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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.

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 (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

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