Description
These Gooey S’mores Rolls combine the irresistible flavors of chocolate, graham crackers, and toasted marshmallow-like meringue into a soft, rich roll perfect for dessert or a special treat. Soft rolls with a creamy chocolate filling and crispy, toasted meringue topping deliver the nostalgic campfire s’mores experience baked into a cozy pastry.
Ingredients
Scale
Dough Ingredients
- 1/2 cup whole milk
- 1/3 cup lukewarm water (98°F-105°F)
- 2 teaspoons instant yeast
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 teaspoon salt
Filling Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup graham cracker crumbs (finely crushed)
Meringue Topping
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a stand mixer bowl, combine 1/2 cup lukewarm milk, 1/3 cup warm water, 2 teaspoons instant yeast, and 1/4 cup sugar. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Make Dough: Gradually add 2 1/2 cups all-purpose flour, 1/3 cup melted unsalted butter, and 1/2 teaspoon salt to the yeast mixture. Mix until a sticky dough forms, then knead for 6-8 minutes until the dough is smooth and elastic.
- Rest Dough: Cover the dough with a towel or plastic wrap and let it rest for 15 minutes to begin rising.
- Prepare Filling: In a saucepan, whisk together 1/2 cup unsweetened cocoa powder, 1/2 cup heavy whipping cream, 1/2 cup semi-sweet chocolate chips, and 1/4 cup granulated sugar over low-medium heat. Cook for 5-7 minutes, stirring until smooth and combined.
- Finish Filling: Remove the filling from heat, then stir in 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt. Fold in 1/2 cup finely crushed graham cracker crumbs. Allow the filling to cool slightly before using.
- Shape Rolls: Roll the rested dough into a 10” x 16” rectangle. Brush the surface with 2 tablespoons melted butter and evenly spread the cooled chocolate filling over the dough, leaving a small border around edges.
- Roll and Slice: Sprinkle additional graham cracker crumbs over the filling, then roll the dough tightly from one long side into a log. Slice the log into 8-10 equal pieces and arrange them in a greased baking pan.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until golden brown on top. Allow the rolls to cool in the pan for 10 minutes.
- Prepare Meringue: Set up a double boiler. In a heatproof bowl, combine 4 egg whites and 1 cup sugar. Whisk continuously over simmering water until the mixture is warm and sugar is dissolved.
- Beat Meringue: Transfer the warmed egg white mixture to a mixer bowl. Beat until stiff peaks form, adding 1/4 teaspoon cream of tartar, a pinch of salt, and 1 teaspoon vanilla extract halfway through.
- Top and Toast: Spread the prepared meringue evenly over the cooled rolls. Place under a broiler for 1-2 minutes, watching carefully, until the meringue is golden and toasted. Remove immediately to prevent burning.
Notes
- Use whole milk for a richer dough, but you can substitute with 2% milk if desired.
- Ensure the water and milk used for yeast activation are lukewarm to properly activate the yeast without killing it.
- Be careful when broiling the meringue to prevent burning; watch it closely as it can brown quickly.
- These rolls are best enjoyed warm but can be stored in an airtight container for up to 2 days.
- For an even more authentic s’mores flavor, sprinkle mini marshmallows on top of the filling before rolling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s'mores rolls, chocolate rolls, dessert rolls, baked s'mores, sweet rolls, meringue topped dessert
