Gooey S’mores Rolls: A Delicious Homemade Dessert Recipe

Introduction

Gooey S’mores Rolls are a delightful homemade dessert that captures the magic of classic campfire treats in a soft, sweet roll. These irresistible rolls combine chocolate, marshmallow meringue, and graham cracker flavors for an indulgent experience perfect for any occasion.

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 (for meringue)
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt (for meringue)
• 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 dough hook attachment and knead for 6 to 8 minutes until the dough is smooth and elastic. Cover and let rest for 15 minutes to rise slightly.
3. Step 3: In a saucepan over low to 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, then remove from heat and allow to cool. Mix in graham cracker crumbs.
4. Step 4: On a lightly floured surface, roll the dough into a 10 x 16 inch rectangle. Brush the dough with melted butter, then spread the cooled chocolate filling evenly over the surface, leaving the edges clear.
5. Step 5: Sprinkle additional graham cracker crumbs on top of the filling. Roll the dough tightly into a log, slice into 8 to 10 pieces, and arrange them cut side up in a greased baking pan.
6. Step 6: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until golden brown. Let them cool in the pan for 10 minutes.
7. Step 7: For the meringue topping, place egg whites and granulated sugar in a double boiler and whisk continuously until warm and 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 evenly on top of the warm rolls. Use a kitchen torch or broiler to toast the meringue until golden brown and slightly toasted.

Tips & Variations

• Use a stand mixer with a dough hook for easier kneading, but kneading by hand works well too.
• For extra gooeyness, add mini marshmallows inside the roll before baking.
• Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
• If you don’t have a kitchen torch, place the rolls under a broiler for 1 to 2 minutes, watching closely to avoid burning.

Storage

Store leftover 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 for up to 2 months. Reheat gently in a microwave or oven before serving. Toast the meringue again if needed to restore its golden finish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before rolling out and assembling the rolls.

What if I don’t have a double boiler for the meringue?

You can create a makeshift double boiler by placing a heatproof bowl over a pot of simmering water. Make sure the bowl doesn’t touch the water while whisking the egg whites and sugar.

Gooey S’mores Rolls: A Delicious Homemade Dessert Recipe

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4.7 from 87 reviews

Gooey S’mores Rolls are a decadent, homemade dessert featuring soft, fluffy rolls filled with a rich chocolate and graham cracker mixture, topped with a toasted meringue that adds a light, fluffy finish. Perfect for s’mores lovers looking to enjoy the campfire classic in roll form.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 58 minutes
• Yield: 8 servings 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)
• 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 (part used in filling and part in meringue)
• 1/4 cup Graham Cracker Crumbs
• 1/2 tsp Vanilla Extract (divided)
• Pinch of Salt

Meringue Topping

• 2 large Egg Whites (room temperature)
• 1/2 cup Granulated Sugar (part used here)
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt
• 1/4 tsp Vanilla Extract (remaining from the 1/2 tsp total)

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 all ingredients together until well combined to form the dough.
2. Kneading: Attach the dough hook to your mixer and knead the dough for 6-8 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 15 minutes to allow it to rise slightly.
3. Filling Preparation: In a saucepan over low to medium heat, whisk together unsweetened 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. Remove from heat and allow to cool before folding in the graham cracker crumbs.
4. Assembly: On a lightly floured surface, roll out the dough into a 10” x 16” rectangle. Brush the surface with melted butter, then evenly spread the cooled chocolate and graham cracker filling over the dough, leaving the edges clear. Sprinkle additional graham cracker crumbs on top. Roll the dough tightly into a log, slice into 8-10 even pieces, and arrange them in a greased baking pan.

Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they turn golden brown. After baking, cool the rolls in the pan for 10 minutes before adding the meringue topping.

5. Meringue Preparation: Using a double boiler, combine the egg whites and granulated sugar. Whisk constantly until the mixture becomes warm and the sugar dissolves completely. Transfer the mixture to a stand mixer and beat until stiff peaks form, then add the cream of tartar, salt, and remaining vanilla extract while continuing to beat.
6. Finalizing Rolls: Spread the prepared meringue over the warmed s’mores rolls. Using a kitchen torch or broiler, carefully toast the meringue until it turns a beautiful golden brown, adding a perfect finish to your gooey s’mores rolls.

Notes

• Ensure the milk and water are lukewarm but not hot to avoid killing the yeast.
• If you don’t have a kitchen torch, use the broiler on a low setting and watch closely to avoid burning the meringue.
• Letting the dough rest longer can develop more flavor and texture if desired.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat rolls gently in the oven or microwave before serving to bring back gooeyness.

Keywords: s’mores rolls, homemade dessert, chocolate rolls, meringue topped rolls, gooey chocolate dessert, graham cracker dessert