dough and refrigerate overnight for cold fermentation.

Step 4: Make the Chocolate Cinnamon Filling

Chocolate Cinnamon Filling Ingredients:

• 100g (1/2 cup) brown sugar, packed

• 1 Tablespoon ground cinnamon

• 2 tbsp (30g) all-purpose flour

• 1 1/2 tbsp unsweetened cocoa powder (I used Dutch process cocoa for extra rich flavor)

• 1/8 tsp fine sea salt

To add to rolls later:

• 117g (1/2 cup) unsalted butter, softened

• 2 full (or 1/4 cup) sourdough graham crackers, crushed into crumbs

(Note: If you don't want to make graham crackers, you can substitute store bought)

• 1/2 cup (120g) milk chocolate chips (optional)

Instructions:

In a medium bowl mix brown sugar, cinnamon, flour, cocoa and salt. Set aside dry mixture for later.

Make sure butter is set out to soften for filling for later.

Place graham crackers in a ziplock and crush into small pieces and set aside.

Note: If refrigerating dough overnight, remove from refrigerator at this time and allow to rest 30 minutes at room temperature to take off the chill.

Step 5: Shape the Rolls

1. On a lightly floured surface, roll dough into a 15x12-inch rectangle with the 12-inch edges being the bottom and top. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.

2. Spread 1/2 cup butter over dough, leaving 1/2 inch border at the top edge of the dough. Then spread cinnamon chocolate filling over butter evenly with an offset spatula, leaving a ½-inch border on top edge. Top with crushed graham crackers and milk chocolate chips if using all over the top of the filling.

3. Mark the bottom edge (12-in edge) every 2 inches to create 6 strips. Use a knife or pizza wheel to cut 6 clean long strips.

4. Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured.

5. Place rolls into a greased 9x13-inch pan or large round baking dish.

Optional: As long as you made your dough the same day, you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning. Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.

Step 6: Final Proof

1. Cover and let rise at warm room temp (74–78°F) for 2 hours, or until noticeably puffy and nearly doubled.

Step 7: Cream Bath & Bake

Cream Soak:

• 1/4 cup (60g) heavy cream

1. Preheat oven to 350°F (175°C).

2. Just before baking, slowly pour heavy cream over the tops and around the rolls.

3. Bake for 35-40 minutes, or until golden and set. Internal temp should read 190–200°F.

4. If browning too quickly, tent loosely with foil during the last 10–15 minutes.

While rolls bake, whip up your marshmallow cream cheese icing.

Marshmallow Cream Cheese Meringue

Ingredients:

• 3 large egg whites, room temperature

• 1/2 cup (100g) granulated sugar

• 1/4 tsp cream of tartar

• 1 tsp vanilla extract

• 1/8 tsp fine sea salt

• 4 oz (113g) full-fat cream cheese, softened to room temp

• 1 tbsp (14g) unsalted butter, softened

• 1 tbsp (8g) powdered sugar

Instructions:

Heat a medium sized pot filled with 2-3 cups of water on medium heat to a low simmer.

In a medium sized metal bowl, whisk together egg whites, sugar, and cream of tartar.

Place bowl over the top of the pot. Use a hot pad if needed to hold the bowl, and continue to gently whisk egg white mixture over simmering water until egg whites reach 160-170F. It's useful to use a kitchen thermometer during this process to avoid overcooking the egg whites.

When egg whites reach 160-170F, remove from heat immediately. Beat egg whites on high in stand mixer or with hand beaters with whisk attachments for about 10 minutes. Egg whites should be stiff and stand up. If you aren't sure if egg whites are stiff, turn the bowl upside down. Egg whites should not slide.

Add vanilla and salt and whip into egg whites.

Once vanilla and salt are mixed into frosting, add the cream cheese, butter, and powdered sugar. Beat into icing until just combined. DO NOT overmix or your icing will fall.

Transfer icing to refrigerator for 15-30 minutes to chill. Once icing has chilled, scoop icing over the tops of the rolls and gently spread. Using your torch, gently toast the tops of the iced rolls until a golden brown.

Garnish rolls with additional graham crackers and pieces of chocolate if desired.

Enjoy your Jumbo Sourdough S'mores Cinnamon Rolls!

Yields 6 Jumbo Sourdough S'mores Cinnamon Rolls

Storing Options:

Room Temperature-

Store unfrosted rolls in an airtight container for up to 2 days. If already frosted with the marshmallow meringue topping, keep them at room temperature only if serving the same day.

Refrigerator-

For longer storage, place rolls (frosted or unfrosted) in an airtight container and refrigerate for up to 4–5 days. The marshmallow meringue may soften slightly but will remain stable.

Freezer-

Wrap individual unfrosted rolls tightly in plastic wrap and foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat and frost before serving.

Reheating-

Warm individual rolls in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 8–10 minutes until soft and gooey again.

FAQ'S:

Can I make the dough ahead of time?

Yes! You can do a cold ferment overnight after shaping or during the bulk rise. Just cover tightly and refrigerate up to 12–18 hours for deeper flavor.

Can I use discard instead of active starter?

Not for this recipe. Because these rolls rely on natural leavening, you’ll need a strong, active sourdough starter to get a proper rise.

Is the marshmallow cream cheese meringue safe to eat?

Yes! It’s made with a Swiss meringue base, which involves heating the egg whites and sugar to a safe temperature before whipping. Be sure to follow instructions closely.

Can I toast the topping without a torch?

If you don’t have a kitchen torch, place the frosted rolls under a broiler in the oven for 1–2 minutes, watching very carefully to avoid burning.

Click here to view my shop and see what I use to make my recipes!