Gooey S’mores Rolls Recipe

Introduction

These Gooey S’mores Rolls combine the comforting flavors of chocolate, graham crackers, and marshmallow meringue in a soft, tender dough. Perfect for a special brunch or dessert, they bring a fun twist to the classic campfire treat.

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 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. Sprinkle graham cracker crumbs, roll tightly, slice into 8-10 pieces, and arrange in a greased baking pan.
5. Step 5: 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.
6. Step 6: 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.
7. Step 7: Spread the meringue on top of the baked rolls and use a kitchen torch or broiler to toast until golden brown.

Tips & Variations

• For an extra gooey center, add small marshmallows along with the chocolate filling before rolling.
• Use milk chocolate chips for a sweeter, creamier filling or dark chocolate for a richer taste.
• If you don’t have a kitchen torch, the broiler works well—just watch closely to avoid burning the meringue.
• Make the dough ahead of time and refrigerate overnight for deeper flavor; bring to room temperature before rolling out.

Storage

Store leftover s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat gently in a warm oven to restore softness, and toast the meringue again if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water with a bit of sugar for about 5-10 minutes until foamy before adding it to the other ingredients.

Can I make these rolls without a stand mixer?

Absolutely. You can mix and knead the dough by hand on a floured surface. Knead for about 10-12 minutes until smooth and elastic.

Gooey S’mores Rolls Recipe

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★★★★★

4.7 from 61 reviews

Gooey S’mores Rolls are a delightful twist on classic s’mores, featuring a soft, fluffy yeast dough filled with a rich chocolate and graham cracker mixture, topped with a toasted, fluffy meringue. Perfect for breakfast or dessert, these rolls combine the nostalgic flavors of campfire s’mores with the comforting texture of freshly baked sweet rolls.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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
• 1/4 cup Graham Cracker Crumbs
• 2 tbsp Unsalted Butter (melted, for filling)
• 1/2 tsp Vanilla Extract (divided)
• Pinch of Salt
• 1/2 cup Granulated Sugar (for filling)

Meringue Topping Ingredients

• 2 large Egg Whites (room temperature)
• 1/2 cup Granulated Sugar
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt
• 1/4 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 to the mixture. Begin mixing until ingredients are well combined.
2. Kneading the Dough: Attach the dough hook to your mixer and knead the dough for 6-8 minutes until it becomes smooth and elastic. Once kneaded, cover the dough and let it rest and rise slightly for 15 minutes.
3. Filling Preparation: In a saucepan over low to medium heat, whisk together the 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 slightly. Once cooled, stir in the graham cracker crumbs evenly.
4. Assembling the Rolls: On a lightly floured surface, roll out the risen dough into a 10 by 16-inch rectangle. Brush the surface with melted butter. Spread the cooled chocolate and graham cracker filling evenly over the dough, leaving the edges clear. Sprinkle additional graham cracker crumbs on top of the filling. Starting from one edge, roll the dough tightly into a log. Slice the roll into 8 to 10 equal pieces and arrange them cut side up in a greased baking pan.
5. Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they turn golden brown. After baking, allow the rolls to cool in the pan for 10 minutes before adding the meringue topping.
6. Meringue Preparation: Using a double boiler, warm the egg whites and granulated sugar by whisking continuously until the mixture is warm and the sugar has dissolved. Transfer the mixture to a stand mixer. Beat on high speed until stiff peaks form, incorporating the cream of tartar, salt, and vanilla extract during the process.
7. Finalizing the Rolls: Spread the meringue evenly on top of the baked rolls. Using a kitchen torch or placing under a broiler briefly, toast the meringue until it turns a beautiful golden brown. Serve warm for the best gooey experience.

Notes

• Ensure milk and water are lukewarm, not hot, to properly activate the yeast.
• Cooling the chocolate filling before spreading prevents the dough from becoming soggy.
• Use a light hand when sprinkling graham cracker crumbs inside to maintain texture without overwhelming the rolls.
• Be careful when toasting the meringue as it browns quickly under a broiler or torch.
• Room temperature egg whites whip better and produce more volume for the meringue topping.

Keywords: S’mores rolls, chocolate rolls, yeast rolls, dessert rolls, meringue topping, campfire treats, sweet rolls