Gooey S’mores Rolls: Your New Favorite Homemade Dessert — S’mores Rolls Recipe

I still remember the first time I tried a s’more around a crackling campfire as a kid — marshmallow puffed to golden perfection, chocolate starting to melt, and graham crackers that snapped just right. Years later I wanted that exact nostalgia wrapped up in a warm, bakery-style roll. These Gooey S’mores Rolls capture that campfire magic in a tender, yeasted dough: melted chocolate, cocoa, graham cracker crunch, and a cloud-like meringue finish. They’re rich, comforting, and perfect for sharing — or keeping all to yourself.

S’mores are an iconic American campfire treat dating back to at least the early 20th century, often associated with outdoor gatherings and summer nights. This recipe modernizes that tradition into a sweet roll you can make at home any time of year.

Who is this recipe for?

• This recipe is for home bakers who love nostalgic sweets, adventurous dessert makers, and anyone who wants a show-stopping treat for brunch, parties, or cozy nights.

Core ingredients overview:

• This dish combines a soft yeasted dough (milk, water, yeast, flour, butter, sugar, salt) with a chocolate-cocoa filling (cocoa, cream, chocolate chips, butter, graham cracker crumbs) and a glossy meringue topping (egg whites, sugar, cream of tartar, vanilla) to recreate s’mores flavors in a roll.

Tools & Ingredients

Tools

• Large mixing bowl
• Stand mixer with dough hook (optional) or wooden spoon and elbow grease
• Measuring cups and spoons
• Whisk
• Saucepan or microwave-safe bowl (for melting)
• Rolling pin
• Baking dish or 9×13-inch pan
• Parchment paper
• Pastry brush
• Hand mixer or stand mixer with whisk attachment (for meringue)
• Cooling rack
• Serrated knife or dental floss (for cutting rolls)

Ingredients (with benefits)

• 1 cup Milk (lukewarm) – hydrates the dough and feeds yeast for a tender crumb.
• 1/4 cup Water (lukewarm) – balances hydration and helps activate yeast.
• 2 1/4 tsp Instant Yeast (1 packet) – leavens the dough for light, airy rolls.
• 1/4 cup Granulated Sugar – feeds yeast and adds mild sweetness to the dough.
• 3 3/4 cup All-Purpose Flour – provides structure and chew for perfect rolls.
• 4 tbsp Unsalted Butter (divided) – adds richness and a tender texture.
• 1 tsp Salt – enhances overall flavor and strengthens gluten.
• 1/8 cup Unsweetened Cocoa Powder – gives deep chocolate flavor to the filling.
• 1/8 cup Heavy Whipping Cream – enriches and smooths the chocolate filling.
• 1/3 cup Semi-Sweet Chocolate Chips – melts into gooey pockets of chocolate.
• 1/4 cup Graham Cracker Crumbs – adds authentic s’mores crunch and flavor.
• 2 large Egg Whites (room temperature) – whip into a glossy meringue topping.
• 1/2 cup Granulated Sugar – sweetens and stabilizes the meringue.
• 1/8 tsp Cream of Tartar – stabilizes egg whites for stiffer peaks.
• 1/8 tsp Salt – balances sweetness and enhances the meringue’s flavor.
• 1/2 tsp Vanilla Extract (divided) – adds warm aromatic depth (use in both filling and meringue).

Instructions

Dough Preparation

1. Please warm the milk and water to lukewarm (about 100–110°F / 38–43°C). Pour them into a large mixing bowl and stir in the 2 1/4 tsp instant yeast and 1/4 cup granulated sugar. Let sit 5 minutes until foamy.
2. Kindly whisk in 1/4 of the flour (about 1 cup) to make a loose batter. Add 2 tbsp of the softened unsalted butter, 1 tsp salt, and gradually add the remaining flour.
3. If using a stand mixer, attach the dough hook and knead on medium speed for 6–8 minutes until the dough is smooth and elastic. If mixing by hand, turn onto a floured surface and knead 8–10 minutes.
4. Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and allow it to rise in a warm spot until doubled in size (about 1–1.5 hours).

Filling Preparation
5. While the dough rises, prepare the chocolate filling: in a small saucepan over low heat (or microwave-safe bowl), gently melt 1 tbsp unsalted butter with 1/8 cup heavy whipping cream and 1/3 cup semi-sweet chocolate chips. Stir until smooth.
6. Whisk in 1/8 cup unsweetened cocoa powder and 1/2 tsp vanilla extract (reserve the other 1/4 tsp for the meringue) until glossy. Allow to cool slightly so it’s spreadable, then fold in 1/4 cup graham cracker crumbs for texture.

Assembly
7. Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle about 12×16 inches (approximately 1/4–1/2 inch thick).
8. Spread the chocolate-graham filling evenly over the dough, leaving a 1/2-inch border on one long side.
9. From the long side, roll the dough tightly into a log. Pinch the seam to seal.
10. Using a serrated knife or unflavored dental floss, cut the log into 12 even rolls. Place them cut-side up in a parchment-lined 9×13-inch baking dish, leaving a little space between each roll.
11. Cover the pan and let the rolls rise a second time for about 30–45 minutes, until puffy.

Baking
12. Preheat the oven to 350°F (175°C). Once the rolls have puffed, place them in the oven and bake 20–25 minutes, or until golden brown and cooked through. If the tops brown too quickly, tent loosely with foil.
13. Remove the rolls from the oven and allow them to cool slightly in the pan while you prepare the meringue.

Meringue Topping
14. In a clean, grease-free bowl, combine the 2 room-temperature egg whites, 1/2 cup granulated sugar, 1/8 tsp cream of tartar, 1/8 tsp salt, and the remaining 1/4 tsp vanilla extract.
15. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until glossy, stiff peaks form (about 4–6 minutes).
16. Carefully pipe or dollop the meringue over each slightly-warm roll.

Finalizing Rolls
17. For a golden, toasted meringue finish, either carefully use a kitchen torch to brown the meringue or place the rolls under a preheated broiler on high for 30–60 seconds — watch closely to avoid burning.
18. Allow the rolls to cool slightly on a wire rack so the meringue sets for a few minutes, then serve warm for the gooey best texture.

FAQ
Q: Can I freeze these Gooey S’mores Rolls?
A: Yes. You can freeze unbaked assembled rolls (after step 10) on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight, let them rise at room temperature until puffy, then bake as directed. You can also freeze baked rolls; thaw and gently reheat.

Q: What can I use instead of egg whites for the topping?
A: If you prefer not to use egg whites, try a marshmallow fluff spread warmed slightly and browned with a torch, or a simple vanilla glaze (powdered sugar + milk + vanilla) for a no-egg option. Note: texture and presentation will differ from classic meringue.

Q: Can I make this dairy-free?
A: You can substitute plant-based milk and vegan butter, and use dairy-free chocolate chips and coconut cream instead of heavy cream. The meringue would need an aquafaba (chickpea brine) version to stay egg-free.

Q: How do I prevent soggy bottoms?
A: Use a parchment-lined baking dish and don’t overfill the rolls with wet filling. Also, allow the rolls to cool on a rack briefly so steam can escape.

Tips & Tricks

• Tip 1: Use lukewarm liquids — too hot will kill the yeast, too cold slows rise. Aim for about 100–110°F (38–43°C).
• Tip 2: Don’t overfill with chocolate. A thin, even layer gives gooey pockets without leaking during bake.
• Tip 3: For neat slices, chill the rolled log for 10–15 minutes before cutting, or use dental floss to slice cleanly.
• Tip 4: When broiling the meringue, stay by the oven — it can go from perfectly toasted to burnt in seconds.

Conclusion

If you love the nostalgia of s’mores but want something more decadent, these rolls deliver. For more s’mores-inspired baking ideas, try this creative take on a rice krispie roll from S’mores Rice Krispie Treat Roll – 5 Boys Baker, indulge in chocolate-peanut butter fusion with Peanut Butter Cup S’mores Brownies – My Baking Addiction, or explore a different s’mores-cinnamon-roll spin at S’mores Cinnamon Rolls – Chocolate with Grace. Enjoy these Gooey S’mores Rolls warm — and don’t forget to share!