Everyone’s favorite summertime dessert is now an epic breakfast treat! These s’mores sticky buns are full of melty chocolate, toasty marshmallows, and graham cracker crumbs.
The 4th of July has always been one of my favorite holidays. Mostly because we usually spend the 4th of July at the lake with my family. But also because cheeseburgers, hot dogs, beer, watermelon, and s’mores. So many s’mores!
I don’t know what it is about the combination of graham crackers, marshmallows and chocolate that’s so heavenly. But there’s something about the golden, toasted marshmallow, the slightly melted chocolate, and the sweet crunch of the graham cracker as you bite into the s’more that’s just pure bliss. There’s really nothing better than roasting marshmallows on the fire and making s’mores on the 4th of July.
So let’s get the party started early! Instead of waiting until after dinner to enjoy a s’more, let’s start the day with one.
I’m talking about S’mores Sticky Buns!
Sweet, warm dough stuffed with toasty marshmallows and melted chocolate, drizzled with vanilla icing and topped with graham cracker crumbs. I can’t think of a better way to kick off the 4th of July!
S'mores Sticky Buns
for the dough:
2/3 cup whole milk
1/4 cup + 1 T sugar, divided
2 tsp. active dry yeast
2 large eggs, at room temperature
2-3/4 cups all-purpose flour
1/2 tsp. salt
1/2 cup unsalted butter, at room temperature
for the filling:
1 T unsalted butter, melted
1 cup milk chocolate or semisweet chocolate chips
1/2 cup mini marshmallows
for the icing:
1 cup confectioner’s sugar
1 tsp. vanilla
2 T milk
1 T unsalted butter
for the topping:
2 graham cracker squares, mashed to crumbs
make the dough:
In a medium saucepan, heat the milk just until it’s warm. Stir in 1 T sugar. Add the yeast and let it sit on top of the milk until it becomes foamy, about 5 minutes. When the yeast becomes foamy, whisk in the eggs.
In the bowl of an electric mixer, combine the flour, remaining 1/4 cup sugar, and salt. Add the yeast mixture slowly, mixing on low speed until combined. Add butter, one tablespoon at a time, and beat until combined. Knead the dough on medium-high speed for 5 minutes.
Place the dough into an oiled bowl. Cover the bowl with plastic wrap and let it sit for two hours while the dough rises. The dough should double in size.
fill and assemble the buns:
Once the dough has risen, place it on a lightly floured surface and roll the dough into a rectangle roughly 18 inches by 12 inches. Spread the melted butter over the dough and sprinkle the chocolate chips and mini marshmallows over the top.
Starting from one of the longer sides, tightly roll the dough into a log. Slice the log into 10 pieces, and place each piece into a lightly oiled 12-inch cast iron skillet with the cut side up. Cover the skillet with plastic wrap and let it sit in a warm spot for 45 minutes so the rolls rise. Meanwhile, preheat the oven to 350°F.
bake the buns:
When the rolls have risen, bake them uncovered at 350°F for 25 to 30 minutes or until the tops are lightly golden brown. Place the skillet on a wire rack to cool slightly.
make the icing and topping:
Mix all icing ingredients in a small saucepan over low heat until smooth. Drizzle the icing over the warm cinnamon rolls. Sprinkle the graham cracker crumbs over the icing. Serve warm.
NOTE: This recipe can also be made using a 9×13 baking pan. If you’ll be using a baking pan, slice the log of dough into 12 pieces and bake at 350°F for 40 to 45 minutes.