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S’mores Rolls

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Deliciously creative S’mores Rolls filled with chocolate and graham crackers, topped with a sweet marshmallow meringue.

Ingredients

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  • 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 and melted)
  • 1 tsp Salt
  • 1/8 cup Unsweetened Cocoa Powder
  • 1/8 cup Heavy Whipping Cream
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Granulated Sugar (for sprinkling)
  • 1 tbsp Unsalted Butter (for filling)
  • 1/2 tsp Vanilla Extract (for filling)
  • 1/4 cup Graham Cracker Crumbs
  • 2 Large Egg Whites (room temperature)
  • 1/2 cup Granulated Sugar (for meringue)
  • 1/8 tsp Cream of Tartar
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla Extract (for meringue)

Instructions

  1. Prepare the Dough: In a large bowl, mix the lukewarm milk and water with the instant yeast and granulated sugar. Let it sit for about 5–10 minutes until frothy. Add in melted butter, salt, cocoa powder, and gradually incorporate the flour, mixing until a soft dough forms.
  2. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a clean kitchen towel, and let it rest in a warm place until it doubles in size, approximately 1 hour.
  3. Make the Filling: While the dough rises, prepare the filling. In a small saucepan, melt the butter over low heat. Stir in the chocolate chips, graham cracker crumbs, and vanilla extract until well combined. Set aside to cool slightly.
  4. Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about ¼ inch thick. Spread the filling evenly over the surface, leaving about an inch at the edges free.
  5. Assemble the Rolls: Starting from the long side, roll the dough tightly into a log. Slice the log into 12 equal pieces and place them cut-side up in a greased baking dish. Cover and let rise for another 30 minutes.
  6. Prepare the Marshmallow Meringue: While the rolls rise, preheat your oven to 350°F (175°C). In a clean bowl, beat the egg whites on medium speed until foamy. Add in the cream of tartar, salt, and gradually add granulated sugar while beating until stiff peaks form. Stir in the vanilla extract.
  7. Bake the Rolls: Once the rolls have risen, brush the tops with melted butter and sprinkle with sugar. Bake for 25-30 minutes or until golden brown. Remove from the oven and immediately spread the marshmallow meringue over the hot rolls.
  8. Toast the Meringue: Using a kitchen torch or the broiler, lightly toast the meringue until golden brown and slightly crisp on top. Keep a close eye on it to prevent burning.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/smores-rolls/

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