These sweet, scrumptious Vegan S'mores Sweet Rolls take summer's quintessential campfire treat and turn it into a breakfast roll you can enjoy all year long!
Happy Friday, friends!! I am excited to be sharing a recycled recipe today! What's a recycled recipe, you ask? Well, I've been blogging for about... hmm... EIGHT years now. And there are so many great recipes that fell through the cracks because of poor photography or poor planning or a bazillion other reasons. So, some of these treats get the privilege of being resurrected and re-photographed! And, in this recipe's case, it also got veganized 🙂 So here is the new & improved version of Vegan S'mores Sweet Rolls! Fluffy, sweet dough is stuffed with crumbled graham crackers, chocolate chips, (vegan) butter, sugar, and marshmallows, and baked until everything is all gooey and delicious. These are so good and decadent that they don't even need any frosting! Trust me on this one.
I have made tons and tons of sweet rolls over the years, and some combinations are seriously amazing. I mean, besides these s'mores sweet rolls, I've also got chocolate peanut butter, dark chocolate orange, sour cherry and dark chocolate, apple pie, pear and chai... the list goes on! The only thing is some of these were made so long ago that the photos definitely won't win any beauty contests or grab your attention on Pinterest. So, sometimes I take a break from brainstorming and testing new recipes, and rework old recipes instead. I have been meaning to remake these rolls into a vegan version ever since I learned that Trader Joe's carries vegan marshmallows!
How did these s'mores sweet rolls fare SIX years after the originals? Honestly, these were just as good as I remembered... maybe even better!! They are so soft, fluffy, pillowy, and GOOOOEY. Reheating these in the microwave for a few seconds is a must, so that the marshmallows and chocolate melt just a bit! I really could not have loved these more. My husband said they were "too sweet" and he wasn't a fan. Um. What?! Who's man is this?!? Someone come pick him up.???? More for me I guess! I was only too happy to eat them LOL.
I hope you guys enjoy these {veganized!} s'mores sweet rolls as much as I did! They are the perfect sweet treat to enjoy before summer and s'mores season are over. Though really, you can enjoy these all year long. There are no rules! 😉
Looking for s'more treats?
- S'mores Chocolate Chip Skillet Cookie
- S'mores Cupcakes with Toasted Marshmallow Buttercream by Cooking With Carlee
- The BEST S'mores Brownies by Confessions of a Baking Queen
- Cut Out S'mores Sandwich Cookies
- Chocolate S'mores Cookies (Insomnia Copycat) by Cooking Actress
- Homemade S'mores Pop Tarts by Big Bear's Wife
- Vegan S'mores Pie
- S'mores Sandwich Cookies by Jolene's Recipe Journal
- S'mores Poke Cake by Cheese Curd in Paradise
- S'mores Stuffed Soft Pretzels
- S'mores Pumpkin Pie by The Spiffy Cookie
- Nutella S'mores Bars by Palatable Pastime
vegan s'mores sweet rolls
Ingredients
- *for the rolls*
- 1 cup non-dairy milk
- 2 cups white flour {+ ½ cup separated}
- ¼ cup vegetable oil or melted coconut oil
- ¼ cup granulated white sugar
- ½ tablespoon instant active dry yeast {about ½ a package}
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- *for the filling*
- ½ cup melted butter vegan butter, or coconut oil
- ½ cup granulated white sugar
- 1 cup mini marshmallows or large marshmallows cut up into small bits
- 1-2 graham cracker sheets crushed up into a powder
- 1 cup vegan chocolate chips
- extra mini marshmallows for topping
Instructions
- In a large nonstick pot, combine the milk, oil, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.
- Afterwards, mix in the 2 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.
- After the first rise, add in the salt, baking powder, baking soda and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point, or you can also wait until the next step!
- After the second rise, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!
- Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-¼ inch). Spread the melted butter/coconut oil all over the surface, and top with the sugar, graham cracker crumbs, mini marshmallows, and chocolate chips. Starting on the long side closest to you, roll up the dough.
- Using a large, smooth knife, cut 1½-2 inch slices of dough, and place them in a greased 9x9 pan (or cast iron skillet). Make sure to leave some space between the rolls to allow them to rise more!
- At this point, you can cover the pans with plastic wrap and either let them rise for 30 minutes in a warm place, or place them in the refrigerator overnight (if you didn't let them rise overnight the first time).
- When ready to bake, preheat the oven to 375F. Bake the rolls 18-20 minutes, until the tops are golden brown and no longer doughy. You can sprinkle on some extra mini marshmallows on top when there's 2-3 minutes left of cooking time. You don't want to add them on when you first put the rolls in the oven because the marshmallows will be burned by the time the buns are cooked through!
Samantha Paul says
I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.