Gooey S’mores Rolls Recipe

Introduction

Gooey S’mores Rolls are a delightful twist on the classic campfire treat, combining soft, fluffy dough with rich chocolate, creamy filling, and a toasty meringue topping. Perfect for cozy gatherings or a sweet indulgence any time of year.

Ingredients

• 1/2 cup milk (whole milk for extra richness)
• 1/3 cup water (lukewarm, 98°F-105°F)
• 2 teaspoons instant yeast (can substitute with active dry yeast)
• 1/4 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1/3 cup unsalted butter (melted)
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup heavy whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup graham cracker crumbs (finely crushed)
• 4 large egg whites (at room temperature)
• 1 cup granulated sugar (for meringue)
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (for filling and brushing)
• Pinch of salt (for filling and meringue)

Instructions

1. Step 1: In a stand mixer bowl, combine the lukewarm milk, warm water, instant yeast, and 1/4 cup granulated sugar. Let sit for about 5 minutes until foamy.
2. Step 2: Gradually add the all-purpose flour, melted butter, and 1/2 teaspoon salt. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth and elastic.
3. Step 3: Cover the dough and let it rest for 15 minutes.
4. Step 4: For the filling, whisk together the unsweetened cocoa powder, heavy whipping cream, chocolate chips, and 1/4 cup sugar in a saucepan. Heat over low to medium heat for 5-7 minutes, stirring until smooth.
5. Step 5: Remove from heat, then stir in 2 tablespoons melted butter, vanilla extract, and a pinch of salt. Fold in the graham cracker crumbs and let the mixture cool slightly.
6. Step 6: Roll the rested dough into a 10” x 16” rectangle. Brush with 2 tablespoons melted butter, then spread the chocolate filling evenly over the dough, leaving a small border.
7. Step 7: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly from one long side into a log shape.
8. Step 8: Slice the log into 8-10 even pieces and place them in a greased baking pan.
9. Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Remove from the oven and let cool for 10 minutes.
10. Step 10: Prepare the meringue by setting up a double boiler. In a heatproof bowl, combine the egg whites and 1 cup sugar. Whisk continuously until the mixture is warm and the sugar has dissolved.
11. Step 11: Transfer the mixture to a stand mixer and beat until stiff peaks form. Add the cream of tartar, a pinch of salt, and vanilla extract during beating.
12. Step 12: Spread the meringue over the warm rolls, then toast under the broiler for 1-2 minutes until the topping is golden and slightly toasted.

Tips & Variations

• Use whole milk for a richer dough texture and flavor.
• For active dry yeast, proof it in warm water with sugar before adding to dry ingredients.
• Feel free to add chopped nuts or marshmallows to the filling for extra texture.
• To make a dairy-free version, substitute milk and cream with plant-based alternatives and use vegan butter.
• If you don’t have graham crackers, crushed digestive biscuits or graham-style cookies work well.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the oven or microwave to regain softness. The meringue topping is best enjoyed fresh but can be refreshed by lightly broiling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast by proofing it in warm water with a bit of sugar for about 5-10 minutes until foamy before mixing with the other ingredients.

How do I know when the rolls are done baking?

The rolls should be golden brown on top and feel springy to the touch. You can also insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they are done.