Description
Delight in these Gooey S’mores Rolls, a homemade dessert that combines rich chocolate, crunchy graham crackers, and fluffy meringue atop soft, buttery rolls. Perfectly baked and finished with a toasted meringue topping, these decadent treats bring the nostalgic flavors of s’mores into a delicious breakfast or dessert roll.
Ingredients
Scale
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
- 4 tbsp Unsalted Butter (divided, melted)
- 1 tsp Salt
Filling
- 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
Meringue Topping
- 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)
Instructions
- Dough Preparation: In a stand mixer bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt, then mix until all ingredients are well combined.
- Kneading Dough: Switch to the dough hook attachment and knead at medium speed for 6-8 minutes until the dough is smooth and elastic. Cover the dough bowl and let it rest in a warm place for 15 minutes to allow it to slightly rise.
- Prepare Filling: In a saucepan over low to medium heat, whisk together the unsweetened cocoa powder, heavy cream, semi-sweet chocolate chips, and half the granulated sugar. Add melted butter, vanilla extract, and a pinch of salt. Continue stirring until the mixture is smooth and well combined. Remove from heat, allow it to cool slightly, then stir in the graham cracker crumbs.
- Assemble Rolls: On a lightly floured surface, roll out the dough into a 10 by 16 inch rectangle. Brush the surface evenly with melted butter, then spread the cooled chocolate filling evenly, leaving a small border around the edges. Sprinkle extra graham cracker crumbs on top. Roll the dough tightly into a log shape, slice into 8 to 10 even pieces, and arrange them in a greased baking pan with rounds cut-side up.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they are golden brown on top. Remove from the oven and let them cool for 10 minutes in the pan.
- Prepare Meringue: Set up a double boiler and combine egg whites and remaining granulated sugar in a heatproof bowl. Whisk continuously until the mixture is warm and the sugar has dissolved. Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form, adding cream of tartar, salt, and vanilla extract during whipping.
- Finish Rolls: Spread the prepared meringue evenly over the top of the warm rolls. Use a kitchen torch or set the oven broiler on low to carefully toast the meringue until it forms a golden-brown crust, watching closely to prevent burning.
Notes
- Ensure the milk and water are lukewarm (about 100-110°F) to activate the yeast properly.
- Allow the dough to rest and slightly rise after kneading for better texture.
- Cool the chocolate filling before spreading to avoid melting the dough.
- Use a kitchen torch for a classic toasted meringue finish or broil cautiously in the oven.
- Rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s'mores rolls, homemade dessert, chocolate rolls, baked rolls, meringue topping, graham cracker dessert, sweet rolls
