S'mores Cinnamon Rolls
Gooey s'mores cinnamon rolls. Super soft cinnamon and graham cracker brioche dough filled with cinnamon sugar chocolate chip filling. Topped off with toasted marshmallow fluff and chocolate syrup.
Equipment
- 8" square baking tray
- stand mixer fitted with a dough hook
Ingredients
Ingredients for Graham Cracker Brioche Dough
- ¼ cup full fat milk or whole milk, warmed to 104℉ (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon light brown sugar firmly packed measurement, the sugar will be divided with 1 teaspoon added to the milk and the rest added to the flour mixture.
- ¾ cup all purpose flour or plain flour
- ¾ cup bread flour
- ½ cup graham cracker crumbs
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 3 large eggs at room temperature, one of the eggs divided into white and yolk
- ½ cup unsalted butter softened at room temperature and cut into small pieces
Ingredients for the Filling
- 6 tablespoon unsalted butter softened at room temperature
- ½ cup light brown sugar firmly packed
- 1 tablespoon ground cinnamon
- 4 oz dark chocolate chips or solid chocolate finely chopped
Ingredients for the Toasted Marshmallow Topping
- 1 jar marshmallow fluff
- 2 tablespoon Hershey's chocolate syrup
Instructions
Instructions for the Dough
- Begin by greasing a mixing bowl with some extra butter or with flavorless oil. Set this aside while you prepare the dough.
- Sprinkle the yeast and 1 teaspoon of brown sugar into the warm milk. Stir this and leave for 10 minutes allowing the yeast to activate and a foamy top to develop on the surface of the milk.
- In the bowl of a stand mixer fitted with a dough hook, add the flours, remaining sugar, salt, cinnamon and graham cracker crumbs.
- When the yeast is ready, pour this into the flour mixture and immediately add two whole eggs and one egg white (reserve the remaining egg yolk for an egg wash when baking).
- Knead the mixture on a low setting for about 15 minutes until the dough has formed and is beginning to pull itself away from the sides of the bowl. (see note)
- Start adding the butter a couple of small pieces at a time, while continuing to knead on a low setting.
- Once all the butter is added, knead for a further 15 minutes until the dough is again starting to pull itself from the sides of the bowl. (see note)
- Scrape the dough into your prepared bowl, cover with plastic wrap and place in the refrigerator to proof overnight (for about 8 hours) until doubled in size.
Instructions for Filling
- The following morning, line your 8" square baking pan with parchment paper.
- In a small mixing bowl mash together the butter, sugar and cinnamon until you have a smooth flavored butter paste.
- Remove the dough from the refrigerator and scrape out of the bowl onto a well floured work surface.
- Press this into a rectangle and then roll it out until it is about 12" wide by 15" long.
- Spread your cinnamon sugar butter over the surface of the dough, leaving a small gap around the edges.
- Sprinkle the chocolate chips over top.
- Roll the dough from the bottom to the top forming a tight log.
- Using flavorless dental floss or thin kitchen twine, trim about an inch or so off both ends of the log, removing the uneven and unfilled dough.
- Then divide the remaining log into 9 pieces, slice these with the floss and place them in your lined baking pan.
- Cover with a clean kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
Instructions for Baking
- Preheat the oven to 350℉ (175C/155C Fan).
- Using the leftover egg yolk from your dough add a splash of milk. Beat these together with a fork to create a quick egg wash.
- Brush the egg wash over your proofed rolls and place them in the centre of the preheated oven to bake for about 25-30 minutes until risen and golden.
- Remove from the oven and turn the oven settings on to broil.
- Top the cinnamon rolls with marshmallow fluff and return to the oven to carefully broil the fluff until it toasts. This process takes about 5 minutes, but will depend on your oven settings, keep an eye on it and avoid catching the marshmallow or parchment paper on fire.
- Remove from the oven and allow to cool for a couple of minutes before drizzling with chocolate syrup and serving.
Notes
The dough will be a soft and sticky dough, which is unlikely to pull itself cleanly away from the sides of the bowl. This is fine and to be expected. After the first 15 minutes of kneading, the dough should be showing signs of holding together and slapping the sides of the bowl.
Following the second phase of kneading, the dough will still be wet and sticky. It should again be showing signs of holding itself together. When you touch the dough, it should not stick thickly to your finger or leave much residue.
Nutrition
Calories: 487kcalCarbohydrates: 64gProtein: 6gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 336mgPotassium: 185mgFiber: 2gSugar: 36gVitamin A: 643IUVitamin C: 0.1mgCalcium: 89mgIron: 1mg
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