Description
Gooey S’mores Rolls are a decadent homemade dessert featuring a soft, fluffy dough rolled with a rich chocolate and graham cracker filling, topped with a toasted meringue for the perfect combination of textures and flavors. These delectable rolls bring the classic campfire s’mores experience to your oven, making them an irresistible treat for any occasion.
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
- 2 tbsp Unsalted Butter (melted, divided)
- 1 tsp Salt
Filling Ingredients
- 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
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 (divided)
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 (2 tbsp) and salt. Mix until well combined.
- Kneading: Attach the dough hook and knead the mixture for 6 to 8 minutes until you achieve a smooth and elastic dough. Once done, cover the bowl and let the dough rest for about 15 minutes to allow it to rise slightly.
- Filling Preparation: Over low-medium heat, whisk together unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar in a saucepan. Stir in melted unsalted butter (2 tbsp), vanilla extract (1/4 tsp), and a pinch of salt until smooth and fully combined. Remove from heat and allow to cool slightly before mixing in graham cracker crumbs.
- Assembly: On a lightly floured surface, roll out the dough into a 10 x 16-inch rectangle. Brush the surface evenly with melted butter. Spread the cooled chocolate filling evenly over the dough, leaving a small border around the edges. Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly from one long side to the other. Slice the roll into 8 to 10 equal pieces and arrange them in a greased baking pan.
- Baking: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes or until they turn golden brown. Remove from the oven and allow them to cool in the pan for about 10 minutes before adding the meringue topping.
- Meringue Preparation: Using a double boiler, combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar has dissolved. Transfer the mixture to a stand mixer and beat on high until stiff peaks form, adding cream of tartar, salt, and vanilla extract (1/4 tsp) gradually during whipping.
- Finalizing Rolls: Spread the prepared meringue evenly over the warm rolls. Using a kitchen torch or placing the pan under a broiler briefly, toast the meringue until it develops a golden brown color. Serve warm for the best gooey experience.
Notes
- Ensure the milk and water are lukewarm to activate the yeast properly without killing it.
- Kneading time is important to develop gluten for a fluffy texture.
- Allow the filling to cool before spreading to prevent melting the dough.
- The meringue can be toasted with a kitchen torch or under a broiler—watch carefully to avoid burning.
- For extra gooeyness, serve the rolls slightly warm.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: S'mores Rolls, chocolate rolls, homemade dessert, baked rolls, meringue topped dessert, gooey chocolate dessert
