Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe
Introduction
Gooey S’mores Rolls combine the nostalgic flavors of classic s’mores with the comforting texture of soft, homemade rolls. This dessert is perfect for sharing and sure to impress with its rich chocolate, marshmallow meringue, and graham cracker crunch.
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
- Step 1: In a stand mixer, combine the lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until well combined.
- Step 2: Switch to the dough hook attachment and knead for 6-8 minutes until the dough is smooth and elastic. Cover the bowl and let the dough rest for 15 minutes to rise slightly.
- Step 3: For the filling, heat 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. Let it cool, then mix in graham cracker crumbs.
- Step 4: On a lightly floured surface, 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.
- Step 5: Sprinkle graham cracker crumbs evenly over the filling. Roll the dough tightly into a log, then slice it into 8-10 pieces. Arrange the rolls in a greased baking pan.
- Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until they turn golden brown. Allow them to cool in the pan for 10 minutes before adding the meringue topping.
- Step 7: For the meringue, use a double boiler to combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar has dissolved. Transfer to a stand mixer and beat until stiff peaks form. Add cream of tartar, salt, and half of the vanilla extract during whipping.
- Step 8: Spread the meringue evenly over the warm rolls. Use a kitchen torch or place under a broiler briefly to toast the meringue until golden brown.
Tips & Variations
- For an extra gooey center, add mini marshmallows along with the chocolate filling before rolling.
- Use dark chocolate chips instead of semi-sweet for a richer flavor.
- Replace graham cracker crumbs with crushed digestive biscuits for a different texture.
- Make sure the milk and water are lukewarm to activate the yeast properly without killing it.
Storage
Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze the baked rolls without meringue for up to 1 month. Reheat gently in the oven before adding the meringue topping and toasting again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to proof active dry yeast in the lukewarm water with a pinch of sugar for about 5-10 minutes until bubbly before adding it to the flour mixture.
What can I use if I don’t have a kitchen torch to toast the meringue?
You can place the rolls under the broiler for 1-2 minutes, watching carefully to ensure the meringue browns without burning.
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Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 rolls 1x
Description
Gooey S’mores Rolls are a delightful homemade dessert combining soft, yeast-leavened rolls filled with a rich chocolate and graham cracker filling, topped with a toasted meringue for an irresistible s’mores-inspired treat.
Ingredients
Scale
Dough 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 – some melted for dough, some for brushing)
- 1 tsp Salt
Filling Ingredients
- 1/8 cup Unsweetened Cocoa Powder
- 1/8 cup Heavy Whipping Cream
- 1/3 cup Semi-Sweet Chocolate Chips
- 1/2 cup Granulated Sugar (for filling and meringue combined, but 1/2 cup mainly for meringue, 1/4 cup used in filling – clarified below)
- 1/8 tsp Salt (pinch for filling)
- 1/2 tsp Vanilla Extract (divided between filling and meringue)
- 1/4 cup Graham Cracker Crumbs (some mixed in filling, some sprinkled on rolls)
Meringue Topping Ingredients
- 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
Instructions
- Dough Preparation: In a stand mixer bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until all ingredients come together into a shaggy dough.
- Kneading the Dough: Attach the dough hook to your stand mixer and knead on medium speed for 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Cover the bowl with a towel or plastic wrap and let the dough rest and rise for 15 minutes until it slightly puffs.
- Prepare the Filling: In a small saucepan set over low to medium heat, whisk together unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar used for the filling (about 1/4 cup). Add melted unsalted butter, vanilla extract, and a pinch of salt. Stir continuously until everything is melted, smooth, and combined, then remove from heat. Allow to cool slightly before mixing in graham cracker crumbs.
- Roll and Assemble: On a lightly floured surface, roll out the rested dough into a 10” x 16” rectangle. Brush the dough surface evenly with melted butter. Spread the cooled chocolate-graham cracker filling over the dough, leaving the edges bare. Sprinkle additional graham cracker crumbs over the filling. Carefully roll the dough tightly from the long side into a log.
- Slice and Arrange: Slice the rolled dough into 8 to 10 equal pieces and arrange the slices cut side up in a greased baking pan, leaving a little room for expansion.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Place the pan with rolls in the oven and bake for 25 to 28 minutes until the rolls are golden brown on top and cooked through. Remove from the oven and allow to cool in the pan for about 10 minutes.
- Prepare Meringue Topping: Using a double boiler, combine egg whites and granulated sugar, whisking continuously until the mixture is warm (about 140°F) and the sugar is dissolved. Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. Add cream of tartar, salt, and vanilla extract to stabilize and flavor the meringue.
- Top and Toast Meringue: Spread the prepared meringue evenly over the warm rolls. Using a kitchen torch or broiler setting in your oven, carefully toast the meringue topping until it is a golden brown color, creating that classic s’mores look and flavor.
- Serve: Allow the rolls to cool slightly after toasting and serve warm for the best gooey, melty s’mores experience.
Notes
- Make sure milk and water are lukewarm to properly activate the yeast without killing it.
- Kneading time is important to develop gluten for a soft, elastic dough.
- The filling should be cooled before spreading to prevent melting the meringue later.
- Use a kitchen torch for best control and even toasting of the meringue; if using a broiler, watch carefully to avoid burning.
- These rolls are best eaten the day they are made but can be stored covered at room temperature for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: s’mores rolls, chocolate rolls, homemade dessert, meringue topping, baked rolls, chocolate dessert
