Gooey S’mores Rolls Recipe

Introduction

These Gooey S’mores Rolls are a delightful twist on a classic campfire treat, combining soft, sweet rolls with rich chocolate and toasted meringue. Perfect for sharing or indulging on a cozy afternoon, they bring the flavors of s’mores indoors. The combination of creamy filling and crunchy graham cracker crumbs makes every bite irresistible.

Ingredients

• 1/2 cup milk (whole milk for extra richness)
• 1/3 cup water (lukewarm, 98°F-105°F)
• 2 teaspoons instant yeast (can substitute with active dry yeast)
• 1/4 cup granulated sugar (boosts sweetness)
• 2 1/2 cups all-purpose flour (forms the dough structure)
• 1/3 cup unsalted butter (melted)
• 1/2 teaspoon salt (enhances flavor)
• 1/2 cup unsweetened cocoa powder (ensure it’s unsweetened)
• 1/2 cup heavy whipping cream (contributes creaminess)
• 1/2 cup semi-sweet chocolate chips (rich chocolate experience)
• 1/4 cup graham cracker crumbs (finely crushed)
• 4 large egg whites (at room temperature)
• 1 cup granulated sugar (for stability)
• 1/4 teaspoon cream of tartar (stabilizes egg whites)
• 1 teaspoon vanilla extract (adds flavor)

Instructions

1. Step 1: In a stand mixer, combine the lukewarm milk and water, then sprinkle in the yeast and 1/4 cup sugar. Let it activate for about 5 minutes until foamy.
2. Step 2: Gradually add the flour, melted butter, and salt to the mixture. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth.
3. Step 3: Cover the dough and let it rest for 15 minutes to relax.
4. Step 4: For the filling, whisk together cocoa powder, heavy cream, chocolate chips, and 1/4 cup sugar in a saucepan. Heat over low-medium heat for 5-7 minutes, stirring until smooth.
5. Step 5: Remove from heat and stir in 2 tablespoons melted butter, vanilla extract, and a pinch of salt. Fold in graham cracker crumbs and let the mixture cool slightly.
6. Step 6: Roll the rested dough into a 10” x 16” rectangle. Brush with 2 tablespoons melted butter, then spread the cooled chocolate filling evenly over the dough, leaving a small border.
7. Step 7: Sprinkle extra graham cracker crumbs over the filling. Roll the dough tightly from one long side and slice into 8-10 pieces. Place the rolls in a greased baking pan.
8. Step 8: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Allow them to cool for 10 minutes.
9. Step 9: Prepare a double boiler and combine egg whites and 1 cup sugar. Whisk over warm water until the sugar dissolves and the mixture is warm to the touch.
10. Step 10: Transfer the mixture to a mixer bowl. Beat until stiff peaks form, adding cream of tartar, a pinch of salt, and vanilla extract halfway through.
11. Step 11: Spread the meringue evenly over the cooled rolls. Toast under the broiler for 1-2 minutes until the meringue is golden and slightly firm.

Tips & Variations

• Use whole milk or add a tablespoon of cream for an even richer dough.
• For a nutty twist, sprinkle chopped toasted nuts along with the graham cracker crumbs inside the roll.
• If you don’t have a broiler, you can lightly brown the meringue with a kitchen torch for more control.
• Substitute semi-sweet chocolate chips with milk or dark chocolate based on your preference.

Storage

Store the Gooey S’mores Rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in the oven at 300°F for about 5-7 minutes to refresh the texture. Avoid refrigerating once the meringue topping has been added, as it can weep and lose texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works well. Just dissolve it in the warm water and milk and let it sit for 5-10 minutes until foamy before mixing with the other ingredients.

How do I know when the meringue is ready to be toasted?

The meringue should be spread evenly over the rolls and have stiff peaks after beating. Once toasted under the broiler for 1-2 minutes, it should turn a golden brown color and hold its shape firmly without collapsing.

Gooey S’mores Rolls Recipe

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★★★★★

4.6 from 107 reviews

Gooey S’mores Rolls are a decadent dessert featuring a rich chocolate and graham cracker filling rolled inside a soft, yeast-raised dough, topped with a toasted marshmallow-like meringue. Baked until golden and finished under the broiler for a perfectly toasted meringue, these rolls bring the beloved flavors of s’mores into an irresistible bakery treat perfect for cozy gatherings or a special indulgence.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8–10 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup whole milk
• 1/3 cup lukewarm water (98°F-105°F)
• 2 teaspoons instant yeast
• 1/4 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1/3 cup unsalted butter, melted
• 1/2 teaspoon salt

Filling

• 1/2 cup unsweetened cocoa powder
• 1/2 cup heavy whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup graham cracker crumbs

Meringue Topping

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions

1. Activate Yeast: In a stand mixer bowl, combine lukewarm milk and warm water. Sprinkle in the instant yeast and granulated sugar. Let it sit for 5 minutes until the mixture is foamy, indicating the yeast is active.
2. Make Dough: Gradually add the flour, melted butter, and salt into the yeast mixture. Mix until a sticky dough forms, then knead for 6-8 minutes in the mixer until smooth and elastic.
3. Rest Dough: Cover the dough with a clean kitchen towel or plastic wrap, and let it rest for 15 minutes at room temperature to relax and rise slightly.
4. Prepare Filling: In a saucepan, whisk together cocoa powder, heavy cream, semi-sweet chocolate chips, and granulated sugar. Heat over low to medium heat for 5-7 minutes, stirring frequently until smooth and melted.
5. Enrich Filling: Remove the filling from heat. Stir in melted butter, vanilla extract, and a pinch of salt for depth of flavor. Fold in the graham cracker crumbs for texture and a nod to classic s’mores.
6. Shape Rolls: Roll out the rested dough on a floured surface into a 10” by 16” rectangle. Brush the surface with melted butter, then spread the chocolate filling evenly, leaving a small border around the edges.
7. Roll and Slice: Sprinkle additional graham cracker crumbs over the filling. Starting at one long side, roll the dough tightly into a log. Slice into 8-10 equal pieces and arrange them cut-side up in a greased baking pan.
8. Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until they turn golden brown and are cooked through. Remove from oven and allow to cool for about 10 minutes.
9. Prepare Meringue: Set up a double boiler by placing a heatproof bowl over a simmering pot of water. Combine egg whites and granulated sugar in the bowl. Whisk continuously until the sugar dissolves and the mixture is warm to the touch.
10. Whip Meringue: Transfer the warm egg white mixture to a stand mixer. Beat on high speed until stiff peaks form. During whipping, add cream of tartar, a pinch of salt, and vanilla extract to stabilize and flavor the meringue.
11. Top Rolls and Toast: Spread the fluffy meringue evenly over the warm rolls. Place the rolls under a preheated broiler for 1-2 minutes, watching closely, until the meringue is golden and lightly toasted.

Notes

• Use whole milk for a richer dough, but you may substitute with 2% or skim milk if desired.
• Instant yeast can be substituted with active dry yeast if activated properly beforehand.
• Ensure cocoa powder is unsweetened for balanced chocolate flavor.
• When rolling the dough, keep the surface lightly floured to prevent sticking but avoid adding too much flour which can toughen the rolls.
• Keep a close watch while broiling the meringue as it can burn quickly.
• For extra flavor, add a pinch of cinnamon or espresso powder to the filling mixture.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days; reheat gently before serving.

Keywords: s’mores rolls, chocolate rolls, dessert rolls, baked s’mores, chocolate dessert, meringue topped rolls, graham cracker desserts