Introduction

These gooey s’mores rolls are a delightful homemade dessert that combines soft, fluffy dough with rich chocolate and crunchy graham cracker crumbs. Topped with a toasted meringue, they bring the beloved campfire flavors of s’mores right to your kitchen. Perfect for sharing or enjoying as an indulgent treat.

A close-up view of a dessert on a white plate with ridged edges, showing multiple soft layers. The bottom layer is a golden-brown crumbly crust. Above it lies a thick layer of melted dark chocolate mixed with slightly toasted marshmallows, creating a gooey and creamy texture. The top layer consists of white melted marshmallow cream with small golden crumbs sprinkled on it. A small square of brown chocolate with a smooth surface sits on the upper right side of the dessert. The white plate rests on a surface with a white marbled texture. 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 bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix well until combined.
Step 2: Attach the dough hook and knead for 6-8 minutes until the dough is smooth and elastic. Cover and let it rest for 15 minutes to allow a slight rise.
Step 3: For 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 butter, vanilla extract, and a pinch of salt. Stir until smooth, then remove from heat and cool. Once cooled, mix in graham cracker crumbs.
Step 4: On a lightly floured surface, roll the dough into a 10” x 16” rectangle. Brush with melted butter, then spread the cooled chocolate filling evenly, leaving the edges clear.
Step 5: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly into a log, slice into 8-10 pieces, and arrange them in a greased baking pan.
Step 6: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Let them cool in the pan for 10 minutes.
Step 7: Prepare the meringue by warming egg whites and granulated sugar over a double boiler, whisking continuously until the sugar dissolves and the mixture is warm. 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 baked rolls. Use a kitchen torch or place under a broiler briefly to toast the meringue until golden brown.

Tips & Variations

Use room temperature ingredients for better yeast activation and dough texture.
Substitute semi-sweet chocolate chips with milk or dark chocolate depending on preference.
Add chopped toasted nuts to the filling for extra crunch and flavor.
For a quicker version, omit the meringue topping and dust rolls with powdered sugar after baking.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a microwave for 15-20 seconds or in a low oven until heated through. It’s best to add the meringue topping just before serving to maintain its texture.

How to Serve

A round white pan holds five soft, golden-brown rolls arranged in a circle, each topped with a thick layer of dark chocolate spread and a swirl of toasted white marshmallow cream that has light brown, caramelized spots. The marshmallow cream sits on the top center of each roll, creating a soft peak. In the middle of the circle, there is a small pile of light brown crumbly topping, adding texture. The pan rests on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm water for about 5-10 minutes before mixing it with other ingredients. Instant yeast can be added directly.

How do I prevent the rolls from getting soggy?

Make sure the filling is cooled before spreading to avoid making the dough wet. Also, baking the rolls fully until golden helps maintain structure and prevent sogginess.