Ingredients

1/2 cup milk (whole milk for extra richness)

1/3 cup water (lukewarm, 98°F-105°F)

2 teaspoons instant yeast (can substitute with active dry yeast)

1/4 cup granulated sugar (boosts sweetness)

2 1/2 cups all-purpose flour (forms the dough structure)

1/3 cup unsalted butter (melted)

1/2 teaspoon salt (enhances flavor)

1/2 cup unsweetened cocoa powder (ensure it’s unsweetened)

1/2 cup heavy whipping cream (contributes creaminess)

1/2 cup semi-sweet chocolate chips (rich chocolate experience)

1/4 cup graham cracker crumbs (finely crushed)

4 large egg whites (at room temperature)

1 cup granulated sugar (for meringue stability)

1/4 teaspoon cream of tartar (stabilizes egg whites)

1 teaspoon vanilla extract (adds flavor)

2 tablespoons melted unsalted butter (for brushing and filling)

Pinch of salt (for filling and meringue)

Instructions

Step 1: In a stand mixer, combine ½ cup lukewarm milk and ⅓ cup warm water. Sprinkle in 2 teaspoons of instant yeast and ¼ cup sugar. Let it activate for about 5 minutes until the mixture is foamy.

Step 2: Gradually add 2 ½ cups all-purpose flour, ⅓ cup melted unsalted butter, and ½ teaspoon salt. Mix until a sticky dough forms, then knead for 6-8 minutes until smooth and elastic.

Step 3: Cover the dough and let it rest for 15 minutes to relax the gluten and make it easier to roll out.

Step 4: For the filling, whisk together ½ cup unsweetened cocoa powder, ½ cup heavy whipping cream, ½ cup semi-sweet chocolate chips, and ¼ cup granulated sugar in a small saucepan.

Step 5: Heat the mixture over low to medium heat for 5-7 minutes, stirring until smooth and melted. Remove from heat and stir in 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt.

Step 6: Fold in ¼ cup graham cracker crumbs and allow the filling to cool slightly while preparing the dough.

Step 7: Roll the rested dough into a 10” by 16” rectangle on a lightly floured surface. Brush it evenly with 2 tablespoons melted butter, then spread the chocolate filling over the dough, leaving a small border around the edges.

Step 8: Sprinkle extra graham cracker crumbs over the filling. Roll the dough tightly from one long side to form a log.

Step 9: Slice the roll into 8 to 10 equal pieces and arrange them cut side up in a greased baking pan.

Step 10: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes until golden brown. Remove from Oven and let cool for 10 minutes.

Step 11: Meanwhile, set up a double boiler. Combine 4 egg whites and 1 cup granulated sugar in the heatproof bowl and whisk continuously until the mixture is warm and sugar has dissolved.

Step 12: Transfer the warm egg white mixture to a mixer bowl. Beat on high speed until stiff peaks form, adding ¼ teaspoon cream of tartar, a pinch of salt, and 1 teaspoon vanilla extract during whipping.

Step 13: Spread the meringue evenly over the warm rolls. Place under the broiler for 1-2 minutes until the meringue turns golden and toasted. Watch carefully to avoid burning.

Tips & Variations

Use whole milk for a richer dough or substitute almond milk for a dairy-free option.

Try adding chopped nuts like pecans or walnuts for extra texture in the filling.

If you don’t have graham cracker crumbs, crushed digestive biscuits work well as a substitute.

For a different flavor, swap semi-sweet chocolate chips with dark or milk chocolate chips.

Make sure egg whites are at room temperature to achieve the best meringue volume.

Storage

Store leftover s’mores rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm rolls gently in the microwave for 15-20 seconds or in a low oven until heated through. The meringue topping is best enjoyed fresh but can be lightly toasted again after reheating.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Just activate it in the warm water with sugar for about 5-10 minutes until foamy before adding to the other ingredients.