Print

Gooey S’mores Rolls Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

Gooey S’mores Rolls are a delightful twist on the classic campfire treat, featuring a rich chocolate and graham cracker filling wrapped in soft, fluffy dough. Topped with a toasted meringue topping, these rolls are perfect for dessert or a special breakfast treat.

Ingredients

Scale

Dough 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

Filling Ingredients

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

Meringue Topping Ingredients

  • 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 (divided)

Instructions

  1. Dough Preparation: 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. Kneading the Dough: Switch to the 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. Filling Preparation: In 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. Cool and mix in graham cracker crumbs.
  4. Assembly: 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 edges clear. Sprinkle graham cracker crumbs on top, roll tightly, slice into 8-10 pieces, and arrange in a greased baking pan.
  5. Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Cool in the pan for 10 minutes before adding meringue.
  6. Meringue Topping: In a double boiler, combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and vanilla extract.
  7. Finalizing Rolls: Spread the meringue on top of the baked rolls and use a kitchen torch or broiler to toast until golden brown.

Notes

  • Ensure milk and water are lukewarm to properly activate the yeast.
  • For best results, use room temperature egg whites to make a stable meringue.
  • The meringue can be toasted using a kitchen torch or under an oven broiler; watch carefully to prevent burning.
  • Graham cracker crumbs in the filling add a signature s’mores crunch and flavor.
  • Let the rolls cool slightly before adding meringue to avoid melting or deflating it.

Keywords: S'mores rolls, chocolate rolls, sweet rolls, meringue topping, dessert rolls, graham cracker dessert

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