Name: Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 1 h 15 min
Cuisine: American
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; 2 tbsp Unsalted Butter (melted, divided); 1 tsp Salt; 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); 1/4 cup Graham Cracker Crumbs; Pinch of Salt; 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)

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 lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt, then 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 and let it 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, then remove from heat and cool slightly. Mix in graham cracker crumbs.

Step 4: On a lightly floured surface, roll the dough into a 10” x 16” rectangle. Brush with melted butter and spread the cooled chocolate filling evenly, leaving the edges clear. Sprinkle additional graham cracker crumbs on top.

Step 5: Roll the dough tightly into a log, slice into 8-10 pieces, and arrange them in a greased baking pan.

Step 6: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Let them cool in the pan for 10 minutes before adding the meringue topping.

Step 7: To make the meringue, use a double boiler to gently heat egg whites and granulated sugar while whisking until the sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and half of the vanilla extract.

Step 8: Spread the meringue evenly over the warm rolls. Use a kitchen torch or broiler to carefully toast the meringue until golden brown. Serve warm.

Tips & Variations

For a nutty twist, try adding chopped toasted pecans or almonds to the filling before rolling.

If you don’t have a kitchen torch, place the rolls under a broiler, watching closely to avoid burning.

Use milk chocolate chips for a creamier, sweeter flavor instead of semi-sweet.

Make sure the egg whites are at room temperature for a more stable meringue.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, bringing them to room temperature before serving. Reheat gently in the microwave or oven to warm the chocolate and soften the rolls. The toasted meringue is best enjoyed fresh but can be lightly warmed if needed.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit longer, about 10-12 minutes of kneading until the dough is smooth and elastic.

What can I use instead of graham cracker crumbs?

If you don’t have graham cracker crumbs, crushed digestive biscuits or vanilla wafers make a good substitute, providing a similar texture and sweetness.