Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe

Introduction

Gooey S’mores Rolls combine the classic flavors of toasted marshmallows, chocolate, and graham crackers into a soft, homemade roll. This irresistible dessert is perfect for cozy gatherings or anytime you want a nostalgic treat with a gourmet twist.

Ingredients

• 1 cup Milk (lukewarm)
• 1/4 cup Water (lukewarm)
• 2 1/4 tsp Instant Yeast (1 packet)
• 1/4 cup Granulated Sugar
• 3 3/4 cup All-Purpose Flour
• 4 tbsp Unsalted Butter (divided)
• 1 tsp Salt
• 1/8 cup Unsweetened Cocoa Powder
• 1/8 cup Heavy Whipping Cream
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Graham Cracker Crumbs
• 2 large Egg Whites (room temperature)
• 1/2 cup Granulated Sugar (for meringue)
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt (for meringue)
• 1/2 tsp Vanilla Extract (divided)

Instructions

1. Step 1: In a stand mixer, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until well combined.
2. Step 2: Switch to the dough hook attachment and knead for 6-8 minutes until the dough is smooth and elastic. Cover and let it rest for 15 minutes to rise slightly.
3. Step 3: For the filling, heat a saucepan over low-medium heat. Whisk together cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar. Add melted butter, vanilla extract, and a pinch of salt. Stir until smooth and well combined, then remove from heat and cool slightly. Stir in the graham cracker crumbs.
4. Step 4: On a lightly floured surface, roll the dough into a 10” x 16” rectangle. Brush with melted butter, then spread the cooled filling evenly over the dough, leaving the edges clear.
5. Step 5: Sprinkle additional graham cracker crumbs over the filling. Roll tightly from one long edge to form a log. Slice into 8-10 pieces and arrange them in a greased baking pan.
6. Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Allow to cool in the pan for 10 minutes before adding the meringue topping.
7. Step 7: For the meringue, combine egg whites and granulated sugar in a double boiler. Whisk continuously until the mixture is warm and the sugar has dissolved. Transfer to a stand mixer and beat until stiff peaks form. Add cream of tartar, salt, and half of the vanilla extract during whipping.
8. Step 8: Spread the meringue generously over the baked rolls. Use a kitchen torch or broiler to toast the meringue until golden brown and slightly crisp on top.

Tips & Variations

• For an extra gooey center, add mini marshmallows to the chocolate filling before rolling the dough.
• Use bittersweet chocolate chips if you prefer a less sweet, richer chocolate flavor.
• Chill the dough for 30 minutes before rolling to make handling easier and more precise.
• If you don’t have a kitchen torch, toast the meringue quickly under the broiler, watching carefully to prevent burning.

Storage

Store leftover s’mores rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a microwave or warm oven to bring back softness. Meringue topping is best enjoyed fresh but can be kept refrigerated covered to prevent drying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients in a large bowl, then knead on a floured surface for about 10-12 minutes until the dough is smooth and elastic.

How do I know when the meringue is ready?

The meringue is ready when it forms stiff, glossy peaks that hold their shape without collapsing. This usually takes several minutes of whipping once the mixture has cooled slightly in the mixer.

Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe

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★★★★★

4.9 from 130 reviews

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

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Description

Gooey S’mores Rolls are a delicious homemade dessert that combines soft, sweet bread rolled with a rich chocolate and graham cracker filling, topped with a toasted meringue. Perfectly baked to golden brown perfection, these rolls bring all the nostalgic flavors of classic s’mores into a delightful, gooey treat ideal for any occasion.

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Ingredients

Scale 1x2x3x

Dough:

• 1 cup Milk (lukewarm)
• 1/4 cup Water (lukewarm)
• 2 1/4 tsp Instant Yeast (1 packet)
• 1/4 cup Granulated Sugar
• 3 3/4 cup All-Purpose Flour
• 2 tbsp Unsalted Butter (melted, divided)
• 1 tsp Salt

Filling:

• 1/8 cup Unsweetened Cocoa Powder
• 1/8 cup Heavy Whipping Cream
• 1/3 cup Semi-Sweet Chocolate Chips
• 2 tbsp Unsalted Butter (melted, divided)
• 1/2 cup Granulated Sugar
• 1/2 tsp Vanilla Extract (divided)
• 1/4 cup Graham Cracker Crumbs
• Pinch of Salt

Meringue Topping:

• 2 large Egg Whites (room temperature)
• 1/2 cup Granulated Sugar
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt
• 1/2 tsp Vanilla Extract

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Instructions

1. Dough Preparation: In a stand mixer, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add 2 tablespoons of melted unsalted butter and salt. Mix until well combined.
2. Kneading: Switch to the dough hook attachment and knead for 6-8 minutes until the dough is smooth and elastic. Cover the bowl and let the dough rest for 15 minutes to rise slightly.
3. Filling Preparation: In a saucepan over low to medium heat, whisk together cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar. Add 2 tablespoons of melted unsalted butter, half of the vanilla extract (1/4 tsp), and a pinch of salt. Stir continuously until smooth and well combined. Remove from heat, let cool, then fold in the graham cracker crumbs.
4. Roll Out Dough: On a lightly floured surface, roll the dough into a 10” x 16” rectangle. Brush the surface evenly with melted butter.
5. Assemble Rolls: Spread the cooled chocolate filling evenly over the dough, leaving the edges clear. Sprinkle additional graham cracker crumbs on top. Starting from one long edge, roll the dough tightly into a log. Slice into 8 to 10 even pieces and arrange them in a greased baking pan, cut side up.
6. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they turn golden brown. Remove from oven and let cool in the pan for 10 minutes before applying meringue.
7. Meringue Preparation: In a double boiler, combine egg whites and granulated sugar. Whisk continuously until the mixture is warmed and the sugar has dissolved. Transfer to a stand mixer and beat on high until stiff peaks form, adding cream of tartar, salt, and the remaining vanilla extract (1/4 tsp) during whipping.
8. Final Touch: Spread the meringue evenly on top of the warm rolls. Using a kitchen torch or broiler, carefully toast the meringue until it develops a golden brown color.

Notes

• Ensure the milk and water are lukewarm to activate the yeast properly without killing it.
• Be careful not to overheat the meringue mixture in the double boiler, just warm enough to dissolve sugar.
• Use a kitchen torch for controlled toasting of the meringue to avoid burning.
• Let the rolls cool slightly before adding meringue to prevent it from melting off.
• Store leftover rolls in an airtight container and consume within 2 days for best freshness.

• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: s’mores rolls, homemade dessert, chocolate rolls, meringue topping, sweet rolls, graham cracker dessert