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

Scale

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)

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Instructions

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.
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.
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.
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.
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.
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.
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