Dessert, Recipes

Vegan S’mores Cinnamon Rolls

This recipe for Vegan S’mores Cinnamon Rolls is sponsored by Dandies Vegan Marshmallows. Ooey-gooey Vegan S’mores Cinnamon Rolls with a buttery, chocolate, marshmallow filling and topped with toasted vegan marshmallows, a chocolate drizzle and graham cracker crumbs. 

It’s the most wonderful time of the year: S’MORES SEASON! Every year we take one of our favourite summertime flavours and turn it into a delicious vegan dessert. We partnered with Dandies Vegan Marshmallows to bring you your new favourite summer dessert. A graham cracker dough, rolled with a chocolate butter, brown sugar, chocolate chunks and Dandies Vegan Marshmallows. Plus don’t forget that toasted marshmallow topping!

This recipe wasn’t inspired by any recipe in particular, instead it was inspired by both S’mores and Cinnamon Rolls. Two of our favourite desserts in one!

vegan s'mores cinnamon rolls cut in half

The History of S’mores 

Marshmallows, chocolate and graham crackers we’re all invented separately, by different people who didn’t know each other at all. Each with their own unique story – especially graham crackers, the story was not what we expected and actually tied to vegetarianism!

Did you know the first official S’mores recipe was in a Girl Scout guidebook? Yep, we have troop leader Loretta Scott Crew to thank for everyone’s favourite campfire treat. Originally called Some More, the recipe called for 16 graham crackers, 8 bars of chocolate and 16 marshmallows toasted to a “crispy, gooey state”.

sprinkling graham cracker crumbs on vegan s'mores cinnamon rolls

But who do we thank for creating the first cinnamon roll?

Cinnamon Rolls are all over the place – in bakeries, grocery stores, convenience stories and so many other places. But where did they come from? After a little research we have two main places to thank. Firstly, Sri Lanka for one of the most important ingredients – cinnamon! But what about the actual Cinnamon Roll? Many buns laid the ground work, but ultimately it was Sweden who created the very first Cinnamon Roll.

Today, Cinnamon Rolls are enjoyed during fikaa Swedish word for taking a pause in your day to sit down, relax and appreciate life. Often you sit down with friends or family and share delicious pastries and coffee.

Dandies vegan marshmallows

What are vegan marshmallows?

Did you know most marshmallows aren’t vegan?! Yep, traditional marshmallows actually contain gelatin, which is made by cooking collagen. That’s a no-go for us vegans, but good thing for us – and you – vegan marshmallows exist! Dandies Vegan Marshmallows have the same great taste, without the use of animal ingredients! They’re also kosher, Non-GMO Project Verified and contain no artificial flavors or
colors, no corn syrup, no gelatin, and no gluten! Everything you’d use marshmallows for (s’mores, rice crispie bars, and these S’mores Cinnamon Rolls) you can use Dandies Vegan Marshmallows.

vegan s'mores cinnamon rolls

Top Tips for Making S’mores Cinnamon Rolls:

  • Be careful not to kill your yeast! You need warm water and sugar to activate yeast, but not too warm. If your water is too hot, it will end up killing the yeast and your dough won’t rise. You want your water to be just warm to the touch – around 40C.
  • Don’t overwork your dough. Kneading a dough can be difficult but there are a few key things to look for when kneading your dough. You know it’s kneaded perfectly once the dough is smooth, holds it’s shape, and passes the poke test (after poking the dough the indentation bounces back) – then you are good to go.
  • Shape as you roll to avoid an uneven cinnamon roll. Using a bench scraper you can gently press your dough into a perfect rectangle as you roll.
  • Use unflavoured dental floss for a quick and easy cut. Loop the floss around your dough and pull to cut through without squishing your dough. Just remember to not use a flavoured floss!

S'mores Cinnamon Rolls

A classic summertime treat with a twist! These ooey-gooey S'mores Cinnamon Rolls will be your new favourite dessert. Graham cracker dough, chocolate cinnamon filling and topped with toasted vegan marshmallows.
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Course: Dessert
Prep Time: 2 hours 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes
Servings: 6 rolls


Graham Cracker Dough

  • 120 mL (½ cup) soy milk
  • 5 g (½ tbsp) quick rise yeast
  • 25 g (2 tbsp) white sugar
  • 17 g (2½ tbsp) vegan butter
  • 1 flax egg, (1 tbsp ground flax + 3 tbsp cold water)
  • pinch salt
  • 170 g (1 3/8) cup all-purpose flour
  • 120 g (¾ cup) graham cracker crumbs

Chocolate Filling

  • 35 g (5 tbsp) vegan butter
  • 12 g (2 tbsp) cacao powder
  • 50 g (¼ cup) brown sugar
  • 2 tbsp cinnamon
  • 40 g (¼ cup) dark chocolate, roughly chopped
  • 50 g (½ cup) Dandies Vegan Mini Marshmallows, roughly chopped


  • 150 g (1½ cup) Dandies Vegan Mini Marshmallows
  • 30 g (2 tbsp) graham cracker crumbs
  • melted chocolate, (optional)


To make the dough:

  • Heat the non-dairy milk until it is just warm to the touch, between 40-50C.
  • To the warmed milk add the yeast and white sugar and whisk until incorporated. Set aside for about 10 minutes.*
  • Add butter to a stand mixer with the flax egg and beat until butter has softened. Add flour, graham cracker crumbs, salt, and yeast mixture to the stand mixer and using the dough hook, beat until the dough just comes together. It is okay if it is a little crumbly.
  • Turn out the dough onto a clean surface and kneed until it comes together into a smooth dough.
  • Add dough to a lightly greased mixing bowl and place clear wrap over top. Place in OFF oven to proof for at least 1 hour or until it has doubled in size. Do not turn on or preheat oven while your dough is rising.**
  • Once the dough has doubled in size, place on a lightly flour surface. Lightly flour the top of the dough and rolling pin and roll into a long rectangle until the dough is about 1/4" thick.

To make the filling:

  • Combine vegan butter and cacao powder until smooth and the butter has softened. Spread the chocolate butter evenly across the rolled out dough. Sprinkle over brown sugar, cinnamon, chopped chocolate, and mini marshmallows.
  • Tightly rolling the dough into a pinwheel, starting from the long side. Using a sharp knife cut cinnamon rolls into 1 inch rolls. You should get 6 rolls from this dough.
  • Place cinnamon buns on a lined baking sheet with a couple inches of space between them. Cover with clear wrap and a kitchen towel to proof again. This rise will take 30 minutes. You can rise it in dark humid place or in your oven that is OFF.***

To bake rolls:

  • Preheat the oven to 350F.
  • Once the rolls have risen and the oven is preheated bake rolls in over for 25-30 minutes or until golden.

To make topping:

  • Once the cinnamon rolls have baked top with more marshmallows and return to the oven on medium broil to toast. Watch them carefully and remove them once the marshmallows have evenly toasted.
  • Drizzle with chocolate (optional) and sprinkle with graham cracker crumbs.


*If after 10 minutes it does not start to foam, the yeast is either dead or expired and you should start over with new yeast.
**Optionally you can also leave to rise in a warm spot in your home or using the proofing setting on your oven.
***Optionally you can place the dish on your stove while you preheat the oven.

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