Description

Gooey S’mores Rolls are a decadent dessert combining soft, tender rolls filled with a rich chocolate and graham cracker filling. Topped with a fluffy toasted meringue, these rolls capture the nostalgic flavors of classic s’mores in a delightful baked treat perfect for cozy gatherings or special occasions.

Ingredients

Scale

Dough:

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)

Filling:

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 granulated sugar (for filling sweetness)
2 tablespoons unsalted butter (melted, for filling)
1 teaspoon vanilla extract (adds flavor)
Pinch of salt (enhances flavors)
1/2 cup graham cracker crumbs (finely crushed)
2 tablespoons unsalted butter (melted, for brushing dough)
Additional graham cracker crumbs for sprinkling

Meringue Topping:

4 large egg whites (at room temperature)
1 cup granulated sugar (for stability)
1/4 teaspoon cream of tartar (stabilizes egg whites)
Pinch of salt
1 teaspoon vanilla extract (adds flavor)

Instructions

Activate Yeast: In a stand mixer bowl, combine 1/2 cup lukewarm milk and 1/3 cup warm water. Sprinkle 2 teaspoons of instant yeast and 1/4 cup sugar over the liquid. Let it activate and become foamy after about 5 minutes, signaling the yeast is alive.
Make Dough: Gradually add 2 1/2 cups all-purpose flour, 1/3 cup melted unsalted butter, and 1/2 teaspoon salt to the yeast mixture. Mix until a sticky dough forms. Knead the dough using the stand mixer for 6-8 minutes until it’s smooth and elastic.
Rest Dough: Cover the dough with a clean towel or plastic wrap and let it rest for 15 minutes to relax the gluten, making it easier to roll out.
Prepare Filling: In a saucepan over low to medium heat, whisk together 1/2 cup unsweetened cocoa powder, 1/2 cup heavy whipping cream, 1/2 cup semi-sweet chocolate chips, and 1/4 cup granulated sugar. Cook for 5-7 minutes until the mixture is smooth and melted.
Finish Filling: Remove from heat and stir in 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt. Fold in 1/2 cup graham cracker crumbs, then let the filling cool slightly.
Roll Dough: On a lightly floured surface, roll the rested dough into a 10” x 16” rectangle. Brush the surface of the dough generously with 2 tablespoons melted butter.
Assemble Rolls: Spread the cooled chocolate-graham cracker filling evenly over the dough, leaving a small border around edges. Sprinkle additional graham cracker crumbs over the filling.
Shape Rolls: Starting from one long edge, roll the dough tightly into a log. Use a sharp knife to cut the log into 8-10 equal slices. Place the rolls cut-side up in a greased baking pan.
Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they are puffed and golden brown. Remove from oven and allow to cool for 10 minutes.
Prepare Meringue: Set up a double boiler. Combine 4 large egg whites and 1 cup granulated sugar in a bowl over simmering water. Whisk constantly until the mixture is warm to touch and the sugar dissolves.
Whip Meringue: Transfer the warm egg whites to a stand mixer and beat on high speed until stiff peaks form. Add 1/4 teaspoon cream of tartar, a pinch of salt, and 1 teaspoon vanilla extract and continue to beat until glossy and stable.
Top and Toast: Spread the meringue evenly over the baked rolls. Place the pan under the broiler for 1-2 minutes until the meringue is golden and toasted. Keep a close eye to prevent burning.

Notes

Use whole milk for richer dough; substitute with 2% if preferred.
Instant yeast can be replaced with active dry yeast but allow extra time for proofing.
Ensure cocoa powder is unsweetened for best flavor balance.
Allow the filling to cool before spreading to prevent melting the dough.
Keep the broiler time short and watch carefully to avoid burning the meringue.
For a nutty crunch, consider adding chopped toasted nuts to the filling or on top of the meringue.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: s'mores rolls, chocolate rolls, meringue topped dessert, graham cracker dessert, gooey chocolate rolls, campfire treat inspired dessert