This cake handles my breakfast and sweet craving all at once. Basically it's the king of sweet breakfast cakes. Each slice has rolls of buttery biscuits filled with cinnamon sugar, marshmallow, chocolatey goodness. As if everything going on with the filling wasn't amazing enough, the marshmallow topping is out of this world, too.
It's one of those things you feel slightly guilty eating because it's almost too good. I have a habit of starting out by cutting myself a small piece of something, and the entire time I'm eating the small piece I just think about how I wish I cut a bigger piece. This almost always ends up with me going back for seconds. I wouldn't recommend eating it every morning unless you also want to invest in a new wardrobe for your expanding waist-line, but it's absolutely worth every single minute of cardio you'd need to do to burn it off. For those of you who aren't ready for this kind of sugar high at 9am, it's good any time of day.
Chelsea has step-by-step instructions on her blog if you want to check that out. The process is simple. Roll out the biscuit, dip it in butter, dip it in cinnamon sugar and add the filling. If you divide everything into little bowls beforehand and make it into an assembly line of sorts it will be a breeze.
I purchased two tubes of the Pillsbury Buttermilk Grands (8 biscuits in each), so I filled up my first pie dish with only 10 biscuits. The recipe calls for 15 because it doesn't use the oversized biscuits. Either will work. I had extra ingredients for the filling anyways, so I just made another little mini cake by using a regular cake pan and making a smaller circle of rolls in that. Since this circle was only about 6 inches across I used tin foil to second off a 6-inch circle within the 8-inch cake pan. It did the trick.
30-Minute Cinnamon Roll S'mores Cake
Recipe from Chelsea's Messy Apron
- 15 buttermilk biscuits
- 1/4 cup butter, melted
- 3/4 cup white sugar
- 1 tsp. 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 9-inch 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 or brush melted butter over both sides. Shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides as well, again making sure to shake off the excess.
- Slice the marshmallows in half.
- Using the picture in Chelsea's 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, or until biscuits have slightly browned on the outside and insides are fully cooked.
- 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!
|I realize this looks like a pie plate of sausages, but trust me, it is much better than that.|