Description
Delight in these homemade S’mores Rolls featuring a soft, buttery dough filled with a rich chocolate and graham cracker mixture, topped with a fluffy toasted meringue. Perfect as a cozy dessert or an indulgent treat for gatherings.
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
- 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
- 1/8 tsp Cream of Tartar
- 1/8 tsp Salt
- 1/2 tsp Vanilla Extract
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 to form the dough.
- Kneading: Switch to the hook attachment and knead the dough for 8 minutes until 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 smooth and combined. Remove from heat, cool slightly, then mix in graham cracker crumbs.
- Assemble Rolls: On a lightly floured surface, roll the rested dough into a 10” x 16” rectangle. Brush with melted butter, spread the cooled chocolate filling evenly leaving edges clear. Sprinkle additional graham cracker crumbs over the filling. Roll dough tightly into a log from one edge. Slice into 8 even pieces and arrange cut-side up in a greased baking pan.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 28 minutes or until golden brown. Let cool in the pan for 10 minutes before topping with meringue.
- Prepare Meringue: In a double boiler, combine egg whites and granulated sugar. Whisk constantly until warm and sugar dissolves. Transfer to stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and vanilla extract while whipping.
- Top and Toast Meringue: Spread meringue over warm rolls evenly. Use a kitchen torch or broiler on low to toast meringue until golden brown. Serve warm or at room temperature.
Notes
- Ensure milk and water are lukewarm (around 100°F or 38°C) to activate the yeast properly without killing it.
- Allow dough to rest but avoid overproofing to maintain roll structure.
- A stand mixer with a hook attachment is recommended for kneading, but hand kneading is possible.
- Toast the meringue topping immediately before serving for best texture and appearance.
- Be cautious under the broiler as meringue 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: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
