Gooey S’mores Rolls Recipe

Introduction

Gooey S’mores Rolls bring the nostalgic campfire treat into a soft, sweet pastry perfect for any time of year. With a rich chocolate filling, crunchy graham cracker crumbs, and a toasted meringue topping, these rolls are irresistibly delicious and sure to impress your family and friends.

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

1. 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. Mix until well combined.
2. Step 2: Switch to the 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.
3. Step 3: 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 until smooth and well combined, then remove from heat. Cool and 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, then spread the cooled filling evenly over the dough, leaving edges clear.
5. Step 5: Sprinkle graham cracker crumbs over the filling, roll tightly, slice into 8-10 pieces, and arrange in a greased baking pan.
6. Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Cool in the pan for 10 minutes before adding meringue.
7. Step 7: In a double boiler, combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and sugar dissolves. Transfer to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and half of the vanilla extract.
8. Step 8: Spread the meringue on top of the baked rolls and use a kitchen torch or broiler to toast until golden brown.

Tips & Variations

• Use a kitchen torch for a perfectly toasted meringue finish, or place under the broiler briefly—watch carefully to avoid burning.
• For extra flavor, try adding a teaspoon of espresso powder to the chocolate filling to deepen the chocolate taste.
• Substitute semi-sweet chocolate chips with milk or dark chocolate chips to suit your preference.
• Make the dough the night before, let it rise slowly in the refrigerator overnight, and bake fresh in the morning.

Storage

Store the finished rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and reheat gently in the oven to restore softness. The meringue topping is best enjoyed fresh but can be lightly refreshed under a broiler for a minute if stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix the dough by hand using a sturdy spoon and then knead on a floured surface for about 10 minutes until smooth and elastic.

What can I use if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can place the meringue-topped rolls under a preheated broiler for 1-2 minutes. Keep a close eye to avoid burning as it happens quickly.

Gooey S’mores Rolls Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

Gooey S’mores Rolls are a decadent twist on classic cinnamon rolls, filled with a rich chocolate and graham cracker filling and topped with a toasted meringue. Soft, sweet, and perfect for sharing, these rolls bring the nostalgic flavors of s’mores into a delightful bakery-style treat that’s ideal for breakfast, dessert, or any cozy occasion.

• Author: Emma
• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 to 10 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)
• 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 (divided)
• 1/8 cup Unsalted Butter (melted, from the divided butter amount)
• 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

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 all ingredients are well incorporated.
2. Kneading the Dough: Attach the dough hook to the mixer and knead the dough for 6 to 8 minutes until it becomes smooth and elastic. Once kneaded, cover the bowl and let the dough rest for 15 minutes to rise slightly.
3. Filling Preparation: In a small saucepan over low to medium heat, whisk together unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and 1/2 cup granulated sugar. Add the melted butter, vanilla extract, and a pinch of salt, stirring until the mixture is smooth and well combined. Remove the mixture from heat and let cool. Once cooled, stir in graham cracker crumbs.
4. Dough Assembly: On a lightly floured surface, roll out the rested dough into a 10 by 16-inch rectangle. Brush the surface with melted butter, then spread the cooled chocolate filling evenly over the dough, leaving the edges clear. Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly from one long edge into a log. Slice the log into 8 to 10 equal pieces and place them into a greased baking pan.
5. Baking the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes or until they turn golden brown. After baking, let the rolls cool in the pan for 10 minutes before adding the meringue topping.
6. Making the Meringue Topping: Using a double boiler, combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar has dissolved. Transfer the warm mixture to a stand mixer and beat until stiff peaks form. During whipping, add cream of tartar, salt, and vanilla extract to stabilize and flavor the meringue.
7. Finalizing the Rolls: Spread the prepared meringue evenly over the warm rolls. Use a kitchen torch or place the rolls briefly under a broiler to toast the meringue until it develops a beautiful golden brown color.

Notes

• Use lukewarm milk and water to activate the yeast properly without killing it.
• If you don’t have a kitchen torch, the broiler method works well, but watch carefully to avoid burning.
• Room temperature egg whites help achieve maximum volume when making meringue.
• The rolls can be stored covered at room temperature for up to two days or refrigerated and gently warmed before serving.
• For thicker filling, let the chocolate cream cool completely before spreading on the dough.

Keywords: S’mores rolls, gooey rolls, chocolate roll recipe, homemade rolls, dessert rolls, baked s’mores, meringue topping