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S’mores Cinnamon Rolls with Marshmallow Meringue

  • Difficulty Moderate
  • Time 1 hour 30 minutes
Spiceology S'mores Cinnamon Rolls with Marshmallow Meringue Recipe

Click the play button above to watch the recipe video!

Chef Tony shares his recipe for an epic breakfast treat featuring the collab we never knew we needed: S’mores and Cinnamon Rolls.

Carve out a little time this weekend to make these from-scratch pastries for friends, family (or just yourself).

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Spiceology S'mores Cinnamon Rolls with Marshmallow Meringue Recipe

S’mores Cinnamon Rolls with Marshmallow Meringue

  • Author: Chef Tony Reed
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12 servings 1x




  • 5 cups All Purpose Flour
  • 1/3 cup Sugar
  • 4.5 tsp Rapid Rise Yeast
  • 1 tsp Salt
  • 12 fl oz Water
  • 6 tbsp Butter, Unsalted
  • 1 Egg


Marshmallow Meringue

  • 3/4 cup Granulated Sugar
  • 2/3 cup Light Corn Syrup
  • 4 large Egg Whites (room temperature preferred)
  • 1/2 tsp Cream of Tartar
  • 1/8 tsp Table Salt
  • 1 1/2 tsp Vanilla extract


  1. In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt. Combine the water and butter over low heat, but don’t allow all the butter to melt.
  2. Combine with the dry ingredients with the egg and mix.
  3. With the dough still being sticky, add another 2.5 cups of flour and knead the dough.
  4. If still sticky, use the remaining flour to knead with until the dough is smooth.
  5. Shape into a ball and allow it to rest for 30 minutes to 1 hour.
  6. During the resting period your dough should’ve almost doubled in size. Roll your dough into a rectangle allowing the dough to have an equal thickness from left to right.
  7. In a small mixing bowl, combine Spiceology S’mores blend, cinnamon and brown sugar.
  8. Spread room temperature butter evenly on the rolled out dough.
  9. Sprinkle with your Cinnamon Sugar S’more’s blend. Roll your dough from the bottom tightly into a log.
  10. Cut the log into 12 pieces and place into a 9×13 Pyrex pan and cover to rise for another hour. – Preheat your oven to 350 degrees and bake for 30 minutes or until the tops a golden brown.
  11. Using your mixer bowl create a double boil with about 1/2-inch of water in the lower pot a simmer.
  12. Combine sugar, corn syrup, egg whites, cream of tartar, and salt and whisk until well-combined. – Place the bowl with egg whites over simmering water and whisk constantly until the sugar is dissolved and temperature of mixture reaches at least 160F.
  13. Remove bowl from heat and fit it onto your stand mixer. Starting from a slow speed up to high, whisk your mixture until it forms a stiff peak. Mix in Spiceology S’mores blend and vanilla extract. Pipe onto finished cinnamon rolls.
  14. Torch frosting to toast. Garnish with chocolate and crumbles graham crackers and serve.

Used in this Recipe

S'mores powder for cooking and baking recipes

S’mores Blend


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