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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.

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

  1. 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.
  2. 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.
  3. First Rest: Cover the dough and let it rest for 15 minutes at room temperature to relax and rise slightly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Top Rolls: Spread the meringue evenly over the slightly cooled rolls.
  12. 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

Find it online: https://ellaeatsdaily.com/gooey-smores-rolls-recipe/