S'mores Rolls

Servings: 12

Total time: 4 hours including time for rising

Soft cinnamon-roll-style buns filled with salted milk + dark chocolate, topped with toasted marshmallow fluff.
 

INGREDIENTS

Dough Ingredients:
1 ½ cups lukewarm milk
1 ½ tsp instant dry yeast
½ cup + 2 tbsp sugar
3 large eggs
6 cups bread flour (plus more for dusting)
6 ¾ tbsp unsalted butter, at room temperature
2 ¼ tsp Diamond Crystal Baking Salt 

Chocolate Filling Ingredients:
5.3 oz (150g) milk chocolate, chopped
5.3 oz dark (150g) chocolate (60–70%), chopped
5 ½ tbsp unsalted butter
¼ cup cocoa powder, sifted
½ cup powdered sugar
½ tsp vanilla extract
½ tsp Diamond Crystal Baking Salt 
2–4 tbsp heavy cream or milk (as needed for texture)

Optional: 1 tsp espresso powder or 1 tbsp hazelnut butter 

Topping:
2 jars (200–250 g / 7–9 oz) marshmallow fluff
 

DIRECTIONS

Dough:
In a mixing bowl, combine milk, yeast, sugar, eggs, and flour.
Mix on low speed for 3–4 minutes.
Add baking salt, mix 2 more minutes.
Add butter gradually and mix 10–15 minutes, until smooth and elastic.
Cover and let proof 2–2.5 hours at 76–80°F
Perform 1 stretch and fold halfway through.
Dough should be puffy. Place in fridge for at least 2 hours or overnight.

Filling:
Melt milk and dark chocolate with butter in a double boiler.
Remove from heat and stir in cocoa powder and powdered sugar.
Add vanilla, salt, and optional ingredients.
Whisk in cream or milk until smooth and spreadable.
Cool slightly.

Shaping:
Roll chilled dough into a 28×16 in / 70×40 cm rectangle (about 0.2 in / 0.5 cm thick).
Spread chocolate filling evenly.
Roll up tightly into a log, slice into 1–1.5 in / 3–4 cm rolls.
Place rolls on parchment-lined or greased tray.
Cover and proof for 1.5–2 hours at 76–80°F 

Baking + Finish:
Preheat oven to 350°F / 175°C.
Bake rolls for 20–22 minutes until golden. Cool for 10 minutes.
Spread marshmallow fluff over warm rolls.
Broil for 2–3 minutes until golden and toasty — watch closely
Remove and serve warm