Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe

Introduction

Gooey S’mores Rolls are a delightful twist on the classic campfire treat, combining rich chocolate, creamy marshmallow-like meringue, and crunchy graham cracker flavors in soft, fluffy rolls. Perfect as a homemade dessert, these rolls offer a warm, indulgent experience that’s sure to become a new favorite.

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
• 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 hook attachment and knead the dough for 6-8 minutes until smooth and elastic. Cover and let it rest for 15 minutes to rise slightly.
3. Step 3: For the filling, gently heat cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar in a saucepan over low-medium heat. Stir in melted unsalted butter, vanilla extract, and a pinch of salt until smooth. Remove from heat, let 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 evenly spread the cooled filling over the dough, leaving the edges clear. Sprinkle additional graham cracker crumbs over the filling.
5. Step 5: Roll the dough tightly from the long side, slice into 8-10 pieces, and arrange them in a greased baking pan.
6. Step 6: Preheat oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Let cool in the pan for 10 minutes before adding the meringue topping.
7. Step 7: For the meringue, whisk egg whites and granulated sugar in a double boiler until warm and sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form, then add cream of tartar, salt, and half of the vanilla extract. Continue beating to combine.
8. Step 8: Spread the meringue evenly over the warm rolls. Use a kitchen torch to lightly brown the meringue for a toasted effect, or bake under the broiler for 1-2 minutes, watching carefully to avoid burning.
9. Step 9: Let the rolls cool slightly before serving to enjoy the gooey, melty layers of chocolate and marshmallow goodness.

Tips & Variations

• For extra richness, substitute half of the milk with buttermilk.
• You can add chopped toasted nuts for added crunch in the filling.
• Use white chocolate chips if you prefer a sweeter, creamier flavor in the filling.
• If you don’t have a kitchen torch, broiling the meringue is a quick alternative but watch closely to prevent burning.
• Allow the meringue to cool completely before refrigerating to maintain its texture.

Storage

Store s’mores rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual rolls in the microwave for 15-20 seconds until soft and gooey. Avoid refrigerating covered rolls for too long, as the dough may become dense.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling out and assembling the rolls.

Is it necessary to use instant yeast?

Instant yeast works best for a quick, reliable rise, but you can substitute active dry yeast by proofing it in warm water for 5-10 minutes before mixing with the other ingredients.

Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe

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4.5 from 64 reviews

Indulge in these Gooey S’mores Rolls, a delightful homemade dessert blending rich chocolate, gooey marshmallow meringue, and crunchy graham cracker crumbs. Soft, fluffy rolls filled with a luscious chocolate-cocoa filling, baked to golden perfection, and topped with a fluffy, toasted meringue for a perfect campfire treat experience in your own kitchen.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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
• 2 tbsp Unsalted Butter (melted, divided)
• 1 tsp Salt

Filling

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

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 bowl, combine lukewarm milk, water, instant yeast, granulated sugar, and all-purpose flour. Add the melted unsalted butter and salt, then mix until all ingredients are incorporated.
2. Kneading: Attach the hook attachment to the mixer and knead the dough for 6-8 minutes until it becomes smooth and elastic. Cover the dough 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, granulated sugar, melted butter, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and glossy, then remove from heat. Allow it to cool, then fold in the graham cracker crumbs.
4. Assembly: Lightly flour a surface and roll the dough into a 10” x 16” rectangle. Brush the dough with melted butter, then spread the cooled chocolate filling evenly over the surface, leaving the edges clear. Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly into a log, then slice into 8-10 even pieces. Arrange the slices in a greased baking pan, cut side up.
5. Baking: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they are golden brown. Once baked, let the rolls cool in the pan for 10 minutes to set before adding the meringue topping.
6. Meringue Topping Preparation: Set up a double boiler. Gently warm the egg whites and granulated sugar, whisking continuously until the mixture reaches a warm temperature and the sugar dissolves completely. Transfer the mixture to a stand mixer and beat until stiff peaks form. During beating, add cream of tartar, salt, and vanilla extract to stabilize and flavor the meringue.
7. Finalizing Rolls: Spread the prepared meringue evenly over the warm rolls. Optionally, use a kitchen torch or broiler to lightly toast the meringue for a signature golden finish and added flavor. Serve warm and enjoy your gooey, decadent s’mores rolls.

Notes

• Ensure milk and water are lukewarm to properly activate the yeast without killing it.
• Do not over-knead the dough to maintain softness and fluffiness.
• Cooling the filling before spreading prevents melting the dough and keeps the texture intact.
• The meringue topping can be toasted carefully with a kitchen torch or under a broiler for added flavor and presentation.
• Store leftover rolls covered at room temperature for up to 2 days or freeze for longer storage.

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