Gooey S’mores Rolls Recipe

Introduction

These Gooey S’mores Rolls are a delightful twist on a classic campfire treat, combining soft, fluffy dough with rich chocolate, creamy cocoa filling, and a toasted meringue topping. Perfect for dessert or an indulgent weekend breakfast, they capture the nostalgic flavors of s’mores in a warm, comforting roll.

Ingredients

• 1 cup lukewarm Milk
• 1/4 cup lukewarm Water
• 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 (for meringue)
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt (for meringue)
• 1/2 tsp Vanilla Extract, divided

Instructions

1. Step 1: Prepare the dough by combining lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour in a stand mixer. Add the melted unsalted butter and salt. Mix until ingredients are well combined.
2. Step 2: Attach the dough hook and knead for 6–8 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 15 minutes to rise slightly.
3. Step 3: Make the filling by heating a saucepan over low-medium heat. Whisk together cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar. Add melted butter, vanilla extract, and a pinch of salt. Stir until smooth, then remove from heat and let cool. 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 and spread the cooled filling evenly over the dough, leaving the edges clear.
5. Step 5: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly into a log, slice into 8–10 pieces, and arrange them in a greased baking pan.
6. Step 6: Preheat the oven to 350°F (175°C). Bake the rolls for 25–28 minutes, or until golden brown. Let cool in the pan for 10 minutes.
7. Step 7: For the meringue topping, use a double boiler to warm egg whites and granulated sugar, whisking continuously until sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and half the vanilla extract.
8. Step 8: Spread the meringue over the baked rolls. Use a kitchen torch or broiler to toast the meringue until golden brown.

Tips & Variations

• For extra gooey rolls, add mini marshmallows along with the chocolate chips in the filling before baking.
• Use flavored graham cracker crumbs like cinnamon or honey for a twist on the classic taste.
• If you don’t have a torch, briefly broiling the meringue works well—watch closely to avoid burning.
• Allow the dough to rise longer for a lighter, airier texture if time permits.

Storage

Store leftover s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 1 month. Reheat gently in the oven at 300°F (150°C) to restore softness and warmth. Avoid microwaving as it may make the meringue chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10–12 minutes until smooth and elastic. It may take a bit more effort but yields the same delicious result.

What can I substitute for cream of tartar in the meringue?

If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar to stabilize the egg whites while whipping.

Gooey S’mores Rolls Recipe

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4.7 from 125 reviews

Gooey S’mores Rolls are a decadent twist on the classic campfire treat, featuring soft, fluffy dough filled with a rich chocolate and cream filling, sprinkled with graham cracker crumbs, and topped with a toasted meringue. Perfectly baked to golden perfection and finished with a toasted meringue topping, these rolls combine the comforting flavors of s’mores into a delightful pastry ideal for breakfast, dessert, or a special treat.

• Author: Cleo
• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8–10 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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
• 4 tbsp Unsalted Butter, divided
• 1 tsp Salt

For the Filling

• 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
• Melted Unsalted Butter (amount included in butter divided for dough and filling)
• Vanilla Extract (approx. 1/2 tsp divided)
• Pinch of Salt

For the 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, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until ingredients are well incorporated. Switch to the dough hook attachment and knead for 6-8 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 15 minutes to rise slightly.
2. Filling Preparation: In 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 continuously until the mixture is smooth and fully combined, then remove from heat. Allow the filling to cool before mixing in graham cracker crumbs to incorporate texture.
3. Assembly: On a lightly floured surface, roll the risen dough into a 10” x 16” rectangle. Brush the dough evenly with melted butter, then spread the cooled chocolate filling over the dough, leaving the edges clear for sealing. Sprinkle additional graham cracker crumbs evenly on top. Roll the dough tightly into a log shape, then slice into 8-10 individual rolls. Arrange the rolls in a greased baking pan, ensuring they are close but not overcrowded.
4. Baking: Preheat the oven to 350°F (175°C). Bake the assembled rolls for 25-28 minutes or until they turn golden brown and are cooked through. Remove from the oven and allow them to cool in the pan for 10 minutes before applying the meringue topping.
5. Meringue Topping: Prepare a double boiler setup by simmering water gently in a pot and placing a heatproof bowl on top. Combine the egg whites and granulated sugar in the bowl and whisk continuously until the mixture is warm and the sugar is dissolved. Transfer this to a stand mixer and whip on high speed until stiff peaks form, adding cream of tartar, salt, and vanilla extract partway through for stability and flavor.
6. Finalizing Rolls: Spread the prepared meringue topping evenly over the baked rolls. Use a kitchen torch or the oven broiler to toast the meringue until it is golden brown and slightly crisp on top, enhancing both flavor and presentation. Serve warm for the best gooey s’mores experience.

Notes

• Ensure the milk and water are lukewarm to properly activate the yeast without killing it.
• Do not over-knead the dough; 6-8 minutes is sufficient for a soft and elastic texture.
• Cool the chocolate filling thoroughly before assembly to prevent dough from becoming too soft.
• If you don’t have a kitchen torch, place the rolls under a broiler for a few minutes to toast the meringue, but watch carefully to avoid burning.
• Make sure egg whites are at room temperature to achieve maximum volume when whipping the meringue.
• The rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat gently before serving.

Keywords: S’mores rolls, chocolate rolls, meringue topping, dessert rolls, sweet rolls, homemade rolls