Gooey S’mores Rolls Recipe
Introduction
These Gooey S’mores Rolls bring the classic campfire treat into a soft, decadent pastry that’s perfect for sharing. With a rich chocolate filling, crunchy graham cracker crumbs, and a fluffy meringue topping, they’re a delicious twist on a beloved favorite.
Ingredients
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 1/4 tsp instant yeast
- 3 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/8 cup unsweetened cocoa powder
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 1/2 tsp vanilla extract (for meringue)
Instructions
- Step 1: In a stand mixer bowl, combine lukewarm milk, water, yeast, sugar, and flour. Add melted butter and a pinch of salt, then mix until ingredients are combined. Knead the dough for 6-8 minutes until it becomes smooth and elastic.
- Step 2: Prepare the filling by mixing cocoa powder, cream (if using), chocolate chips, sugar, melted butter, vanilla extract, and salt in a saucepan over low heat. Stir gently until smooth, then fold in the graham cracker crumbs and set aside to cool slightly.
- Step 3: Roll out the dough on a floured surface into a large rectangle. Spread the chocolate filling evenly over the dough, then roll it tightly from one end to form a log. Slice the log into even pieces and place them into a greased baking pan.
- Step 4: Bake the rolls at 350°F (175°C) for 25-28 minutes, or until they turn golden brown and are cooked through.
- Step 5: To make the meringue topping, whisk the egg whites and sugar over a double boiler until warm. Remove from heat and beat the mixture until stiff peaks form. Spread the meringue over the warm rolls and toast lightly under the broiler or with a kitchen torch until golden and slightly crisp.
Tips & Variations
- For extra moisture, add a tablespoon of cream or milk to the chocolate filling while heating.
- Substitute graham cracker crumbs with crushed digestive biscuits if graham crackers are unavailable.
- Use milk chocolate or dark chocolate chips to adjust sweetness to your preference.
- If you don’t have a kitchen torch, briefly broil the meringue in the oven watching closely to prevent burning.
Storage
Store the cooled s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Reheat gently in the microwave or oven to restore softness, and add fresh meringue topping if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough by hand without a stand mixer?
Yes, you can mix and knead the dough by hand. It might take a bit longer to achieve a smooth, elastic texture, but kneading for about 10-12 minutes should work well.
What if I don’t have cream of tartar for the meringue?
You can omit cream of tartar; it helps stabilize the egg whites, but stiff peaks can still be achieved by beating the egg whites properly. Alternatively, a few drops of lemon juice or white vinegar can be used as a substitute.
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Gooey S’mores Rolls Recipe
- Total Time: 58 minutes
- Yield: 10 servings 1x
Description
These Gooey S’mores Rolls combine the classic flavors of chocolate, graham crackers, and marshmallow-inspired meringue into a soft, sweet roll. Perfect for a fun dessert or indulgent breakfast treat, the rolls have a rich chocolate filling with a crisp graham cracker texture, topped with a fluffy, toasted meringue for that quintessential s’mores experience in every bite.
Ingredients
Dough
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 1/4 tsp instant yeast
- 3 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, melted
- Pinch of salt
Chocolate Filling
- 1/8 cup unsweetened cocoa powder
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 tbsp heavy cream (inferred from the classic filling style, since directions mention cream but missing quantity)
Meringue Topping
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Prepare the dough: In a stand mixer bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted butter and a pinch of salt. Mix until well combined, then knead the dough for 6 to 8 minutes until it is smooth and elastic.
- Make the chocolate filling: In a saucepan over low heat, combine unsweetened cocoa powder, heavy cream, semi-sweet chocolate chips, granulated sugar, melted butter, vanilla extract, and a pinch of salt. Stir gently until the mixture is smooth and all ingredients are fully incorporated. Remove from heat and fold in graham cracker crumbs to add a crunchy texture.
- Shape the rolls: Roll out the dough into a large rectangle on a floured surface. Evenly spread the chocolate filling over the dough. Carefully roll the dough tightly into a log shape. Slice the roll into individual pieces and arrange them in a greased baking pan, making sure there is some space between each roll.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 25 to 28 minutes, or until the rolls are golden brown and cooked through.
- Prepare the meringue topping: While the rolls are baking or once they are out of the oven, whisk together the egg whites, granulated sugar, cream of tartar, and salt over a double boiler until the mixture is warm. Then beat the mixture at high speed until stiff peaks form. Add vanilla extract and mix briefly.
- Top and toast the meringue: Spread the stiff meringue topping evenly over the warm rolls. Toast lightly under a broiler or with a kitchen torch until the meringue is lightly browned and toasted, mimicking the marshmallow topping of classic s’mores.
Notes
- Ensure the milk and water are lukewarm to activate the yeast properly; too hot or too cold can inhibit rising.
- Use a stand mixer with a dough hook for easier kneading or knead by hand on a floured surface.
- If you don’t have cream for the filling, a substitute of whole milk with a bit of butter can work but heavy cream provides richness.
- Be cautious not to over-toast the meringue topping as it can quickly burn.
- For storage, keep rolls covered tightly at room temperature for up to 2 days or refrigerate and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores rolls, chocolate rolls, dessert rolls, meringue topping, baked s’mores, chocolate dessert, homemade rolls
