S’mores Semla Buns
Try these S’mores Semla Buns, fluffy cardamom buns filled with marshmallow cream and chocolate ganache make a perfect treat!
Ryan Nordheimer•
October 27, 2025
If you love the rich flavors of s’mores and the pillowy softness of Swedish semla buns, you’re in for a treat! This s’mores semla buns recipe is a perfect fusion of traditional Scandinavian baking and classic American campfire nostalgia. With a buttery cardamom-scented bun, a luscious marshmallow cream filling, and a gooey chocolate ganache, these buns are irresistable. These s’mores-inspired buns will satisfy your sweet tooth.
What Makes These S’mores Semla Buns So Special?
Semla buns (also called semlor) are a beloved Swedish pastry, typically filled with almond paste and whipped cream. But this modern take on semlor brings the flavors of graham crackers, marshmallows, and chocolate into the mix. The buns are enriched with butter and warm cardamom, then filled with a light, fluffy marshmallow cream that mimics the gooey goodness of toasted marshmallows. To complete the s’mores experience, a velvety dark chocolate ganache is drizzled over the top, making each bite an explosion of flavor.
Why This Recipe is a Must-Try
This homemade semla bun recipe is perfect for anyone who loves a good mashup of flavors. Here’s why you should bake these now:
- Perfect for s’mores lovers – If you adore the combination of toasted marshmallows, rich chocolate, and soft, sweet bread, this dessert is for you.
- Elevated comfort food – A cozy, nostalgic treat with a gourmet touch, these buns are great for fall and winter baking.
- Ideal for fika or special occasions – Serve these at a coffee break, a holiday gathering, or even as a unique Easter dessert alternative.
Tips for Making the Best S’mores Semla Buns
- Use freshly ground cardamom – This spice adds a warm, aromatic depth to the buns, making them even more irresistible.
- Don’t skip the ganache – The rich chocolate glaze ties everything together and gives the buns their signature s’mores flavor.
- Torch the marshmallow cream – For an authentic s’mores experience, use a kitchen torch to lightly toast the marshmallow filling before serving.
The Ultimate Sweet Treat
These s’mores semla buns are a decadent, crowd-pleasing dessert that combines the best of Nordic baking and classic campfire flavors. Whether you’re a seasoned baker or trying semlor for the first time, this recipe is guaranteed to impress.
Equipment
- Stand mixer
- Kitchen torch
- Food Processor
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (23)
Ingredients (23)
Tangzhong (for the dough)
Dough
Graham Cracker Butter
Chocolate Ganache
Egg Wash
Meringue
Instructions
In a small saucepan, add the tangzhong ingredients. Set over medium and whisk until a paste form, about 5 minutes. Transfer to a plate and let cool.
In the bowl of a stand mixer, add all the dough ingredients except the butter. Mix on low to start, then increase to medium-low and knead for 10 minutes. Then add the butter and mix for another 5 minutes. Cover with plastic wrap and let rise overnight in the fridge (or for 1 – 1.5 hours at room temp if you want to do it all in one day).
Meanwhile, make the graham cracker butter. Crush all the graham crackers (1 box) into the food processor. Add the water (¼ cup), cardamom (½ tsp), and salt (½ tsp). Pulse until finely ground. Then add the butter (⅓ cup) and let it rip until a paste forms, adding a little water if necessary to help it turn smooth. Set aside.
Meanwhile, make the ganache. Heat the cream (½ cup) in a small saucepan over medium until simmering. Pour over the chopped dark chocolate (¾ cup) and let sit for a couple minutes. Then stir to emulsify. Season with salt (¼ tsp), cover with plastic, and let set at room temperature.
Preheat oven to 375 °F. Punch dough down. Transfer to a work surface and divide into 10 equal pieces (about 90g each). Roll into even balls. Add to two parchment-lined half-sheet trays and cover with plastic wrap until about doubled in size and the dough springs back leaving a small imprint once poked, about 45 minutes.
Brush buns with egg wash. Then bake for 30 minutes, switching trays halfway through. Remove from oven and let cool.
Slice off the top 1/4" of each bun. Hollow out the inside a bit by picking out the dough to create a cavern. Stuff almost to the top with the graham cracker butter (it should be firm enough for you to use your fingers). Repeat with all buns. (You may have leftover butter).
Use a piping bag or a spoon to dollop chocolate ganache above the graham cracker butter so it's just coming out of the hole. Repeat with all buns. (You may have leftover ganache).
Make the meringue. Over a pot of simmering water, set the bowl of a stand mixer. Add the egg whites (5 large) and sugar (1 ¼ cups) and whisk for 5 minutes to dissolve sugar and heat mixture. Then attach to the stand mixer with a whisk attachment. Add vanilla (1 tsp). Whisk on high for 5-7 minutes or until it holds stiff peaks. Transfer to a piping bag fitting with a 1/2" star tip and pipe large mounds of meringue over the ganache.
Carefully torch the meringue. Serve. (Apparently you can also serve these in a dish with milk poured around them for dessert).
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