Gooey S’mores Rolls Recipe

Introduction

These Gooey S’mores Rolls are a delightful twist on the classic campfire treat. Soft, sweet rolls filled with chocolate and graham cracker crumbs are topped with a fluffy, toasted meringue for the perfect indulgence. They’re a fun and impressive dessert to bake at home.

Ingredients

• 1 cup lukewarm Milk
• 1/4 cup lukewarm Water
• 2 1/4 tsp Instant Yeast (1 packet)
• 1/4 cup Granulated Sugar
• 3 3/4 cup All-Purpose Flour
• 4 tbsp Unsalted Butter, divided
• 1 tsp Salt
• 1/8 cup Unsweetened Cocoa Powder
• 1/8 cup Heavy Whipping Cream
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Graham Cracker Crumbs
• 2 large Egg Whites, room temperature
• 1/2 cup Granulated Sugar (for meringue)
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt (for meringue)
• 1/2 tsp Vanilla Extract, divided

Instructions

1. Step 1: In a stand mixer, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until well combined.
2. Step 2: Switch to the dough hook attachment and knead for 6-8 minutes until the dough is smooth and elastic. Cover and let it rest for 15 minutes to rise slightly.
3. Step 3: To prepare the filling, gently heat cocoa powder, heavy cream, semi-sweet chocolate chips, and sugar in a saucepan over low-medium heat. Add melted butter, vanilla extract, and a pinch of salt. Stir until smooth, then remove from heat and let cool. Stir in graham cracker crumbs.
4. Step 4: On a lightly floured surface, roll the dough into a 10” x 16” rectangle. Brush with melted butter, then spread the cooled filling evenly, leaving the edges clear. Sprinkle additional graham cracker crumbs on top.
5. Step 5: Roll the dough tightly into a log, then cut into 8-10 slices. Arrange the rolls in a greased baking pan.
6. Step 6: Preheat oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Allow to cool in the pan for 10 minutes.
7. Step 7: Prepare the meringue topping by whisking egg whites and sugar in a double boiler until warm and sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and half the vanilla extract.
8. Step 8: Spread the meringue over the warm rolls, then toast the top with a kitchen torch or under a broiler until golden brown.

Tips & Variations

• Use room temperature egg whites for a more stable meringue.
• Substitute semi-sweet chocolate chips with dark or milk chocolate for different flavor profiles.
• For extra crunch, sprinkle chopped nuts with the graham cracker crumbs before rolling.

Storage

Store the s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat gently in the oven. The meringue topping is best enjoyed fresh, but can be lightly warmed if refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature before rolling and filling.

What if I don’t have a kitchen torch for toasting the meringue?

You can place the rolls under a broiler for a few minutes to toast the meringue, but watch closely to avoid burning.

Gooey S’mores Rolls Recipe

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Gooey S’mores Rolls combine the nostalgic flavors of classic s’mores with the soft, tender texture of homemade sweet rolls. Layers of rich chocolate, creamy cocoa filling, and crunchy graham cracker crumbs are rolled into a fluffy yeast dough, baked until golden, then topped with a toasted meringue that mimics the traditional marshmallow finish of s’mores, creating a delightful dessert perfect for any occasion.

• Author: liam
• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 to 10 rolls 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough

• 1 cup Milk, lukewarm
• 1/4 cup Water, lukewarm
• 2 1/4 tsp Instant Yeast (1 packet)
• 1/4 cup Granulated Sugar
• 3 3/4 cup All-Purpose Flour
• 4 tbsp Unsalted Butter, divided
• 1 tsp Salt

For the Filling

• 1/8 cup Unsweetened Cocoa Powder
• 1/8 cup Heavy Whipping Cream
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Graham Cracker Crumbs

For the Meringue Topping

• 2 large Egg Whites, room temperature
• 1/2 cup Granulated Sugar
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt
• 1/2 tsp Vanilla Extract, divided

Instructions

1. Dough Preparation: In a stand mixer bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until well incorporated. Switch to the hook attachment and knead the dough for 6-8 minutes until it becomes smooth and elastic. Cover the dough and allow it to rest for 15 minutes to rise slightly.
2. Filling Preparation: In a saucepan over low to medium heat, whisk together unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and a portion of granulated sugar. Add melted unsalted butter, half of the vanilla extract, and a pinch of salt. Continue stirring until the mixture is smooth and well combined. Remove from heat, let cool slightly, then stir in graham cracker crumbs to complete the filling.
3. Assembly: On a lightly floured surface, roll the risen dough into a 10” x 16” rectangle. Brush the dough surface with melted butter, then spread the cooled chocolate filling evenly over it, leaving the edges clear. Sprinkle additional graham cracker crumbs over the filling. Carefully roll the dough tightly into a log. Slice the log into 8 to 10 even pieces and arrange them in a greased baking pan, spaced evenly.
4. Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until the tops turn golden brown and cooked through. After baking, allow the rolls to cool in the pan for about 10 minutes before adding the meringue topping.
5. Meringue Topping: Using a double boiler, combine the egg whites and remaining granulated sugar. Whisk continuously until the mixture is warm and the sugar dissolves completely. Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form. During beating, add cream of tartar, salt, and the remaining vanilla extract to stabilize and flavor the meringue.
6. Finalizing Rolls: Spread the prepared meringue evenly over the warm baked rolls. Use a kitchen torch or place the pan under a broiler briefly to toast the meringue until it turns a golden brown color, mimicking toasted marshmallows. Serve warm for the best gooey texture and flavor.

Notes

• For best results, ensure all ingredients are at the correct temperature before starting, especially the liquids and egg whites.
• Use room temperature egg whites for better meringue volume and stability.
• When toasting meringue, watch closely to avoid burning, as it can brown quickly under the broiler or torch.
• Let rolls cool slightly before topping with meringue to prevent it from melting into the rolls.
• Store leftover rolls in an airtight container and reheat gently before serving.
• Tried this recipe? Let us know your results and variations!

Keywords: s’mores rolls, gooey s’mores dessert, chocolate rolls, homemade sweet rolls, meringue topping, graham cracker dessert, cocoa chocolate filling, baked s’mores