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S’mores Rolls with Toasted Meringue Recipe

ByMadison
Jump to Recipe· 4.5 from 64 reviews

If you love the nostalgic taste of campfire treats and want to turn that into a show-stopping dessert, you’re going to flip for this S’mores Rolls with Toasted Meringue Recipe. Combining soft, fluffy rolls with a rich chocolate-graham filling—and a cloud of toasted meringue on top—this recipe is pure magic. I’ve made it a bunch of times and every bite tastes like a cozy summer night, only way more elegant and perfect for any time of year. Keep reading because I’ll walk you through the whole process with tips to help you nail this delightful treat.

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Why This Recipe Works

  • Perfectly Soft Rolls: The dough is tender and pillowy, giving you that irresistible melt-in-your-mouth texture.
  • Decadent Filling: A rich combo of cocoa, chocolate, and graham cracker crumbs captures the essence of classic s’mores but in a tidy roll.
  • Show-Stopping Meringue: Toasted to golden perfection, it adds a light, fluffy topping that contrasts beautifully with the sweet filling.
  • Make-Ahead Friendly: You can prep in stages and still get fresh rolls with that amazing toasted finish at serving time.
S'mores Rolls with Toasted Meringue, s'mores dessert, campfire inspired treats, chocolate graham rolls, toasted meringue dessert - 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

The symphony of ingredients in this S’mores Rolls with Toasted Meringue Recipe comes together to build layers of flavor and texture. Everything is pretty straightforward, but picking good-quality chocolate and fresh dairy really makes a difference. Plus, the graham cracker crumbs add that signature crunch and flavor without overwhelming the rolls.

S'mores Rolls with Toasted Meringue, s'mores dessert, campfire inspired treats, chocolate graham rolls, toasted meringue dessert - 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): Activates the yeast gently and softens the dough for tender rolls.
  • Water (lukewarm): Works with the milk to create the perfect hydration for yeast activation.
  • Instant Yeast: Quick and reliable for a steady rise without fuss.
  • Granulated Sugar: Adds sweetness and feeds the yeast for proper fermentation.
  • All-Purpose Flour: The backbone for soft yet sturdy rolls that hold up well.
  • Unsalted Butter: Adds richness in both the dough and filling—melted for smooth blending.
  • Salt: Balances sweetness and enhances the overall flavor.
  • Unsweetened Cocoa Powder: Brings that deep chocolate flavor without added sugar.
  • Heavy Whipping Cream: Makes the filling luscious and creamy.
  • Semi-Sweet Chocolate Chips: Melts into gooey pockets inside the rolls.
  • Graham Cracker Crumbs: Gives texture and the nostalgic s’mores crunch.
  • Egg Whites (for meringue): Whip into airy peaks that brown beautifully when toasted.
  • Cream of Tartar: Stabilizes the meringue so it holds its shape when toasted.
  • Vanilla Extract: Adds warmth and depth to both the 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.

Tweak to Your Taste

I like to experiment a bit with this S’mores Rolls with Toasted Meringue Recipe depending on who’s coming over or what I’m craving. And honestly, it’s way more fun when you make these little swaps to suit your mood or occasion. Trust me, the base is so solid and forgiving that you can customize without losing that classic s’mores vibe.

  • Use Dark Chocolate: I sometimes swap semi-sweet chips for dark chocolate if I’m in the mood for a more intense chocolate hit—it adds a lovely depth.
  • Add Mini Marshmallows: For even more nostalgia, sprinkle mini marshmallows on the filling before rolling for gooey pockets inside.
  • Gluten-Free Twist: I’ve tried a gluten-free flour blend with decent results; just adjust the liquid slightly for dough consistency.
  • Flavor Boost: A pinch of cinnamon or espresso powder stirred into the cocoa filling takes these rolls to the next level.

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

Step 1: Getting the Dough Just Right

First, you combine the lukewarm milk and water with instant yeast and sugar to wake up those yeasties gently without killing them. Make sure the milk and water feel warm but not hot—about the temperature you’d want for a baby’s bath is perfect. Add your flour, melted butter, and salt, then use your stand mixer with a dough hook to knead the dough until it’s smooth and elastic—about 6 to 8 minutes. When it bounces back lightly under your fingers, you know it’s ready. Let it rest covered to rise just a bit; 15 minutes is spot-on. This short rest firms up the dough so it’s easier to roll without tearing later.

Step 2: Crafting the Luscious Chocolate-Graham Filling

While the dough rests, I like to get the filling going on the stove. Gently whisk together cocoa powder, cream, chocolate chips, and a bit of sugar over low heat so the chocolate melts evenly and nothing burns. Stir in melted butter, vanilla, a pinch of salt, then take it off the heat to cool slightly. Once it’s just warm to the touch, fold in the graham cracker crumbs for that perfect crunch—don’t skip this step, it’s what makes it feel like s’mores, not just chocolate rolls.

Step 3: Roll It Up and Bake

Flour your surface lightly and roll the dough out into a 10 by 16-inch rectangle. I keep a little extra flour nearby in case it starts sticking but be careful not to add too much because you want the rolls soft! Brush the dough with melted butter, then spread the chocolate-graham filling evenly, leaving the edges clear so it doesn’t ooze out during baking. Sprinkle a bit more graham crumbs on top for extra crunch. Then starting from the long edge, roll it up nice and tight like a jelly roll. Slice into 8 to 10 pieces and nestle them cut-side up in a greased baking pan. Pop them in the oven at 350°F for about 25-28 minutes or until golden and lovely.

Step 4: Meringue Magic

When the rolls are out of the oven and have cooled for about 10 minutes, it’s time to make the meringue. Using a double boiler, warm your egg whites and sugar while whisking constantly until the sugar dissolves and the mixture feels warm to the touch. Then transfer it to your mixer and whip until stiff peaks form, folding in a pinch of cream of tartar, salt, and vanilla halfway through whipping. Spread this fluffy cloud over the warm rolls, and then carefully toast with a kitchen torch for that beautiful golden crust. If you don’t have a torch, a quick blast under the broiler works too, but watch closely!

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Pro Tips for Making S’mores Rolls with Toasted Meringue Recipe

  • Mind the Temperature: Always use lukewarm milk and water to activate the yeast perfectly; too hot and it kills them, too cold and they won’t wake up.
  • Roll Tight but Gentle: When shaping the log, roll firmly to create neat swirls, but don’t squeeze the dough too much or the rolls get dense.
  • Whip Meringue Carefully: Make sure the sugar is fully dissolved before whipping or your meringue won’t be smooth and glossy.
  • Toast with Caution: If using the broiler to toast the meringue, stay close—too much heat for too long and it burns fast.

How to Serve S’mores Rolls with Toasted Meringue Recipe

S'mores Rolls with Toasted Meringue Recipe - Serving Suggestion

Garnishes

For garnishes, I usually keep it simple—a quick sprinkle of extra graham cracker crumbs or a few mini chocolate chips to echo the filling flavors. If I’m going all out for a party, I sometimes add a fresh strawberry or a few toasted marshmallows on toothpicks for that campfire vibe on a plate.

Side Dishes

Pairing this with a fresh cup of coffee or a rich hot chocolate is my go-to. If you want something lighter, a scoop of vanilla ice cream or a dollop of whipped cream balances the sweetness beautifully.

Creative Ways to Present

For a special occasion, I like to serve these s’mores rolls on a rustic wooden board with little ramekins of chocolate sauce and crushed graham crackers on the side, letting guests add extra toppings themselves. I’ve also wrapped them individually in parchment for a picnic-style treat that’s easy to grab and share.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers (which is rare because they’re so good!), I store the rolls in an airtight container at room temperature for up to 2 days. The meringue is best enjoyed fresh, so I usually keep it separate if I’m saving some.

Freezing

I’ve frozen unbaked rolls by shaping them, wrapping tightly in plastic wrap, and placing in the freezer. When ready, I thaw them overnight in the fridge and bake fresh. You can also freeze baked rolls before adding meringue—then add and toast meringue right before serving.

Reheating

To reheat, I like to warm the rolls briefly in the oven at 300°F for 8-10 minutes to revive that fresh-baked feeling. If the meringue is already on, a quick toast with a kitchen torch refreshes it nicely without drying out the rolls.

FAQs

  1. Can I make the dough without a stand mixer?

    Absolutely! You can knead this dough by hand. It takes a bit more elbow grease—plan for about 10-12 minutes of kneading—but you’ll end up with the same soft, elastic dough perfect for rolling into s’mores rolls.

  2. What’s the best way to toast the meringue if I don’t have a kitchen torch?

    The broiler is your friend here! Just spread the meringue evenly and place the tray under the broiler on the lowest rack, keeping a close eye to avoid burning. It only takes a minute or two to get that beautiful golden-brown color.

  3. Can I use store-bought graham cracker crumbs?

    Definitely! Whether you crush your own or buy packets, the key is that they’re finely crushed so they mix smoothly into the filling and sprinkle nicely on top. I usually prefer store-bought for convenience, but homemade crumbs add freshness.

  4. Is this recipe kid-friendly?

    For sure! Kids love these rolls because of the chocolate and the fun toasted meringue. Just be mindful if you’re using a kitchen torch to toast the meringue—always do this part yourself or supervise closely.

  5. Can I make this dairy-free?

    It’s possible with some swaps—using plant-based milk and butter alternatives—and replacing heavy cream with coconut cream. The texture might vary slightly but the flavor stays delightful with these adjustments.

Final Thoughts

This S’mores Rolls with Toasted Meringue Recipe is one of those desserts that’s just as much fun to make as it is to eat. Every time I share it with friends or family, it sparks nostalgia and smiles, making it one of my favorite homemade treats. If you love classic flavors in a fresh format, this is definitely one to add to your baking repertoire. I hope you enjoy making and eating them as much as I do—happy baking!

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S’mores Rolls with Toasted Meringue Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 64 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 58 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

S’mores Rolls are a delightful homemade dessert combining a soft, buttery dough with rich chocolate filling, graham cracker crumbs, and a fluffy toasted meringue topping. Perfectly baked golden and finished with a toasted meringue crust, this dessert offers a delicious twist on classic s’mores in a roll form, ideal for sharing with family and friends.

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)
  • 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, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until well combined.
  2. Kneading: Switch to the hook attachment and knead the dough for 8 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 15 minutes to rise slightly.
  3. Filling Preparation: In a saucepan over low to medium heat, whisk together unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar. Add melted unsalted butter, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well combined. Remove from heat, let cool slightly, then mix in the graham cracker crumbs.
  4. Assemble Rolls: On a lightly floured surface, roll the rested dough into a 10 inch by 16 inch rectangle. Brush the surface with melted butter, then evenly spread the cooled chocolate filling over the dough, leaving the edges clear. Sprinkle additional graham cracker crumbs over the filling. Starting from one edge, roll the dough tightly into a log. Slice into 10 even pieces and arrange them cut-side up in a greased baking pan.
  5. Bake the Rolls: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the rolls for 28 minutes or until they turn golden brown. Once baked, allow the rolls to cool in the pan for about 10 minutes before adding the meringue topping.
  6. Prepare Meringue: In a double boiler, combine the egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar has dissolved. Transfer the warm mixture to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and vanilla extract while whipping.
  7. Top and Toast Meringue: Spread the prepared meringue evenly over the warm baked rolls. Use a kitchen torch or set the broiler on low to toast the meringue until it achieves a golden brown color. Serve warm or at room temperature.

Notes

  • Ensure milk and water are lukewarm (around 100 degrees Fahrenheit or 38 degrees Celsius) to activate the yeast without killing it.
  • Allow dough to rest sufficiently but not overproof to maintain the roll’s structure.
  • Use a stand mixer with a hook attachment for best kneading results, but kneading by hand is possible.
  • The meringue topping is best toasted immediately before serving for maximum visual appeal and texture contrast.
  • Be cautious when using the broiler to toast meringue as it can burn quickly; watch closely.
  • Store leftovers in an airtight container and consume within 2 days for optimal freshness.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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