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S’mores Rolls Recipe

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★★★★★

4.7 from 134 reviews

Delight in these irresistible S’mores Rolls featuring a soft, buttery dough filled with a rich chocolate graham cracker filling and topped with a fluffy marshmallow meringue. Perfectly baked to golden perfection and optionally toasted on top, these rolls combine classic s’mores flavors in a warm, indulgent dessert roll.

Ingredients

Scale

Dough

  • 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 melted butter for the dough, 2 tbsp melted butter for brushing)
  • 1 tsp Salt

Chocolate Graham Cracker Filling

  • 1/8 cup Unsweetened Cocoa Powder
  • 1/8 cup Heavy Whipping Cream
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Granulated Sugar
  • 1 tbsp Unsalted Butter
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1/4 cup Graham Cracker Crumbs (about 1 1/2–2 graham cracker sheets), finely crushed

Marshmallow Meringue Topping

  • 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

Instructions

  1. Prepare the dough: Using your stand mixer fitted with the paddle attachment, combine all dough ingredients: lukewarm milk, water, instant yeast, granulated sugar, all-purpose flour, 2 tablespoons melted butter, and salt. Mix until just combined. Switch to the hook attachment and knead on low speed for 6-8 minutes until the dough is smooth. Place the dough on a lightly floured surface, cover with a clean towel, and let rest for 15 minutes.
  2. Make the chocolate graham cracker filling: In a medium saucepan, combine unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, granulated sugar, unsalted butter, vanilla extract, and salt. Whisk continually over low-medium heat until smooth and well blended. Remove from heat and pour into a bowl to cool while keeping graham cracker crumbs separate to add later.
  3. Assemble the rolls: Coat a 9.5-inch round pan with flour-based baking spray. Preheat the oven to 350ºF, adjusting the rack to just above center. Roll out the dough on a floured surface to a 10” x 16” rectangle. Brush the dough with half of the remaining melted butter (1 tablespoon), leaving a 1/2-inch border. Spread the cooled chocolate filling thinly using a spatula, leaving 1/2 inch around edges. Sprinkle graham cracker crumbs evenly over the filling. Starting from the long side, roll the dough tightly like a jelly roll and pinch the seams to seal. Cut off the ends and slice the roll into 8-10 equal pieces. Arrange cut side down in the prepared pan.
  4. Bake the rolls: Place the pan in the oven and bake for 25-28 minutes or until the rolls are light golden brown. Remove and transfer to a wire rack to cool slightly for about 10 minutes.
  5. Prepare marshmallow meringue topping: Using a double boiler, heat egg whites and granulated sugar over simmering water while whisking continuously for 5-6 minutes until sugar dissolves. Transfer mixture to a stand mixer bowl, whisk with the whisk attachment on high speed. When soft peaks form, add cream of tartar, salt, and vanilla extract. Continue whipping until stiff, glossy peaks form, about 10 minutes.
  6. Finish the rolls: Spread the marshmallow meringue topping over the warm rolls. Optionally, use your oven’s broiler or a small blowtorch to lightly toast the meringue topping for a classic s’mores effect.

Notes

  • Alternative baking pans that work well include a 9-inch pie plate (deep dish or regular), 13×9-inch baking pan, or 9- or 10-inch cast iron skillet.
  • If using active dry yeast instead of instant yeast, allow the dough to rise for 1 hour before rolling it out, then after assembling the rolls, allow a second rise for 30-45 minutes before baking.
  • To prepare the rolls in advance, follow the dough and filling steps, then assemble the rolls but do not bake. Cover and refrigerate overnight. Let sit at room temperature for 30 minutes before baking the next day.
  • While the rolls bake (25-28 minutes), prepare the marshmallow meringue topping which takes about 10-15 minutes. Allow rolls to cool slightly before topping.

Keywords: s'mores rolls, chocolate rolls, marshmallow topping, dessert rolls, chocolate graham cracker filling, homemade rolls, sweet rolls

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