Description
S’mores Rolls are a delightful homemade dessert that combine soft, sweet dough with a rich chocolate and graham cracker filling, topped with a toasted meringue. This recipe offers a fun twist on classic s’mores, making it perfect for cozy gatherings or a special treat.
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, melted)
- 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 (used in filling and meringue combined)
- 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 (used in meringue)
- 1/8 tsp Cream of Tartar
- 1/8 tsp Salt
- 1/2 tsp Vanilla Extract (used in meringue)
Instructions
- Dough Preparation: In a stand mixer bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix until the ingredients are well combined and form a dough.
- Kneading: Attach the dough hook to the mixer 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 small 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 continuously until mixture is smooth and fully combined. Remove from heat, let cool slightly, then mix in the graham cracker crumbs.
- Assemble Rolls: On a lightly floured surface, roll the rested dough into a 10 by 16 inch rectangle. Brush the surface evenly with melted butter, then spread the cooled chocolate filling over the dough, leaving the edges clear. Sprinkle extra graham cracker crumbs on top. Starting from one edge, roll the dough tightly into a log. Slice into 8 even pieces and place them cut-side up in a greased baking pan.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 28 minutes or until golden brown. After baking, allow the rolls to cool in the pan for 10 minutes before adding the meringue topping.
- Prepare Meringue: Using a double boiler setup, combine egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar dissolves. Transfer the mixture to a stand mixer and beat until stiff peaks form, adding cream of tartar, salt, and vanilla extract while whipping.
- Top and Toast Meringue: Spread the prepared meringue evenly over the warm rolls. Use a kitchen torch or set the oven broiler to low to toast the 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 yeast effectively without killing it.
- Allow the dough to rest sufficiently but avoid overproofing to maintain the roll’s structure and texture.
- Using a stand mixer with a dough hook attachment yields best kneading results; hand kneading is possible but requires more time.
- Toast the meringue topping immediately before serving for best visual appeal and contrast in texture.
- When using the broiler to toast meringue, watch closely as it can burn quickly.
- Store leftovers in an airtight container and consume within 2 days for optimal freshness.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
