Gooey S’mores Rolls Recipe

Introduction

Gooey S’mores Rolls bring the nostalgic flavors of s’mores into a soft, sweet roll perfect for any occasion. Combining chocolate, graham cracker crumbs, and a fluffy meringue topping, these rolls are a delightful twist on a classic treat.

Ingredients

• For the Dough:
• 1 cup lukewarm milk
• 1/4 cup lukewarm water
• 2 1/4 tsp instant yeast (1 packet)
• 1/4 cup granulated sugar
• 3 3/4 cups all-purpose flour
• 4 tbsp unsalted butter, divided
• 1 tsp salt
• For the Filling:
• 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
• For the 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, divided

Instructions

1. Step 1: In a stand mixer bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until everything is well combined.
2. Step 2: Attach the dough hook and knead the mixture for 6 to 8 minutes until the dough is smooth and elastic. Cover the bowl and let the dough rest for 15 minutes to rise slightly.
3. Step 3: For the filling, place cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and a little granulated sugar in a saucepan over low to medium heat. Stir continuously until the chocolate melts and the mixture is smooth.
4. Step 4: Add melted unsalted butter, vanilla extract, and a pinch of salt to the saucepan. Stir to combine then remove from heat. Allow to cool slightly before mixing in the graham cracker crumbs.
5. Step 5: On a lightly floured surface, roll the dough into a 10 by 16 inch rectangle. Brush the surface with melted butter and spread the cooled chocolate filling evenly, leaving the edges clear.
6. Step 6: Sprinkle extra graham cracker crumbs over the filling, then tightly roll the dough into a log. Slice the log into 8 to 10 pieces and arrange them in a greased baking pan.
7. Step 7: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they turn golden brown. Let them cool in the pan for 10 minutes.
8. Step 8: For the meringue topping, set up a double boiler and combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar has dissolved.
9. Step 9: Transfer the mixture to a stand mixer and beat until stiff peaks form. Add cream of tartar, salt, and half of the vanilla extract during mixing.
10. Step 10: Spread the meringue over the warm rolls. Use a kitchen torch or place under a broiler briefly to toast the meringue until golden brown.

Tips & Variations

• Use room temperature egg whites to achieve a fluffier meringue topping.
• Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your taste preference.
• For a nutty twist, sprinkle chopped toasted nuts like almonds or hazelnuts along with the graham cracker crumbs.
• If you don’t have a kitchen torch, keep a close eye under the broiler to avoid burning the meringue.

Storage

Store the s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them covered in the refrigerator for up to 5 days. Reheat gently in a microwave or oven to restore gooeyness before serving.

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. It will take a bit more time and effort, but knead until the dough is smooth and elastic.

Is it possible to prepare these rolls ahead of time?

Absolutely! You can assemble the rolls, cover the pan tightly, and refrigerate overnight. Let them come to room temperature before baking for best results.

Gooey S’mores Rolls Recipe

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★★★★★

4.7 from 70 reviews

Gooey S’mores Rolls are a delightful twist on the classic campfire treat, combining soft, fluffy yeast rolls filled with a rich chocolate and graham cracker mixture, topped with a toasted meringue for an irresistible gooey dessert. These rolls are perfect for cozy gatherings or any time you crave a sweet, comforting treat with the nostalgic flavors of s’mores.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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
• 4 tbsp Unsalted Butter, divided (some melted)
• 1 tsp Salt

For the Filling

• 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
• Additional melted Unsalted Butter (as needed for the filling)
• Vanilla Extract (small amount in filling)
• Pinch of Salt

For the 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, 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. Switch to the dough hook attachment and knead for 6-8 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 15 minutes to rise slightly.
2. Filling Preparation: In a saucepan over low to medium heat, whisk together the unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and some granulated sugar. Add melted unsalted butter, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and all ingredients are well combined. Remove from heat and allow to cool. Once cooled, mix in the graham cracker crumbs thoroughly.
3. Assembly: On a lightly floured surface, roll the risen dough into a 10” x 16” rectangle. Brush the surface with melted butter, then evenly spread the cooled chocolate and graham cracker filling over the dough, leaving the edges clear. Sprinkle additional graham cracker crumbs over the filling. Starting from one long edge, roll the dough tightly into a log. Slice into 8-10 pieces and arrange the rolls in a greased baking pan with some space in between for expansion.
4. Baking: Preheat the oven to 350°F (175°C). Bake the arranged rolls for 25-28 minutes until golden brown and cooked through. Remove from oven and allow the rolls to cool in the pan for 10 minutes before adding the meringue topping.
5. Meringue Topping: In a double boiler, combine the egg whites and granulated sugar. Whisk continuously until the mixture is warm to the touch and the sugar has dissolved completely. Transfer the warm mixture to a stand mixer and beat on high speed until stiff peaks form. During beating, add cream of tartar, salt, and half of the vanilla extract until glossy and stable.
6. Finalizing Rolls: Spread the prepared meringue evenly over the warm baked rolls. Using a kitchen torch or by placing the rolls briefly under a broiler, toast the meringue topping until golden brown and slightly caramelized. Serve immediately for best gooey texture and flavor.

Notes

• Ensure milk and water are lukewarm to activate yeast without killing it.
• Allow the filling to cool completely before spreading to prevent melting the dough.
• Use a stand mixer with a dough hook for best kneading results, but kneading by hand is possible.
• The meringue topping is best toasted immediately before serving to preserve texture.
• Store leftover rolls in an airtight container and refrigerate; reheat gently before serving.

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