S'more Love Cinnamon Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease large bowl and 9x13 pan with pam

Step 2

Pulse 10 graham sheets 1 1/2 cups fine crumbs

Step 3

Warm Liquid Microwave 1 cup cream 22-25 seconds 80-110 F

Step 4

Melt dough butter (1min) 1/3 cup 80-110

Step 5

Add 2 1/4 tsp instant yeast, warm liquid, melted butter, 2 eggs, 1/2 cup sugar, 1tsp salt, 2 tsp vanilla, 4 cups flower *Speed 1 30 seconds to combine, dough hook speed 2 6-7 minutes smooth, soft, slightly tacky *too dry add 1 tsp warm milk.. Too sticky add 1 tbsp flour max 1/2 cup

Step 6

First rise

Step 7

Form ball> Greased bowl> Flip to coat

Step 8

cover with wrap or a towel

Step 9

Proof box **Oven on 350 f 60 seconds off> open door 10 sec hot water bowl bottom rack close

Step 10

Poke test**Indent stays -= ready

Step 11

Punch down flip and roll out 12x18

Step 12

Spread 3/4 soft butter (leave 1/2 inch boarder long sides

Step 13

Mix brown sugar, Graham Crumbs, Cinnamon,salt spread all 1 inch thick

Step 14

scatter 1 cup chocolate

Step 15

Roll and pinch seams

Step 16

Cut 1.5" (12 units) with dental floss and place in sprayed pan

Step 17

Cover and let rise 30-40 minutes

Step 18

bake 350F middle rack for 25-30 min Deep golden **at 20 min tent foil if browning fast

Step 19

remove scatter mini marshmallows and torch

Step 20

drizzle chocolate

Step 21

# TIPS - **Overnight:** Assemble to Step 8 → cover → refrigerate. Morning: 45–60 min room temp → bake. - **No rise fix:** Add 2¼ tsp fresh yeast in 2 tbsp 100–110°F water + 1 tsp sugar → knead in → proof 45 min. - **Too dry dough:** Add 1–2 tbsp warm milk → knead. - **Extra gooey:** Brush with melted butter post-bake.