If you have a soft spot for the nostalgic campfire treat but wish it came in a more indulgent, breakfast-friendly form, then this S’mores Rolls Recipe is about to become your new obsession. Imagine fluffy, tender rolls swirled with a luscious cocoa-graham cracker butter and topped with a meringue mixed with melting chocolate chips. These rolls take the gooey, sweet magic of traditional s’mores and bake it into a pull-apart delight that’s perfect for breakfast, brunch, or a cozy dessert treat.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create layers of flavor and texture. Each component plays a vital role—from the yeast that gives the rolls their fluffy rise, to the cocoa and graham cracker crumbs adding that authentic s’mores taste, to the meringue that brings lightness and a glossy finish.
- Milk (1 cup, lukewarm): Provides moisture and richness, creating a tender dough.
- Water (1/4 cup, lukewarm): Activates the yeast for a perfect rise.
- Instant yeast (2 1/4 tsp or 1 packet): Powers the dough’s rise for fluffy rolls.
- Granulated sugar (3/4 cup total): Sweetens dough and meringue, balancing flavors.
- All-purpose flour (3 3/4 cups): The foundation that forms the dough’s structure.
- Unsalted butter (4 tbsp, divided): Adds richness and helps with spreadable filling.
- Salt (1 tsp + 1/8 tsp): Enhances overall flavor and balances sweetness.
- Unsweetened cocoa powder (1/8 cup): Delivers that signature chocolate depth in the filling.
- Heavy whipping cream (1/8 cup): Lightens the meringue, giving it a creamy texture.
- Semi-sweet chocolate chips (1/3 cup): Adds melty chocolate pockets in the topping.
- Graham cracker crumbs (1/4 cup): Bring the beloved crunch and flavor of traditional s’mores.
- Egg whites (2 large, room temperature): Whipped into a fluffy meringue to crown the rolls.
- Cream of tartar (1/8 tsp): Stabilizes the meringue for glossy, stiff peaks.
How to Make S’mores Rolls Recipe
Step 1: Prepare Dough Base
Start by mixing warm milk and water with a pinch of sugar and your instant yeast. Let this sit until it’s foamy and lively—this is how you know the yeast is doing its job. Next, stir in the remaining sugar, the egg whites, and half the melted butter. This wet mixture is the fluffy, flavorful beginning of your dough that will hold all the delightful layers ahead.
Step 2: Mix and Knead Dough
Next, combine the flour and salt in a separate bowl, then gradually integrate your dry ingredients into the wet mixture until a shaggy dough forms. Knead this dough on a lightly floured surface—it might take anywhere from 7 to 15 minutes—to develop elasticity and smoothness. Place it in a greased bowl, cover, and let rise warmly for about 1 to 1.5 hours until it’s doubled in size. This rise is essential for that perfect tender crumb that melts in your mouth.
Step 3: Prepare S’mores Filling Base
While the dough rises, prepare your signature filling by mixing the remaining melted butter with unsweetened cocoa powder and graham cracker crumbs. This creates a rich, spreadable paste that smells heavenly and tastes just like the campfire classic filling you crave.
Step 4: Prepare Meringue Topping
In a clean bowl, beat your egg whites until foamy and then add cream of tartar and salt for structure. Gradually whip in sugar to reach those glossy, stiff peaks that feel like little clouds. Fold in the heavy cream and chocolate chips gently, so you end up with a luscious meringue that’s creamy with bursts of melty chocolate.
Step 5: Assemble Rolls
Grease a 9×13-inch pan to keep your rolls from sticking. Punch down your risen dough and roll it out into a thin rectangle. Spread your luscious cocoa-graham cracker butter evenly over this dough, leaving a small border on one side for sealing. Then, layer the meringue-chocolate chip topping on next—this dual filling is what makes these rolls utterly irresistible.
Step 6: Roll and Slice
Roll the dough tightly from the long edge opposite the clean border to form a neat log. Using a sharp knife or dental floss, slice the log into 12 even pieces. Set each roll cut-side down into your pan, ready for their final rise before baking. This is where the magic really starts to come together visually and flavor-wise.
Step 7: Second Rise and Bake
Allow your rolls to rise again until puffy and inviting—around 30 to 45 minutes. Preheat your oven to 375°F (190°C), then bake your rolls for 20-25 minutes until they turn a golden brown. The scent filling your kitchen will be absolutely delightful. Let them cool a bit before serving to let all the flavors and textures settle perfectly.
Step 8: Serve
Serve these rolls warm for the absolute best experience—the gooey, melty layers and fluffy texture shine brightest. If you have leftovers, keep them in an airtight container at room temperature for a couple of days, and reheat them briefly to revive that fresh-baked charm.
How to Serve S’mores Rolls Recipe
Garnishes
Topping your S’mores Rolls with a light dusting of powdered sugar or a drizzle of melted chocolate can add an elegant touch. Toasted mini marshmallows dotting the top also echo that classic campfire vibe, bringing a toasty, sweet finish that’s impossible to resist.
Side Dishes
Pair these warm rolls with a fresh fruit salad to cut through the sweetness, or enjoy alongside a rich cup of hot coffee or cocoa. For a brunch spread, simple scrambled eggs provide a savory counterbalance that makes the meal complete and satisfying.
Creative Ways to Present
Try arranging your S’mores Rolls on a rustic wooden board or inside a charming basket lined with parchment paper for a cozy gathering. You can also serve individual rolls with a small ramekin of chocolate sauce or marshmallow fluff on the side for dipping—adding a playful touch to your presentation.
Make Ahead and Storage
Storing Leftovers
Leftover S’mores Rolls keep best at room temperature in an airtight container for up to two days. This saves their soft texture and keeps the meringue topping luscious enough for a quick, delightful snack the next day.
Freezing
If you want to make these ahead, freeze the assembled but unbaked rolls after slicing and placing them in the pan. Wrap them well in plastic wrap and foil. When ready, thaw overnight in the fridge and allow a second rise before baking as usual. This way, you’ll have fresh-tasting rolls whenever you want!
Reheating
To warm up leftovers, pop individual rolls in the microwave for 15-20 seconds or place them in a preheated oven at 350°F (175°C) for about 10 minutes. The gentle heat revives the gooey chocolate and marshmallow notes perfectly—like fresh from the oven.
FAQs
Can I use fresh marshmallows instead of meringue topping?
While fresh marshmallows can be delicious, using a meringue topping helps create a lighter, airier texture that bakes nicely on top of the rolls. Marshmallows might melt too much or burn easily in the oven.
What’s the best way to cut the rolls without squashing them?
Using unflavored dental floss or a very sharp knife in a gentle sawing motion keeps your roll shapes clean and neat without compressing the dough too much.
Can I substitute whole wheat flour for all-purpose?
You can substitute up to half the flour with whole wheat for a nuttier flavor and more fiber, but the rolls might be a bit denser. All-purpose flour yields the best fluffy texture for this particular recipe.
Is it okay to make the dough the night before?
Absolutely! Refrigerate the dough after the first kneading and rising. Let it come to room temperature before rolling out. This can actually improve the flavor as it ferments slowly overnight.
How do I prevent the meringue from becoming too sweet or too dense?
Gradually adding sugar while beating egg whites helps achieve perfect stiffness without graininess. Folding in whipping cream lightens the meringue, and balancing sweetness ensures it compliments the cocoa and graham cracker flavors.
Final Thoughts
There’s nothing quite like the feeling of biting into a warm, soft roll that captures all the joy of a traditional s’mores treat but in a delightfully elegant, baked form. This S’mores Rolls Recipe brings together comfort, nostalgia, and a bit of gourmet flair that’s perfect for sharing with loved ones. I encourage you to give this recipe a try—your kitchen will be filled with irresistible aromas, and your family and friends will be begging for seconds.
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S’mores Rolls Recipe
- Total Time: 3 hours 40 minutes
- Yield: 12 servings 1x
Description
These decadent S’mores Rolls combine the classic campfire treat with a soft, tender roll dough, layered with a rich cocoa and graham cracker spread, topped with a fluffy meringue mixed with chocolate chips. Perfect for dessert or a special breakfast, these rolls bake to golden brown perfection with a gooey, chocolatey, and lightly crunchy texture reminiscent of traditional s’mores.
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 cups all-purpose flour
- 2 tbsp unsalted butter, melted (from the divided butter)
- 1 tsp salt
- 2 large egg whites, room temperature
Filling Ingredients
- 2 tbsp unsalted butter, melted (remaining from divided butter)
- 1/8 cup unsweetened cocoa powder
- 1/4 cup graham cracker crumbs
Meringue Topping Ingredients
- 2 large egg whites (used in dough and meringue altogether specified separately here)
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 1/8 cup heavy whipping cream
- 1/3 cup semi-sweet chocolate chips
Instructions
- Prepare Dough Base: In a large bowl, combine warm milk, water, a pinch of granulated sugar, and yeast. Let the mixture foam for 5 to 10 minutes until yeast activates. Then add the remaining 1/4 cup granulated sugar, egg whites, and 2 tablespoons of melted butter. Mix everything well to combine.
- Mix and Knead Dough: In a separate bowl, whisk together the flour and 1 teaspoon salt. Gradually add these dry ingredients to the wet mixture, stirring until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead for 7 to 15 minutes until smooth and elastic. Place the dough in a lightly greased bowl, turning to coat it evenly. Cover and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Prepare S’mores Filling Base: In a medium bowl, combine the remaining 2 tablespoons melted butter, unsweetened cocoa powder, and graham cracker crumbs. Mix thoroughly until a smooth, spreadable paste forms.
- Prepare Meringue Topping: Using a clean bowl, beat the 2 large egg whites until foamy. Add the cream of tartar and salt, then continue beating. Slowly add the 1/2 cup granulated sugar while beating until stiff, glossy peaks form. Gently fold in the heavy whipping cream and semi-sweet chocolate chips, mixing carefully to maintain airiness.
- Assemble Rolls: Lightly grease a 9×13-inch baking pan. Punch down the risen dough and roll it out to an 18×12 inch rectangle about 1/4 inch thick. Evenly spread the graham and cocoa butter mixture over the dough, leaving a half-inch border along one long edge. Then spread the meringue-chocolate chip mixture evenly over the graham base.
- Roll and Slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log shape. Using dental floss or a sharp knife, slice the roll into 12 even pieces approximately 1.5 inches thick. Place the rolls cut-side down into the prepared baking pan.
- Second Rise and Bake: Cover the pan loosely and allow the rolls to rise for 30 to 45 minutes until puffy. Preheat the oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes until golden brown and cooked through. Let them cool in the pan for 10 to 15 minutes before serving.
- Serve: Serve the s’mores rolls warm for the best flavor and texture. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave if desired.
Notes
- Make sure milk and water are lukewarm (around 100°F/38°C) to properly activate the yeast.
- Use room temperature egg whites for better volume in the meringue.
- Dental floss is recommended for slicing the rolls cleanly without squishing the dough.
- If you don’t have graham cracker crumbs, substitute with finely crushed digestive biscuits or graham crackers.
- Do not overbake or the rolls will dry out; look for a golden brown color and a slightly firm texture.
- For longer storage, these rolls can be frozen before the second rise; thaw and let rise before baking.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
