S’Mores Cinnamon Rolls
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S’Mores Cinnamon Rolls are the ultimate indulgent weekend breakfast! All the flavors of a delicious s’more are rolled up in a sweet & flakey cinnamon roll in this quick & easy recipe made with a can of Pillsbury crescent roll dough!
It’s Sunday morning, and I know what you’re thinking, how can I justify eating S’Mores for breakfast today? Well, I’ve got the answer, make S’Mores Cinnamon Rolls!
With Memorial Day weekend right around the corner, like next weekend, around the corner! And Summer 2016 now less than a month away, it’s time for my annual review of how to get more S’Mores in my life this Summer! 😉
Last Summer I made Grilled Berry S’Mores… and then I made them again, and again, and again, because they’re quite possibly my favorite dessert ever!
Two years ago I made S’Mores Waffles, because I’m kind of loving this whole “excuse to eat S’Mores for breakfast” thing! 😉
And now I’ve made the ultimate indulgent breakfast, S’Mores Cinnamon Rolls, they’re sweet, chocolatey goodness that deserve a spot in the epic breakfast hall of fame! (If that’s a real thing, if not, I think we should make it a thing! )
S’Mores Cinnamon Rolls Ingredients
- 2 tbsp sugar
- 1 tsp ground cinnamon
- ¼ cup graham cracker crumbs
- 2 (8 count) cans crescent rolls
- 4 tbsp butter (softened)
- ½ cup chocolate chips
- 1 cup powdered sugar
- 1 tbsp milk
- 12 large marshmallows
S’Mores Cinnamon Rolls Instructions
Preheat the oven to 375°F.
In a small bowl, combine the sugar, cinnamon and graham cracker crumbs, set aside.
Roll out the crescent roll dough and press the perforations together, then spread with the softened butter. Sprinkle the cinnamon sugar graham cracker mixture evenly over the butter, then top with the chocolate chips.
Roll up tightly.
Slice each roll into 6, approximately 1 ½ inch, cinnamon rolls (for 12 total).
Place the cinnamon rolls on a lightly oiled 9″ x 13″ baking sheet.
Bake 15-18 minutes, then remove from the oven.
Combine the powdered sugar and milk, then drizzle over the cinnamon rolls.
Turn the broiler on the oven to high. Place one large marshmallow on top of each cinnamon roll.
Place in the oven under the broiler for 2-3 minutes, or until the marshmallows are nice and toasty.
Looking back, the “jumbo” marshmallows might have been a little excessive, lol, I think regular “large” marshmallows would do the trick for this recipe, but hey, if you’re a “bigger is better” marshmallow kind of person, you go for that bag of jumbo mallows!
If chocolatey goodness is your jam, you should also check out these recipes for Nutella Muddy Buddies, Peanut Buttter Chocolate Cupcakes and Nutella Chocolate Chip Cookies.
S’Mores Cinnamon Rolls
Ingredients
- 2 tbsp sugar
- 1 tsp ground cinnamon
- ¼ cup graham cracker crumbs
- 16 oz refrigerated crescent roll dough, 2 - 8 count cans
- 4 tbsp butter, softened
- ½ cup chocolate chips
- 1 cup powdered sugar
- 1 tbsp milk
- 12 large marshmallows
Instructions
- Preheat the oven to 375°F.
- In a small bowl, combine the sugar, cinnamon and graham cracker crumbs, set aside.
- Roll out the crescent roll dough and press the perforations together, then spread with the softened butter.
- Sprinkle the cinnamon sugar graham cracker mixture evenly over the butter, then top with the chocolate chips.
- Roll up tightly.
- Slice each roll into 6, approximately 1 ½ inch, cinnamon rolls (for 12 total).
- Place the cinnamon rolls on a lightly oiled 9 inch x 13 inch baking sheet.
- Bake 15-18 minutes, then remove from the oven.
- Combine the powdered sugar and milk, then drizzle over the cinnamon rolls.
- Turn the broiler on the oven to high.
- Place one large marshmallow on top of each cinnamon roll.
- Place in the oven under the broiler for 2-3 minutes, or until the marshmallows are nice and toasty.
Nutrition Facts
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2 Comments on “S’Mores Cinnamon Rolls”
These are awesome! What a fun breakfast treat.
I like to come across ingredients that I had never used before in my kitchen, like marshmallows…they really made the difference, your cinnamon rolls are great!