Sourdough S'mores Cinnamon Rolls
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.
Equipment
- Stand mixer with dough hook (or strong hands!) - for mixing dough.
- Mixing bowls - for chocolate filling and marshmallow frosting.
- Saucepan or small pot - for mixing tangzhong.
- Whisk - for stirring tangzhong.
- Long ruler or measuring tape (optional) - - to measure dough for even rolls.
- Rolling Pin - to roll dough out.
- 9x13-inch baking dish - for baking cinnamon rolls. I love this 9x13 baking pan from USA Bakeware.
- spatula or frosting knife - for spreading chocolate filling and frosting.
- Pizza wheel or pastry wheel - - to cut rolls into even strips.
- Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
- Kitchen thermometer (optional)- - helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer.
- hand beaters - to beat the marshmallow frosting.
- Kitchen torch (optional) - for browning the marshmallow frosting. I like this kitchen butane torch, but you can also use your oven broiler.
Ingredients
Sweet Levain:
- 1 (25g) Tbsp mature sourdough starter
- ¾ (100g) cup all-purpose flour
- ⅓ (100g) cup water
- 1 1/2 (25g) Tbsp granulated sugar
Tangzhong:
- 2 (20g) Tbsp all-purpose flour
- ⅓ (100g) cup whole milk
Dough:
- All of the tangzhong
- (200g) All of the sweet levain
- 2 large eggs
- ⅓ (80g) cup whole milk
- ¼ (50g) cup granulated white sugar
- 3¾ (450g) cups all-purpose flour
- 1¾ (10g) tsp sea salt
- 10 (142g) Tbsp unsalted butter softened
- 1 tsp vanilla extract
Chocolate Cinnamon Filling:
- ½ (113g) cup unsalted butter softened
- ½ (100g) cup brown sugar
- ¼ (20g) cup cocoa powder I like Dutch-process
- ½ Tbsp ground cinnamon
- ¼ tsp espresso powder
- ⅛ tsp fine sea salt
Additional Fillings:
- ½ (60g) cup graham crackers roughly crushed
- ½ (85g) cup milk chocolate chips or chopped milk chocolate
Cream Bath:
- ¼ (60g) cup heavy cream
Toasted Marshmallow Cream Cheese Frosting:
- 7 (198g) oz marshmallow creme
- 2 (56g) oz full-fat cream cheese softened
- 1¼ (150g) cups powdered sugar do not use granulated
- 1 tsp vanilla bean paste or vanilla extract
- ⅛ tsp fine sea salt
Topping:
- 1-1 Hershey’s Milk Chocolate bars broken into pieces
- crushed graham crackers
Instructions
Step 1: Make the Sweet Levain (Night Before)
- 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.1 (25g) Tbsp mature sourdough starter, ¾ (100g) cup all-purpose flour, ⅓ (100g) cup water, 1 1/2 (25g) Tbsp granulated sugar
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.2 (20g) Tbsp all-purpose flour, ⅓ (100g) cup whole milk
- 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.All of the tangzhong, (200g) All of the sweet levain, 2 large eggs, ⅓ (80g) cup whole milk, ¼ (50g) cup granulated white sugar, 1 tsp vanilla extract
- Add your flour and salt into your wet ingredients.3¾ (450g) cups all-purpose flour, 1¾ (10g) tsp sea salt
- 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.10 (142g) Tbsp unsalted butter
- 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
- Spray a clean bowl with oil. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap.
- 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.½ (113g) cup unsalted butter, ½ (100g) cup brown sugar, ¼ (20g) cup cocoa powder, ½ Tbsp ground cinnamon, ¼ tsp espresso powder, ⅛ tsp fine sea 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.½ (60g) cup graham crackers
- If you're using milk chocolate bars for the filling, chop this roughly and set aside for shaping the rolls.½ (85g) cup milk chocolate chips
Step 6: Shape the Cinnamon Rolls
- On a lightly floured surface, roll the dough into a 15x15-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 9x13-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.¼ (60g) cup heavy cream
- 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.7 (198g) oz marshmallow creme, 2 (56g) oz full-fat cream cheese
- Add the powdered sugar, vanilla, and salt to the bowl. Beat into the frosting until smooth.1¼ (150g) cups powdered sugar, 1 tsp vanilla bean paste, ⅛ tsp fine sea salt
- 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.1-1 Hershey’s Milk Chocolate bars, crushed graham crackers
- Serve warm rolls immediately for the best flavor and texture.
- Yields 12 regular sized cinnamon rolls
Notes
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.Nutrition
Serving: 1rollCalories: 670kcalCarbohydrates: 96gProtein: 9gFat: 29g
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