Name: Gooey S’mores Rolls: A Decadent Homemade Dessert Recipe
Prep time: 25 min
Cook time: 28 min
Total time: 1 h 10 min
Cuisine: American
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, melted); 1 tsp Salt; 1/8 cup Unsweetened Cocoa Powder; 1/8 cup Heavy Whipping Cream; 1/3 cup Semi-Sweet Chocolate Chips; 1/2 cup Granulated Sugar (divided); 2 tbsp Unsalted Butter (from the 4 tbsp total; melted); 1/2 tsp Vanilla Extract (divided); 1/4 cup Graham Cracker Crumbs; Pinch of Salt; 2 large Egg Whites (room temperature); 1/2 cup Granulated Sugar (divided); 1/8 tsp Cream of Tartar; 1/8 tsp Salt; 1/4 tsp Vanilla Extract (remaining from 1/2 tsp total)

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

Step 1: In a stand mixer bowl, 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 incorporated.

Step 2: Attach the dough hook and knead the dough for 6-8 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rest for 15 minutes to rise slightly.

Step 3: For the filling, gently heat cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar in a saucepan over low-medium heat, whisking constantly. Once melted, stir in melted butter, vanilla extract, and a pinch of salt. Remove from heat and allow to cool. Stir in graham cracker crumbs.

Step 4: Lightly flour your work surface and roll the dough into a 10” x 16” rectangle. Brush melted butter over the surface, then spread the cooled chocolate filling evenly, leaving a small border around the edges. Sprinkle additional graham cracker crumbs on top.

Step 5: Roll the dough tightly from the longer side, slice into 8-10 rolls, and arrange them evenly in a greased baking pan.

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.

Step 7: To make the meringue topping, whisk egg whites and granulated sugar in a double boiler until warm and sugar is dissolved. Transfer to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and half of the vanilla extract.

Step 8: Spread the meringue evenly over the warm rolls. Use a kitchen torch or place under a broiler briefly to toast the meringue until golden brown. Serve warm for best gooey enjoyment.

Tips & Variations

For a richer flavor, try using browned butter instead of melted butter in the dough and filling.

You can substitute graham cracker crumbs with crushed digestive biscuits if graham crackers are unavailable.

If you don’t have a kitchen torch, carefully use your oven’s broiler setting to toast the meringue, watching closely to prevent burning.

Add a handful of mini marshmallows on top of the chocolate filling before rolling for an extra gooey texture.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can knead the dough by hand. It will take about 10-12 minutes of kneading until it’s smooth and elastic. Be sure to work on a lightly floured surface.

Is it necessary to use cream of tartar in the meringue?

Cream of tartar helps stabilize the meringue and achieve stiff peaks. If you don’t have it, you can omit it, but the meringue might not hold as firmly.