Gooey S’mores Rolls Recipe

Introduction

Gooey S’mores Rolls combine the nostalgic flavors of classic campfire treats with soft, fluffy homemade rolls. Filled with chocolate, cocoa, and graham cracker crumbs, then topped with a toasted meringue, these rolls are irresistible and perfect for sharing.

Ingredients

• 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 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
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt
• 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: 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, half of the vanilla extract, and a pinch of salt. Stir until smooth and well combined, then remove from heat. Allow to cool, then mix in 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 chocolate filling evenly over the dough, leaving the edges clear.
5. Step 5: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly into a log, slice into 8-10 pieces, and arrange them cut side up in a greased baking pan.
6. Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes, or until golden brown. Let them cool in the pan for 10 minutes before adding the meringue topping.
7. Step 7: For the meringue, place egg whites and granulated sugar in a double boiler and whisk continuously until the mixture is warm and the sugar dissolves.
8. Step 8: Transfer the warm egg white mixture to a stand mixer. Beat until stiff peaks form, adding cream of tartar, salt, and the remaining vanilla extract during whipping.
9. Step 9: Spread the meringue evenly on top of the baked rolls. Use a kitchen torch or broiler to toast the meringue until golden brown. Serve warm and enjoy!

Tips & Variations

• For extra gooey rolls, add mini marshmallows with the chocolate filling before rolling.
• Substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
• If you don’t have a kitchen torch, place the rolls under the broiler carefully to toast the meringue.
• Ensure the milk and water are lukewarm (about 100-110°F) to activate the yeast without killing it.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in the oven or microwave before serving to restore their soft, gooey texture. The meringue is best toasted fresh before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. It may take a bit longer to achieve a smooth, elastic texture—about 10-12 minutes of kneading should do it.

What can I use instead of graham cracker crumbs?

If graham cracker crumbs are unavailable, crushed digestive biscuits or vanilla wafers make good substitutes and add similar flavor and texture.

Gooey S’mores Rolls Recipe

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★★★★★

4.6 from 50 reviews

Delight in these gooey S’mores Rolls, combining soft, fluffy dough filled with a rich chocolate and graham cracker mixture, topped with a toasted meringue for the perfect campfire-inspired dessert enjoyed right from your oven.

• Author: Mia
• Prep Time: 30 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

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)
• 1 tsp Salt

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
• 2 tbsp Unsalted Butter (melted, part of the 4 tbsp total)
• 1/2 tsp Vanilla Extract (divided)
• Pinch of Salt
• 1/2 cup Granulated Sugar (used in filling and meringue)

Meringue Topping

• 2 large Egg Whites (room temperature)
• 1/2 cup Granulated Sugar (total, includes filling)
• 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 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.
2. 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. Allow the filling to cool slightly before mixing in the graham cracker crumbs.
3. Assembly: On a lightly floured surface, roll the risen dough into a 10” x 16” rectangle. Brush with melted butter, then spread the cooled filling evenly over the dough, leaving edges clear. Sprinkle additional graham cracker crumbs on top. Roll the dough tightly from one end into a log, then slice it into 8-10 pieces. Arrange the rolls side by side in a greased baking pan.

Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they turn golden brown. Remove from oven and cool in the pan for 10 minutes before proceeding to the topping.

4. Meringue Topping: Using a double boiler, gently heat egg whites and granulated sugar while whisking continuously until the mixture is warm and the sugar dissolves. Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form. Add cream of tartar, salt, and vanilla extract during beating to stabilize the meringue.
5. Finalizing Rolls: Spread the meringue evenly over the cooled rolls. Use a kitchen torch or place the pan under the broiler briefly to toast the meringue until it turns a golden brown hue. Serve warm for the best gooey experience.

Notes

• Ensure the milk and water are lukewarm to properly activate the yeast without killing it.
• Use room temperature egg whites to achieve better volume in your meringue.
• The meringue topping can be toasted carefully with a kitchen torch or under the broiler, but watch closely to prevent burning.
• For an extra flavor boost, consider adding a pinch of cinnamon to the dough or filling.
• These rolls are best enjoyed fresh but can be stored in an airtight container for up to two days. Reheat gently before serving.

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