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

Introduction

Gooey S’mores Rolls combine the irresistible flavors of chocolate, graham crackers, and toasted marshmallow in a soft, homemade roll. This dessert is perfect for cozy gatherings or any time you crave a nostalgic sweet treat with a gourmet twist.

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 dough hook attachment and knead for 6-8 minutes until the dough becomes smooth and elastic. Cover the dough and let it rest for 15 minutes to rise slightly.
3. Step 3: For the filling, 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 until smooth and well combined, then remove from heat. Allow to cool, then mix in graham cracker crumbs.
4. Step 4: On a lightly floured surface, roll the dough into a 10” x 16” rectangle. Brush the dough with melted butter, then spread the cooled chocolate filling evenly over the surface, leaving the edges clear.
5. Step 5: Sprinkle graham cracker crumbs over the filling. Roll the dough tightly into a log, slice into 8-10 pieces, and arrange the rolls in a greased baking pan.
6. Step 6: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they turn golden brown. Let them cool in the pan for 10 minutes before adding the meringue topping.
7. Step 7: To make the meringue, using a double boiler, combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and sugar has dissolved. Transfer to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and half of the vanilla extract.
8. Step 8: Spread the meringue evenly over the baked rolls. Use a kitchen torch or broiler to toast the meringue until it is golden brown and slightly crisp.

Tips & Variations

• Use fresh, room temperature egg whites for better meringue volume and stability.
• For a more intense chocolate flavor, add a tablespoon of espresso powder to the filling.
• Swap semi-sweet chocolate chips for milk or dark chocolate depending on your preference.
• Try adding chopped toasted nuts like pecans or almonds into the filling for extra crunch.

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 or freeze for up to 1 month. Reheat gently in the oven at 300°F (150°C) for 5-10 minutes to restore softness and warm the chocolate filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take about 10-12 minutes of kneading until the dough is smooth and elastic.

What can I use if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can place the rolls under the oven broiler for 1-2 minutes. Watch carefully to avoid burning the meringue.

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

Print Recipe

★★★★★

5 from 78 reviews

These Gooey S’mores Rolls are a decadent homemade dessert inspired by classic campfire treats. Soft, fluffy rolls filled with a rich blend of chocolate, cocoa, and graham cracker crumbs are baked to golden perfection, then topped with a luscious toasted meringue. Perfect for satisfying any sweet tooth, this recipe combines the nostalgic flavors of s’mores in a beautifully baked roll form.

• Author: Felix
• Prep Time: 25 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

• 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
• 2 tbsp Unsalted Butter (melted, divided)
• 1 tsp Salt

Filling

• 1/8 cup Unsweetened Cocoa Powder
• 1/8 cup Heavy Whipping Cream
• 1/3 cup Semi-Sweet Chocolate Chips
• 2 tbsp Unsalted Butter (melted, divided)
• 1/2 cup Granulated Sugar
• 1/2 tsp Vanilla Extract (divided)
• Pinch of Salt
• 1/4 cup Graham Cracker Crumbs

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 2 tablespoons melted unsalted butter and salt. Mix well until combined.
2. Kneading: Switch to the dough 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. 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 the remaining 2 tablespoons melted unsalted butter, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and well combined. Remove from heat and allow to cool slightly. Once cooled, mix in the graham cracker crumbs.
4. Assembly: On a lightly floured surface, roll out the dough into a 10” x 16” rectangle. Brush the surface with melted butter, then evenly spread the cooled chocolate filling over the dough, leaving the edges clear. Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly into a log, then slice into 8-10 equal pieces. Arrange the rolls cut side up in a greased baking pan.
5. Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until they turn golden brown. Remove from the oven and let them cool in the pan for 10 minutes.
6. Meringue Topping: Using a double boiler, gently whisk together the egg whites and granulated sugar until warm and the sugar has dissolved. Transfer the mixture to a stand mixer and beat until stiff peaks form. Add cream of tartar, salt, and the remaining 1/2 teaspoon vanilla extract while beating.
7. Finalizing Rolls: Spread the prepared meringue evenly on top of the baked rolls. Using a kitchen torch or the oven broiler, toast the meringue until it develops a golden brown color. Serve warm and enjoy your gooey s’mores rolls.

Notes

• Make sure the milk and water are lukewarm but not hot to properly activate the yeast.
• Allow the filling to cool before spreading to prevent melting the dough.
• Use a kitchen torch cautiously or keep the broiler nearby to prevent burning the meringue.
• Dough resting time can be extended if you prefer a softer texture.
• Store leftover rolls in an airtight container and reheat gently before serving.

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