Introduction

Gooey S’mores Rolls bring together the nostalgic flavors of classic campfire s’mores in a delightful, soft roll form. Perfect for breakfast or a sweet snack, these rolls boast a rich chocolate filling, crunchy graham cracker crumbs, and a toasted meringue topping that adds a light, fluffy finish.

The image shows four large cinnamon rolls placed close together in a round white pan with a metal handle. Each roll has a soft, light cream-colored dough base with swirls of rich, dark chocolate spread inside. On top, each roll is covered with thick, glossy white marshmallow meringue that is toasted to a light golden brown in spots, creating a swirled pattern on each roll. In the center of the four rolls, there is a sprinkle of crushed light brown crumbs, adding texture and contrast. The pan is set on a white marbled surface, and in the background, there is a white bowl filled with cinnamon-flavored crackers. photo taken with an iphone --ar 4:5 --v 7

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

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, then mix until well combined.
Step 2: Switch to the hook attachment and knead the dough for 6-8 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 15 minutes to rise slightly.
Step 3: To prepare 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 unsalted butter, vanilla extract, and a pinch of salt. Stir until smooth and well combined, then remove from heat and let cool. Once cooled, mix in graham cracker crumbs.
Step 4: On a lightly floured surface, roll the dough into a 10” by 16” rectangle. Brush the dough with melted butter, then spread the cooled chocolate filling evenly over the surface, leaving the edges clear.
Step 5: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly into a log shape, then slice it into 8-10 pieces. Arrange the pieces in a greased baking pan.
Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until they turn golden brown. Allow the rolls to cool in the pan for 10 minutes before adding the meringue topping.
Step 7: For the meringue, use a double boiler to combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar dissolves. Transfer the mixture to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and vanilla extract as you go.
Step 8: Spread the meringue evenly over the baked rolls. Using a kitchen torch or your oven’s broiler, toast the meringue until it turns golden brown. Serve warm for the best gooey experience.

Tips & Variations

For an extra rich flavor, use dark chocolate chips instead of semi-sweet.
If you don’t have a kitchen torch, briefly broil the meringue in the oven but watch carefully to prevent burning.
Substitute graham cracker crumbs with crushed digestive biscuits for a slightly different texture and flavor.
Ensure egg whites are at room temperature to achieve the best meringue volume.

Storage

Store the s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave or oven before serving to restore their gooey texture. Avoid toasting the meringue again after reheating to maintain its texture.

How to Serve

A round pan holds four cinnamon roll-like buns arranged closely together. Each bun has a base layer of soft, lightly browned dough. Swirled on top is a thick, glossy layer of dark chocolate spread, which forms a spiral shape. Above the chocolate, there is a large swirl of white toasted meringue topping, golden brown on the edges, adding a fluffy texture. Some crushed crumbs are sprinkled in the center where the buns meet. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 and knead on a floured surface for about 10-12 minutes until the dough is smooth and elastic.

What can I use instead of cream of tartar for the meringue?

If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. These acids help stabilize the egg whites and improve the texture of the meringue.