Introduction

Gooey S’mores Rolls are a delightful twist on the classic campfire treat, combining rich chocolate, creamy filling, and a marshmallow-like meringue topping. These warm, sweet rolls are perfect for cozy gatherings or a special dessert that feels both nostalgic and indulgent.

Gooey S’mores Rolls Recipe - Recipe Image

Ingredients

1/2 cup milk (whole milk for extra richness)
1/3 cup water (lukewarm, 98°F-105°F)
2 teaspoons instant yeast (can substitute with active dry yeast)
1/4 cup granulated sugar (boosts sweetness)
2 1/2 cups all-purpose flour (forms the dough structure)
1/3 cup unsalted butter (melted)
1/2 teaspoon salt (enhances flavor)
1/2 cup unsweetened cocoa powder (ensure it’s unsweetened)
1/2 cup heavy whipping cream (contributes creaminess)
1/2 cup semi-sweet chocolate chips (rich chocolate experience)
1/4 cup graham cracker crumbs (finely crushed)
4 large egg whites (at room temperature)
1 cup granulated sugar (for stability in meringue)
1/4 teaspoon cream of tartar (stabilizes egg whites)
1 teaspoon vanilla extract (adds flavor)

Instructions

Step 1: In a stand mixer, combine lukewarm milk and warm water. Sprinkle in the instant yeast and 1/4 cup sugar. Let it activate for about 5 minutes until foamy.
Step 2: Gradually add the all-purpose flour, melted butter, and salt to the yeast mixture. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth.
Step 3: Cover the dough and let it rest for 15 minutes.
Step 4: For the filling, whisk together cocoa powder, heavy whipping cream, chocolate chips, and 1/4 cup sugar in a saucepan. Heat over low-medium heat for 5-7 minutes until smooth.
Step 5: Remove from heat and stir in 2 tablespoons melted butter, vanilla extract, and a pinch of salt. Fold in graham cracker crumbs and allow the filling to cool slightly.
Step 6: Roll the rested dough into a 10” x 16” rectangle. Brush with 2 tablespoons melted butter and spread the prepared filling evenly, leaving a small border.
Step 7: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly from one long side, then slice into 8-10 pieces. Place the rolls into a greased baking pan.
Step 8: Preheat the oven to 350°F. Bake the rolls for 25-28 minutes until golden brown. Let them cool for 10 minutes.
Step 9: Set up a double boiler and combine egg whites with 1 cup sugar. Whisk until warm and the sugar dissolves.
Step 10: Transfer to a mixer bowl and beat until stiff peaks form. Add cream of tartar, a pinch of salt, and vanilla extract while beating.
Step 11: Spread the meringue over the cooled rolls. Toast under the broiler for 1-2 minutes until the meringue is golden and lightly browned. Serve warm.

Tips & Variations

Use whole milk for a richer dough and creamier filling.
Swap semi-sweet chocolate chips for milk or dark chocolate depending on your preference.
For extra texture, add chopped nuts to the filling or sprinkle on top before baking.
If you don’t have graham crackers, digestive biscuits can be a good substitute.

Storage

Store leftover rolls covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently in the microwave or oven to restore their gooey texture. Note that the meringue topping is best enjoyed fresh and may lose some texture over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. Just proof the active dry yeast in the warm water and milk mixture for about 5-10 minutes until bubbly before proceeding.

How do I know when the meringue is ready to be toasted?

The meringue should hold stiff peaks and be smooth and glossy before spreading. When toasted under the broiler, it should turn golden brown within 1-2 minutes, so watch it closely to avoid burning.

Gooey S’mores Rolls Recipe

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4.9 from 75 reviews

Indulge in these Gooey S’mores Rolls, a delightful twist on the classic campfire treat. Soft, fluffy rolls filled with a rich chocolate and cream filling, topped with toasted meringue for an irresistible gooey texture and flavor. Perfect for cozy gatherings or a decadent dessert.

Author: Ella
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 8–10 rolls 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

½ cup whole milk
⅓ cup lukewarm water (98°F-105°F)
2 teaspoons instant yeast (or active dry yeast)
¼ cup granulated sugar
2½ cups all-purpose flour
⅓ cup unsalted butter, melted
½ teaspoon salt

Chocolate Filling

½ cup unsweetened cocoa powder
½ cup heavy whipping cream
½ cup semi-sweet chocolate chips
¼ cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt
¼ cup graham cracker crumbs

Meringue Topping

4 large egg whites, room temperature
1 cup granulated sugar
¼ teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract

Additional

2 tablespoons melted butter (for brushing dough)
Extra graham cracker crumbs (for sprinkling)

Instructions

Activate Yeast: In a stand mixer bowl, combine ½ cup lukewarm milk, ⅓ cup warm water, 2 teaspoons instant yeast, and ¼ cup granulated sugar. Let it sit for 5 minutes until the mixture is foamy, indicating the yeast is activated.
Make Dough: Gradually add 2½ cups all-purpose flour, ⅓ cup melted unsalted butter, and ½ teaspoon salt to the yeast mixture. Mix until a sticky dough forms, then knead with the stand mixer or by hand for 6-8 minutes until the dough is smooth and elastic.
First Rest: Cover the dough and let it rest for 15 minutes at room temperature to relax and rise slightly.
Prepare Filling: In a saucepan over low-medium heat, whisk together ½ cup unsweetened cocoa powder, ½ cup heavy whipping cream, ½ cup semi-sweet chocolate chips, and ¼ cup granulated sugar. Cook for 5-7 minutes until smooth and melted evenly.
Finish Filling: Remove from heat and stir in 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt. Fold in ¼ cup graham cracker crumbs and allow the filling to cool slightly.
Shape Rolls: Roll the rested dough out on a floured surface into a 10″ x 16″ rectangle. Brush the surface with 2 tablespoons melted butter, then spread the chocolate filling evenly across, leaving a small border around the edges.
Assemble Rolls: Sprinkle extra graham cracker crumbs over the filling. Starting from one long edge, roll the dough tightly into a log. Slice into 8-10 even rolls and place them cut side up in a greased baking pan.
Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes until they are golden brown on top. Remove from the oven and let cool for 10 minutes.
Prepare Meringue: Set up a double boiler. In a heatproof bowl over simmering water, combine 4 egg whites and 1 cup granulated sugar. Whisk continuously until warm and sugar is dissolved, about 3-4 minutes.
Beat Meringue: Transfer the warm egg white mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form. Add ¼ teaspoon cream of tartar, a pinch of salt, and 1 teaspoon vanilla extract while continuing to beat.
Top Rolls: Spread the meringue evenly over the slightly cooled rolls.
Toast Meringue: Place the rolls under a broiler for 1-2 minutes, watching carefully, until the meringue is golden and toasted. Remove and serve warm.

Notes

Ensure liquids for yeast activation are warm but not hot to avoid killing the yeast.
Room temperature egg whites whip better for meringue.
Use unsweetened cocoa powder for a balanced chocolate flavor.
Watch the rolls closely when broiling the meringue to prevent burning.
This recipe can be served warm or at room temperature for best gooey texture.

Keywords: S’mores rolls, chocolate rolls, meringue topping, dessert rolls, gooey chocolate dessert