Yummy! Ooey and gooey goodness. I do like to place a small piece of chocolate on top of the melted marshmallow but it's not a part of the recipe.
S'MORE CINNAMON ROLLS
(makes 18)
Rolls Ingredients:
*1/2 cup very warm water (110-115 degrees)
*1 tablespoon granulated sugar
*1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)
*1/4 cup butter, melted
*1 (3.4 ounce) box instant vanilla pudding
*1 cup very warm milk (110-115 degrees)
*1 large egg, room temperature
*1/2 teaspoon salt
*4 cups bread flour (all-purpose flour will work too)
Filling Ingredients:
*1/4 cup butter, softened
*1 cup light brown sugar
*1/2 teaspoon ground cinnamon
*1 cup graham cracker crumbs
*2 cups milk chocolate chips
Topping Ingredients: (or 1 jar of marshmallow fluff)
*1 egg white, room temperature
*1/4 teaspoon salt
*3/4 cup light corn syrup
*3/4 cup powdered sugar, sifted
*2 1/4 teaspoons vanilla extract
Roll Directions:
~In a large mixing bowl, 1/2 cup warm water, 1 tablespoon granulated sugar and 2 1/4 teaspoon active dry yeast, mix slightly.
~Allow to proof or bubble (about 10 minutes).
~Add in 1/4 cup melted butter, 1 (3.4 ounce) box instant vanilla pudding mix, 1 cup warm milk, 1 large egg, 1/2 teaspoon salt, and 4 cups bread flour, mix until it starts to come together.
~Using a dough hook (or by hand), knead dough for 6-8 minutes with dough hook or 10-12 minutes by hand, until dough is smooth and elastic.
~Place in a large greased bow and cover with plastic wrap or a clean damp towel.
~Store in a draft free warm area until mixture has doubled in size (about 1 to 1 /12 hours).
~Place dough on a lightly floured surface, cover and allow dough to rest for 10 minutes.
~Roll dough out into a 17x10 inch rectangle
Filling Directions:
~Spread with 1/4 cup softened butter evenly over dough.
~Sprinkle 1 cup brown sugar evenly over top of dough.
~Sprinkle 1/2 teaspoon evenly over top of brown sugar.
~Sprinkle 1 cup graham cracker crumbs evenly over brown sugar.
~Sprinkle 2 cups chocolate chips evenly over to of graham crackers.
~Roll up dough a little tight, beginning with long side.
~Seal edges.
~Slice into 16 equal pieces.
~Grease a couple 9x13 inch baking dishes.
~Place into prepared pans (I like to put 9 in each).
~Cover with plastic wrap or a clean damp towel and allow to rise in a warm draft free area until doubled in size (about 1 hour).
~Preheat oven to 350 degrees.
~Bake for 20-22 minutes or until done.
Topping Directions: (I make this while the rolls are baking).
~In a large mixing bowl, whisk 1 egg white, 1/4 teaspoon salt, and 3/4 cup light corn syrup on high speed until mixture is thick and doubled in volume (about 5 minutes).
~Reduce speed to low, and beat in 3/4 cup powdered sugar until well incorporated.
~Stir in 1/4 teaspoon vanilla extract until just incorporated.
~Spread on warm cinnamon rolls.
~Turn oven to broil.
~Broil cinnamon rolls for 1-2 minutes or until marshmallow cream is a golden brown. This step is optional).
