S'mores Rolls

S'mores Rolls
S'mores Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box white cake mix

  • 2

    pkg. active dry yeast

  • 2 1/2

    cups warm water

  • 1

    tsp. salt

  • 1

    tsp. vanilla

  • 5

    cups bread flour

  • . . FILLING

  • 1/2

    cup butter softened

  • 1

    cup brown sugar

  • 3/4

    cup finely crushed graham cracker crumbs

  • 1/2

    cup mini chocolate chips

  • 1/2

    cup mini marshmallow bits

  • . . FROSTING

  • 1/3

    cup butter softened

  • 1/2

    cup marshmallow creme/fluff

  • 1

    tsp. vanilla

  • 3-6

    Tbsp. milk more or less depending on desired consistency

  • 3

    cups powdered sugar more or less depending on desired consistency

Directions

In a large liquid measuring cup, measure out 2 1/2 cups warm water. Almost to hot to touch but not scorching. Pour in the 2 packets of active dry yeast and let it activate and foam up. (you could just pour the measured water into a bowl as well, I just find this easiest) Once yeast is active pour into bowl of a stand mixer. Add white cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two. Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size. Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape. Smear softened butter over top of rolled out dough. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle and evenly distribute graham cracker crumbs. Rub gently to evenly cover if needed. Next evenly sprinkle mini chocolate chips and mini marshmallow bits over the top. On one of the long sides, roll up to make a long and skinny log. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them. Place in a greased 9x13 baking pan, 12 rolls per pan. Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size. (if you want to refrigerate overnight, after covering with plastic wrap, place pans of rolls in the fridge. Do not let it rise afterwards. Save the rising for the morning) Bake at 350 for 15-20 minutes. While cinnamon rolls are baking, make the cake batter frosting. In a large bowl, beat butter, powdered sugar, marshmallow creme/fluff, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. Spread frosting over warm rolls.

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