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

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)
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, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until well combined.
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.
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.
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.
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.
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.
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