Description
Delight in these Gooey S’mores Rolls, a decadent dessert that combines fluffy homemade rolls with a rich chocolate and graham cracker filling, topped with a luscious toasted meringue. Perfect for cozy gatherings or an indulgent treat, these rolls boast a balance of creamy, chocolaty, and crunchy textures baked to golden perfection.
Ingredients
Scale
Dough
- ½ cup whole milk
- ⅓ cup lukewarm water (98°F-105°F)
- 2 teaspoons instant yeast
- ¼ cup granulated sugar
- 2 ½ cups all-purpose flour
- ⅓ cup unsalted butter, melted
- ½ teaspoon salt
Filling
- ½ cup unsweetened cocoa powder
- ½ cup heavy whipping cream
- ½ cup semi-sweet chocolate chips
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup graham cracker crumbs
Meringue Topping
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a stand mixer bowl, combine ½ cup lukewarm milk, ⅓ cup warm water, 2 teaspoons instant yeast, and ¼ cup granulated sugar. Let it sit for 5 minutes until it becomes foamy, indicating the yeast is activated.
- Prepare Dough: Gradually add 2 ½ cups all-purpose flour, ⅓ cup melted unsalted butter, and ½ teaspoon salt into the yeast mixture. Mix until a sticky dough forms, then knead the dough for 6 to 8 minutes until smooth and elastic.
- Rest Dough: Cover the dough and let it rest in a warm place for 15 minutes to relax and slightly rise.
- Make Filling: In a saucepan, whisk together ½ cup unsweetened cocoa powder, ½ cup heavy whipping cream, ½ cup semi-sweet chocolate chips, and ¼ cup granulated sugar. Heat over low to medium heat for 5 to 7 minutes while stirring until the mixture is smooth and melted.
- Enhance Filling: Remove the pan from heat and stir in 2 tablespoons melted butter, 1 teaspoon vanilla extract, and a pinch of salt. Fold in ½ cup graham cracker crumbs and allow the filling to cool slightly.
- Shape Rolls: Roll the rested dough into a 10 by 16-inch rectangle on a floured surface. Brush the surface with 2 tablespoons melted butter, then evenly spread the chocolate filling, leaving a small border along the edges.
- Roll and Slice: Sprinkle extra graham cracker crumbs on top of the filling, then tightly roll the dough from one long edge into a log. Slice the log into 8 to 10 equal pieces and place them into a greased baking pan.
- Bake Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
- Prepare Meringue: Set up a double boiler. In a heatproof bowl, combine 4 large egg whites and 1 cup granulated sugar. Whisk continuously over simmering water until warm and the sugar dissolves completely.
- Whip Meringue: Transfer the warm egg white mixture to a mixer bowl. Beat on high speed until stiff peaks form. Add ¼ teaspoon cream of tartar, a pinch of salt, and 1 teaspoon vanilla extract, then continue beating until glossy.
- Top and Toast: Spread the meringue evenly over the cooled rolls. Place the rolls under a broiler for 1 to 2 minutes or until the meringue is lightly golden and toasted. Watch carefully to prevent burning.
Notes
- Ensure the milk and water are lukewarm to effectively activate yeast without killing it.
- Melted butter used for brushing adds moisture and flavor to the rolls.
- Use unsweetened cocoa powder to balance sweetness and intensify chocolate flavor.
- Allow the filling to cool before spreading to avoid melting the dough.
- When slicing the rolls, a sharp knife or dental floss can help achieve clean edges.
- Keep an eye on the meringue under the broiler to prevent it from burning quickly.
- For best results, use room temperature egg whites when making meringue for better volume.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: S’mores rolls, chocolate rolls, dessert rolls, homemade rolls, toasted meringue, chocolate filling, graham cracker dessert
