Gooey S’mores Rolls Recipe

Introduction

Gooey S’mores Rolls bring the nostalgic campfire treat into a soft, sweet pastry that’s perfect for sharing. With a rich chocolate filling and a toasted meringue topping, these rolls are irresistibly warm and indulgent.

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 meringue stability)
• 1/4 teaspoon cream of tartar (stabilizes egg whites)
• 1 teaspoon vanilla extract (adds flavor)
• 2 tablespoons melted butter (for filling and brushing dough)
• Pinch of salt (for filling and meringue)

Instructions

1. Step 1: In a stand mixer bowl, combine the lukewarm milk, warm water, instant yeast, and 1/4 cup granulated sugar. Let it activate for about 5 minutes until the mixture becomes foamy.
2. Step 2: Gradually add the all-purpose flour, melted unsalted butter, and salt to the yeast mixture. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth and elastic.
3. Step 3: Cover the dough and let it rest for 15 minutes at room temperature.
4. Step 4: For the filling, whisk together unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and 1/4 cup granulated sugar in a saucepan.
5. Step 5: Heat the mixture over low-medium heat for 5-7 minutes, stirring until smooth. Remove from heat and stir in 2 tablespoons melted butter, vanilla extract, and a pinch of salt.
6. Step 6: Fold in the graham cracker crumbs and allow the filling to cool slightly.
7. Step 7: On a lightly floured surface, roll the rested dough into a 10 by 16-inch rectangle. Brush the surface with 2 tablespoons melted butter, then spread the chocolate filling evenly, leaving a small border around the edges.
8. Step 8: Sprinkle extra graham cracker crumbs on top of the filling, then roll the dough tightly from one long side into a log. Slice into 8 to 10 equal pieces and arrange them in a greased baking pan.
9. Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Let them cool for 10 minutes in the pan.
10. Step 10: Prepare the meringue by setting up a double boiler. Combine egg whites and 1 cup sugar in a heatproof bowl and whisk continuously until the mixture is warm and the sugar dissolves.
11. Step 11: Transfer the mixture to a stand mixer and beat until stiff peaks form. Add cream of tartar, a pinch of salt, and vanilla extract as you continue to beat.
12. Step 12: Spread the meringue evenly over the cooled rolls. Place under the oven broiler for 1-2 minutes, watching closely until the meringue is golden and toasted.

Tips & Variations

• Use whole milk for a richer dough or substitute with almond milk for a dairy-free option.
• For extra texture, add chopped toasted nuts or marshmallows to the filling.
• Replace graham cracker crumbs with crushed digestive biscuits or cookie crumbs for a different flavor.
• Let the dough rise longer if you want softer, fluffier rolls.

Storage

Store the s’mores rolls in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days—warm gently before serving. Leftover rolls freeze well; thaw overnight in the fridge and reheat in the oven for a few minutes to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. Just dissolve the active dry yeast in the warm water and milk mixture and allow it to activate for about 10 minutes until foamy before mixing with the other ingredients.

How do I prevent the meringue from weeping after baking?

Ensure you beat the egg whites until stiff peaks form and spread the meringue on the rolls while they are cool. Toast the meringue briefly under the broiler, watching carefully to avoid overheating, which can cause weeping.

Gooey S’mores Rolls Recipe

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★★★★★

4.7 from 62 reviews

Gooey S’mores Rolls are a decadent, chocolate-filled sweet treat featuring a soft, fluffy dough rolled with a rich cocoa and chocolate chip filling, topped with a light, toasted marshmallow-like meringue. Perfect for dessert or a special breakfast, these rolls combine the nostalgic flavors of s’mores with the delightfulness of freshly baked rolls.

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

Ingredients

Scale 1x2x3x

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
• 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 melted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup graham cracker crumbs (or granola cracker crumbs as noted)

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, combine the lukewarm milk and water, then sprinkle the instant yeast and add 1/4 cup of sugar. Let it activate for 5 minutes or until foamy.
2. Mix and Knead Dough: Gradually add the flour, melted unsalted butter, and salt to the yeast mixture. Mix until a sticky dough forms, then knead for 6 to 8 minutes until smooth and elastic.
3. Rest Dough: Cover the dough and allow it to rest for 15 minutes to begin rising slightly.
4. Prepare Filling: In a saucepan, whisk together cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and 1/4 cup sugar. Heat over low-medium heat for 5 to 7 minutes until smooth, then remove from heat. Stir in melted butter, vanilla extract, and a pinch of salt. Fold in graham cracker crumbs and let the mixture cool slightly.
5. Roll and Fill Dough: On a floured surface, roll the rested dough into a 10 by 16-inch rectangle. Brush the dough with melted butter, spread the prepared chocolate filling evenly, leaving a border around the edges, then sprinkle extra graham cracker crumbs on top.
6. Shape Rolls: Roll the dough tightly from one of the long sides into a log. Slice the roll into 8 to 10 equal pieces and place them cut side down in a greased baking pan.
7. Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes or until golden brown. Allow them to cool for 10 minutes after baking.
8. Prepare Meringue: Set up a double boiler and combine egg whites with 1 cup sugar. Whisk continuously until the mixture is warm and sugar dissolves completely.
9. Beat Meringue: Transfer the warm egg white mixture to a mixer and beat until stiff peaks form. Add cream of tartar, a pinch of salt, and vanilla extract during beating for stability and flavor.
10. Top and Toast: Spread the meringue evenly over the cooled s’mores rolls. Use the oven broiler to toast the meringue for 1 to 2 minutes until it turns golden and slightly browned. Serve immediately.

Notes

• Ensure liquids are at proper temperature to activate yeast effectively; too hot or cold can kill or slow yeast.
• Use unsweetened cocoa powder for the filling to balance the sweetness from sugar and chocolate chips.
• Let the filling cool before spreading to prevent melting the dough excessively.
• Be cautious when toasting meringue under the broiler—watch closely to avoid burning.
• These rolls are best enjoyed fresh but can be refrigerated and reheated gently to soften.

Keywords: s’mores rolls, chocolate rolls, meringue topping, dessert rolls, gooey chocolate rolls, sweet rolls, baking recipe