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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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/gooey-smores-rolls-recipe/