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.

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!

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!

5 from 1 vote

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Servings 6

Equipment

• Stand mixer with dough hook optional, you mix by hand
• 3 medium mixing bowls for proofing dough, mixing filling, and preparing frosting
• Saucepan or small pot for tangzhong and meringue frosting
• Whisk
• Rolling Pin
• 9×13 baking dish
• Spatula to spread butter
• Measuring tape or ruler for accurate measurements
• Pizza or pastry wheel
• Digital scale optional
• Kitchen Thermometer optional
• Butane kitchen torch optional- you can also use broil setting on oven
• Hand beaters or stand mixer with whisk attachment for beating egg whites

Ingredients

  

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Jumbo Sourdough S'mores Cinnamon Rolls

Sweet Levain:

• 1 Tablespoon (25g) sourdough starter 100% hydration
• ¾ cup + 2 tbsp (100g) all-purpose flour
• ¾ cup + 2 tbsp (100g) water
• 1 tbsp + 2 tsp (25g) granulated sugar

Tangzhong Paste:

• 2 Tablespoons (20g) all-purpose flour
• 1/3 cup and 1 Tablespoon (100g) whole milk

Dough:

• All of the tangzhong
• 3/4 cup (200g) sweet levain prepared night before
• 2 (100g) large eggs room temperature
• 1/3 cup (80g) 1/3 cup warm milk (warm to 80 degrees-don't overheat)
• 1/4 cup (50g) granulated sugar
• 3 1/2 cups (450g) all-purpose flour
• 1 3/4 teaspoons (10g) sea salt
• 10 Tablespoons (142g) unsalted butter, softened
• 1 teaspoon (4g) vanilla extract

Chocolate Cinnamon Filling:

• 1/2 cup (100g) 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 roll filling seperately:

• 1/2 cup (117g) unsalted butter, softened
• 1/4 cup sourdough graham crackers, crushed you can substitute store bough as well
• 1/2 cup (120g) milk chocolate chips optional, for added chocolate

Cream Bath:

• 1/4 cup (60g) heavy cream

Marshmallow Cream Cheese Meringue:

• 3 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

 

Make the Sweet Levain (Night Before)

• Baker’s Schedule: 8:00 PM- Night Before
• Mix all ingredients until a paste forms.
  1 Tablespoon (25g) sourdough starter, ¾ cup + 2 tbsp (100g) all-purpose flour, ¾ cup + 2 tbsp (100g) water, 1 tbsp + 2 tsp (25g) granulated sugar
• Cover and let ferment at 74–78°F (23–26°C) for 10–12 hours, or until doubled and domed.

Make The Tangzhong:

• Whisk milk and flour together in a small saucepan.
  2 Tablespoons (20g) all-purpose flour, 1/3 cup and 1 Tablespoon (100g) whole milk
• 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.
• 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.

Make The Dough:

• In the bowl of a stand mixer or large bowl, combine tangzhong, sweet levain, eggs, milk, vanilla, salt and sugar.
  All of the tangzhong, 3/4 cup (200g) sweet levain, 2 (100g) large eggs, 1/3 cup (80g) 1/3 cup warm milk, 1/4 cup (50g) granulated sugar, 1 3/4 teaspoons (10g) sea salt, 1 teaspoon (4g) vanilla extract
• Add flour and mix with a dough hook on low or use a dough whisk until a shaggy dough forms.
  3 1/2 cups (450g) all-purpose flour
• 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.
  10 Tablespoons (142g) unsalted butter, softened
• 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.
• 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.

Make the Chocolate Cinnamon Filling:

• In a medium bowl mix brown sugar, cinnamon, flour, cocoa and salt. Set aside dry mixture for later.
  1/2 cup (100g) brown sugar, packed, 1 Tablespoon ground cinnamon, 2 tbsp (30g) all-purpose flour, 1 1/2 tbsp unsweetened cocoa powder, 1/8 tsp fine sea salt
• Make sure butter is set out to soften for filling for later.
  1/2 cup (117g) unsalted butter, softened
• Place graham crackers in a ziplock and crush into small pieces and set aside.
  1/4 cup sourdough graham crackers, crushed
• 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.

Shape the Rolls:

• On a lightly floured surface, roll dough into a 15×12-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.
• 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.
  1/2 cup (120g) milk chocolate chips
• 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.
• Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured.
• Place rolls into a greased 9×13-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.

Final Proof:

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

Cream Bath and Bake:

• Preheat oven to 350°F (175°C).
• Just before baking, slowly pour heavy cream over the tops and around the rolls.
  1/4 cup (60g) heavy cream
• Bake for 35-40 minutes, or until golden and set. Internal temp should read 190–200°F.
• 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:

• 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.
  3 egg whites, 1/2 cup (100g) granulated sugar, 1/4 tsp 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.
  1 tsp vanilla extract, 1/8 tsp fine sea salt
• 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.
  4 oz (113g) full-fat cream cheese, softened to room temp, 1 tbsp (14g) unsalted butter, softened, 1 tbsp (8g) powdered sugar

Ice Rolls and Garnish:

• 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!

Notes

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.

Tried this recipe?Let us know how it was!