sourdough S’mores cinnamon rolls

Soft, sourdough cinnamon rolls layered with buttery graham cracker filling, melted chocolate, and gooey marshmallow, then finished with marshmallow cream cheese frosting and toasted graham cracker crumbs.

Makes: 12 large rolls I Prep: 30 minutes I Rise: Varies* I Bake: 28-35 minutes

*Rise time will vary depending on whether you use the optional yeast and the temperature of your kitchen.

dough

ingredients

• 100 g active sourdough starter, at peak

• 240 g whole milk, warmed to about 90°F

• 1 large egg

• 75 g unsalted butter, melted and cooled

• 60 g cane sugar

• 8 g fine sea salt

• 500 g all purpose flour

• 5 g instant yeast, optional*

*The optional yeast speeds up fermentation for a same-day bake. For a naturally leavened version, simply omit it and allow additional rise time.

instructions

1. Mix the dough. In a large bowl, whisk together the active sourdough starter, warm milk, egg, melted butter, and cane sugar until combined. If using the optional yeast, whisk it in now.

2. Add the dry ingredients. Add the flour and salt. Mix until a shaggy dough forms and no dry flour remains.

3. Knead. Knead the dough for 8-10 minutes, until smooth, soft, and elastic. The dough should be slightly tacky but manageable. Avoid adding extra flour unless absolutely necessary.

4. Rest. Cover the dough and let it rest for 30 minutes.

5. Stretch + fold. Perform one gentle stretch and fold, then cover the dough again.

6. First rise. Let the dough rise until noticeably puffy and approximately doubled in size. With the optional yeast, this will generally take 2 1/2 - 4 hours. Without yeast, allow approximately 6-10 hours, depending on the strength of your starter and the temperature of your kitchen.

graham cracker filling

ingredients

• 170 g ( ¾ cup) unsalted butter, softened

• 180 g ( 1 cup packed) brown sugar

• 2 tbsp cinnamon

• 1 tsp vanilla extract

• 120 g crushed graham crackers (about 1 sleeve)

Instructions

1. Make the filling. Add the softened butter, brown sugar, cinnamon, vanilla, and crushed graham crackers to a bowl.

2. Mix until combined. Stir until everything comes together into a thick, spreadable paste.

Chocolate + Marshmallow Filling

Ingredients

• 170-200 g dark chocolate, roughly chopped

• 1 ½ cups marshmallow fluff

  *A chopped chocolate bar works best here because melts into the rolls more smoothly than chocolate chips.

Assembly + Final Proof

Instructions

1. Roll out the dough. Turn the risen dough onto a lightly floured surface and roll it into a large rectangle, approximately 18 × 14 inches.

2. Add the graham cracker filling. Spread the filling evenly over the dough, leaving about ½ -border around the edges.

3. Add the marshmallow + chocolate. Gently spread the marshmallow fluff over the graham cracker filling, then sprinkle the chopped chocolate evenly over the top.

4. Roll + Cut. Starting from one of the long sides, tightly roll the dough into a log. Cut into 12 even rolls using unflavored dental floss or a sharp serrated knife.

5. Arrange the rolls. Place the rolls in a greased 9 × 13 inch baking dish or large dutch oven, leaving a little room between them to expand.

6. Final proof. Cover and let rise until noticeably puffy and the rolls are beginning to touch. With the optional yeast, this should take approximately 1-2 hours. Without yeast, allow approximately 2-4 hours, depending on your starter and kitchen temperature.

Bake

Instructions

1. Preheat the oven. Preheat oven to 350°F (175°C).

2. Bake. Bake the rolls uncovered for 28-35 minutes, until the tops are lightly golden and the centers are baked through. If the tops begin browning too quickly, loosely tent the pan with foil for the remaining bake time.

3. Cool Slightly. Let the cinnamon rolls cool in the pan for about 10-15 minutes before frosting. You want them warm enough for the frosting to soften slightly, but not so hot that it completely melts.