Quick and easy s'mores rolls that combine a soft and fluffy dough that's filled with a layer of chocolate ganache and crushed graham cracker crumbs, then topped with a light marshmallow meringue! From start to finish, these warm, gooey chocolatey rolls will be ready in less than an hour!
Table of Contents
- 8 Reasons You Will LOVE These Homemade S'mores Rolls
- Ingredients Needed to Make S'mores Rolls
- What is the Temperature of Lukewarm water?
- Can I Use Active Dry Yeast in Place of Instant?
- Alternative Baking Pans
- Can These S'mores Rolls Be Made the Night Before?
- How Can I Toast the Marshmallow Meringue Topping?
- More Breakfast Sweets to Enjoy!
8 Reasons You Will LOVE These Homemade S'mores Rolls
- easy to make and takes less than an hour—from start to finish
- soft and fluffy rolls
- the perfect breakfast treat
- makes 8-10 rolls—depending on big you cut them
- only 1, 15 minute proof time for the dough
- can be made the night before, baked the next morning
- gooey chocolate ganache and graham cracker filling
- light marshmallow meringue topping
If you love s'mores, then you definitely need to try these!
Ingredients Needed to Make S'mores Rolls
Below is a summary of what ingredients you will need to make these easy, homemade s'mores rolls. The detailed recipe below has them broken out by the dough, the chocolate graham cracker filling, and the marshmallow meringue topping.
- Milk. I used 1%, but any percentage or whole will work fine. This will need to be heated to a lukewarm temperature.
- Water. Straight out of the tap, but make sure it's lukewarm temperature.
- Instant Yeast. I used a packet of Fleischmann's Rapid Rise Instant Yeast. Requires only 1 rise time and no need to let it sit or hydrate in lukewarm water before adding the other dough ingredients.
- Granulated Sugar. I've been using Simply Nature Organic Can Sugar, but the classic white granulated sugar will work fine too.
- All-Purpose Flour. No special flour needed, just good old all-purpose flour.
- Unsalted Butter. You'll need this for all 3 parts of this s'mores rolls recipe. No need to worry about it being softened to room temperature. It's all going to be melted!
- Salt. I just used table salt. Nothing fancy.
- Unsweetened Cocoa Powder. This is for the chocolate filling. You can use dark chocolate cocoa powder in its place, if you'd like.
- Heavy Whipping Cream. Also known as heavy cream.
- Semi-Sweet Chocolate Chips. Milk chocolate is fine too. Regular size-or mini chips can be used.
- Vanilla Extract. For the best flavor, use the real vanilla extract—no imitation.
- Graham Cracker Crumbs. You'll only need 1 ½ - 2 graham cracker sheets which you will process into fine crumbs.
- Cream of Tartar. This will help stabilize stiff peaks in your marshmallow meringue topping.
- Egg Whites. From large eggs, preferably room temperature.
What is the Temperature of Lukewarm water?
Lukewarm temperature, to some, is considered to be anywhere from about 98ºF up to 105ºF. When you run the water or heat the milk it should be the temperature at which you can barely feel the heat or the coldness of the liquid.
Can I Use Active Dry Yeast in Place of Instant?
While I did not test this recipe using active dry yeast, you most certainly could substitute it for the instant dry yeast. Making this substitution though will increase the time it takes to make the s'mores rolls.
You should let the active dry yeast and lukewarm water sit for 5 minutes before adding the remaining dough ingredients.
If using active dry yeast, allow the dough time to rise for 1 hour before rolling out the dough, with a second 30-45 minute rise time after you have cut and assembled the rolls.
I used active dry yeast to make my Homemade Sticky Buns from Scratch if you would like to see how I made those.
Alternative Baking Pans
For this s'mores rolls recipe, I used my 9.5" copper pan, but you can also use the following:
- 9" pie plate—deep dish or regular
- 13" x 9" baking pan
- 9" or 10" cast iron skillet
I lightly coated the copper pan with a flour-based baking spray. I would recommend doing the same using any of the above baking pans.
Can These S'mores Rolls Be Made the Night Before?
Yes, absolutely! To make these s'mores rolls the night before, follow the recipe instructions as written for the dough and the chocolate graham cracker filling. Then follow the instructions for assembling the rolls minus preheating your oven and baking them.
Instead, cover the pan with plastic wrap to avoid drying out the rolls, and place in the refrigerator.
The next morning, bring them out sit at room temperature for about 30 minutes, preheat your oven, and bake per the recipe instructions.
While you bake the rolls, you can make the marshmallow meringue topping which takes about 10-15 minutes. I recommend letting the rolls cool slightly before you add the topping.
How Can I Toast the Marshmallow Meringue Topping?
You can either gently broil the marshmallow meringue topped s'mores rolls in the oven or you can use a kitchen blow torch. Please use caution using either method.
For tips on broiling marshmallows in the oven, see my Layered S'mores Brownies recipe!
More Breakfast Sweets to Enjoy!
- Bakery Style Lemon Blueberry Muffins
- Apple Crumb Cake
- Mini French Breakfast Puffs
- 5 Ingredient Butterscotch Bundt Rolls
- Blueberry Swirl Coffee Cake
S'mores Rolls
Author:Ingredients
dough
- 1 cup Milk, lukewarm
- ¼ cup Water, lukewarm
- 2 ¼ teaspoon Instant Yeast (1 packet)
- ¼ cup Granulated Sugar
- 3 ¾ cup All-Purpose Flour
- 4 tablespoon Unsalted butter, divided and melted (2 tablespoon melted butter for the dough, 2 tablespoon melted butter for brushing)
- 1 teaspoon Salt
chocolate graham cracker filling
- ⅛ cup Unsweetened Cocoa Powder
- ⅛ cup Heavy Whipping Cream
- ⅓ cup Semi-Sweet Chocolate Chips
- 1 tablespoon Granulated Sugar
- 1 tablespoon Unsalted Butter
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- ¼ cup Graham Cracker Crumbs (about 1 ½-2 graham cracker sheets), finely crushed
marshmallow meringue topping
- 2 Large Egg Whites, room temperature
- ½ cup Granulated Sugar
- ⅛ teaspoon Cream of Tartar
- ⅛ teaspoon Salt
- ½ teaspoon Vanilla Extract
Instructions
dough
- Using your stand mixer fitted with the paddle attachment, combine all 7 dough ingredients and mix until just combined.
- Switch out the paddle attachment for the hook attachment and knead on low speed for 6-8 minutes, or until the dough is smooth.
- Place the dough onto a clean, lightly floured surface, cover with a clean kitchen or tea towel, and let rest for 15 minutes.
chocolate graham cracker filling
- In a medium saucepan, combine all of the filling ingredients—except for the graham cracker crumbs—and continually whisk over low-medium heat until the filling is well blended and smooth.
- Remove from heat, then pour into a separate bowl and allow to cool. The graham cracker crumbs are added when you assemble the rolls.
assembling the rolls
- Coat a 9.5 inch round pan with a flour-based baking spray and set aside.
- Adjust the oven rack to 2nd level mark (just above center) and preheat your oven to 350ºF.
- Remove the kitchen towel that was placed over the dough and, using a floured rolling pin, roll out the dough to about a 10" x 16" rectangle.
- Using a pastry brush, brush on half of the 2 tablespoons of melted butter, leaving about ½” of space from the edge.
- With an offset spatula, spread the chocolate filling out onto a thin layer, again leaving ½" of space from the edge. Sprinkle the graham cracker crumbs over the top.
- Starting with the long side, roll up the dough like you would for a jelly roll, pinching the seams to seal.
- Using a sharp knife cut off the ends, then cut the roll into approximately 8-10 equal sizes and place into the pan cut side down.
- Place in the oven and bake for 25-28 minutes or until a light golden brown. While you bake the rolls, you can make the marshmallow meringue topping.
- Remove from the oven and transfer to a wire cooling rack to cool slightly for about 10 minutes.
marshmallow meringue topping
- Using a bain-marie or double boiler, heat the egg whites and granulated sugar over 1 – 1.5 inches of simmering water, continually whisking until the sugar has fully dissolved (about 5-6 minutes). You can do a quick test by rubbing a little of the mixture between your pointer finger and thumb to make sure all sugar granules have dissolved.
- Transfer the hot mixture to a mixing bowl of a stand mixer fitted with the whisk attachment and set the speed to high. When the mixture initially reaches the soft peaks stage, add in the cream of tartar, salt, and vanilla extract. Continue to mix on high speed right until stiff, glossy peaks form (about 10 minutes).
- Top the warm rolls with the marshmallow meringue topping and, if desired, lightly toast the top using your oven's broiler setting or use a small kitchen blowtorch.
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