Crushed graham crackers, mini chocolate chips, and mini marshmallows are rolled into buttery cinnamon-sugar rolls to make this delightful S’mores Cinnamon Roll Cake. Finish with a marshmallow frosting and extra toppings for an indulgent treat.
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S’mores are the ultimate summer flavor: graham crackers, melty marshmallows, and chocolate. I captured those classic components inside a cinnamon roll cake, and the result is seriously addictive. The process is simple—frozen rolls thawed and rolled out, brushed with butter, coated in cinnamon sugar, filled with crushed graham crackers, mini chocolate chips and mini marshmallows, rolled back up, arranged in a cake pan, baked, then topped with marshmallow frosting and extra s’mores crumbs. It’s easy, decadent, and perfect for sharing.
I’ll admit I sliced into mine while it was still warm and the layers shifted a bit, thanks to impatience and a pregnancy sweet tooth. Still, every bite was rich and gooey, and my husband already asked for another. If you love s’mores, this dessert is a no-brainer. If you don’t, well… you might be missing out.
This cake is both simple and impressive: the work is mostly rolling and assembling, and the payoff is a beautiful, gooey, cinnamon-scented cake with unmistakable s’mores flavor.
S’mores Cinnamon Roll Cake
Ingredients
- 12 Rhodes White Dinner Rolls, thawed but still cold
- ¼ cup (57 g) butter, melted
- ¾ cup (150 g) granulated sugar
- 1 ½ tsp ground cinnamon
- 3 graham crackers, crushed
- ¼ cup (43 g) mini chocolate chips
- ½ cup (23 g) mini marshmallows
- ¼ cup (57 g) butter, room temperature (for frosting)
- 1 ¾ cup (210 g) powdered sugar
- 1 tsp vanilla extract
- ⅓ cup (35 g) marshmallow creme
- 1 to 2 Tbsp milk, depending on desired consistency
Instructions
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Roll each Rhodes roll flat with a rolling pin to about ¼-inch thickness.
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In a bowl, combine the cinnamon and sugar. Brush or dip both sides of each flattened roll with melted butter, then coat in the cinnamon-sugar. Sprinkle graham cracker crumbs, mini chocolate chips, and mini marshmallows over the dough.
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Fold or roll the dough up so the s’mores filling is enclosed.
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Place each roll seam-side down into a greased 9-inch round cake pan. Repeat with remaining rolls. Cover loosely with greased plastic wrap and allow the dough to rise to the top of the pan.
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Bake at 350°F (175°C) for 25–30 minutes. After 15 minutes, place foil over the pan to prevent excessive browning. Check where the pieces touch to ensure the dough is cooked through.
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To make the marshmallow frosting, beat the room-temperature butter, powdered sugar, vanilla, marshmallow creme, and 1–2 tablespoons milk in a large bowl with an electric mixer until smooth. Transfer frosting to a zip-top bag, snip a corner, and pipe or squeeze the frosting over the warm cake.
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Sprinkle extra graham cracker crumbs and mini chocolate chips over the frosting while it’s still warm so they cling to the cake.
Notes
- This S’mores Cinnamon Roll Cake holds its shape best if it cools slightly before slicing. Store leftovers covered at room temperature for up to 3 days.
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