Dessert

Gooey S’mores Rolls Recipe

ByZoe Lane February 6, 2026February 6, 2026

Introduction

Gooey S’mores Rolls bring the classic campfire treat into a warm, soft pastry that’s perfect for any cozy occasion. With layers of rich chocolate, creamy filling, and toasted meringue topping, these rolls offer an irresistible blend of textures and flavors that both kids and adults will love.

A single square slice of layered dessert sits on a white plate with a white marbled background. The bottom layer is a light golden sponge cake with a soft texture. Above it is a thick layer of smooth, dark brown chocolate filling that looks creamy. On top of the chocolate is a layer of fluffy white cream, soft and airy. The topmost layer is covered with a generous amount of fine, light brown crumb topping, giving a grainy texture and slight mound shapes. The layers are clearly visible from the side, showing the contrast of colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup milk (whole milk for extra richness)
1/3 cup water (lukewarm, 98°F-105°F)
2 teaspoons instant yeast (can substitute with active dry yeast)
1/4 cup granulated sugar (boosts sweetness)
2 1/2 cups all-purpose flour (forms the dough structure)
1/3 cup unsalted butter (melted)
1/2 teaspoon salt (enhances flavor)
1/2 cup unsweetened cocoa powder (ensure it’s unsweetened)
1/2 cup heavy whipping cream (contributes creaminess)
1/2 cup semi-sweet chocolate chips (rich chocolate experience)
1/4 cup graham cracker crumbs (finely crushed)
4 large egg whites (at room temperature)
1 cup granulated sugar (for meringue stability)
1/4 teaspoon cream of tartar (stabilizes egg whites)
1 teaspoon vanilla extract (adds flavor)

Instructions

Step 1: In a stand mixer bowl, combine the lukewarm milk and water. Sprinkle in the yeast and 1/4 cup sugar. Let it activate for about 5 minutes until foamy.
Step 2: Gradually add the flour, melted butter, and salt to the yeast mixture. Mix until a sticky dough forms, then knead with the dough hook for 6-8 minutes until smooth and elastic.
Step 3: Cover the dough and let it rest for 15 minutes to relax.
Step 4: For the filling, whisk together cocoa powder, heavy cream, chocolate chips, and 1/4 cup sugar in a saucepan. Heat over low to medium heat for 5-7 minutes, stirring frequently until smooth.
Step 5: Remove from heat and stir in 2 tablespoons melted butter, vanilla extract, and a pinch of salt. Fold in the graham cracker crumbs and let the filling cool slightly.
Step 6: Roll the rested dough into a 10” x 16” rectangle. Brush it with 2 tablespoons melted butter, then spread the chocolate filling evenly over the surface, leaving a small border around the edges.
Step 7: Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly from one long side, then slice into 8-10 rolls. Arrange them cut side up in a greased baking pan.
Step 8: Preheat the oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they turn golden brown. Allow to cool for 10 minutes.
Step 9: Prepare the meringue by setting up a double boiler. In a heatproof bowl over simmering water, whisk together egg whites and 1 cup sugar until warm, and sugar is fully dissolved.
Step 10: Transfer the warm egg white mixture to a stand mixer and beat until stiff peaks form. Add cream of tartar, a pinch of salt, and vanilla extract while beating.
Step 11: Spread the meringue evenly over the cooled rolls. Toast under a broiler for 1-2 minutes until the meringue turns golden brown. Watch carefully to prevent burning.

Tips & Variations

Use whole milk for a richer dough, or substitute with almond milk for a dairy-free twist.
For extra gooeyness, add mini marshmallows along with the chocolate filling.
If you prefer a less sweet topping, lightly dust the rolls with powdered sugar instead of meringue.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a low oven or microwave before serving to refresh the gooey texture.

How to Serve

A close-up view of a three-layer dessert slice on a white plate placed on a white marbled surface. The bottom layer is a light golden sponge cake with a soft and slightly crumbly texture. Above it lies a thick, creamy chocolate layer that looks rich and smooth with a glossy finish. The top layer is a thick white whipped cream, soft and fluffy, generously covered with a dusting of fine brown crumbs that add a grainy texture and a warm golden color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Just dissolve it in the lukewarm water and milk mixture and let it activate for 5-10 minutes until foamy before proceeding.

How do I prevent the meringue from weeping?

Make sure to use fresh egg whites and gradually add sugar while beating. Avoid overbaking the meringue, and add cream of tartar to stabilize the peaks and reduce weeping.