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!
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
- 9x13 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
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 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.
- 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 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.
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.