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Gooey S’mores Rolls

Indulge in the nostalgic delight of Gooey S’mores Rolls, where soft bread meets rich chocolate and crunchy graham crackers, creating an irresistible dessert experience reminiscent of childhood campfires.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 rolls
Course: Dessert, Snack
Cuisine: American
Calories: 305
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Milk (lukewarm)
  • 1/4 cup Water (lukewarm)
  • 2 1/4 tsp Instant Yeast (1 packet) Use fresh for best results
  • 1/4 cup Granulated Sugar
  • 3 3/4 cup All-Purpose Flour
  • 4 tbsp Unsalted Butter (divided) 2 tbsp for the dough, 2 tbsp for greasing
  • 1 tsp Salt
Filling Ingredients
  • 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
Meringue Topping Ingredients
  • 2 large Egg Whites (room temperature)
  • 1/2 cup Granulated Sugar
  • 1/8 tsp Cream of Tartar
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla Extract (divided) Half for the meringue

Method
 

Dough Preparation
  1. Mix the lukewarm milk, water, and instant yeast in a bowl and let sit for 5 minutes until frothy.
  2. Whisk together granulated sugar, flour, and salt in a large mixing bowl. Make a well in the center for the yeast mixture.
  3. Melt 2 tablespoons of butter and add it to the mixture. Fold in the ingredients until a soft dough forms.
  4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for approximately 1 hour, or until doubled in size.
Filling Preparation
  1. In a small saucepan over low heat, warm the heavy whipping cream, then whisk in the semi-sweet chocolate chips until melted.
  2. Stir in cocoa powder and graham cracker crumbs, creating a rich filling. Set aside to cool slightly.
Assembly
  1. Once the dough has risen, punch it down, then roll it out on a floured surface into a rectangle about 1/4 inch thick.
  2. Spread the warm chocolate mixture evenly across the dough, leaving a small border.
  3. Roll the dough tightly into a log, sealing the seams tightly.
  4. Cut the log into 12 equal pieces and place them in a greased baking dish.
  5. Cover and let them rest for 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown.
Meringue Topping
  1. Beat the egg whites in a glass or metal bowl until foamy, then add cream of tartar and salt.
  2. Gradually add sugar, a tablespoon at a time, and beat until glossy peaks form.
  3. Fold in half a teaspoon of vanilla extract.
Finalizing Rolls
  1. Spread the meringue atop the warm rolls, making swirls and peaks.
  2. Return the rolls to the oven for an additional 5 to 8 minutes until the meringue is golden.

Notes

Store leftover rolls in an airtight container at room temperature for up to 3 days. Use fresh ingredients for the best results.