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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Roll Out Dough: On a lightly floured surface, roll the dough into a 10” x 16” rectangle. Brush the surface evenly with melted butter.
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.
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.
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.
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