Gooey S'mores Rolls
Delicious homemade rolls that combine the fun flavors of classic s'mores into a warm, gooey treat. Perfect for gatherings or a sweet indulgence at home.
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 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 Can substitute with dark or white chocolate.
- 1/4 cup Graham Cracker Crumbs
Meringue Topping Ingredients
- 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 (divided) Use in meringue topping.
Instructions
Dough Preparation
- In a mixing bowl, combine lukewarm milk, water, and instant yeast. Allow to sit for about 5 minutes until frothy.
- Stir in the sugar, followed by 3 3/4 cups of all-purpose flour, 1/2 tsp salt, and 2 tbsp melted butter. Mix until a dough forms.
- Knead for about 5-7 minutes until smooth.
Filling Preparation
- In another bowl, mash together heavy whipping cream, cocoa powder, chocolate chips, and graham cracker crumbs to create a thick filling.
Assembly
- After the dough has risen (about 1 hour), roll it out on a floured surface into a rectangle.
- Spread the filling evenly across the dough, then roll tightly and slice into rolls.
Baking
- Place the rolls in a greased baking dish. Let them rise for another 30 minutes while you preheat the oven to 350°F (175°C).
- Bake for 20-25 minutes or until golden brown.
Meringue Topping
- While the rolls bake, whip the egg whites, cream of tartar, 1/2 cup sugar, and 1/8 tsp salt until stiff peaks form.
- Add the remaining vanilla extract.
Finalizing Rolls
- Once the rolls are baked, remove them from the oven and pipe the meringue atop the rolls.
- Using a kitchen torch or broiler, briefly toast the meringue for that perfect finish.
Notes
Store leftover rolls in an airtight container at room temperature for up to 2 days. They can also be wrapped individually and frozen for up to 2 months. Reheat gently, removing meringue before freezing.