Gooey S’mores Rolls Recipe

Introduction

Gooey S’mores Rolls are a delightful twist on the classic campfire treat, combining soft, fluffy rolls with rich chocolate filling and a toasted meringue topping. Perfect for sharing, these rolls bring the nostalgic flavors of s’mores into a warm, comforting pastry.

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)
• 2 tablespoons melted butter (for filling and brushing)

Instructions

1. Step 1: In a stand mixer bowl, combine the lukewarm milk and water. Sprinkle the instant yeast and 1/4 cup sugar over the liquid. Let it activate for about 5 minutes until foamy.
2. Step 2: Gradually add the flour, melted butter, and salt to the yeast mixture. Mix until a sticky dough forms and knead for 6 to 8 minutes until smooth and elastic.
3. Step 3: Cover the dough and let it rest for 15 minutes to relax the gluten.
4. Step 4: For the filling, whisk together the cocoa powder, heavy cream, chocolate chips, and 1/4 cup sugar in a saucepan. Heat over low to medium heat for 5–7 minutes until smooth.
5. Step 5: Remove from heat and stir in 2 tablespoons melted butter, vanilla extract, and a pinch of salt. Fold in the graham cracker crumbs. Let the filling cool slightly.
6. Step 6: Roll the rested dough out into a 10×16 inch rectangle on a lightly floured surface. Brush with melted butter and spread the cooled chocolate filling evenly, leaving a small border around the edges.
7. Step 7: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly from one long side into a log. Slice the log into 8 to 10 equal pieces.
8. Step 8: Place the rolls cut side up into a greased baking pan. Preheat the oven to 350°F (175°C).
9. Step 9: Bake the rolls for 25 to 28 minutes until golden brown. Remove from oven and let cool for 10 minutes.
10. Step 10: Prepare the meringue topping by placing the egg whites and 1 cup sugar in a heatproof bowl over a double boiler. Whisk continuously until the mixture is warm and sugar dissolves.
11. Step 11: Transfer the warm mixture to a mixer and beat until stiff peaks form. Add the cream of tartar, pinch of salt, and vanilla extract toward the end of whipping.
12. Step 12: Spread the meringue evenly over the cooled rolls. Place under a broiler for 1 to 2 minutes until the meringue turns golden and toasted. Serve warm.

Tips & Variations

• Use whole milk for a richer dough, or substitute with plant-based milk if preferred.
• Swap semi-sweet chocolate chips for dark chocolate for a less sweet filling.
• Allow the rolls to cool slightly before spreading meringue to prevent melting.
• For a crunchy texture, sprinkle extra graham cracker crumbs on top of the meringue before toasting.

Storage

Store leftover s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, or freeze for up to 1 month. Warm gently in the oven before serving to restore gooeyness and crisp the meringue.

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, but you’ll need to proof it first in the warm water and milk mixture for about 5–10 minutes before adding the other ingredients.

How do I prevent the meringue from weeping after baking?

Make sure to whip the meringue to stiff peaks and spread it on warm but not hot rolls. Toast it quickly under the broiler and serve soon after to avoid moisture buildup and weeping.

Gooey S’mores Rolls Recipe

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★★★★★

4.6 from 313 reviews

These Gooey S’mores Rolls are a decadent dessert combining rich chocolate, creamy filling, and a crispy graham cracker crust rolled into soft, fluffy dough. Topped with a toasted marshmallow-like meringue, these rolls elevate classic s’mores into a delightful baked treat perfect for sharing or special occasions.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 (or 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 unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup graham cracker crumbs (finely crushed)
• Additional melted butter for brushing dough (2 tablespoons)
• Extra graham cracker crumbs for sprinkling

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 the lukewarm milk and warm water, then sprinkle in the instant yeast and 1/4 cup sugar. Allow the mixture to sit for 5 minutes until it becomes foamy, indicating the yeast is active.
2. Make Dough: Gradually add the all-purpose flour, melted unsalted butter, and salt to the yeast mixture. Mix until a sticky dough forms, then knead using the stand mixer or by hand for 6-8 minutes until the dough is smooth and elastic.
3. Rest Dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15 minutes to relax and slightly rise.
4. Prepare Filling: In a small saucepan, whisk together unsweetened cocoa powder, heavy cream, semi-sweet chocolate chips, and granulated sugar. Heat over low-medium heat for 5-7 minutes, stirring frequently until smooth and creamy. Remove from heat, then stir in melted butter, vanilla extract, and a pinch of salt.
5. Add Graham Cracker Crumbs: Fold the 1/2 cup graham cracker crumbs into the warm chocolate filling. Let the mixture cool slightly so it thickens but remains spreadable.
6. Shape Rolls: Roll the rested dough on a lightly floured surface into a 10” x 16” rectangle. Brush the dough surface with 2 tablespoons melted butter, then evenly spread the chocolate filling over the dough, leaving a small border around the edges.
7. Roll and Slice: Sprinkle extra graham cracker crumbs over the filling, then roll the dough tightly from one long side into a log. Slice the roll into 8-10 even pieces and place them cut side up into a greased baking pan.
8. Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown and cooked through. Remove from oven and allow to cool for 10 minutes.
9. Make Meringue: Set up a double boiler by placing a heatproof bowl over simmering water. Combine the 4 egg whites and 1 cup sugar in the bowl. Whisk continuously until the sugar dissolves and the mixture is warm to the touch.
10. Beat Meringue: Transfer the warm egg white mixture to a stand mixer. Beat on high speed until stiff peaks form, adding cream of tartar, a pinch of salt, and vanilla extract halfway through for stability and flavor.
11. Top Rolls: Spread the prepared meringue evenly over the cooled rolls, ensuring the tops are well covered.
12. Toast Meringue: Place the rolls under a broiler for 1-2 minutes, watching carefully, until the meringue turns golden and slightly toasted. Remove immediately to prevent burning.

Notes

• Use whole milk for a richer dough, but you can substitute with 2% milk if desired.
• Ensure the water and milk are lukewarm to properly activate the yeast without killing it.
• For a more intense chocolate flavor, use high-quality unsweetened cocoa powder and semi-sweet chocolate chips.
• Let the meringue cool slightly before spreading to avoid melting the topping prematurely.
• Watch the meringue closely during broiling to prevent it from burning quickly.
• Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for longer storage.

Keywords: s’mores rolls, gooey dessert rolls, chocolate rolls, baked s’mores, meringue topped rolls