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 granola 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

Step 1: In a stand mixer, combine ½ cup lukewarm milk and ⅓ cup warm water. Sprinkle in 2 teaspoons of instant yeast and ¼ cup sugar. Let the mixture activate for 5 minutes until foamy.

Step 2: Gradually add 2 ½ cups all-purpose flour, ⅓ cup melted unsalted butter, and ½ teaspoon salt to the yeast mixture. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth.

Step 3: Cover the dough and let it rest for 15 minutes.

Step 4: For the filling, whisk together ½ cup unsweetened cocoa powder, ½ cup heavy whipping cream, ½ cup semi-sweet chocolate chips, and ¼ cup granulated sugar in a saucepan.

Step 5: Heat the mixture over low-medium heat for 5-7 minutes until smooth. Remove from heat and stir in 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt.

Step 6: Fold in ¼ cup crushed graham cracker crumbs and let the filling cool slightly.

Step 7: Roll the rested dough into a 10” x 16” rectangle. Brush with 2 tablespoons melted butter and spread the filling evenly, leaving a small border around the edges.

Step 8: Sprinkle extra graham cracker crumbs over the filling, then roll the dough tightly from one long side. Slice into 8-10 pieces and place them in a greased pan.

Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Allow to cool for 10 minutes.

Step 10: Set up a double boiler and combine 4 egg whites and 1 cup sugar. Whisk gently until warm and the sugar has dissolved.

Step 11: Transfer the mixture to a mixer and beat until stiff peaks form. Add ¼ teaspoon cream of tartar, a pinch of salt, and 1 teaspoon vanilla extract during beating.

Step 12: Spread the meringue over the baked rolls and toast under the broiler for 1-2 minutes until golden and lightly caramelized.

Tips & Variations

Use whole milk for a richer dough, or substitute with almond milk for a dairy-free option.

Swap semi-sweet chocolate chips with dark or milk chocolate chips depending on your taste preference.

Add a pinch of cinnamon to the cocoa filling for a warm, spiced flavor.

For a crunchier texture, toast the graham cracker crumbs before adding them to the filling.

Storage

Store any leftover s’mores rolls in an airtight container at room temperature for up to 2 days. To refresh, warm them gently in the oven at 300°F for 5-7 minutes. Meringue-topped rolls are best eaten fresh; however, you can store them refrigerated for up to 1 day and re-toast briefly under the broiler before serving.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. Just dissolve it in the warm water and milk mixture first and let it activate for about 10 minutes until foamy before proceeding.

What if I don’t have graham crackers for the crumbs?

If graham crackers aren’t available, digestive biscuits or vanilla wafer cookies can be crushed and used as a tasty alternative to provide that signature crunch.