Introduction

These Gooey S’mores Rolls combine the nostalgic flavors of classic s’mores with soft, buttery rolls. Each bite offers rich chocolate, crunchy graham cracker texture, and a toasted meringue topping that makes this dessert irresistible.

Gooey S’mores Rolls Recipe - Recipe Image

Ingredients

½ cup milk (whole milk for extra richness)
⅓ cup water (lukewarm, 98°F-105°F)
2 teaspoons instant yeast (can substitute with active dry yeast)
¼ cup granulated sugar (boosts sweetness)
2 ½ cups all-purpose flour (forms the dough structure)
⅓ cup unsalted butter (melted)
½ teaspoon salt (enhances flavor)
½ cup unsweetened cocoa powder (ensure it’s unsweetened)
½ cup heavy whipping cream (contributes creaminess)
½ cup semi-sweet chocolate chips (rich chocolate experience)
¼ cup graham cracker crumbs (finely crushed)
4 large egg whites (at room temperature)
1 cup granulated sugar (for meringue stability)
¼ teaspoon cream of tartar (stabilizes egg whites)
1 teaspoon vanilla extract (adds flavor)

Instructions

Step 1: In a stand mixer bowl, combine the lukewarm milk and warm water. Sprinkle in the instant yeast and ¼ cup sugar. Let it activate for about 5 minutes until foamy.
Step 2: Gradually add the all-purpose flour, melted butter, and salt to the yeast mixture. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth and elastic.
Step 3: Cover the dough and let it rest for 15 minutes to relax.
Step 4: For the filling, whisk together the cocoa powder, heavy cream, chocolate chips, and granulated sugar in a saucepan over low to medium heat. Cook for 5-7 minutes until smooth.
Step 5: Remove the filling from heat. Stir in 2 tablespoons melted butter, vanilla extract, and a pinch of salt. Fold in the graham cracker crumbs and allow the mixture to cool slightly.
Step 6: On a floured surface, roll the rested dough into a 10-inch by 16-inch rectangle. Brush the dough with 2 tablespoons melted butter, then spread the chocolate filling evenly over the surface, leaving a small border around the edges.
Step 7: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly from one long side into a log. Slice into 8-10 equal pieces and place them cut-side up in a greased baking pan.
Step 8: Preheat the oven to 350°F. Bake the rolls for 25-28 minutes until golden brown. Remove and let cool for 10 minutes.
Step 9: Set up a double boiler. In a bowl over simmering water, combine the egg whites and 1 cup sugar. Whisk gently until the mixture is warm and the sugar dissolves.
Step 10: Transfer the warm egg white mixture to a mixer and beat until stiff peaks form. Add cream of tartar, a pinch of salt, and vanilla extract while beating.
Step 11: Spread the meringue evenly over the cooled rolls. Place under the broiler for 1-2 minutes until the meringue is golden and toasted. Watch carefully to prevent burning.

Tips & Variations

Use whole milk for a richer dough; substitute with plant-based milk if preferred.
To enhance the s’mores flavor, add mini marshmallows on top before baking the meringue.
For a nutty twist, sprinkle chopped toasted nuts with the graham cracker crumbs.
If you don’t have graham crackers, digestive biscuits or vanilla wafers work well as a substitute.

Storage

Store the s’mores rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and warm gently before serving. Leftover rolls can also be frozen; thaw completely and toast the meringue again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Be sure to proof it in warm water for about 5-10 minutes until foamy before mixing with other ingredients.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand. It will take a bit more effort—knead on a floured surface for about 10-12 minutes until the dough is smooth and elastic.

Gooey S’mores Rolls Recipe

Print Recipe

★★★★★

4.4 from 87 reviews

These Gooey S’mores Rolls are a decadent dessert combining rich chocolate, creamy cocoa filling, and a light fluffy dough, all topped with perfectly toasted meringue for an irresistible treat that mimics the classic campfire s’mores experience wrapped in a soft, baked roll.

Author: Stella
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time: 1 hour
Yield: 8–10 rolls 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1/2 cup whole milk
1/3 cup lukewarm water (98°F-105°F)
2 teaspoons instant yeast (or active dry 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
1/2 cup graham cracker crumbs
Additional graham cracker crumbs for sprinkling
2 tablespoons melted butter for brushing dough
Pinch of salt

Meringue Topping

4 large egg whites (room temperature)
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch of salt

Instructions

Activate Yeast: In a stand mixer bowl, combine the lukewarm milk, warm water, instant yeast, and 1/4 cup sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
Make Dough: Gradually add the flour, melted butter, and salt to the yeast mixture. Mix until a sticky dough forms. Knead the dough with the stand mixer or by hand for 6 to 8 minutes until smooth and elastic.
Rest Dough: Cover the dough with a clean towel or plastic wrap and let it rest for 15 minutes to relax and slightly rise.
Prepare Filling: In a saucepan over low to medium heat, whisk together the cocoa powder, heavy cream, chocolate chips, and granulated sugar. Heat for 5 to 7 minutes until the mixture is smooth and combined.
Finish Filling: Remove from heat and stir in melted butter, vanilla extract, and a pinch of salt for added flavor. Then fold in the graham cracker crumbs. Set aside to cool slightly.
Shape Rolls: Roll the rested dough into a 10×16 inch rectangle on a lightly floured surface. Brush the surface with 2 tablespoons melted butter, then evenly spread the cooled chocolate filling over the dough, leaving a small border on the edge.
Add Crunch and Roll: Sprinkle extra graham cracker crumbs over the filling. Starting from one long side, tightly roll the dough into a log. Slice the log into 8 to 10 equal pieces and place them cut side down in a greased baking pan.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they turn golden brown on top. Allow them to cool for 10 minutes after baking.
Prepare Meringue: Set up a double boiler and combine egg whites and 1 cup sugar in a heatproof bowl. Whisk constantly until the mixture is warm and sugar is completely dissolved.
Whip Meringue: Transfer the warm egg white mixture to a stand mixer and beat on high speed until stiff peaks form. Add cream of tartar, a pinch of salt, and vanilla extract during whipping to stabilize and flavor the meringue.
Top and Toast: Spread the meringue evenly over the cooled rolls. Place under the oven broiler for 1 to 2 minutes until the meringue is toasted golden. Watch carefully to prevent burning.

Notes

Use whole milk for richer dough flavor and texture.
Allow egg whites to reach room temperature to achieve maximum volume in meringue.
If using active dry yeast instead of instant, proof it in water first before mixing with other ingredients.
Do not overbake rolls; they should remain soft and gooey inside.
Toast meringue under broiler carefully to avoid burning, keeping a close eye throughout.
The graham cracker crumbs add a nice crunch and authentic s’mores taste, don’t skip them.

Keywords: S’mores rolls, chocolate rolls, meringue topping, dessert rolls, baked s’mores, chocolate cocoa filling