Gooey S'mores Rolls
Soft chocolate filled rolls topped with toasted marshmallow meringue, just like a cozy campfire s'more.
Ingredients
Ingredients
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 1/4 tsp instant yeast
- 1/2 cup granulated sugar divided
- 3 3/4 cups all purpose flour
- 4 tbsp unsalted butter melted and 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
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla bean paste divided
Instructions
- In the bowl of a stand mixer, combine the lukewarm milk, lukewarm water, instant yeast, and 1/4 cup of the granulated sugar. Stir and let sit for 5 minutes until slightly foamy.
- Add 3 1/2 cups of the all purpose flour, 2 tbsp of the melted unsalted butter, and the salt. Mix on low speed until a shaggy dough forms.
- Increase mixer speed to medium and knead for 6 to 8 minutes until the dough is smooth and slightly tacky but not sticky, adding up to 1/4 cup more flour if needed. Cover the bowl and let the dough rest in a warm place for 15 minutes.
- While the dough rests, make the chocolate graham filling. In a small saucepan over low to medium heat, whisk together the cocoa powder, heavy whipping cream, chocolate chips, and remaining 1/4 cup granulated sugar until the mixture is melted, glossy, and smooth.
- Remove the saucepan from the heat and whisk in 1 tbsp melted butter and the graham cracker crumbs until evenly combined. Let the filling cool until just warm and spreadable.
- Lightly flour your work surface and roll the rested dough into a large rectangle about 12 by 16 inches. Brush the surface with 1 tbsp melted butter.
- Spread the cooled chocolate graham filling evenly over the dough, leaving a small 1/2 inch border on one long edge.
- Starting from the opposite long edge, roll the dough into a tight log, pinching the seam to seal. Use a sharp knife to cut the log into 8 equal rolls.
- Grease a 9 by 13 inch baking pan and arrange the rolls cut side up in the pan, leaving a little space between each. Cover lightly and let the rolls puff at room temperature while you preheat the oven to 350°F.
- Bake the rolls for 25 to 28 minutes, until the tops are golden brown and the centers are cooked through. Remove from the oven and let cool in the pan until warm but not hot.
- While the rolls cool slightly, make the marshmallow meringue. In a heatproof bowl set over a saucepan of barely simmering water, whisk together the egg whites and remaining 1/4 cup granulated sugar constantly until the mixture is warm and no longer gritty when rubbed between your fingers.
- Transfer the warm egg white mixture to a stand mixer bowl and whip on high speed until stiff, glossy peaks form, about 5 to 7 minutes. Add the cream of tartar and 1/4 tsp vanilla bean paste and beat just until combined.
- Spread or pipe the meringue over the warm rolls in billowy swirls.
- Use a kitchen torch to toast the meringue until golden brown, or place the pan under a preheated broiler for 30 to 60 seconds, watching closely so the meringue does not burn.
- Serve the Gooey S'mores Rolls warm.
Notes
- If the dough feels very sticky during kneading, sprinkle in additional flour 1 tbsp at a time just until it pulls away from the sides of the bowl.
- For easier slicing, chill the filled dough log in the refrigerator for 10 to 15 minutes before cutting into rolls.
- If you use the broiler to toast the meringue, keep the oven rack in the upper middle position and do not walk away, as the topping can brown very quickly.
- Store leftover rolls covered in the refrigerator for up to 2 days and rewarm gently in a low oven before serving.
- For easier slicing, chill the filled dough log in the refrigerator for 10 to 15 minutes before cutting into rolls.
- If you use the broiler to toast the meringue, keep the oven rack in the upper middle position and do not walk away, as the topping can brown very quickly.
- Store leftover rolls covered in the refrigerator for up to 2 days and rewarm gently in a low oven before serving.