Chelsea's Messy Apron

Simple, healthy recipes without sacrificing taste!

36 Comments

{30-Minute, No Rise) S’mores Cinnamon Roll Cake

Tweet
Pin
Share
Jump to Recipe Print Recipe

A 30-minute, no rising required S’mores 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!A 30-minute, no rising required S'mores-flavored cinnamon roll cake with marshmallow frosting I via chelseasmessyapron I #cinnamonroll #smores #norising

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.

A 30-minute, no rising required S'mores-flavored cinnamon roll cake I via chelseasmessyapron I #cinnamonroll #smores #norising

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!

A 30-minute, no rising required S'mores-flavored cinnamon roll cake I via chelseasmessyapron I #cinnamonroll #smores #norising

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.

A 30-minute, no rising required S'mores-flavored cinnamon roll cake I via chelseasmessyapron I #cinnamonroll #smores #norisingThe really cool part about putting the marshmallows inside is the biscuit and baking it is it dissolves leaving behind the most amazing sugared flavor. And a lot of stickiness too.

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!

A 30-minute, no rising required S'mores-flavored cinnamon roll cake I via chelseasmessyapron I #cinnamonroll #smores #norising

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!

A 30-minute, no rising required S'mores-flavored cinnamon roll cake I via chelseasmessyapron I #cinnamonroll #smores #norising

5 from 2 votes
Print
{30-Minute, No Rise) S'mores Cinnamon Roll Cake
Author: Chelsea
Ingredients
  • 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
Marshmallow Frosting
  • 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
Instructions
  1. Preheat the oven to 350 degrees F. Spray a cake pan with nonstick spray and set aside.
  2. Remove the biscuits from the packages.
  3. Using a rolling pin, roll each of the biscuits very flat and thin. Stir together the white sugar and cinnamon in a small bowl.
  4. 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.
  5. Slice the marshmallows in half.
  6. 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.
  7. 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.
  8. Bake for 18-20 minutes.
  9. Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Beat in the marshmallow fluff.
  10. Slowly add in the heavy cream until desired consistency is reached.
  11. Remove the cake and let cool for about 5-7 minutes before frosting.
  12. Pipe the marshmallow frosting over the cake and cut into slices to serve.
  13. Top the cake with any leftover miniature marshmallows, miniature chocolate chips, and graham cracker crumbs that weren't used to fill up the biscuits.
  14. If desired, unwrap a room temperature chocolate bar, and “peel” it from top to bottom directly over the cake.
  15. Slice into large pieces and enjoy while warm!

A 30-minute, no rising required S'mores-flavored cinnamon roll cake I via chelseasmessyapron I #cinnamonroll #smores #norising

Tweet
Pin
Share

Reader Interactions

Comments

    • Thank you so much!! I was so excited when I first saw her mark-up – I love it!! Thanks 🙂

      Reply

  2. What a delicious smore cake, Chelsea! I love that it doesn’t require yeast and instead uses biscuits. I wish I could dive into this right now for breakfast! 🙂 And I love your new site design! Very eye catching and clean!

    Reply

  8. So not only did you combine two of the best things in the universe, your new blog design looks AMAZING! 🙂 I’m really loving this cinnamon roll cake, Chelsea. I mean, there isn’t much more I can say than that. I LOVE it. 🙂 Pinning!

    Reply

  13. The slices of this cake are so pretty!! What a good lookin’ cake 🙂 haha I like pretty foods

    And I will never turn down anything s’mores related!

    Reply

  16. I <3 the new design Chelsea! It looks fantastic! Your new logo, oh, I love it 🙂
    And this cinnamon roll cake – WOW. I am on a smores kick (why are marshmallows plus chocolate SO finger licking good?) and cinnamon rolls are my weakest point (and I'm proud of it:)) Pinned!

    Reply

  19. This cake is gorgeous! Stuffing the rolls with s’mores goodies is genius and sounds delicious! Haha and heck yes, I would love a cinnamon roll week 🙂 I love your new logo and design 🙂 So so pretty!

    Reply

  20. Ok. I may have just had a mild heart attack after seeing all those pictures of this cinnamon roll cake. It’s…. perfect. Like seriously Chelsea, you’ve been coming up with some amazing sounding recipes lately!!!

    Reply

  30. I am making this for one of my coworkers B-day tomorrow, looks so good. 2 quick questions. 1. If I bake it tonight how should I store and reheat for tomorrow? 2. Would it work if I made it up tonight and baked it tomorrow?

    Thanks can’t wait to try this!!

    Reply

    • This, unfortunately, doesn’t store very well. It’s best eaten right out of the oven. You can make it, cover it, and bake it at a later time though. Hope you love it!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *