Introduction

S’mores Rolls bring the classic campfire treat into a soft, gooey roll perfect for any occasion. Filled with rich chocolate, creamy marshmallow meringue, and crunchy graham crackers, these rolls are an irresistible dessert that feels like a warm hug.

A close-up view of five cinnamon rolls in a white ceramic dish with speckled edges, each roll showing a light golden brown dough twisted with dark cinnamon filling in a spiral pattern; three rolls are covered with thick, creamy white icing that drips slightly down the sides, topped with crumbled light brown cookie bits, while one roll has partial icing, and one has no icing at all, showing the textured cinnamon swirl clearly; a silver spoon with some white icing rests inside the dish on the edge, all set on a white marbled texture with scattered broken light brown crackers nearby. photo taken with an iphone --ar 4:5 --v 7

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 and melted; 2 tbsp melted butter for the dough, 2 tbsp melted butter for brushing)
1 tsp Salt
1/8 cup Unsweetened Cocoa Powder
1/8 cup Heavy Whipping Cream
1/3 cup Semi-Sweet Chocolate Chips
1 tbsp Granulated Sugar
1 tbsp Unsalted Butter
1/2 tsp Vanilla Extract
1/8 tsp Salt
1/4 cup Graham Cracker Crumbs (about 1 1/2-2 graham cracker sheets, finely crushed)
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

Step 1: Using your stand mixer fitted with the paddle attachment, combine milk, water, instant yeast, sugar, flour, 2 tbsp melted butter, salt, and cocoa powder until just combined.
Step 2: Switch to the dough hook attachment and knead on low speed for 6-8 minutes until the dough is smooth.
Step 3: Place the dough on a floured surface, cover with a kitchen or tea towel, and let it rest for 15 minutes.
Step 4: For the filling, combine heavy whipping cream, chocolate chips, 1 tbsp sugar, 1 tbsp butter, vanilla, and salt in a medium saucepan. Whisk over low-medium heat until blended and smooth, then remove from heat and allow to cool in a separate bowl.
Step 5: Preheat the oven to 350ºF and coat a 9.5-inch round pan with flour-based baking spray. Adjust the oven rack to just above the center.
Step 6: Roll out the rested dough on a floured surface into a 10″ x 16″ rectangle. Brush half of the remaining melted butter over the dough, leaving a 1/2″ border around the edges.
Step 7: Spread the cooled chocolate filling evenly over the dough using an offset spatula, again leaving a 1/2″ border. Sprinkle the graham cracker crumbs evenly over the filling.
Step 8: Roll the dough tightly from the long side like a jelly roll, pinching the seams to seal. Trim the ends and cut the roll into 8-10 equal pieces.
Step 9: Place the rolls cut side down into the prepared pan and bake for 25-28 minutes until golden brown. Remove and cool on a wire rack for about 10 minutes.
Step 10: For the marshmallow meringue topping, heat egg whites and 1/2 cup sugar over simmering water, whisking constantly until sugar dissolves (about 5-6 minutes).
Step 11: Transfer to a stand mixer bowl and whip on high speed. When soft peaks form, add cream of tartar, salt, and vanilla extract. Whip until stiff, glossy peaks appear (about 10 minutes).
Step 12: Spread or pipe the marshmallow meringue over the warm rolls. Optionally, toast the topping lightly using a broiler or kitchen blowtorch for added texture and color.

Tips & Variations

Use room temperature egg whites for the best marshmallow meringue volume and stability.
For a nutty twist, sprinkle chopped toasted nuts over the graham cracker crumbs before rolling.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preferred sweetness level.
If you don’t have a stand mixer, knead the dough by hand for about 10-12 minutes until smooth.

Storage

Store cooled s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze in a sealed container for up to 1 month. Reheat gently in a warm oven or microwave before serving. Add the marshmallow meringue topping fresh after reheating for best results.

How to Serve

The image shows a close-up of a thick cinnamon roll with visible layers of dough and dark brown chocolate chunks melted between the layers. The roll is topped with smooth, creamy white icing that drips slightly down the sides, adding a shiny texture. The cinnamon roll sits on a white plate with a few dark chocolate pieces scattered around it and a small bite of the roll next to it. A woman's hand holds a fork near the bite. The background is a white marbled surface with another cinnamon roll blurred in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand on a floured surface. Knead for about 10-12 minutes until the dough becomes smooth and elastic.

How do I know when the marshmallow meringue is done?

The meringue is ready when it forms stiff, glossy peaks that hold their shape firmly and when the sugar has fully dissolved, which you can test by rubbing a small amount between your fingers to ensure no granules remain.