Gooey S'mores Rolls
These Gooey S'mores Rolls combine soft, sweet dough with a rich chocolate filling and a fluffy meringue topping, delivering a delightful dessert experience that evokes childhood memories of campfire s'mores.
Ingredients
For the Dough
- 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) 2 tbsp for dough, remaining for brushing
- 1 tsp Salt
For the Filling
- 1/8 cup Unsweetened Cocoa Powder
- 1/8 cup Heavy Whipping Cream
- 1/3 cup Semi-Sweet Chocolate Chips
- 1/4 cup Graham Cracker Crumbs
For the Meringue Topping
- 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) 1/2 tsp for dough, remaining for meringue
Instructions
Dough Preparation
- In a stand mixer, mix the lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour.
- Add 2 tablespoons of melted unsalted butter and salt. Mix everything well.
- Change to the hook attachment and knead the dough for about 6-8 minutes. The dough should be smooth and elastic.
- Cover the dough and let it rest for 15 minutes to rise slightly.
Filling Preparation
- In a saucepan, heat over low-medium heat. Whisk together the cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar.
- Add 2 tablespoons of melted unsalted butter, 1/2 teaspoon of vanilla extract, and a pinch of salt. Mix until it's smooth.
- Remove the pan from heat and let the filling cool. Once cooled, stir in the graham cracker crumbs.
Assembly
- On a lightly floured surface, roll the dough into a rectangle that measures 10 inches by 16 inches.
- Brush the rolled dough with the remaining melted butter, then spread the cooled filling evenly on top, leaving a small border around the edges.
- Sprinkle the rest of the graham cracker crumbs over the filling.
- Roll the dough tightly, starting from one long side. Slice the rolled dough into 8-10 equal pieces.
- Arrange the sliced rolls in a greased baking pan.
Baking
- Preheat your oven to 350°F (175°C).
- Bake the rolls for about 25-28 minutes. They should be golden brown when done.
- Let them cool in the pan for 10 minutes before adding the meringue topping.
Meringue Topping
- Using a double boiler, combine egg whites and granulated sugar and whisk continuously until the mixture is warm and the sugar is fully dissolved.
- Transfer this mixture to a stand mixer bowl and beat it until stiff peaks form.
- Add the cream of tartar, salt, and the remaining vanilla extract while beating.
Finalizing Rolls
- Spread the meringue on top of the baked rolls.
- Using a kitchen torch or broiler, gently toast the meringue until it turns golden brown.
Notes
Serve with vanilla ice cream or fresh berries for an added treat.