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S’mores Rolls

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A delightful twist on classic s’mores, these rolls combine chocolate and graham cracker in a fluffy, warm treat topped with marshmallow meringue.

Ingredients

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  • 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)
  • 1 tsp Salt
  • 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
  • 1/4 cup Graham Cracker Crumbs
  • 2 Large Egg Whites
  • 1/2 cup Granulated Sugar
  • 1/8 tsp Cream of Tartar
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla Extract

Instructions

  1. Activate the yeast: In a small bowl, combine lukewarm milk and water, sprinkle with yeast and sugar. Let it sit until frothy.
  2. Make the dough: In a large bowl, mix flour, sugar, salt, and cocoa. Make a well and add yeast mixture and melted butter. Mix to form a rough dough.
  3. Knead the dough on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
  4. Prepare the filling: In a medium bowl, mix cream, chocolate chips, crumbs, sugar, melted butter, and vanilla.
  5. Shape the rolls: After rising, punch down the dough and roll it out. Spread filling and roll tightly.
  6. Cut into 12 pieces and arrange in a greased dish. Let rise for another 30 minutes.
  7. Make the meringue: Whisk egg whites, cream of tartar, and salt until soft peaks. Gradually add sugar until stiff peaks form, then fold in vanilla.
  8. Bake the rolls at 350°F (175°C) for 20-25 minutes. Spread meringue on warm rolls and toast in the oven for 5-7 minutes.

Notes

Store leftovers in an airtight container for up to 2 days or freeze for a month. Experiment with fillings as desired.

Nutrition

Find it online: https://lunarecipez.com/smores-rolls/

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