S’mores Rolls with Toasted Meringue Recipe

If you have a sweet tooth and love all things cozy and nostalgic, you’re going to absolutely adore this S’mores Rolls with Toasted Meringue Recipe. Imagine soft, pillowy rolls filled with rich chocolate and graham cracker crumbs, topped with fluffy, toasted meringue that melts in your mouth. I promise, this recipe is fan-freaking-tastic—and I can’t wait to walk you through every delicious detail of it.

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Ingredients & Why They Work

This S’mores Rolls with Toasted Meringue Recipe balances rich, indulgent ingredients with a soft dough base. Each component plays a crucial role, so shop for quality within your budget—especially chocolate and fresh eggs for the meringue.

• Milk (lukewarm): Activates the yeast gently without killing it—make sure it’s around body temperature for the best rise.
• Water (lukewarm): Like the milk, this kickstarts the yeast and keeps the dough soft.
• Instant Yeast: Mixes directly with dry ingredients for an easy, reliable rise.
• Granulated Sugar: Sweetens the dough and meringue, helping to create that golden-brown oven magic.
• All-Purpose Flour: Provides just the right amount of structure to the roll—too much flour and the rolls get dense.
• Unsalted Butter: Adds richness and moisture, both in the dough and filling—melted for easy mixing and brushing.
• Salt: Balances sweetness and enhances all the flavors.
• Unsweetened Cocoa Powder: Gives that deep chocolate flavor in the filling without extra sweetness.
• Heavy Whipping Cream: Makes the filling luxuriously creamy and smooth.
• Semi-Sweet Chocolate Chips: For melty chocolate pockets inside each roll.
• Graham Cracker Crumbs: Adds crunch and that unmistakable s’mores character.
• Egg Whites: Whipped into meringue for a light and airy topping.
• Cream of Tartar: Stabilizes the meringue so it holds stiff peaks beautifully.
• Vanilla Extract: Offers a subtle warmth in both filling and meringue, rounding out flavors.

Make It Your Way

I love switching things up with this S’mores Rolls with Toasted Meringue Recipe depending on the season or cravings. Don’t be afraid to tweak the filling or toppings to suit your personal taste—this recipe is super forgiving and meant to be fun.

• Variation: I sometimes add a sprinkle of chopped toasted nuts into the filling for extra texture—pecans or hazelnuts work beautifully.
• Dietary Swap: For a dairy-free version, coconut cream can replace heavy whipping cream, and vegan butter or coconut oil can substitute the butter in the dough.
• Seasonal Twist: Try swapping cocoa powder for pumpkin spice mix in fall, or adding a swirl of raspberry preserves beneath the chocolate for a fruity note.

Step-by-Step: How I Make S’mores Rolls with Toasted Meringue Recipe

Step 1: Activate and Mix Your Dough

Start by warming your milk and water until just lukewarm—about 100°F (38°C). Mixing these with instant yeast, sugar, and flour right in the stand mixer bowl is a game changer for convenience. Add melted butter and salt last. Mix everything just until it’s combined; you’ll want a slightly sticky, soft dough. Trust me, this time-saving tip helps you avoid overworking the dough early on.

Step 2: Knead to Perfect Elasticity

Switch to your dough hook and knead for about 6 to 8 minutes. The dough should become smooth and elastic—if you poke it, it should slowly spring back. This step is crucial for that soft roll texture that makes people keep coming back for more. Don’t rush it; kneading properly really makes all the difference.

Step 3: Whip Up the Decadent Filling

Gently heat cocoa powder, cream, chocolate chips, sugar, melted butter, vanilla, and a pinch of salt in a saucepan. Stir constantly on low-medium heat until smooth and melted—lumps are a no-go! Let it cool just enough so it’s spreadable but not stiff, then fold in those graham cracker crumbs. The contrast of soft chocolate and crunchy crumbs is honestly addictive.

Step 4: Roll, Fill, and Slice

Flour your surface lightly and roll out your dough into a thin rectangle about 10” by 16”. Brush it generously with melted butter—this extra step keeps your rolls moist. Spread the filling evenly, leaving about an inch clear at the edges to avoid overflow when rolling. Sprinkle more graham cracker crumbs on top for that signature crunch. Roll tightly into a log and slice into 8 to 10 pieces. I find a sharp serrated knife or dental floss works great to get clean cuts without squishing the rolls.

Step 5: Bake to Golden Perfection

Place your rolls cut-side up in a greased pan and bake at 350°F (175°C) for 25 to 28 minutes. You’re looking for a golden brown top and edges. When they come out, let them rest for about 10 minutes—this helps the dough settle and prepares it for our next showstopper step: the meringue!

Step 6: Make and Toast the Meringue

Whisk your egg whites and sugar over a double boiler until warm and smooth. This step dissolves the sugar, making for a silky meringue. Beat this mixture with cream of tartar, salt, and vanilla in your mixer until stiff peaks form—you’ll know it’s ready when it holds shape without slipping off the beater. Spread the meringue lavishly over the warm rolls, then either carefully toast with a kitchen torch or use your broiler on low. Watch it closely—the golden brown color appears fast, and burnt meringue is not fun!

How to Serve S’mores Rolls with Toasted Meringue Recipe

Garnishes

I keep it simple with extra graham cracker crumbs sprinkled on top or a light dusting of cocoa powder. Sometimes I add a few toasted mini marshmallows alongside the rolls for that campfire vibe—it’s pure happiness on a plate.

Side Dishes

Since these rolls are a dessert star, I like to serve them with fresh berries or a scoop of vanilla ice cream. For a brunch twist, pair them with a modest serving of fruit salad or a cup of rich hot chocolate—it’s such a cozy combo.

Creative Ways to Present

For special occasions, I’ve arranged these rolls in a circular bundt pan before baking to get a pull-apart effect. Topping the whole batch with toasted meringue and even edible flowers makes it look like a dessert centerpiece. You’ll have guests asking for the recipe before the first bite!

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature if I plan to eat them within two days. This prevents the rolls from drying out and keeps the meringue soft-ish. If your kitchen is warm, I pop them in the fridge, though the texture changes a bit.

Freezing

I freeze the rolls after baking but before meringue topping for best results. Wrap them tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. When ready, thaw overnight in the fridge, then make and toast your fresh meringue topping.

Reheating

To reheat, pop the rolls in a 300°F oven for about 8-10 minutes, covered loosely with foil to prevent burning. If meringue is already on, I use a low broiler blast for just seconds to revive that toasted look—but watch carefully!

FAQs

Final Thoughts

This S’mores Rolls with Toasted Meringue Recipe has become a favorite in my kitchen—not just because it tastes incredible, but because it makes for such a special moment at the table. Whether you’re baking for a cozy family night or impressing friends, these rolls bring warmth, nostalgia, and a bit of magic. Give it a go, and I promise you’ll want to make it again and again. Happy baking, friend!

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