S'more Cinnamon Rolls

 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).