Gooey S'mores Rolls with Chocolate and Marshmallow
Quick and easy S’mores Rolls with soft, fluffy dough, a chocolate ganache layer, and a marshmallow topping…
- Prep
- 25 mins
- Cook
- 30 mins
- Total
- 55 mins
- Makes
- 8 servings
Quick and easy S’mores Rolls are made with soft, fluffy dough spread with chocolate ganache and crushed graham cracker crumbs, then finished with a light marshmallow meringue! From start to finish, these warm, gooey chocolate rolls are ready in under an hour!
8 Reasons You'll Love These Rolls
- quick to make, done in less than an hour from start to finish
- soft, fluffy rolls
- a great breakfast treat
- yields 8-10 rolls, depending on how big you cut them
- just one 15-minute rest for the dough to proof
- can be assembled the night before and baked the next morning
- rich chocolate ganache and graham cracker filling
- light marshmallow meringue topping
If you're a s’mores fan, you really have to try these homemade s’mores rolls!
What You'll Need
Here's a quick rundown of the ingredients for these homemade s’mores rolls. The full recipe below lists them separately for the dough, the chocolate graham cracker filling, and the marshmallow meringue topping.
- Milk. I used 1% milk, but any fat level, including whole, works well. It needs to be warmed to lukewarm.
- Water. Straight from the tap, as long as it's lukewarm.
- Instant Yeast. I used a packet of Fleischmann’s Rapid Rise Instant Yeast. It only needs one rise, and you don't have to dissolve it in lukewarm water before adding the other dough ingredients.
- Granulated Sugar. I've been using Simply Nature Organic Cane Sugar, but plain white granulated sugar works fine too.
- All-Purpose Flour. Nothing fancy is needed, just regular all-purpose flour.
- Unsalted Butter. It goes into all three parts of these s’mores rolls. It doesn't need to be softened, since it all gets melted!
- Salt. Regular table salt is what I used, nothing fancy.
- Unsweetened Cocoa Powder. This goes into the chocolate filling. Dark chocolate cocoa powder works in its place if you prefer.
- Heavy Whipping Cream. Also called heavy cream.
- Semi-Sweet Chocolate Chips. Milk chocolate works too. Either regular or mini chips are fine.
- Vanilla Flavoring. For the best flavor, go with real vanilla, not imitation.
- Graham Cracker Crumbs. You only need 1 1/2 – 2 graham cracker sheets, ground into fine crumbs.
- Cream of Tartar. Helps the marshmallow meringue topping hold stiff peaks.
- Egg Whites. From large eggs, ideally at room temperature.
How Warm Lukewarm Water Should Be
Lukewarm, for most people, means roughly 98ºF to 105ºF. When you run the tap or warm the milk, aim for a temperature where the liquid feels neither warm nor cool to the touch.
Can I Use Active Dry Yeast Instead of Instant?
I did not test this recipe with active dry yeast, but you can definitely swap in instant dry yeast. Doing so will make the s’mores rolls take longer to prepare.
Let the active dry yeast sit in the lukewarm water for 5 minutes before adding the rest of the dough ingredients.
If using active dry yeast, let the dough rise for 1 hour before rolling it out, then give it a second rise of 30-45 minutes after the rolls are cut and placed in the pan.
I used active dry yeast for my sticky buns from scratch, so check that recipe if you want to see how I made them.
Other Pans You Can Use
I made these s’mores rolls in my 9.5″ copper pan, but these options work too:
- 9″ pie plate, deep dish or regular
- 13″ x 9″ baking pan
- 9″ or 10″ cast iron skillet
I gave the copper pan a light coating of flour-based baking spray. I'd suggest doing the same with any of the baking pans above.
Make-Ahead S’mores Rolls
To prepare these the night before, make the dough and chocolate graham cracker filling as the recipe describes. Then assemble the rolls just minutes before preheating the oven and baking them.
Instead, cover the pan with plastic wrap so the rolls don't dry out, then refrigerate.
The next morning, let them sit at room temperature for about 30 minutes, preheat the oven, and bake as the recipe directs.
While the rolls bake, make the marshmallow meringue topping, which takes about 10-15 minutes. I suggest letting the rolls cool a little before adding it.
Toasting the Marshmallow Meringue
You can gently broil the meringue-topped rolls in the oven or use a kitchen torch. Be careful with either method.
For more tips on broiling marshmallows in the oven, check out my Layered S’mores Brownies recipe!
More Breakfast Treats to Enjoy!
Gooey S'mores Rolls with Chocolate and Marshmallow
Quick and easy homemade s'mores rolls, made with soft, fluffy dough layered with chocolate ganache and crushed graham crackers, then crowned with a light marshmallow meringue! Start to finish, these warm, gooey rolls come together in under an hour!
- Prep
- 25 mins
- Cook
- 30 mins
- Total
- 55 mins
- Makes
- 8 servings
Ingredients
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 and melted (2 tbsp melted butter for the dough, 2 tbsp melted butter for brushing)
- 1 tsp Salt
chocolate graham cracker filling
- 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
- 1/8 tsp Salt
- 1/4 cup Graham Cracker Crumbs (about 1 1/2-2 graham cracker sheets), finely crushed
marshmallow 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
Method
- Using a stand mixer fitted with the paddle attachment, mix all 7 dough ingredients until just combined.
- Swap the paddle for the dough hook and knead on low for 6-8 minutes, until the dough is smooth.
- Transfer the dough to a clean, lightly floured surface, cover it with a clean kitchen towel, and let it rest for 15 minutes.
- In a medium saucepan, whisk all of the filling ingredients together over low-medium heat, leaving out the graham cracker crumbs, until smooth and well blended.
- Take the pan off the heat, pour the filling into a separate bowl, and let it cool. The graham cracker crumbs go in during assembly.
- Grease a 9.5 inch round pan with flour-based baking spray and set it aside.
- Place the oven rack in the 2nd position from the top (just above center) and preheat the oven to 350ºF.
- Remove the towel from the dough, then roll it out with a floured rolling pin into a rectangle about 10″ x 16″.
- Brush half of the 2 tablespoons of melted butter over the dough with a pastry brush, keeping a 1/2” border around the edges.
- Spread the chocolate filling into a thin layer with an offset spatula, again keeping 1/2″ clear at the edges. Scatter the graham cracker crumbs over the top.
- Beginning with a long side, roll the dough up like a jelly roll and pinch the seam to seal it.
- Trim off the ends with a sharp knife, then slice the roll into roughly 8-10 equal pieces and set them cut side down in the pan.
- Bake for 25-28 minutes, until light golden brown. While they bake, start the marshmallow meringue topping.
- Take the rolls out of the oven and move them to a wire rack to cool slightly for about 10 minutes.
- Set a bain-marie or double boiler over 1 – 1.5 inches of simmering water and heat the egg whites and granulated sugar, whisking constantly until the sugar dissolves completely (about 5-6 minutes). To check, rub a little of the mixture between your finger and thumb; if you feel no grit, the sugar is fully dissolved.
- Pour the hot mixture into the bowl of a stand mixer fitted with the whisk attachment and beat on high. Once it reaches soft peaks, add the cream of tartar, salt, and vanilla extract. Keep whipping on high until the peaks are stiff and glossy (about 10 minutes).
- Spread the marshmallow meringue over the warm rolls and, if you like, toast the top under your oven's broiler or with a small kitchen blowtorch.
Baker’s notes
- Other pan options include a 9″ pie plate (deep dish or regular), a 13″ x 9″ baking pan, or a 9″ or 10″ cast iron skillet.
- If using active dry yeast, let the dough rise for 1 hour before rolling it out, then give it a second rise of 30-45 minutes after the rolls are cut and placed in the pan.
- To make these the night before, prepare the dough and chocolate graham cracker filling as the recipe describes, then assemble the rolls just minutes before preheating the oven and baking. Cover the pan with plastic wrap and refrigerate. The next morning, let the rolls sit at room temperature for 30 minutes, preheat the oven, and bake as the recipe directs.
- While the rolls bake, make the marshmallow meringue topping, which takes about 10-15 minutes. I suggest letting the rolls cool a little before adding it.
