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S’mores Rolls Recipe

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4.1 from 89 reviews

  • Author: admin
  • 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

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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://mamabrisrecipes.com/smores-rolls-recipe/