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S’mores Rolls

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Indulge in soft, fluffy S’mores Rolls filled with rich chocolate, graham crackers, and topped with a dreamy 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; 2 tbsp for the dough, 2 tbsp for brushing)
  • 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
  • 1 tbsp Unsalted Butter
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Graham Cracker Crumbs
  • 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

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the lukewarm milk, lukewarm water, and instant yeast. Allow to sit for about 5 minutes until foamy. Whisk in 1/4 cup of sugar, melted butter, and salt. Gradually add flour and cocoa powder, mixing until a soft dough forms.
  2. Knead the Dough: On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for approximately 1 hour, or until doubled in size.
  3. Prepare the Chocolate Graham Cracker Filling: In another bowl, combine heavy cream, chocolate chips, and 1 tablespoon of sugar. Microwave in 30-second intervals, stirring until melted. Stir in graham cracker crumbs and 1 tablespoon of melted butter.
  4. Roll Out the Dough: After rising, punch down the dough and roll out on a floured surface into a rectangle, about 1/2 inch thick.
  5. Assemble the Rolls: Spread the filling evenly over the rolled-out dough. Starting from the long edge, tightly roll into a log. Slice into 12 equal pieces and arrange in a greased baking dish.
  6. Create the Marshmallow Meringue Topping: In a clean mixing bowl, combine egg whites, cream of tartar, and salt. Beat on medium speed until soft peaks form. Gradually add 1/2 cup of sugar, continuing to beat until stiff peaks form. Mix in vanilla extract.
  7. Bake the Rolls: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with the remaining melted butter and bake for 25-30 minutes, or until golden brown. In the last five minutes, spread the meringue topping over the rolls and toast until lightly golden.

Notes

Ensure that your liquids are lukewarm to activate the yeast properly. For richer chocolate flavor, add extra chocolate chips. Meringue doesn’t store well, so try to eat them fresh!

Nutrition

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

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