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