Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe

Introduction

Gooey S’mores Rolls are a delightful twist on a classic campfire treat, perfect for enjoying any time at home. These soft, chocolatey, and buttery rolls topped with toasted meringue capture all the flavors of s’mores in a fun, bake-at-home dessert.

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: For the filling, whisk together cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar in a saucepan over low-medium heat. Add melted unsalted butter, vanilla extract, and a pinch of salt. Stir until smooth, then remove from heat. Allow to cool and then 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, leaving the edges clear. Sprinkle a few more graham cracker crumbs, roll tightly, slice into 8-10 pieces, and arrange them in a greased baking pan.
5. Step 5: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Let them cool in the pan for 10 minutes before adding the meringue topping.
6. Step 6: For the meringue, use a double boiler to combine egg whites and granulated sugar. 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.
7. Step 7: Spread the meringue on top of the baked rolls. Use a kitchen torch or under the broiler to toast the meringue until it turns a golden brown.

Tips & Variations

• Use fresh yeast for the best rise, and make sure your liquids are lukewarm to activate it properly.
• Substitute gluten-free flour blend if you need a gluten-free version, adjusting liquid amounts as needed.
• For extra gooeyness, add marshmallow fluff inside the rolls along with the chocolate filling.
• You can skip the meringue topping and instead drizzle melted chocolate or a dusting of powdered sugar.

Storage

Store leftover s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven to bring back gooey warmth before serving.

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 the night before and let it rise slowly in the refrigerator. Bring to room temperature before rolling out and assembling the rolls.

What if I don’t have a kitchen torch for toasting the meringue?

You can place the rolls under a broiler for 1-2 minutes, watching closely to avoid burning, until the meringue is nicely toasted.

Gooey S’mores Rolls: Your New Favorite Homemade Dessert Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

Indulge in these Gooey S’mores Rolls, a delightful homemade dessert that combines soft, fluffy dough with a rich chocolate-cocoa filling, graham cracker crumbs, and a toasted meringue topping. Perfectly baked to golden perfection and bursting with classic s’mores flavors, these rolls are guaranteed to become your new favorite treat.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 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)
• 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
• 1/2 cup Granulated Sugar
• 1/2 tsp Vanilla Extract (divided)
• 2 tbsp Unsalted Butter (melted, part of the 4 tbsp)
• 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 (divided, used in meringue)

Instructions

1. Dough Preparation: 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 to form a dough.
2. Kneading the Dough: Switch to the hook attachment 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-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 continuously until the mixture is smooth and well combined. Remove from heat and let it cool, then mix in the graham cracker crumbs to complete the filling.
4. Assembly: On a lightly floured surface, roll the dough into a 10” x 16” 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, slice into 8-10 equal pieces, and arrange them cut side up in a greased baking pan.
5. Baking: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until they turn golden brown. Once baked, cool the rolls in the pan for 10 minutes before adding the meringue topping.
6. Meringue Topping Preparation: Using a double boiler, combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar dissolves completely. Transfer the mixture to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and vanilla extract as you whip the meringue to perfection.
7. Finalizing Rolls: Spread the meringue evenly over the warm baked rolls. Use a kitchen torch or the oven broiler to toast the meringue until it is golden brown and slightly caramelized. Serve warm and enjoy the gooey, sweet s’mores flavor explosion.

Notes

• Ensure the milk and water are lukewarm to activate the yeast properly without killing it.
• Roll the dough evenly to achieve consistent roll sizes and even baking.
• Use a kitchen torch for better control when toasting the meringue; alternatively, the broiler works but watch closely to prevent burning.
• Allow rolls to cool slightly before applying meringue to avoid deflating the topping.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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