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.
Prep Time 2hours20minutes
Cook Time 25minutes
Total Time 2hours45minutes
Author Two Market Girls
Graham Cracker Dough
120mL(½ cup) soy milk
5g(½ tbsp) quick rise yeast
25g(2 tbsp) white sugar
17g(2½ tbsp) vegan butter
1flax egg(1 tbsp ground flax + 3 tbsp cold water)
170g(1 3/8) cup all-purpose flour
120g(¾ cup) graham cracker crumbs
35g(5 tbsp) vegan butter
12g(2 tbsp) cacao powder
50g(¼ cup) brown sugar
40g(¼ cup) dark chocolateroughly chopped
50g(½ cup) Dandies Vegan Mini Marshmallowsroughly chopped
150g(1½ cup) Dandies Vegan Mini Marshmallows
30g(2 tbsp) graham cracker crumbs
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.