Introduction

These Gooey S’mores Rolls combine the nostalgic flavors of s’mores with the comforting texture of soft, fluffy rolls. Perfect for a special breakfast or dessert, they’re packed with chocolate, marshmallow meringue, and graham cracker crumbs.

A round white pan holds four cinnamon roll-like pastries arranged in a flower shape, each topped with a thick layer of glossy dark chocolate spread and swirled toasted white marshmallow cream with golden brown spots. The soft dough of the rolls is light beige and fluffy, visible around the edges where the chocolate and marshmallow meet. In the center, light brown crumbly bits are scattered, adding texture contrast. The dish sits on a white marbled surface, emphasizing the creamy and rich toppings on the soft rolls. photo taken with an iphone --ar 4:5 --v 7

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 (for meringue)
1/8 tsp Cream of Tartar
1/8 tsp Salt (for meringue)
1/2 tsp Vanilla Extract (divided)

Instructions

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.
Step 2: Switch to the dough hook attachment and knead for 6-8 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 15 minutes to rise slightly.
Step 3: To prepare the filling, heat 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, then remove from heat and let cool. Mix in graham cracker crumbs.
Step 4: On a lightly floured surface, roll the dough into a 10” x 16” rectangle. Brush the surface with melted butter, then spread the cooled chocolate filling evenly over the dough, leaving the edges clear.
Step 5: Sprinkle extra graham cracker crumbs on top. Roll the dough tightly into a log, then slice into 8-10 pieces. Arrange the rolls in a greased baking pan.
Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Allow to cool in the pan for 10 minutes before adding the meringue topping.
Step 7: For the meringue, use a double boiler to gently heat egg whites and granulated sugar, whisking continuously until warm and sugar dissolves. 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 over the baked rolls. Use a kitchen torch or broiler to toast the meringue until golden brown, then serve warm.

Tips & Variations

For a richer flavor, use browned butter in the dough and filling.
Swap semi-sweet chocolate chips for dark or milk chocolate based on preference.
Add chopped toasted nuts into the filling for extra crunch.
If you don’t have a kitchen torch, place the rolls under the broiler but watch carefully to avoid burning the meringue.

Storage

Store leftover 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 a low oven or microwave before serving to restore gooey texture. Avoid reheating meringue under direct heat again as it may toughen.

How to Serve

A white round bowl on a white marbled texture holds six cinnamon rolls arranged in a circular pattern, each roll topped with swirled white marshmallow cream and rich, glossy dark chocolate spread, the marshmallow cream lightly toasted to a golden brown in spots. In the center, there is a large dollop of smooth whipped cream sprinkled with crumbled light brown graham cracker pieces. The chocolate is slightly melted, filling the gaps between the rolls and adding a shiny dark contrast beneath the soft white marshmallow and cream. photo taken with an iphone --ar 4:5 --v 7

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.

Is it okay to use regular sugar instead of granulated sugar for the filling?

Granulated sugar works best as it dissolves evenly during heating. Powdered sugar may cause clumping, so it’s not recommended for the filling.