Quick and easy homemade s'mores rolls that combine a soft and fluffy dough 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 rolls will be ready in less than an hour!
4tablespoonUnsalted butter(divided and melted (2 tablespoon melted butter for the dough, 2 tablespoon melted butter for brushing))
1teaspoonSalt
chocolate graham cracker filling
⅛cupUnsweetened Cocoa Powder
⅛cupHeavy Whipping Cream
⅓cupSemi-Sweet Chocolate Chips
1tablespoonGranulated Sugar
1tablespoonUnsalted Butter
½teaspoonVanilla Extract
⅛teaspoonSalt
¼cupGraham Cracker Crumbs (about 1 ½-2 graham cracker sheets)(finely crushed)
marshmallow meringue topping
2Large Egg Whites(room temperature)
½cupGranulated Sugar
⅛teaspoonCream of Tartar
⅛teaspoonSalt
½teaspoonVanilla Extract
Instructions
dough
Using your stand mixer fitted with the paddle attachment, combine all 7 dough ingredients and mix until just combined.
1 cup Milk, ¼ cup Water, 2 ¼ teaspoon Instant Yeast (1 packet), ¼ cup Granulated Sugar, 3 ¾ cup All-Purpose Flour, 4 tablespoon Unsalted butter, 1 teaspoon Salt
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.
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
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.
¼ cup Graham Cracker Crumbs (about 1 ½-2 graham cracker sheets)
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.
2 Large Egg Whites, ½ cup Granulated Sugar
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).
⅛ teaspoon Cream of Tartar, ⅛ teaspoon Salt, ½ teaspoon Vanilla Extract
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.
Notes
Alternative baking pans include 9" pie plate—deep dish or regular, 13" x 9" baking pan, and 9" or 10" cast iron skillet
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.
To make these s'mores rolls the night before, follow the recipe instructions as written above for the dough and the chocolate graham cracker filling. Then follow the instructions for assembling the rolls minus preheating your oven and baking them. Cover the rolls with plastic wrap and place them in the refrigerator. The next morning, let the rolls sit out at room temperature for 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.