S’mores Rolls with Toasted Meringue Recipe

ByLucy
Jump to Recipe· 4.5 from 5 reviews

If you’re anything like me and have a soft spot for that perfectly gooey, chocolaty campfire treat, then you’re going to absolutely adore this S’mores Rolls with Toasted Meringue Recipe. It’s basically your classic s’mores transformed into a dreamy, homemade roll—soft, rich chocolate swirls meet crunchy graham cracker crumbs, all topped with light, toasted meringue that’s like a sweet, fluffy cloud. Trust me, this recipe isn’t just good — it’s fan-freaking-tastic. Let’s dive in so you can wow your friends and family with these irresistible s’mores rolls!

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Why This Recipe Works

  • Balanced Flavors: The rich chocolate and buttery graham cracker crumbs create the iconic s’mores taste, balanced perfectly by the fluffy meringue topping.
  • Soft, Yet Structured Dough: Using instant yeast and lukewarm liquids ensures your rolls come out tender but hold their shape beautifully.
  • Toasted Meringue Finish: This gives the rolls a gorgeous presentation and that irresistible toastiness that pairs so well with chocolate and marshmallow vibes.
  • Customizable and Fun: You can tweak the filling, add nuts or fruit, or play with different chocolates for endless variations.
S’mores Rolls with Toasted Meringue, S’mores dessert, homemade s’mores treats, chocolate and graham cracker rolls, toasted meringue topping - The image shows a single cinnamon roll with visible layers of soft dough filled with dark chocolate chunks, placed on a white plate with a light brown rim. The top layer of the cinnamon roll is covered with white icing that drips down the sides, creating a creamy texture. Part of the roll is pulled away by a fork lying next to it, revealing the inner swirls with chocolate pieces. In the background, more cinnamon rolls on white plates and a white cup are softly blurred, all set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this S’mores Rolls with Toasted Meringue Recipe plays a role in creating that nostalgic yet fresh flavor combo we all love. Using classic basics like milk, butter, and sugar builds a soft and tender dough, while cocoa and chocolate chips give it the satisfying melt. Graham cracker crumbs add that signature crunch and touch of sweetness.

S’mores Rolls with Toasted Meringue, S’mores dessert, homemade s’mores treats, chocolate and graham cracker rolls, toasted meringue topping - Flat lay of a small white ceramic bowl of lukewarm milk, a small white ceramic bowl of lukewarm water, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of unsweetened cocoa powder, a small white ceramic bowl of semi-sweet chocolate chips, a small white ceramic bowl of heavy whipping cream, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of graham cracker crumbs, a small white ceramic bowl of fine salt, a small white ceramic bowl of cream of tartar, a few tablespoons of unsalted butter on a simple white ceramic dish, three brown whole uncracked eggs, and a pile of all-purpose flour loosely arranged on a simple white ceramic plate, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Milk: Lukewarm milk activates the yeast perfectly and adds richness to the dough.
  • Water: Helps hydrate the flour and activate yeast, creating the perfect dough texture.
  • Instant Yeast: Quick and reliable, giving you a nice rise without fuss.
  • Granulated Sugar: Sweetens dough and filling, also irons in yeast’s food.
  • All-Purpose Flour: The main structure builder for those soft but sturdy rolls.
  • Unsalted Butter: Used both in the dough and filling for flavor and tenderness.
  • Salt: Enhances flavor and balances sweetness perfectly.
  • Unsweetened Cocoa Powder: Brings deep chocolate flavor to the filling.
  • Heavy Whipping Cream: Adds creaminess and richness to the filling blend.
  • Semi-Sweet Chocolate Chips: Melts into pockets of ooey-gooey goodness.
  • Graham Cracker Crumbs: Gives the classic crunch and flavor that screams s’mores.
  • Egg Whites: Whipped into meringue for that light, toasted topping.
  • Cream of Tartar: Stabilizes the meringue so it holds its shape and toasts beautifully.
  • Vanilla Extract: Adds warmth and rounds out all the flavors in filling and meringue.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this S’mores Rolls with Toasted Meringue Recipe is how flexible it is. I’ve played around with adding toasted pecans inside for an extra crunch — absolutely decadent! You can also switch up the chocolate or even add a swirl of peanut butter if you’re feeling adventurous. The meringue topping? Feel free to flavor it with a hint of cinnamon or orange zest for a delicious twist.

  • Variation: I once made these with dark chocolate and sprinkled mini marshmallows inside instead of meringue on top — the result was super gooey and just like camping indoors.
  • Dietary Modification: For a dairy-free version, I swap regular milk with almond milk and use dairy-free butter — works surprisingly well!
  • Seasonal Twist: Add chopped fresh strawberries in the filling during summer — it adds a lovely fruity pop against the chocolate.

Step-by-Step: How I Make S’mores Rolls with Toasted Meringue Recipe

Step 1: Activate the Yeast and Mix the Dough

Start by warming your milk and water until lukewarm (think body temperature, around 100°F). This temp is just perfect for waking up the yeast without killing it, which is super important. In your stand mixer bowl, combine these liquids with the instant yeast and sugar—give it a quick stir and wait a few minutes to see it start bubbling slightly. Next, add in the flour, melted butter, and salt. Switching to the dough hook, mix and start kneading for 6-8 minutes until you get a smooth, elastic dough that pulls away cleanly from the bowl.

Step 2: Let the Dough Rest and Rise Slightly

Once kneaded, cover your dough loosely with a damp towel or plastic wrap and let it rest in a warm place for about 15 minutes. You don’t want a full double rise here—just a slight puff to make it easier to roll out later. This subtle rest time really helps your dough relax and stretch out, making the assembling process a breeze.

Step 3: Whip Up the Chocolate Filling

While your dough rests, warm a small saucepan over low to medium heat and whisk together your cocoa powder, heavy cream, semi-sweet chocolate chips, and sugar. Keep stirring gently until that chocolate melts down and everything turns silky smooth. Take the pan off heat and fold in the melted butter, vanilla extract, a pinch of salt, and—last but not least—graham cracker crumbs. Let it cool slightly; you want it spreadable but not runny.

Step 4: Roll Out and Assemble Your S’mores Rolls

On a lightly floured surface, roll your dough into a rectangle about 10″ by 16″. Brush the entire surface with melted butter—this adds a lovely richness and helps the filling stick. Then, spread your chocolate filling evenly, leaving a small gap at the edges to prevent leaks. Sprinkle extra graham cracker crumbs on top for that crunchy surprise. Now, starting at one long edge, roll the dough tightly into a log. Slice into 8 to 10 even pieces and pop them cut-side up into a greased baking pan.

Step 5: Bake Until Golden Perfection

Preheat your oven to 350°F (175°C) and bake the rolls for about 25-28 minutes. You’re looking for a beautiful golden brown color that signals soft, fluffy insides with just the right amount of crust. After baking, give them about 10 minutes to cool in the pan before the final meringue magic.

Step 6: Prepare and Toast the Meringue Topping

For the topping, set up a double boiler and whisk together your egg whites and sugar until the sugar dissolves and the mixture is warm to the touch. Transfer this to your mixer and whip at high speed, adding cream of tartar, salt, and vanilla extract as you go. Beat until you get stiff, glossy peaks that hold their shape perfectly. Spread the meringue all over the warm rolls. Now, here comes the fun part — use a kitchen torch to gently toast the meringue until it’s a light golden brown. No torch? The broiler on low and watch carefully will do; it’s quick and easy—but keep your eyes peeled to avoid burning!

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Tips from My Kitchen

  • Don’t Overproof Your Dough: I learned the hard way that letting the dough rise too long makes rolling tricky and the rolls lose structure—just a 15-minute rest is key.
  • Warm Liquids Are Your Yeast’s Best Friend: Lukewarm milk and water activate yeast flawlessly; too hot and it kills it, too cold and it won’t wake up.
  • Toast the Meringue Last Minute: The meringue looks best and holds its texture when toasted right before serving – no pre-toast and wait!
  • Watch the Broiler Like a Hawk: Meringue can burn in seconds under a broiler, so keep the door open a crack and watch it constantly.

How to Serve S’mores Rolls with Toasted Meringue Recipe

S’mores Rolls with Toasted Meringue Recipe - Serving Suggestion

Garnishes

I like to keep it simple and classic—just a dusting of extra graham cracker crumbs on the side to remind you of that campfire crunch. Sometimes I sprinkle tiny mini marshmallows sparingly on top of the meringue right after toasting, which melts a little for a dreamy texture. Fresh berries or a drizzle of chocolate sauce make a nice fancy touch if I’m serving these for guests.

Side Dishes

This dessert rolls beautifully into a cozy evening meal. I often serve it with a scoop of vanilla ice cream for contrast or alongside a rich hot chocolate — it’s like bringing the campfire indoors in the best way possible.

Creative Ways to Present

For a special occasion, I’ve arranged smaller-sized s’mores rolls on a large wooden board, garnished with edible flowers and fresh mint. You can also pipe extra meringue decoratively and torch the peaks for dramatic effect. Wrapping individual rolls in parchment paper tied with twine makes cute party favors for an outdoor summer get-together.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature if I plan to eat them the next day—this keeps the dough soft and meringue nice. Refrigeration tends to dry them out, so avoid it unless your kitchen is super warm.

Freezing

These rolls freeze beautifully before baking. After assembling and slicing, I flash freeze them on a tray, then transfer into a freezer-safe bag. When you’re ready, thaw overnight in the fridge, let come to room temp, then bake and toast meringue as usual. It’s a great way to prep ahead for a crowd.

Reheating

To reheat, gently warm rolls in the oven at 300°F for about 7-10 minutes—this refreshes the dough and slightly melts the chocolate, almost like they’re freshly baked. If you have leftover meringue, it’s best to make fresh topping since it doesn’t re-toast as well.

FAQs

  1. Can I make these S’mores Rolls with Toasted Meringue Recipe vegan?

    Great question! You can make vegan modifications by swapping milk for a plant-based alternative like almond or oat milk, and using vegan butter. For meringue, aquafaba (chickpea water) whipped with cream of tartar can substitute egg whites, although the texture will be a bit different. Experiment and see what works best for you!

  2. What’s the best way to toast the meringue topping?

    If you have a kitchen torch, that’s hands down the easiest and safest way to get that golden brown finish with control. No torch? Place the rolls under the broiler on low heat with the oven door slightly open and watch carefully in 30-second intervals — meringue burns fast so don’t wander!

  3. Can I make the dough ahead of time?

    Yes! After you knead the dough, you can cover it tightly and refrigerate overnight. This slow fermentation develops flavor and you’ll just need to let it come to room temp before rolling out. It’s a handy way to prep in advance.

  4. What if I don’t have cream of tartar?

    Cream of tartar stabilizes your meringue, but if you don’t have it, you can use a few drops of lemon juice or white vinegar as a substitute. It won’t change the flavor but helps the egg whites hold firm.

  5. Why did my meringue weep or collapse?

    That usually happens if the sugar isn’t fully dissolved or if the meringue was overwhipped. Make sure to warm and whisk your sugar and egg whites thoroughly, and stop whipping once stiff peaks form. Also, avoid making meringue too far in advance; it’s best when fresh.

Final Thoughts

This S’mores Rolls with Toasted Meringue Recipe is one of those desserts that feels like a warm hug—nostalgic campfire goodness delivered in soft, elegant rolls. Every time I pull them out fresh from the oven, the toasted meringue crackles gently while the chocolate oozes out with each bite. It’s a perfect crowd-pleaser and always sparks smiles. I can’t recommend you try this recipe enough—it’s the kind of treat you’ll want to make again and again, especially when you want to impress without stress. So go ahead, make your kitchen smell like a sweet summer night and savor every gooey, toasty bite!

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S’mores Rolls with Toasted Meringue Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 58 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

S’mores Rolls combine the nostalgic flavors of classic s’mores in a soft, fluffy roll with a rich chocolate and graham cracker filling, topped with a luscious toasted meringue. Perfect as a homemade dessert, these rolls offer a delightful blend of creamy chocolate, crunchy crumbs, and airy meringue that will quickly become your new favorite treat.

Ingredients

Dough 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, melted)
  • 1 tsp Salt

Filling Ingredients

  • 1/8 cup Unsweetened Cocoa Powder
  • 1/8 cup Heavy Whipping Cream
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Granulated Sugar (used in filling and meringue combined)
  • 1/8 tsp Salt (pinch added to filling)
  • 1/2 tsp Vanilla Extract (divided between filling and meringue)
  • 1/4 cup Graham Cracker Crumbs
  • 2 tbsp Unsalted Butter (melted, used for brushing dough and in filling)

Meringue Topping

  • 2 large Egg Whites (room temperature)
  • 1/2 cup Granulated Sugar (used in meringue)
  • 1/8 tsp Cream of Tartar
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla Extract (used in meringue)

Instructions

  1. Dough Preparation: In a stand mixer bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt, then mix until the ingredients are well incorporated to form a dough.
  2. Kneading: Attach the hook to the stand mixer and knead the dough for 8 minutes until it becomes smooth and elastic. Cover the dough with a clean towel or plastic wrap and let it rest for 15 minutes to rise slightly.
  3. Filling Preparation: Heat a saucepan over low to medium heat and whisk together unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar until smooth. Stir in melted unsalted butter, vanilla extract, and a pinch of salt. Remove from heat and let the mixture cool slightly. Once cooled, mix in the graham cracker crumbs thoroughly.
  4. Assemble Rolls: On a lightly floured surface, roll out the rested dough into a 10 by 16-inch rectangle. Brush the surface evenly with melted butter. Spread the cooled chocolate filling over the dough, leaving edges clear. Sprinkle additional graham cracker crumbs over the filling. Starting at one edge, tightly roll the dough into a log. Slice the roll into 10 even pieces and arrange each piece cut-side-up in a greased baking pan.
  5. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 28 minutes or until golden brown. Remove the rolls from the oven and allow them to cool in the pan for 10 minutes before adding the meringue topping.
  6. Prepare Meringue: In a double boiler, combine the egg whites and granulated sugar, whisking continuously until the mixture is warm and the sugar dissolves. Transfer to a stand mixer and whip until stiff peaks form, adding cream of tartar, salt, and vanilla extract during whipping.
  7. Top and Toast Meringue: Spread the meringue evenly over the warm rolls. Use a kitchen torch or a broiler set on low to toast the meringue until golden brown. Serve the rolls warm or at room temperature for best flavor and texture.

Notes

  • Ensure milk and water are lukewarm, about 100°F (38°C), to properly activate the yeast without killing it.
  • Allow the dough to rest sufficiently to rise but avoid overproofing to maintain structure and texture.
  • A stand mixer with a hook attachment is ideal for kneading; hand kneading can be done but requires more effort.
  • Toast the meringue topping immediately before serving to maximize its visual appeal and texture contrast.
  • When using a broiler for toasting meringue, watch carefully to prevent burning as it can toast very quickly.
  • Store leftover rolls in an airtight container and consume within 2 days to maintain freshness and flavor.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 45 mg

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