S’mores Rolls Recipe
Introduction
These S’mores Rolls are a delightful twist on a classic campfire treat, combining fluffy sweet rolls with chocolate, graham crackers, and marshmallows. Perfect for a cozy dessert or a special breakfast, they bring all the gooey goodness of s’mores into a soft, warm pastry.
Ingredients
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 3 3/4 cups all-purpose flour
- 4 tbsp unsalted butter, divided
- 1 tsp salt
- 1/8 cup unsweetened cocoa powder
- 1/8 cup heavy whipping cream
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup graham cracker crumbs
- 2 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/8 tsp salt
Instructions
- Step 1: In a bowl, combine lukewarm milk, lukewarm water, granulated sugar, and instant yeast. Let the mixture sit until it becomes frothy, about 5-10 minutes. Then mix in 2 tablespoons of melted butter.
- Step 2: Add the all-purpose flour and salt to the wet mixture, stirring to form a soft dough. Turn the dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes.
- Step 3: Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
- Step 4: Once risen, roll the dough out into a large rectangle. Spread the remaining melted butter evenly over the dough. Sprinkle the cocoa powder, graham cracker crumbs, semi-sweet chocolate chips, and marshmallows over the top.
- Step 5: Roll the dough tightly from one long side into a log. Slice the log into individual rolls and place them cut side up on a parchment-lined baking sheet.
- Step 6: Cover the rolls and let them rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Step 7: Bake the rolls for 20-25 minutes until they turn golden brown. Remove from the oven, brush with melted butter, and sprinkle with additional graham cracker crumbs before serving.
Tips & Variations
- For a richer flavor, substitute heavy cream for lukewarm water in the dough mixture.
- If you want extra gooeyness, add mini marshmallows inside the filling along with the chocolate chips.
- Use dark chocolate chips for a more intense chocolate taste or white chocolate chips for a sweeter variation.
- Brush the rolls with a simple powdered sugar glaze after baking for an extra sweet finish.
Storage
Store cooled S’mores Rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 1 month. Reheat gently in a microwave or warm oven to restore softness and warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Just bring it to room temperature before rolling out and proceeding with the recipe.
What can I use instead of graham cracker crumbs?
If graham cracker crumbs are unavailable, crushed digestive biscuits or vanilla wafer cookies work as a good substitute, providing a similar texture and sweetness.
PrintS’mores Rolls Recipe
Delicious S’mores Rolls combine the classic campfire flavors of chocolate, marshmallows, and graham crackers in a soft, fluffy sweet roll. Perfect as a decadent breakfast treat or an indulgent dessert, these rolls are made with a tender yeast dough swirled with cocoa, sprinkled with chocolate chips and graham cracker crumbs, then baked until golden and topped with melted butter and extra graham crumbs for that iconic s’mores finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 3 3/4 cup all-purpose flour
- 4 tbsp unsalted butter, divided
- 1 tsp salt
Filling
- 1/8 cup unsweetened cocoa powder
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup graham cracker crumbs
- Marshmallows (amount not specified – estimated 1 cup mini marshmallows)
Topping
- 1/8 cup heavy whipping cream (not used in instructions – likely optional or for brushing – left as is)
- 2 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- Extra melted butter for brushing
- Extra graham cracker crumbs for sprinkling
Instructions
- Activate the yeast: Combine the lukewarm milk, lukewarm water, granulated sugar, and instant yeast in a bowl. Let it sit until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Make the dough: Stir melted butter into the yeast mixture. Then gradually add the all-purpose flour and salt, mixing to form a soft dough.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead it until smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
- Prepare the dough for filling: Punch down the dough and roll it out into a rectangle. Spread melted butter evenly over the dough, then sprinkle the unsweetened cocoa powder, graham cracker crumbs, semi-sweet chocolate chips, and mini marshmallows evenly on top.
- Shape the rolls: Roll the dough tightly from one end to the other to create a log. Slice the log into individual rolls and arrange them cut-side up on a baking sheet lined with parchment paper.
- Second rise: Cover the rolls loosely and allow them to rise for an additional 30 minutes until puffy.
- Preheat oven: Preheat your oven to 350°F (175°C) during the last stages of the second rise.
- Bake the rolls: Bake the rolls for 20-25 minutes, or until they turn golden brown on top.
- Finishing touches: Immediately after removing the rolls from the oven, brush them with melted butter and sprinkle extra graham cracker crumbs on top for added texture and flavor. Let them cool slightly before serving.
Notes
- The recipe suggests using marshmallows in the filling but does not specify the amount; approximately 1 cup of mini marshmallows works well.
- Heavy whipping cream is listed in the ingredients but not referenced in the instructions; it can be used optionally to brush on top before baking for a richer crust.
- Ensure the milk and water are lukewarm, around 110°F, to properly activate the yeast without killing it.
- For best results, use fresh instant yeast and check the expiration date.
- These rolls are best eaten warm but can be stored in an airtight container for up to 2 days. Reheat gently before serving.
Keywords: S’mores, sweet rolls, chocolate rolls, campground dessert, yeast rolls, chocolate, marshmallow, graham crackers
