Gooey S’mores Rolls: A Delicious Homemade Dessert Recipe

Introduction

These Gooey S’mores Rolls combine the nostalgic flavors of campfire s’mores with a soft, fluffy homemade dough. Topped with a toasted meringue, they make an irresistible dessert that’s perfect for any occasion.

Ingredients

• For the 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
• 1 tsp Salt
• For the Filling:
• 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
• For the 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, 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 the ingredients are well combined.
2. Step 2: 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 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 let cool. Mix in the graham cracker crumbs once cooled.
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 the edges clear. Sprinkle additional graham cracker crumbs over the filling.
5. Step 5: Roll the dough tightly into a log. Slice into 8-10 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 25-28 minutes until they turn golden brown. Allow them to cool in the pan for 10 minutes before adding the meringue topping.
7. Step 7: Prepare the meringue by combining egg whites and granulated sugar in a double boiler. Whisk continuously until the mixture is warm and the 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 baked rolls. Use a kitchen torch or broiler to toast the meringue until golden brown. Serve warm for the best gooey experience.

Tips & Variations

• Use room temperature egg whites for a stable meringue that whips up nicely.
• Substitute milk with almond or oat milk for a dairy-free option.
• Add chopped nuts like toasted pecans or walnuts to the filling for extra crunch.
• For a deeper chocolate flavor, use dark chocolate chips instead of semi-sweet.

Storage

Store any leftover s’mores rolls in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days, then warm gently in the microwave or oven before serving. Since the meringue topping is delicate, it’s best added fresh just 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 and allow it to rise in the refrigerator overnight. Bring it to room temperature before continuing with the recipe.

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

You can use your oven’s broiler to toast the meringue. Keep a close eye on it to prevent burning, as it can brown quickly under the broiler.

Gooey S’mores Rolls: A Delicious Homemade Dessert Recipe

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Indulge in these Gooey S’mores Rolls, a homemade dessert that combines soft, fluffy dough with a rich chocolatey filling and a toasted meringue topping. Perfect for anyone craving a decadent treat that captures the classic campfire flavors of s’mores with a delightful bakery twist.

• Author: Jeannette
• 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

For the 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 cups All-Purpose Flour
• 4 tbsp Unsalted Butter, divided
• 1 tsp Salt

For the Filling

• 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
• Additional 1 tbsp Unsalted Butter, melted
• 1/2 tsp Vanilla Extract
• Pinch of Salt
• 1 tbsp Granulated Sugar

For the 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, divided

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 (reserve some for brushing) and salt. Mix until combined, then switch to the dough hook and knead for 6-8 minutes until the dough is smooth and elastic. Cover the bowl and let the dough rest for 15 minutes to rise slightly.
2. 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 smooth and the chocolate is melted and fully combined. Remove from heat and allow to cool slightly, then stir in graham cracker crumbs.
3. Assembly: On a lightly floured surface, roll the risen dough into a 10” x 16” rectangle. Brush the surface evenly with melted butter. Spread the cooled chocolate filling evenly over the dough, leaving a small border around the edges. Sprinkle additional graham cracker crumbs on top. Roll the dough tightly lengthwise into a log, then cut into 8-10 slices. Arrange the rolls cut side up in a greased baking pan.
4. Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown and cooked through. Remove from the oven and allow to cool in the pan for 10 minutes before adding the meringue topping.
5. Meringue Topping: Set up a double boiler with simmering water. In a heatproof bowl, combine egg whites and granulated sugar. Whisk continuously over the double boiler until the mixture is warm and the sugar dissolves, about 3-5 minutes. Transfer to the stand mixer and beat on high speed until stiff peaks form, adding cream of tartar, salt, and half of the vanilla extract gradually as you beat.
6. Finalizing Rolls: Spread the prepared meringue topping evenly over the warm rolls. Using a kitchen torch or broiler, toast the meringue until it develops a golden brown color on top. Serve warm for the best gooey texture.

Notes

• For best results, ensure all ingredients are at the right temperature especially milk, water, and egg whites for proper yeast activation and meringue formation.
• Do not overbake the rolls to keep them soft and gooey inside.
• Use a kitchen torch carefully to avoid burning the meringue; alternatively, brief broiling works well.
• Allow the filling to cool before spreading to prevent melting the meringue prematurely.

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