These S’mores Rolls take the classic campfire treat and elevate it into a decadent dessert! With a soft, buttery dough, a gooey chocolate graham cracker filling, and a fluffy marshmallow meringue topping, this dessert is sure to impress.
Why You’ll Love This Recipe
- Classic flavors: Combines marshmallow, chocolate, and graham cracker for that nostalgic s’mores taste.
- Soft and indulgent: The tender rolls and creamy filling make for a bakery-quality treat.
- Show-stopping presentation: The marshmallow meringue topping is both delicious and visually stunning.
Ingredients
Dough
- 1 cup milk (lukewarm)
- ¼ cup water (lukewarm)
- 2 ¼ teaspoons instant yeast (1 packet)
- ¼ cup granulated sugar
- 3 ¾ cups all-purpose flour
- 4 tablespoons unsalted butter, divided (2 tablespoons melted for dough, 2 tablespoons melted for brushing)
- 1 teaspoon salt
Chocolate Graham Cracker Filling
- ⅛ cup unsweetened cocoa powder
- ⅛ cup heavy whipping cream
- ⅓ cup semi-sweet chocolate chips
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup graham cracker crumbs (about 1 ½–2 graham cracker sheets, finely crushed)
Marshmallow Meringue Topping
- 2 large egg whites (room temperature)
- ½ cup granulated sugar
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Kitchen Equipment Needed
- Stand mixer with paddle and hook attachments
- Rolling pin
- Offset spatula
- 9.5-inch round pan
- Pastry brush
- Bain-marie or double boiler
- Baking sheet
- Wire cooling rack
- Kitchen blowtorch (optional)
Step-by-Step Instructions
Prepare the Dough
In a stand mixer fitted with the paddle attachment, combine lukewarm milk, water, yeast, sugar, flour, 2 tablespoons of 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 kitchen towel, and let rest for 15 minutes.
Make the Chocolate Graham Cracker Filling
In a medium saucepan, combine cocoa powder, heavy cream, chocolate chips, sugar, butter, vanilla extract, and salt. Whisk continually over low-medium heat until smooth. Remove from heat, transfer to a bowl, and let cool.
Assemble the Rolls
Coat a 9.5-inch round pan with flour-based baking spray. Preheat the oven to 350°F. Roll the dough into a 10×16-inch rectangle on a floured surface. Brush with 1 tablespoon melted butter, leaving a ½-inch border. Spread the chocolate filling evenly over the dough and sprinkle graham cracker crumbs on top. Starting at the long edge, roll the dough tightly into a log, pinch the seams to seal, and cut into 8–10 equal pieces. Place the rolls cut-side down in the prepared pan.
Bake the Rolls
Bake for 25–28 minutes, or until golden brown. Let the rolls cool slightly on a wire rack for 10 minutes.
Prepare the Marshmallow Meringue Topping
In a bain-marie or double boiler, heat egg whites and sugar over simmering water, whisking constantly, until the sugar dissolves (about 5–6 minutes). Transfer to a stand mixer with the whisk attachment and beat on high speed. When soft peaks form, add cream of tartar, salt, and vanilla. Continue beating until stiff, glossy peaks form (about 10 minutes).
Top and Toast
Spread the marshmallow meringue over the warm rolls. For a toasted effect, broil briefly or use a kitchen blowtorch to lightly brown the meringue.
Serving and Storage Tips
- Serving: Best served warm with a cup of hot cocoa or coffee.
- Storage: Store rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm in the oven at 300°F for 5–7 minutes or microwave for 15 seconds.
Variations
- Nutty addition: Sprinkle chopped pecans or almonds in the filling for added crunch.
- Extra marshmallow: Mix mini marshmallows into the chocolate filling for gooey pockets of marshmallow.
- Gluten-free option: Use a gluten-free all-purpose flour blend for the dough.
- Dark chocolate: Replace semi-sweet chocolate with dark chocolate for a richer filling.
Helpful Notes
- Use room-temperature ingredients for the best dough texture and meringue consistency.
- When rolling the dough, work quickly to prevent it from drying out.
- For an extra flavor boost, sprinkle cinnamon into the filling.
Tips from Well-Known Chefs
- Mary Berry: “Always let your dough rest—it makes it easier to roll and gives a better texture.”
- Ina Garten: “A double boiler ensures the egg whites heat evenly, preventing them from scrambling.”
- Paul Hollywood: “Roll the dough tightly to keep the filling intact and the rolls uniform.”
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! Assemble the rolls and refrigerate them overnight. Let them sit at room temperature for 30 minutes before baking.
Q: Can I freeze these rolls?
A: You can freeze unbaked rolls after assembly or freeze baked rolls without the meringue topping. Thaw in the refrigerator before baking or reheating.
Q: What if I don’t have a bain-marie?
A: Use a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn’t touch the water.
Q: Can I skip the meringue topping?
A: Yes! Drizzle marshmallow fluff or spread cream cheese frosting instead for a simpler alternative.
Q: Can I use instant yeast?
A: Absolutely. The recipe already calls for instant yeast, so no activation step is needed.
These S’mores Rolls bring campfire magic to your kitchen with every bite. Soft, chocolaty, and marshmallow-topped, they’re the ultimate dessert for s’mores lovers!
