some little news
If you missed my previous post, I announced some changes to the way I will distribute my recipes. Going forward, I will only post recipes to this newsletter. As much as I’d like to continue with my website, it’s expensive to maintain, and to be completely transparent, it doesn’t bring in any revenue since I keep it ad free (an ad free space is important to me).
I like that this newsletter is mostly “ad free” (with the exception of paywall previews), and not only does it email you directly when I’ve posted something new, but it allows me to also be compensated for the time I put into creating recipes for y’all. Plus, all my recipes will be in one place. Free recipes from my website will also remain free on this platform.
It is a transition I’m excited to make, and it just makes so much sense to me right now (plus juggling a full time library job, social media AND two blogs is just a lot for one girl to handle). Thanks for sticking around while I figure things out!
I’ll probably send out a few more reminders about this change here and there as well.
Now, onto the recipe.
My sister requested s’mores cinnamon rolls for her birthday. I am a good sister, so I complied.
The main challenge I encountered with these rolls was trying to figure out a way to make sure they weren’t too sweet. I wanted the layers and components that built up to the flavor of a s’more without becoming too sugary.
This led to an elaborate list of components for something that really shouldn’t be so complicated (especially for something as simple as s’mores) but that’s not how my baker brain likes to work.
Like many of my recipes, this one puts emphasis on salty-sweet. That is the one element I think s’mores lack! Salt!
Over the last few cabin trips I’ve taken with my friends, we’ve explored a variety of “cracker” options for elevating the s’mores experience, including sliced Hawaiian rolls pressed in a waffle maker. However, Ritz are hands down the best for added saltiness, in our opinion.
Though this recipe doesn’t call for Ritz (but feel free to use them), it does call for a salty-sweet Teddy Graham crumble. My sister was very cutesy and obsessed with plushies and stuffed animals growing up, so the Teddy Grahams are a bit of a nostalgic element. For the crumble, the grahams are coated in salted butter, kosher salt, sugar and milk powder (which can be subbed with flour). They are then toasted in the oven, and come out crunchy and salty, and add an interesting texture to the overall pastry.
modifications for when you’re short on time
the ganache may be subbed with a chocolate spread (such as Nutella) HOWEVER, I strongly advise looking for a less sweet option (Bonne Maman’s Chocolate Hazelnut spread, or Date Lady Chocolate Spread as examples)
You do not have to use Teddy Grahams for the crumble - coarsely crushed graham crackers or Digestive biscuits will do!
I strongly suggest you make the meringue from scratch because it is an experience, but good ‘ol marshmallow fluff from the grocery aisle will suffice
These modifications may lead to a sweeter roll, which is why I think making all the components from scratch is the best option. But time is also precious, and I totally get that
Special Tools Suggested for this Recipe (though not all necessary):
Stand mixer with dough hook attachment and whisk attachment
Rolling Pin
Dental Floss
Baking Mat
Kitchen Torch
Food Safe Thermometer
S’MORES ROLLS
Makes: 8 jumbo rolls | Cook Time: 24-28 minutes | Chill Time: 12 hours (overnight)
Teddy Graham Crumble
145 grams Teddy Grahams
20 grams milk powder
15 grams cane sugar
4 grams Kosher salt
45 grams melted salted butter
Chocolate Ganache Filling
25 grams Dutch processed cocoa
90 ml heavy cream
140 grams dark or semi sweet chocolate chips or chopped
40 grams brown sugar
Pinch kosher salt
15 grams salted butter
100 grams Teddy grahams, crushed finely (added later)
Dough
475 grams bread flour
30 grams milk powder
50 grams cane sugar
10 grams active dry yeast
250 ml whole milk warmed
1 teaspoon kosher salt
3 large eggs, 150 grams
30 ml olive oil may sub canola or other neutral oil
Boiled Fudge Glaze
55 grams salted butter
75 grams dark brown sugar
8 grams Dutch processed cocoa powder
30 ml heavy cream
½ tsp. kosher salt
Pure vanilla extract
Meringue
170 grams egg whites
255 grams sugar cane or granulated (brown sugar will also work)
Large pinch of kosher salt
pure vanilla extract
day one instructions
prepare the dough
Warm 250 ml of milk to about 100-110 F along with a sprinkling of sugar. Add in the 10 grams yeast, and mix until just combined. Set aside until the mixture is frothy and foamy, about 5-7 minutes.
To a stand mixer bowl, combine 475 grams of flour, 30 grams of milk powder, 50 grams of cane sugar and 1 teaspoon kosher salt.
Add in the milk and yeast mixture, 3 large eggs and 30 ml of olive oil.
Knead the ingredients together on low speed for about 5 minutes. Once a shaggy dough has formed, increase the speed to 3 and knead for 20-25 minutes, or until the dough has become smooth, supple and pulls away cleanly from the sides of the bowl.
Transfer the dough to a large and lightly oiled bowl. Cover the bowl securely, and place it into the fridge for an overnight rise, or 12 hours.
make the teddy graham crumble
Preheat the oven to 275 F, and line a 13 x 18” cookie sheet with parchment or a silpat.
Melt 45 grams of salted butter carefully in the microwave and set aside.
To a medium bowl, combine 145 grams of Teddy Grahams with 20 grams of milk powder, 15 grams of cane sugar and 4 grams of kosher salt. Combine until all the grahams have been coated with milk powder.
Pour the melted butter over the grahams and combine well with a rubber spatula, coating all the crackers as evenly as you can with the butter and milk powder.
Spread the crackers evenly over the lined sheet pan, spreading the little bears out. Bake for 20 minutes, checking on the crackers at the 10 minute mark and stirring for even browning.
Allow to cool completely after, and store in a ziploc bag.
make the chocolate ganache filling
To a small saucepan combine 25 grams Dutch processed cocoa powder, 90 ml heavy cream, 140 grams of dark or semi-sweet chocolate chips (or chopped chocolate), 40 grams of brown sugar, 15 grams of salted butter and a pinch of kosher salt.
Place the saucepan over low and heat until fully melted and homogenous, stirring just to prevent burning. Once melted and glossy, set aside to cool slightly before transferring to an airtight container.
The ganache can be kept at room temperature.
day two instructions
prepare the filling
Heat the ganache from the previous day for 30 seconds, or just until it’s spreadable but still thick, similar to the consistency of chocolate hazelnut spread.
To the ganache, add 100 grams of the remaining Teddy Grahams, crushed. I like to crush them coarsely, leaving some pieces finely crushed and others a little large for texture.
Stir the ganache and crackers together well until combined, and set aside.
assemble the rolls
Line a 9 x 13” baking pan with parchment paper and set aside.
Turn the cold, risen dough out onto a clean, lightly floured surface.
Take a rolling pin and lightly flour it. Roll the dough into a large rectangle, about 12 x 18 inches.
Evenly spread the ganache filling over the dough using a small palette knife or rubber spatula.
Once the filling is evenly coated over the dough, begin rolling from one of the shorter ends. As you roll, tuck the dough into itself and gently tug it towards yourself to create a tight spiral.
Pat the rolled log gently between your hands, pushing from the center toward the edges to even out the thickness.
Gently push the log onto its belly, seam side down.
Using dental floss (minty fresh is fine) or a large serrated knife, cut the log into 8 large rolls.
Place the rolls into a parchment lined 9” x 13” baking pan. Cover loosely with a tea towel and allow to rise again, about 45 minutes or until doubled.
bake the rolls
Once the rolls are visibly large and “poofy” to the touch, bake them in a 350 F preheated oven for 24-26 minutes.
The rolls will be a very golden brown once they are done. Allow them to cool on a wire rack while in the pan.
make the boiled fudge glaze
To a small saucepan, combine 65 grams of salted butter with 75 grams dark brown sugar. Melt together over medium heat until the sugar has dissolved.
Add in 30 ml of heavy cream and 8 grams of Dutch processed cocoa powder. Stir until fully combined, and bring to a low boil.
Allow the mixture to simmer for 1 minute, then remove from the heat. Stir in kosher salt and pure vanilla extract.
Transfer to a bowl, and move the bowl to the fridge for 10-15 minutes. This will help the frosting cool faster, allowing it to thicken.
make the meringue
Fill a pot with 2-3 inches of water, and place over medium high heat while prepping ingredients.
To the bowl of a stand mixer, combine 170 grams of egg whites with 255 grams of sugar. Add a large pinch of salt, and whisk well until fully combined.
Once the water is simmering on the stove, place the bowl of egg white mixture over the simmering water. Whisk the mixture continuously until it reaches 165-170F. If you do not own a food safe thermometer, you can carefully dip your finger into the egg whites and rub the mixture between your fingers to check for graininess. If it’s still grainy, keep the egg whites over the heat and check again after a minute. If the mixture feels smooth, it’s ready.
Once the mixture has reached temperature, move the bowl to a stand mixer fitted with a whisk attachment, and beat on medium high speed just until peaks have formed. Alternatively, you could use a handheld electric mixer to beat the egg whites and sugar while still over the heat.
Add in vanilla if desired, and mix again just until the vanilla is incorporated.
Remove the bowl from the stand mixer, and cover the meringue until ready to use.
finish the rolls
Spoon the fudge frosting liberally over the rolls.
Follow with the meringue - you can spread it over the rolls, or use an ice cream scoop or spoon to add individual dollops. I honestly kind of regret not spreading all the meringue over the rolls because that would have been glorious.
Use a kitchen torch to toast the meringue, or alternatively, place the rolls in the oven under the broiler. Keep a close eye - don’t walk away!
After the meringue has been torched, tuck the teddy grahams into their soft and toasty beds of meringue, fitting as many as you can. Feel free to crush the remaining grahams and sprinkle them over the rolls too.
Enjoy! And thanks for reading. <3
-Channey