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S’mores cinnamon rolls are soft tangzhong brioche rolls filled with a fudgy chocolate-graham swirl, baked on a graham cracker base, and topped with torched Swiss meringue. They give you every layer of a campfire s’more, melty chocolate, toasty graham, and a marshmallowy top, in one roll you make start to finish in your own kitchen. No fire pit, no waiting on coals, just your oven and a kitchen torch.
Since you’re here, you can check out the other cinnamon roll recipes I made this year on this hub!
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Here is something that might surprise you: I did not grow up with s’mores. Campfires, the graham-chocolate-marshmallow stack, that whole sticky summer ritual, none of it was part of my childhood in Algeria. I met s’mores as an adult here in the States, and I remember thinking it was kind of brilliant. Three humble ingredients that turn into something everyone gets weirdly emotional about.
So I come at a s’mores recipe as someone who fell for it on purpose. And what I kept landing on was that the flavor deserves a better vehicle than a sandwich that falls apart in your hands. A soft chocolate brioche roll holds all that melty graham-and-chocolate goodness in one tidy swirl, and the meringue gives you the toasted marshmallow moment without anything going rock hard an hour later. This is the s’mores I actually want to eat, and I think it is about to become yours too.
Table of Contents
- I tested these until they were right
- What makes these taste like s’mores?
- Why these s’mores cinnamon rolls work
- Ingredient notes
- How to make s’mores cinnamon rolls
- Why Swiss meringue instead of marshmallows?
- Can you make s’mores cinnamon rolls ahead of time?
- Storage
- Frequently Asked Questions About These S’mores cinnamon rolls
- S’mores Cinnamon Rolls Recipe
I tested these until they were right
I did not nail this one on the first pass, and I want to be honest about that because it might save you a step.
Two things changed along the way. First, the meringue. I started with a smaller batch and it just was not enough, the rolls looked bare and that was definitely not the vibe I was going for! So I scaled it up to five egg whites, and that is the amount that actually gives you those tall, billowy, torchable peaks on every roll. Do not skimp here.
Second, the dough nearly got away from me. I let the shaped rolls proof a touch too long, and they were right on the edge of overproofing (that puffy, shiny, about-to-collapse look). Chilling them in the fridge stopped the yeast in its tracks and saved the whole bake, and it turned into my favorite trick for this recipe, which I will walk you through below.
I also went with milk chocolate by mistake, I didn’t have any semi-sweet left and needed to use something. I was worried it was going to be too sweet but it actualy balanced out the sweetness of the rolls so well!
What makes these taste like s’mores?
Three things, working in every layer. The graham cracker base under each roll toasts and softens as they bake, so you get that honey-graham flavor built into the bottom. The filling is a fudgy chocolate-graham swirl, not just cinnamon with a chocolate name. And the torched Swiss meringue on top is your toasted marshmallow moment. Graham, chocolate, and toasted marshmallow in a single bite, which is the only wan to have it in my very humble opinion!
Why these s’mores cinnamon rolls work
The tangzhong. This is the trick I will not shut up about. You cook a little flour and milk into a paste before it goes into the dough, and it lets the dough hold way more moisture. The result is rolls that are pillowy soft on day one and still soft on day two, which almost never happens with cinnamon rolls. If you have made my other rolls, you already know the deal.
A fudgy filling, not a dusty one. Cocoa powder goes chalky and bitter if you just sprinkle it in, so I cream it into the brown sugar and butter to make a spreadable chocolate schmear. Then you have chocolate chips and graham crackers rolled right into the dough.
A graham base done right. A graham cracker square tucked under each roll toasts and softens without scorching, so every single roll sits on its own honeyed graham bottom.
Ingredient notes
Bread flour and all-purpose. The combo gives you structure plus tenderness. The bread flour helps these stand tall and hold their swirl.
Cocoa powder. Dutch-process if you have it, since it is smoother, darker, and less acidic. Natural cocoa works too, your filling will just read a touch lighter.
Chocolate chips, and here is the one real choice to make:
- Milk chocolate is the classic s’mores flavor (a Hershey’s bar is milk chocolate) and bakes up a little sweeter. This is what I use and what I recommend.
- Semi-sweet is the move if you want it less sweet and a bit more grown-up. Straight swap, same amount.
Graham crackers. You need them in two places: crushed into the filling, and as the square base under each roll.
Egg whites for the meringue. Save the yolks for an ice cream base or custard, do not toss them.
How to make s’mores cinnamon rolls
Make the tangzhong and let it cool. Mix and knead the brioche dough, working the soft butter in at the end, then let it rise until doubled. Chill the dough so it is easy to roll. This step is your friend and makes shaping so much calmer.
Roll the dough into a rectangle, spread on that fudgy chocolate filling, and scatter the chocolate chips and graham crumbs over the top. Cut into 12 strips and roll each one into a spiral.
Set each roll on its own graham cracker square on a lined sheet pan, leaving room to spread, and let them puff up.
Bake until set. The cocoa makes these dark, so go by feel, not color. Let them cool a bit while you whip the meringue.
For the meringue, gently heat the egg whites and sugar over simmering water until the sugar dissolves and the temperature reaches 165F, then whip to stiff glossy peaks. Pipe or dollop onto the cooled rolls, torch until golden, and finish with a shower of graham crumbs if you’d like.
Why Swiss meringue instead of marshmallows?
Because it holds up and looks like a bakery made it. Marshmallows stiffen and stale fast. Swiss meringue is cooked, glossy, holds its peaks, torches exactly like a toasted marshmallow, and resists the watery weeping you get from raw meringue. Quick comparison:
- Marshmallows: fastest, nostalgic, but go hard within an hour and look messy.
- Swiss meringue: a little more effort, but tall, glossy, torchable, and it photographs and films beautifully.
- Best of both: tuck a couple of mini marshmallows under the meringue for a melty pocket when you torch.
Can you make s’mores cinnamon rolls ahead of time?
Yes, and this is genuinely my favorite thing about the recipe. Shape the rolls, proof them until almost done, then refrigerate them overnight and bake them straight from the cold the next morning. The cold slows the yeast so they hold their shape beautifully, and cold dough actually keeps its swirl tighter in the oven. Add a couple of minutes to the bake since they are going in cold.
One thing to watch: bake them straight from the fridge without a long warm-up. They are already proofed, so extra counter time can tip them into overproofed (puffy and shiny-tight, then deflated). A little puffy with some spring is the sweet spot. This is exactly the save that rescued my batch, so I am telling you from experience.
Make the meringue and torch it the day you serve, not the night before. It is happiest fresh.
Storage
Keep leftover rolls loosely tented in the fridge, never sealed airtight, since trapped condensation is what turns meringue tacky. They are best within a day or two. Warm them gently before serving to bring the chocolate back to melty. To get further ahead, freeze the baked, un-topped rolls, then thaw, warm, and make the meringue fresh.
Frequently Asked Questions About These S’mores cinnamon rolls
You probably sprinkled the cocoa in dry. Cream it into the butter and sugar first so it becomes a smooth, spreadable paste, and loosen with a splash of milk if it is too stiff.
Usually over-torching or sealing the rolls airtight. Toast lightly and evenly, and store loosely tented so condensation can escape.
Absolutely. Chill it after the first rise for up to overnight before shaping, or shape the rolls and refrigerate overnight to bake fresh in the morning.
S’mores Cinnamon Rolls
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Brioche Dough
- 3/4 cup whole milk warmed to 100°F to 110°F
- 2 1/4 teaspoons active dry or instant yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter softened (added after kneading)
Chocolate Graham Filling
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup cocoa powder (Dutch-process if you have it)
- 1 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup milk chocolate chips (semi-sweet if you want it less sweet)
- 1/3 cup graham cracker crumbs
Graham Cracker Base
- 6 graham cracker sheets halved into squares (one per roll)
Toasted Swiss Meringue
- 5 large egg whites about 165 g
- 1 1/4 cups granulated sugar
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
To Finish
- 2 tablespoons graham cracker crumbs for sprinkling
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred, about 2 to 4 minutes. Transfer to a bowl and let cool to room temperature.2 tablespoons all-purpose flour, 1/2 cup whole milk
Make the Dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle the yeast over the top and let sit 5 minutes, until foamy.3/4 cup whole milk, 2 1/4 teaspoons active dry or instant yeast, 1/4 cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, eggs, vanilla, salt, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, 1 1/4 teaspoons salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed for 5 to 8 minutes, until smooth and elastic. Gradually add the softened butter one tablespoon at a time until fully incorporated. The dough will be soft and slightly sticky.5 tablespoons unsalted butter
- Transfer to a greased bowl, cover, and let rise in a warm place for 1 to 2 hours, until doubled.
- For easier shaping, refrigerate the dough for 2 to 8 hours or overnight after the first rise.
Make the Filling
- In a bowl, mix together the softened butter, brown sugar, cocoa powder, vanilla, and salt until smooth and spreadable. If it stiffens up too much to spread, loosen it with a teaspoon or two of milk.1/2 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup cocoa powder , 1 teaspoon vanilla extract, Pinch of salt
Shape the Rolls
- Line a large rimmed baking sheet with parchment paper and lightly grease the parchment. Set aside.
- Roll the chilled dough into a 16×12-inch rectangle. Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border along the far long edge. Sprinkle evenly with the chocolate chips and graham cracker crumbs.3/4 cup milk chocolate chips , 1/3 cup graham cracker crumbs
- Cut into 12 strips and roll each strip individually into a spiral.
- Place a graham cracker square on the parchment for each roll, then set a roll on top of each square, spacing them about 2 inches apart.6 graham cracker sheets
- Cover loosely and let rise for 50 to 70 minutes, until puffy. (To bake the next day, refrigerate the shaped rolls overnight and bake straight from the fridge, adding a couple of minutes to the bake time.)
Bake
- Preheat the oven to 325°F (165°C). Bake for 22 to 26 minutes, until set. The cocoa makes these bake darker, so go by a set, springy feel rather than color. Let cool for about 10 minutes. You want them warm, not piping hot, before the meringue goes on.
Make the Swiss Meringue
- Combine the egg whites, sugar, cream of tartar, and salt in a heatproof mixer bowl set over a pot of simmering water, with the bowl not touching the water. Whisk constantly until the mixture reaches 160°F and the sugar fully dissolves, with no grit when you rub a bit between your fingers.5 large egg whites, 1 1/4 cups granulated sugar, 1/2 teaspoon cream of tartar, Pinch of salt, 1 1/2 teaspoons vanilla extract
- Transfer the bowl to the mixer and whip on high speed to stiff, glossy peaks. Add the vanilla at the end and whip just to combine.
Finish
- Pipe or dollop the meringue onto the cooled rolls. Toast with a kitchen torch, or place briefly under the broiler, watching closely. Sprinkle with graham cracker crumbs to serve.2 tablespoons graham cracker crumbs
Notes
A graham cracker square under each roll gives you a toasted s’mores-style base that softens as the rolls bake, without any bare graham scorching in the gaps. Chilling the dough after the first rise makes shaping much easier, and the shaped rolls can be refrigerated overnight and baked straight from the fridge.
These are best served warm for the gooiest s’mores texture. Optional: tuck a couple of mini marshmallows under the meringue on each roll for a melty pocket when you torch.
Nutrition information is automatically calculated, so should only be used as an approximation.
