S'morzy Rolls

This sweet roll is the perfect celebration of all the S'mores flavors! It's filled with a creamy Nutella mixture and topped with lots of sweet layers like Biscoff, a marshmallow cream frosting and even more Nutella! This rich sweet roll is a S'mores lover's dream! Use my Master Roll Dough for a fluffy rich bread dough!

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Prep Time: 3

Cook Time: 22

Total Time: 3 22

Servings: large rolls or 54 mini rolls

Ingredients

US Customary - Metric

1 batch my prepared Master Roll Dough about 50 ounces

Filling:

¾ cup unsalted butter, softened
1 cup Nutella hazelnut spread
2 Tablespoons ground cinnamon
¾ cup chopped walnuts

Spread:

½ cup Biscoff cookie butter

Frosting:

1 cup unsalted butter 226g, softened
4 ounces cream cheese softened
1 teaspoon vanilla extract
6 cups powdered sugar
1-2 Tablespoons milk 2% or whole, as needed for consistency
1 cup Marshmallow Creme
½ cup mini marshmallows, for topping

Instructions

For the Dough:

Prepare a batch of my Master Roll Dough
Spray a medium bowl with nonstick spray. Place dough in bowl and cover with a clean kitchen towel. Allow to rise until double in size, about 1-2 hours.

Make the Filling:

With a handheld mixer, cream the softened butter and Nutella until smooth. Reserve 1/2 cup for topping. Set aside.

It’s time to roll.

Turn dough out onto a floured work surface. Divide dough into two equal portions, about 28-30 ounces each.
Roll dough out to a rectangular shape, about 10 inches by 18 inches.
Spread the Nutella filling on the dough, leaving an inch border on the top side of the rectangle. Sprinkle 1 Tablespoon of cinnamon on top. Sprinkle 1/4 cup of walnuts evenly over filling.
Start with the long side, closest to you and working from left to right begin to roll dough up. You can tug and pull as you go which will tighten the roll and make more swirls. You should end at the side with the clean border. Pull that edge over and pinch the seam shut, creating a seal.
Using a piece of floss or baker's twine, slide it under the roll, bring the ends of the floss up, cross them over and tug to cut through the dough making a 2-inch-wide cinnamon roll. Continue to cut to get 9 equal sized rolls.
Place rolls on prepared baking sheet about 1-2 inches apart.
Repeat steps 2-6 for the second dough ball.
Cover with clean kitchen towel and let rise until doubled in size, about 45 minutes to 1 hour.

Bake.

Bake in a preheated 350°F oven for 18-22 minutes or until edges are just golden brown. Allow to cool before frosting.

Make the frosting:

In a stand mixer, cream together the butter, cream cheese and vanilla until smooth.
On low speed, gradually add the powdered sugar. Add just enough milk for desired consistency.
Fold in the Marshmallow Fluff until just combined.

Topping the Rolls:

Spread a spoonful of the Biscoff spread on top of each of the baked and cooled rolls.
Frost generously with the frosting. Spoon reserved Nutella filling in a plastic zip bag and clip the corner. Applying light pressure, drizzle the Nutella mixture over the frosting. Sprinkle remaining walnuts and mini marshmallows on top. Serve and enjoy!

Notes

To make mini rolls, divide dough into one third the regular weight/size and roll out as directed. For example, instead of rolling out a 28-30oz dough ball, roll out a 13oz dough ball, but divide it into one dozen rolls. This will give you the mini size. Rise time may be slightly less. Decrease bake time by 2 minutes.
This recipe will mix up well in a KitchenAid type stand mixer. If doubling this recipe, you'll need a larger capacity mixer like a Bosch. All ingredients double except for the instant yeast - use 2 Tablespoons instant yeast when doubling this recipe.

Nutrition