Ingredients

1/2 cup milk (whole milk for extra richness)

1/3 cup water (lukewarm, 98°F-105°F)

2 teaspoons instant yeast (can substitute with active dry yeast)

1/4 cup granulated sugar (boosts sweetness)

2 1/2 cups all-purpose flour (forms the dough structure)

1/3 cup unsalted butter (melted)

1/2 teaspoon salt (enhances flavor)

1/2 cup unsweetened cocoa powder (ensure it’s unsweetened)

1/2 cup heavy whipping cream (contributes creaminess)

1/2 cup semi-sweet chocolate chips (rich chocolate experience)

1/4 cup graham cracker crumbs (finely crushed)

4 large egg whites (at room temperature)

1 cup granulated sugar (for stability)

1/4 teaspoon cream of tartar (stabilizes egg whites)

1 teaspoon vanilla extract (adds flavor)

Instructions

Step 1: In a stand mixer, combine ½ cup lukewarm milk and ⅓ cup warm water. Sprinkle in 2 teaspoons of instant yeast and ¼ cup sugar. Let it activate for 5 minutes until foamy.

Step 2: Gradually add 2 ½ cups all-purpose flour, ⅓ cup melted unsalted butter, and ½ teaspoon salt. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth.

Step 3: Cover the dough and let it rest for 15 minutes.

Step 4: For the filling, whisk together ½ cup unsweetened cocoa powder, ½ cup heavy whipping cream, ½ cup semi-sweet chocolate chips, and ¼ cup granulated sugar in a saucepan.

Step 5: Heat over low-medium heat for 5-7 minutes until smooth. Remove from heat and stir in 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt.

Step 6: Fold in ¼ cup graham cracker crumbs and let the filling cool slightly.

Step 7: Roll the rested dough into a 10” x 16” rectangle. Brush with 2 tablespoons melted butter and spread the filling evenly, leaving a small border.

Step 8: Sprinkle extra graham cracker crumbs over the filling. Roll the dough tightly from one long side, then slice into 8-10 pieces. Place the rolls in a greased pan.

Step 9: Preheat the oven to 350°F. Bake the rolls for 25-28 minutes until golden brown. Let cool for 10 minutes.

Step 10: Set up a double boiler. Combine 4 egg whites and 1 cup sugar in a heatproof bowl, whisking until warm and sugar dissolves.

Step 11: Transfer to a mixer and beat until stiff peaks form, adding ¼ teaspoon cream of tartar, a pinch of salt, and 1 teaspoon vanilla extract.

Step 12: Spread the meringue over the cooled rolls and toast under the broiler for 1-2 minutes until golden brown. Serve warm and enjoy!

Tips & Variations

For an extra gooey texture, add mini marshmallows alongside the chocolate chips inside the filling.

Use active dry yeast instead of instant yeast; just dissolve it in the lukewarm water and milk mix for about 10 minutes before proceeding.

Swap graham cracker crumbs for crushed digestive biscuits or vanilla wafers for a subtle flavor twist.

To avoid over-browning, watch the rolls closely while broiling the meringue, as it can toast quickly.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a microwave for 20-30 seconds or warm in an oven at 300°F for 5-7 minutes. Meringue topping is best enjoyed fresh, but if stored, you may need to toast again briefly before serving.

FAQs

Can I make the dough ahead of time?

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