S'mores Cinnamon Rolls

I am a lover of all things S'mores. We've had a lot of S'mores items in the past, like cookies, granola bars, cereal bars, whoopie pies, ice cream pie, white chocolate coconut s'mores, and hand pies, just to name a few.  I'm adding these cinnamon rolls to the list.  I used my favorite cinnamon roll recipe and just made a few changes.  I am so in love with the frosting recipe.  I found it on King Arthur Flour, and I love it because it is so simple!  It does take some chilling time, so be sure to plan ahead.

S'Mores Cinnamon Rolls

Dough:
3 - 4 cups all purpose flour
1/4 cup dry milk powder
1/4 cup granulated sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 Tablespoon yeast
1 1/2 cups warm water
1 egg
1/4 cup oil

Filling:
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
4 whole graham crackers, coarsely crushed (about 3/4 cup)
1/2 cup mini chocolate chips
1/2 cup marshmallow bits

Marshmallow Frosting:
1 cup heavy whipping cream
5 ounces mini marshmallows (1/2 of a 10 ounce bag)
1/2 cup powdered sugar
pinch of salt
1/2 teaspoon clear vanilla extract (or use regular, but the frosting won't be pure white)

For the marshmallow frosting, in a medium sized microwave safe bowl, combine the whipping cream marshmallows, powdered sugar, and salt.  Place in the microwave and heat in 30 second intervals, stirring after each interval, until the marshmallows are melted.  Stir until smooth, then stir in the vanilla extract.  Refrigerate the mixture for several hours or overnight until chilled.

Combine all dough ingredients in the pan of a bread machine an select the dough cycle.  If mixing by hand, combine all ingredients but flour, then stir in flour until a soft dough forms.  Knead until smooth, about 5 to 10 minutes.  Let rise until double in size.  

Preheat oven to 350F.  Grease a 9x13 inch pan.  After the dough has risen, remove from the bread machine and roll into a large rectangle. Spread the butter over the rolled dough, and spread evenly over the surface of the dough (the best tool to use for this is your hands...messy, but the most effective).  Sprinkle the sugar, graham cracker crumbs, chocolate chips, and marshmallow bits over the buttered dough.  Roll up the dough, jelly roll style, starting at the widest edge.  Pinch the seam to seal the dough.  

For perfectly round cinnamon rolls, take a long piece of unflavored dental floss and slide underneath the log of dough.  Bring the ends of the floss up and over the rolls, then cross them and pull tight, slicing off a piece of dough.  Or, using a sharp knife, cut the log into 12 slices.  Place the cinnamon rolls in the prepared pan, and press down on the tops just lightly.  Cover loosely with plastic wrap and let rise for about 25 to 30 minutes.  Bake for 25 minutes, or until golden brown and done in the center.  Remove cinnamon rolls from the oven and let cool slightly.  

While the cinnamon rolls are cooling, remove the frosting mixture from the refrigerator and beat with a hand mixer for several minutes until the mixture is smooth.  Spread on the cinnamon rolls.  Makes 12 generous cinnamon rolls.

Enjoy!  -Cardamommy