Sourdough S’mores Cinnamon Rolls

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If you love a good campfire s’more, just wait until you try it in a cinnamon roll. These Sourdough S’mores Cinnamon Rolls are filled with a rich chocolate filling, crushed graham crackers, and melty milk chocolate, then topped with a toasted marshmallow cream cheese frosting . They’re gooey, golden, and the perfect way to elevate classic cinnamon rolls into a nostalgic summer favorite everyone will love.

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:

1. Stand mixer with dough hook (or strong hands!)- for mixing dough.
2. Mixing bowls- for chocolate filling and marshmallow frosting.
3. Saucepan or small pot- for mixing tangzhong.
4. Whisk- for stirring tangzhong.
5. Long ruler or measuring tape (optional)- to measure dough for even rolls.
6. Rolling pin– to roll dough out.
7. 9×13-inch baking dish- for baking cinnamon rolls. I love this 9×13 baking pan from USA Bakeware.
8. Spatula or frosting knife- for spreading chocolate filling and frosting.
9. Pizza wheel or pastry wheel- to cut rolls into even strips.
10. Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
11. Kitchen thermometer (optional)- helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer.
12. Hand beaters- to beat the marshmallow frosting.
13. Kitchen torch (optional)- for browning the marshmallow frosting. I like this kitchen butane torch, but you can also use your oven broiler.

Gather Your Ingredients:

1. All-purpose flour- I recommend using all-purpose flour for a softer roll, but you can substitute for bread flour. Make sure to avoid using flours that are enriched, and for best results select a high protein flour.
2. Whole milk– milk works in the tangzgong and the dough to create a tender crumb.
3. Sourdough starter- (flat or past peak, can be cold or room temperature). You’ll use your starter to feed your sweet levain used in the dough. If you wish, you can skip the sweet levain and use equal weight sourdough starter instead, just make sure it has been fed and is at peak when you use your starter. Be aware this may make for a more “sour” cinnamon roll.
4. Unsalted Butter- butter makes your dough rich and soft. I prefer using unsalted butter and then adding salt so I can control the amount being added. If you use salted, reduce the salt you’re using by 1/4 teaspoon. You’ll also use butter in the filling.
5. Eggs– provide richness and works to bind the dough.
6. White sugar– Boosts sweetness and supports the rise and golden color of the rolls. You’ll also use white sugar to feed your sweet levain.
7. Salt– balances sweetness and enhances overall flavors. I prefer a high quality sea salt.
8. Vanilla extract– Enhances the flavor and brings warmth.
9. Ground Cinnamon- added to the filling for that classic cinnamon roll flavor.
10. Cocoa powder– smooth, dark flavor added to the filling to give the rolls a rich chocolate swirl. I like to use Dutch process cocoa, but any will work.
11. Espresso Powder (optional) – The secret ingredient that really unlocks the flavors of the brown sugar and chocolate. I love this espresso powder from King Arthur linked here.
12. Graham Crackers- Mix up a batch of my Sourdough Graham Crackers before you make this recipe if you want sourdough grahams, or use store bought!
13. Heavy Cream– used to give the rolls a cream bath before baking to lock in moisture.
14. Cream cheese– gives icing that tangy classic taste.
15. Marshmallow Creme- creates the marshmallow flavor in the frosting and is necessary for that golden torched finish.
16. Powdered Sugar (or confectioner’s) – used in the cream cheese icing to sweeten and thicken the glaze. Do not substitute this sugar for granulated sugar, or your frosting will be gritty.
17. Milk chocolate (optional)- for gooey pockets of milk chocolate through your rolls. I also like to add a square on top of my rolls as a garnish.

Instructions

Step 1: Make the Sweet Levain (Night Before)

To start your dough, you’ll want to mix a sweet levain the night before. If this sounds intimidating, it’s not! It’s literally just adding sugar to your starter. This curbs the tang of the sourdough for the perfect cinnamon roll.

In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it’s easy to asses the rise the next morning. When the sweet levain has doubled in size, it’s time to mix your cinnamon roll dough.

Step 2: Make the Tangzhong

Before you get started on mixing your dough, you’ll make your tangzhong. Whisk milk and flour together in a small saucepan.

Cook the tangzhong 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.

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: Mix the Dough

In a stand mixer fitted with a dough hook or large mixing bowl, add all of the tangzhong, whole milk, sweet levain, eggs, sugar, and vanilla. Whisk ingredients together quickly, it’s okay if it’s lumpy.

Add your flour and salt into your wet ingredients.

Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough together. This is a higher hydration dough, so be aware it will be sticky.

Once the dough has come together add softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.

Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky. If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.

Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely and assess if you need more flour.

Do not add more than 50 grams of flour at this stage, or you will lose the high hydration of the dough and end up with a dense cinnamon roll. If using a stand mixer, dough can become more warm and sticky and I have found kneading dough with my hand (perform a set of stretch and folds) for a minute after mixing in my stand mixer really helps bring the dough together.

Step 4: Bulk Fermentation

How to perform a stretch and fold: Beginning at the edge of the bowl, lift the dough up without tearing it, and fold it back into the center. Repeat this step around the edge of the bowl until the dough forms a ball. This is one set of stretch and folds. Cover the dough again and return it to a warm environment to rest 30 minutes.

Stand mixer directions: perform one set of stretch and folds after 30 minutes to strengthen your dough.

Hand mixing directions: perform 3 sets of stretch and folds at 30 minute intervals at the beginning of bulk fermentation. After stretch and folds are completed, cover dough and allow to continue proofing.

Let the dough rise at 75–80°F until doubled in size, this takes about 5–6 hours. If your house is very cold, you can put dough in the oven with the light on for a warmer atmosphere.

This proofing time is a general guide, this process may take longer the key is to assess when the dough has nearly doubled that’s when it’s ready.

Overnight Fermentation: Once dough has finished rising, you can cover and transfer to the refrigerator overnight for a longer ferment or you can skip this step and go straight to making your rolls. I do find it to be easier to shape the rolls when the dough has been refrigerated but it isn’t necessary.

Step 5: Make Chocolate Filling

Make sure your butter is completely softened before mixing the chocolate filling.

Add the butter to a mixing bowl, then add the brown sugar, cocoa powder, cinnamon, flour, and salt.

Using a spatula, combine all of the ingredients until you have a smooth spreadable paste. If the butter is really hard to mix, pop it in the microwave for about 10 seconds (not longer) to soften it to make the filling easier to mix. Set aside.

Place your graham crackers in a plastic ziplock, and crush roughly and set aside for later.

If you’re using milk chocolate bars for the filling, chop this roughly and set aside for shaping the rolls.

Step 6: Shape the Cinnamon Rolls

On a lightly floured surface, roll the dough into a 15×15-inch rectangle with the 15-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.

Spread the chocolate filling over the top of the rectangle of dough, leaving a 1/2 inch border at the top of the dough.

Next sprinkle the chopped milk chocolate and crushed graham crackers evenly over the top of the chocolate filling.

Mark the bottom edge (15-in edge) a little wider than an inch to create 12 strips. Use a knife or pizza wheel to cut 12 clean long strips.

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

Place rolls into a greased 9×13-inch pan in 3 rows of 4 to proof. Cover with plastic.

Optional Shape Ahead Instructions: At this point 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 7: Final Proof

Cover rolls with plastic wrap and let rise at warm room temp (74–78°F) for 1-2 hours, or until noticeably puffy, kissing, and nearly doubled as pictured. This is the time to let them get really nice and puffy for a soft roll!

Step 8: Bake Rolls

Preheat oven to 350°F (175°C).

Drizzle the heavy cream over the top of the cinnamon rolls right before putting them in the oven.

Bake the rolls for 35-40 minutes, or until tops are golden and firm. It’s important to make sure the center portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 109-200°F.

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

Remove the rolls from the oven and allow to cool.

While rolls bake, whip up your marshmallow frosting.

Step 9: Make the Marshmallow frosting

Make sure your cream cheese is fully softened before proceeding with the frosting.

In a bowl, add the softened cream cheese and marshmallow creme. Cream together until pale and fluffy with hand beaters on high for 2-3 minutes.

Add the powdered sugar, vanilla, and salt to the bowl. Beat into the frosting until smooth.

You want a thicker frosting that holds some shape.

Scoop the marshmallow frosting evenly on top of the warm rolls, and spread with a spatula or frosting knife.

Using a kitchen torch, brown the tops of the frosted rolls to give the cinnamon rolls that classic s’mores finish.

You can toast the tops of the rolls by setting your oven to broil on the lowest setting, and gently browning the tops. Make sure you watch this carefully the entire time because the tops burn very easily!

Top the rolls with more crushed graham crackers and a piece of milk chocolate if desired.

Serve warm rolls immediately for the best flavor and texture.

Yields 12 regular sized cinnamon rolls

How to Store:

Room Temperature- Store frosted rolls in an airtight container up to 1 day.

Refrigerator- Keep up to 4 days in refrigerator covered or in an air tight container, gently rewarming before serving in microwave for 10 seconds.

Freezer- Freeze unfrosted rolls, tightly wrapped, for up to 1 month. Thaw overnight in fridge, warm, then frost with fresh icing as directed and garnish.

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough cinnamon roll recipes!

Sourdough Cinnamon Roll Recipes:

• Sourdough Discard Cinnamon Rolls (Cinnabon Copycat)
• Jumbo Sourdough Cinnabons
• Sourdough Strawberry Cinnamon Rolls
• Jumbo Sourdough Apple Pie Cinnamon Rolls
• Sourdough Maple Pecan Sticky Buns