Gooey S’mores Rolls Recipe

Introduction

Gooey S’mores Rolls are a decadent twist on the classic campfire treat, combining fluffy rolls with rich chocolate, creamy filling, and a toasted meringue topping. Perfect for cozy gatherings or a special dessert, these rolls bring all the flavors of s’mores into a soft, warm pastry.

Ingredients

• ½ cup milk (whole milk for extra richness)
• ⅓ cup water (lukewarm, 98°F-105°F)
• 2 teaspoons instant yeast (can substitute with active dry yeast)
• ¼ cup granulated sugar
• 2 ½ cups all-purpose flour
• ⅓ cup unsalted butter (melted)
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• ½ cup heavy whipping cream
• ½ cup semi-sweet chocolate chips
• ¼ cup graham cracker crumbs (finely crushed)
• 4 large egg whites (at room temperature)
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a stand mixer, combine lukewarm milk and water, then sprinkle in the instant yeast and ¼ cup sugar. Let it activate for 5 minutes until foamy.
2. Step 2: Gradually add the flour, melted butter, and salt to the mixture. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth.
3. Step 3: Cover the dough and let it rest for 15 minutes.
4. Step 4: For the filling, whisk together cocoa powder, heavy cream, chocolate chips, and ¼ cup sugar in a saucepan. Heat over low-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 and let the filling cool slightly.
6. Step 6: Roll the rested dough into a 10” x 16” rectangle. Brush with 2 tablespoons melted butter and spread the cooled filling evenly, leaving a small border.
7. Step 7: Sprinkle extra graham cracker crumbs on top, roll the dough tightly from one long side, then slice into 8-10 pieces. Place the rolls in a greased pan.
8. Step 8: Preheat the oven to 350°F (175°C) and bake the rolls for 25-28 minutes until golden brown. Allow them to cool for 10 minutes.
9. Step 9: Set up a double boiler and combine the egg whites and 1 cup sugar. Whisk gently until warm and the sugar has dissolved.
10. Step 10: Transfer the mixture to a mixer and beat until stiff peaks form, adding cream of tartar, a pinch of salt, and vanilla extract as you go.
11. Step 11: Spread the meringue over the cooled rolls and toast under the broiler for 1-2 minutes until golden and slightly browned.

Tips & Variations

• Use whole milk for a richer dough or substitute with almond milk for a dairy-free option.
• For extra gooeyness, add mini marshmallows in the filling before rolling up the dough.
• Swap semi-sweet chocolate chips for dark or milk chocolate based on your preference.
• Be sure to watch the meringue closely under the broiler to prevent burning.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a warm oven before serving to restore softness. Avoid microwaving to keep the texture intact.

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. Just dissolve it in the warm water and milk mixture and let it sit for about 10 minutes until frothy before proceeding with the recipe.

What can I do if I don’t have a double boiler?

If you don’t have a double boiler, place a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. This setup gently heats the egg whites and sugar without direct heat.

Gooey S’mores Rolls Recipe

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★★★★★

4.7 from 634 reviews

• Author: Andria
• Total Time: 55 minutes
• Yield: 8–10 rolls 1x

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Description

Gooey S’mores Rolls are a decadent and irresistible dessert featuring a rich chocolate filling with semi-sweet chocolate chips and graham cracker crumbs, wrapped in soft yeast dough rolls. Topped with a toasted, fluffy meringue, these rolls combine the classic flavors of s’mores in a warm, gooey pastry perfect for any sweet tooth craving.

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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 unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup graham cracker crumbs (finely crushed)
• Additional graham cracker crumbs for sprinkling
• 2 tablespoons melted unsalted butter (for brushing)

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

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Instructions

1. Activate Yeast: In a stand mixer bowl, combine 1/2 cup lukewarm milk and 1/3 cup warm water. Sprinkle in 2 teaspoons of instant yeast and 1/4 cup granulated sugar. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare 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 with the mixer’s dough hook or by hand for 6-8 minutes until it becomes smooth and elastic.
3. Rest Dough: Cover the dough with a clean kitchen towel or plastic wrap and allow it to rest for 15 minutes. This resting period helps the dough to relax and makes it easier to roll out.
4. Make Chocolate 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. Stir continuously for 5-7 minutes until the mixture is smooth and melted.
5. Add Flavor and Crumbs: Remove the saucepan from heat and stir in 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt. Fold in 1/4 cup finely crushed graham cracker crumbs. Allow the filling to cool slightly to thicken.
6. Roll Out Dough: On a lightly floured surface, roll the rested dough into a 10” by 16” rectangle. Brush the surface evenly with 2 tablespoons melted butter to enhance flavor and texture.
7. Fill and Roll: Spread the cooled chocolate filling evenly over the dough, leaving about a 1-inch border around the edges. Sprinkle additional graham cracker crumbs on top for extra crunch. Starting from one of the longer edges, roll the dough tightly into a log.
8. Slice Rolls: Using a sharp knife, slice the log into 8-10 equal pieces. Arrange the rolls cut-side up in a greased baking pan, spacing them slightly apart.
9. Bake Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until they are golden brown and cooked through. Remove from the oven and allow to cool in the pan for 10 minutes.
10. Prepare Meringue: Set up a double boiler over simmering water. In a heatproof bowl, combine 4 large egg whites and 1 cup granulated sugar. Whisk constantly until the mixture is warm and the sugar is fully dissolved, about 3-5 minutes.
11. Whip Meringue: Transfer the warm egg white mixture to a stand mixer bowl. Beat on high speed until stiff, glossy peaks form. Add 1/4 teaspoon cream of tartar, a pinch of salt, and 1 teaspoon vanilla extract to stabilize and flavor the meringue.
12. Top and Toast: Spread the prepared meringue generously over the warm rolls. Place the pan under the broiler for 1-2 minutes, carefully watching to toast the meringue until golden and slightly caramelized. Remove from broiler immediately to prevent burning.

Notes

• Use whole milk for richer dough flavor and texture.
• Make sure water and milk are lukewarm to properly activate yeast without killing it.
• Allow dough to rest to develop gluten and make rolling easier.
• The filling should cool slightly before spreading to prevent melting the dough.
• Slice rolls evenly for uniform baking.
• Watch the meringue closely while broiling to avoid burning.
• Serve warm for best gooey texture.

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

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