A 30-minute, no rising required S’mores-flavored cinnamon roll cake filled with miniature marshmallows, miniature chocolate chips, and graham cracker crumbs. This cake is covered in a marshmallow frosting that will melt in your mouth!
Another day of S’mores week! And today we’re kicking it off with a simple, thirty-minute, no yeast s’mores cinnamon roll cake.
I won’t even hide the fact that I’m completely obsessed with S’mores. But then again, I suppose that was pretty obvious. I am participating in a entire week-long celebration of all things S’mores after-all.
Oh, and I definitely also have a cinnamon roll obsession. Of course I’d combine the two for S’mores week! (P.S. I need to have a week dedicated to just cinnamon roll recipes, who agrees?!)
I was going to do plain S’mores cinnamon rolls for the post today, but decided instead to make a quicker version in a cake form. The methods are the same, but the fillings and flavorings are heavily adapted from my 30-minute cinnamon roll cake.
This S’mores cinnamon roll cake was made in a cake pan for all of you out there that don’t have a cast-iron skillet. However, if you do have a cast iron skillet, these cinnamon roll cakes are divine in one!
You start with buttermilk biscuits dunked in some melted butter and then a cinnamon-sugar mix.
The s’mores part comes in after that. You layer on some crushed graham cracker crumbs, miniature chocolate chips, and miniature marshmallows on top before rolling them up. I cut the miniature marshmallows in half before putting them in the biscuit to make these easier to roll-up and to spread the marshmallow goodness all over the biscuit.
And let me tell you – these are so gooey and bursting with marshmallow flavor.
But to make sure you are still getting plenty of marshmallow flavor, I also added in some marshmallow fluff to the icing that coats this cake. Plenty of marshmallows for this cinnamon roll cake!
And then the garnishes on top of the iced cake? Totally optional, but way fun.
If you put miniature chocolate chips on top of the warm icing, they will melt in a little bit leaving a sweet melted chocolate flavor to each bite of this delicious cake.
And thirty minutes? I mean how can you say no?! That’s even quicker than starting a fire and roasting marshmallows!
- 15 buttermilk biscuits
- 1/4 cup butter melted
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons miniature chocolate chips separated
- 1/2 cup miniature marshmallows
- 1/3 cup graham cracker crumbs separated
- Optional: 1 chocolate bar
- 4 tablespoons butter softened, not melted
- 1 and 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup marshmallow fluff
- 1-2 tablespoons heavy cream
- Preheat the oven to 350 degrees F. Spray a cake pan with nonstick spray and set aside.
- Remove the biscuits from the packages.
- Using a rolling pin, roll each of the biscuits very flat and thin. Stir together the white sugar and cinnamon in a small bowl.
- Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides. Shake off the excess.
- Slice the marshmallows in half.
- Using the picture in the post as a guide, place a small handful of graham cracker crumbs, miniature marshmallows, and miniature chocolate chips on one side of each biscuit.
- Roll up each biscuit and place the rolled up biscuit on the outside of the cake pan in a circle fashion spiraling towards the inside of the pan.
- Bake for 18-20 minutes.
- Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Beat in the marshmallow fluff.
- Slowly add in the heavy cream until desired consistency is reached.
- Remove the cake and let cool for about 5-7 minutes before frosting.
- Pipe the marshmallow frosting over the cake and cut into slices to serve.
- Top the cake with any leftover miniature marshmallows, miniature chocolate chips, and graham cracker crumbs that weren't used to fill up the biscuits.
- If desired, unwrap a room temperature chocolate bar, and “peel” it from top to bottom directly over the cake.
- Slice into large pieces and enjoy while warm!