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S’mores Rolls Recipe

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★★★★★

4.5 from 124 reviews

S’mores Rolls are a decadent, bakery-style treat combining the nostalgic flavors of classic s’mores into soft, fluffy rolls layered with rich chocolate filling, graham cracker crumbs, and topped with a glossy marshmallow meringue. Baked to a golden brown and finished with a lightly toasted meringue topping, these rolls are perfect for any dessert or special occasion craving a sweet, nostalgic indulgence.

Ingredients

Scale

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 and melted: 2 tbsp melted for dough, 2 tbsp melted for brushing)
  • 1 tsp Salt

Chocolate Graham Cracker Filling

  • 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)

Marshmallow 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

Instructions

  1. Prepare the Dough: Using your stand mixer fitted with the paddle attachment, combine lukewarm milk, water, instant yeast, granulated sugar, all-purpose flour, 2 tablespoons melted butter, and salt. Mix until just combined.
  2. Knead the Dough: Switch to the dough hook attachment and knead on low speed for 6-8 minutes, or until the dough becomes smooth and elastic.
  3. Rest the Dough: Place the dough on a lightly floured surface, cover with a clean kitchen towel, and let it rest for 15 minutes to relax the gluten.
  4. Make Chocolate Filling: In a medium saucepan, combine cocoa powder, heavy cream, semi-sweet chocolate chips, granulated sugar, unsalted butter, vanilla extract, and salt. Whisk continuously over low to medium heat until smooth and well blended. Remove from heat and transfer to a bowl to cool completely (do not add graham cracker crumbs yet).
  5. Preheat Oven and Prepare Pan: Adjust the oven rack to the second level from the top and preheat oven to 350ºF (175ºC). Coat a 9.5-inch round pan with a flour-based baking spray and set aside.
  6. Roll Out Dough: Remove the towel from the dough and, using a floured rolling pin, roll dough out into a 10 inch by 16 inch rectangle.
  7. Brush with Butter: Using a pastry brush, brush half of the remaining 2 tablespoons of melted butter evenly over the dough, leaving about a 1/2 inch border on the edges.
  8. Spread Filling: Use an offset spatula to spread the cooled chocolate filling in a thin, even layer over the buttered dough, leaving a 1/2 inch border around the edges. Sprinkle the evenly crushed graham cracker crumbs on top of the filling.
  9. Roll and Cut Dough: Starting from the long side, tightly roll the dough up into a jelly-roll shape, pinching the seam to seal. Cut off the ends with a sharp knife, then slice the roll into 8-10 equal pieces.
  10. Arrange and Bake Rolls: Position the slices cut-side down into the prepared round pan. Bake in the preheated oven for 25-28 minutes or until the rolls turn a light golden brown.
  11. Cool Slightly: Remove the baked rolls from the oven and transfer the pan to a wire cooling rack. Let cool for about 10 minutes while preparing the marshmallow meringue topping.
  12. Make Marshmallow Meringue Topping: Using a bain-marie (double boiler), whisk together the egg whites and granulated sugar over gently simmering water (about 1 to 1.5 inches deep) until the sugar is fully dissolved, about 5-6 minutes. Test by rubbing between fingers to ensure no graininess remains.
  13. Whip Meringue: Transfer the warm mixture to a stand mixer bowl fitted with the whisk attachment. Beat on high speed until soft peaks form, then add cream of tartar, salt, and vanilla extract. Continue whipping until stiff, glossy peaks form, about 10 minutes.
  14. Top Rolls: Spread the marshmallow meringue topping over the warm rolls evenly.
  15. Toast Meringue: Optionally, use your oven’s broiler setting or a kitchen blowtorch to lightly toast and brown the meringue topping for added flavor and texture. Serve warm.

Notes

  • Use lukewarm milk and water to activate the yeast properly without killing it.
  • Ensure the chocolate filling is cooled before spreading to avoid melting the buttered dough.
  • The marshmallow meringue topping is best toasted just before serving for optimal texture.
  • You can prepare the dough and filling ahead, refrigerate overnight, and bake the next day for convenience.
  • Adjust the number of rolls cut depending on your preferred size; smaller rolls will bake slightly faster.
  • Use a flour-based baking spray for the pan to prevent sticking and to keep crust texture light.

Keywords: s’mores rolls, chocolate rolls, graham cracker rolls, marshmallow meringue, dessert rolls, baked s’mores, sweet rolls, bakery style

Find it online: https://platedbyemma.com/smores-rolls-recipe/