S'Mores Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• ~ 3 cups (360g) all purpose flour (only add more if needed) (for the dough)
• 3/4 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over the rolls right before baking (for the dough)
• 1/3 cup (76g) unsalted butter, very soft (for the chocolate filling)
• 2/3 cup (135g) brown sugar, packed (for the chocolate filling)
• 3 tbsp (18g) unsweetened cocoa powder (for the chocolate filling)
• 1 tbsp (8g) flour (for the chocolate filling)
• 1/4 tsp salt (for the chocolate filling)
• 1/2 tsp vanilla extract (for the chocolate filling)
• 1 tsp heavy cream (for the chocolate filling)
• + freeze dried marshmallow bits & crushed graham crackers (sprinkle over filling) (for the chocolate filling)
• 6 oz (170g) cream cheese, room temp (for the marshmallow icing)
• 1 tbsp (14g) unsalted butter, room temp (for the marshmallow icing)
• 7 oz marshmallow creme/fluff (for the marshmallow icing)
• 2 tbsp (15g) powdered sugar (for the marshmallow icing)
• 3/4 tsp vanilla extract (for the marshmallow icing)
• Pinch salt (for the marshmallow icing)
• + crushed graham crackers, hersheys chocolate, and teddy grahams for topping (for the marshmallow icing)

Instructions

1. Tomorrow is finally June & these s'mores rolls are the best way to start the summer!
2. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
3. Add egg, egg yolk, and melted butter, mix.
4. Stir in salt and flour. Mix until a soft dough forms.
5. Knead the dough for 8-10 min.
6. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
7. Mix the filling ingredients until combined/spreadable.
8. Roll dough into a large rectangle on a lightly floured surface.
9. Spread the filling evenly all over and sprinkle freeze dried marshmallow bits & crushed graham crackers all over (try not to overstuff it).
10. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
11. (Or you can tightly roll the whole thing then slice)
12. Place in greased 9x13 pan.
13. Cover & let rise 30-40 more min.
14. Pour warm heavy cream over the rolls right before baking.
15. Bake at 350°F for 22-28 min until golden.
16. To make the icing, beat cream cheese & butter together until smooth.
17. Then, beat in marshmallow fluff, powdered sugar, vanilla, & pinch of salt until fully combined.
18. Spread over the warm rolls. Top with crushed graham crackers, hersheys chocolate, & teddy grahams.