S’mores Cinnamon Rolls

1. Prepare the dough as instructed on the back of the hot roll mix box, using the hot water, egg, and 2 tablespoons softened butter. Once you have gotten to the point where you have rolled your dough out into a long rectangle, spread the remaining 4 tablespoons unsalted butter onto the dough, focusing more in the center.

2. Sprinkle ½ cup of graham cracker crumbs evenly onto the dough, followed by the brown sugar. Now sprinkle the cinnamon, chocolate, and marshmallows evenly. Tightly roll the dough into a log and place into the refrigerator for 10 to 15 minutes. This will make it easy for you to cut your dough and keep the rolls in its shape. Take two 9-inch round pans and rub them with butter and sprinkle the remaining ¼ cup of the graham cracker crumbs into the pan and toss around so that the crumbs will stick to the pans.

3. Remove the dough from the refrigerator and begin to cut the rolls, about 1-inch thick. Place in the round pans and cover with plastic wrap. Place the rolls in a warm place and allow to sit for 15 minutes or until the rolls are doubled in size. Preheat oven to 375ºF.

4. Once the rolls have doubled in size, place in the oven and bake for about 15 minutes. Remove from the oven and set the oven to broil. For the topping, take some of the squares of the Hershey chocolate and place them on top of the cinnamon rolls. The chocolate will begin to melt. With a rubber spatula, scoop some of the marshmallow fluff on top of each cinnamon roll. Place back into the oven for about 5 to 7 minutes. Keep a watchful eye on the rolls at this point. You don’t want the marshmallow fluff to burn too much. Once the fluff is slightly brown and melted, remove from the oven and serve! You can garnish with crushed graham crackers if you would like.