Introduction

These S’mores Rolls are a delightful twist on a classic campfire treat, combining soft, fluffy dough with rich chocolate, crunchy graham crackers, and a light marshmallow meringue topping. Perfect for any occasion, they offer a warm, gooey indulgence that’s sure to please both kids and adults alike.

A close-up of four small rolls in a round white pan with brass handles, each roll showing a swirl of soft, light beige dough with rich, shiny brown chocolate spread inside the spiral; on top of three rolls there is a thick layer of fluffy, white toasted meringue with light brown spots and a slight golden crust texture; the pan is set on a white marbled surface. 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 and melted (2 tbsp for dough, 2 tbsp for brushing)
1 tsp salt
1/8 cup unsweetened cocoa powder
1/8 cup heavy whipping cream
1/3 cup semi-sweet chocolate chips
1 tbsp granulated sugar (for filling)
1 tbsp unsalted butter (for filling)
1/2 tsp vanilla extract (for filling)
1/8 tsp salt (for filling)
1/4 cup graham cracker crumbs (about 1 1/2 to 2 graham cracker sheets), finely crushed
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 (for meringue)

Instructions

Step 1: Using a stand mixer fitted with the paddle attachment, combine the lukewarm milk, water, instant yeast, granulated sugar, flour, 2 tablespoons melted butter, and salt. Mix until just combined.
Step 2: Switch to the dough hook attachment and knead on low speed for 6-8 minutes until the dough is smooth.
Step 3: Place the dough on a lightly floured surface, cover with a clean towel, and let it rest for 15 minutes.
Step 4: In a medium saucepan over low-medium heat, whisk together cocoa powder, heavy cream, chocolate chips, 1 tablespoon sugar, 1 tablespoon butter, vanilla extract, and salt until smooth and well blended. Remove from heat and let cool. Set aside the graham cracker crumbs for assembly.
Step 5: Preheat the oven to 350ºF and position the rack just above center. Grease a 9.5-inch round pan with a flour-based baking spray.
Step 6: Roll out the dough on a floured surface into a 10″ x 16″ rectangle. Brush half of the remaining melted butter over the dough, leaving a 1/2″ border.
Step 7: Spread the chocolate filling evenly over the dough with an offset spatula, leaving a 1/2″ edge. Sprinkle graham cracker crumbs evenly on top.
Step 8: Starting from the long edge, roll the dough up like a jelly roll, pinching the seams to seal. Trim the ends, then cut into 8-10 equal pieces and place them cut side down in the prepared pan.
Step 9: Bake for 25-28 minutes or until lightly golden brown. Remove and cool on a wire rack for about 10 minutes.
Step 10: For the marshmallow meringue topping, whisk egg whites and 1/2 cup sugar over simmering water using a double boiler until the sugar dissolves (about 5-6 minutes). Transfer to a stand mixer with a whisk attachment and beat on high until soft peaks form. Add cream of tartar, salt, and vanilla, then continue beating until stiff, glossy peaks form (about 10 minutes).
Step 11: Top the warm rolls generously with the marshmallow meringue. Optionally, lightly toast the meringue under the broiler or with a kitchen blowtorch for that classic s’mores effect.

Tips & Variations

If using active dry yeast instead of instant yeast, allow the dough to rise for 1 hour before rolling out and a second rise of 30-45 minutes after shaping the rolls.
You can assemble the rolls the night before without baking. Cover and refrigerate, then bring to room temperature for 30 minutes before baking the next morning.
Alternative pans such as a 9″ deep-dish pie plate, 13″ x 9″ baking pan, or a 9-10″ cast iron skillet work well for baking.
Let the rolls cool slightly before adding the marshmallow topping for easier spreading.

Storage

Store any leftover s’mores rolls in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days—warm gently before serving. The marshmallow meringue topping is best added fresh, but you can keep baked rolls without topping refrigerated and add marshmallow topping when ready to serve. Reheat rolls in a warm oven or microwave briefly for softness.

How to Serve

A close-up of a metal pan filled with five soft, golden-brown cinnamon rolls. Each roll has a shiny, smooth spiral covered with rich, melted chocolate spread in the center. On the right side, there is a large, fluffy layer of toasted white meringue with light brown spots, fluffy peaks, and swirls covering part of some rolls. The metal pan has a golden handle and rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls gluten-free?

This recipe relies on all-purpose flour for structure, so gluten-free substitutions require a specialized blend designed for yeast baking and may affect texture. For best results, stick to all-purpose flour or consult a gluten-free bread recipe.

How do I know when the marshmallow meringue sugar is fully dissolved?

Rub a small amount of the warm egg white and sugar mixture between your fingers. It should feel smooth with no grittiness, indicating the sugar has fully dissolved and the meringue will be stable and glossy.