Picture this: warm cinnamon and toasted marshmallow scents drifting from your kitchen on a lazy weekend morning. These gooey smores rolls homemade dessert capture all that campfire magic without leaving your house. They’re everywhere on social feeds right now, and one bite tells you exactly why.
Think s’mores meets cinnamon rolls in the most delicious way possible. Graham cracker crumbs get folded right into buttery dough, then stuffed with chocolate chunks and mini marshmallows. The marshmallow glaze on top gets slightly torched for that authentic campfire finish. Uses ingredients you probably already have, and they’re ready in under an hour.
Started experimenting with s’mores flavors back in 2019 after a camping trip went sideways due to rain. My older daughter suggested we “make campfire inside” the next morning. The breakthrough came when I realized marshmallows need to go in during the last few minutes of bakingotherwise they disappear completely. Now these are our go-to rainy day treat.
PrintGooey Smores Rolls Homemade Dessert You Must Try
Enjoy Gooey Smores Rolls Homemade Dessert packed with gooey chocolate and toasted marshmallows. This recipe features Smores Cinnamon Rolls Graham Cracker and is perfect as a Toasted Marshmallow Smores Rolls treat. Ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: Serves 8 rolls 1x
- Category: Desserts
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 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
- 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
- 1/2 tsp Vanilla Extract divided
Instructions
- In a stand mixer, blend lukewarm milk, water, instant yeast, sugar, and flour. Add melted butter and salt, then switch to the dough hook to knead for 6 to 8 minutes until smooth. Cover the dough and let it rest for 15 minutes.
- On low to medium heat in a saucepan, whisk together cocoa powder, heavy cream, chocolate chips, and sugar. Mix in melted butter, vanilla, and salt, stir until smooth, then remove from heat and let cool. Stir in graham cracker crumbs.
- Roll dough on a floured surface into a 10 inch by 16 inch rectangle. Brush melted butter on top and spread the cooled filling evenly, keeping edges clear. Sprinkle graham cracker crumbs over it, roll up tightly, slice into 8 to 10 pieces, and place in a greased baking pan.
- Preheat oven to 350°F 175°C. Bake rolls for 25 to 28 minutes until golden brown. Let cool in the pan for 10 minutes.
- Using a double boiler, warm egg whites and sugar while whisking until sugar dissolves. Transfer to a stand mixer and beat with cream of tartar, salt, and vanilla until stiff peaks form.
- Spread the meringue over the baked rolls and toast with a kitchen torch or under the broiler until golden brown.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 0.5g + 3g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Why These S’mores Cinnamon Rolls Will Win Your Heart
There’s something truly magical about transforming beloved campfire flavors into a delightful, pull-apart treat. The graham cracker crumbs infuse a subtle honey-sweetness that elevates every bite, while chocolate chips melt into luscious pockets throughout the soft, pillowy dough.
What truly sets this gooey s’mores rolls homemade dessert apart is the ingenious meringue topping, used instead of traditional marshmallows. It torches beautifully without disappearing into the oven, offering that authentic s’mores experience with a sophisticated twist that adults particularly adore.
- Ready in under an hour from start to finish
- Uses pantry staples you likely already have on hand
- Perfect for weekend mornings or impromptu gatherings
- Can be prepped the night before and baked fresh
Understanding Your Key Ingredients and Tools
The secret to incredible flavor lies in the filling combination. Unsweetened cocoa powder mixed with heavy whipping cream creates a rich, fudgy base that ensures your rolls remain perfectly moist, not soggy. The graham cracker crumbs, folded in at the end, provide a delightful texture and that essential s’mores taste without overwhelming the chocolate.
Your stand mixer does the heavy lifting here, effortlessly making the dough silky smooth without overworking it. The double boiler for the meringue might sound complex, but it’s simply a heatproof bowl placed over simmering water – this gentle heat prevents the egg whites from scrambling while dissolving the sugar completely for a smooth, glossy finish.
| Essential Tools | Why It Matters | Easy Substitute |
|---|---|---|
| Stand Mixer | Develops gluten properly | Hand mixer + extra 3-4 minutes |
| Double Boiler | Gentle heat for meringue | Heatproof bowl over saucepan |
| Kitchen Torch | Perfect meringue browning | Oven broiler for 1-2 minutes |
How the Magic Happens Step-by-Step
The dough comes together surprisingly quickly. Lukewarm milk and water activate the instant yeast, while granulated sugar feeds it. After kneading, you’ll observe the dough transform from shaggy to smooth and elastic, indicating that the gluten has developed perfectly for those tender, pull-apart layers.
The filling needs to cool completely before spreading; otherwise, it will melt the butter and create a soggy mess. While it’s cooling, this is the perfect time to roll out the dough and prepare everything for assembly. The graham cracker crumbs are stirred in last to maintain their slight crunch and texture.
- Pro Tip: Roll your dough on a lightly floured surface – too much flour makes tough rolls, so use it sparingly.
- Leave about a half-inch border when spreading the filling to prevent overflow during baking.
- Slice with a sharp knife in one swift, decisive motion to keep the spiral intact.
The Meringue Game-Changer
Traditional marshmallows tend to disappear or burn in the oven, but this meringue topping stays put and torches beautifully. Warming the egg whites and granulated sugar first helps the sugar dissolve completely, preventing that gritty texture nobody wants in their Toasted Marshmallow S’mores Rolls.
Troubleshooting Your Rolls Like a Pro
If your dough feels too sticky during kneading, resist the urge to add more all-purpose flour. Instead, allow your stand mixer to work longer – sometimes it just needs another minute or two to come together. Remember, slightly sticky dough actually creates softer, more tender rolls.
| Common Issue | Quick Fix | Prevention Next Time |
|---|---|---|
| Dough won’t rise | Move to warmer spot | Check yeast expiration date |
| Filling leaks out | Normal! Just bake as usual | Leave wider borders when spreading |
| Meringue weeps | Serve immediately | Make sure sugar fully dissolves |
| Centers seem underdone | Cover with foil, bake 5 more minutes | Don’t slice too thick |
Make-Ahead Magic and Storage Secrets
These Homemade Gooey S’mores Rolls work beautifully for busy mornings. Assemble your rolls the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let them come to room temperature for about 30 minutes while your oven preheats.
The meringue topping should always be added fresh after baking – it doesn’t store well and will weep if made too far ahead. However, leftover rolls reheat wonderfully in a 300°F oven for about 10 minutes, and you can always torch fresh meringue on top.
- Refrigerate: Store covered for up to 3 days, reheating individual portions as needed.
- Freeze: Wrap individual rolls tightly and freeze for up to 2 months.
- Room Temperature: Best consumed within 24 hours for optimal texture and freshness.
Expert Says
This gooey s’mores rolls homemade dessert is a delightful way to combine traditional baking with the science of heat transfer. The careful rolling and layering create flaky textures, while melting chocolate and marshmallows release sugars that caramelize, enhancing flavor and delivering that signature gooey pull we all love in this treat.
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The Magic Behind Gooey S’mores Rolls Homemade Dessert
Perfecting these gooey s’mores rolls took me quite a few attemptsone batch was too sticky, another too drybut each try brought me closer to that soft, melty center I imagined. This homemade dessert is now the sweet result of patient tweaks and plenty of toasted marshmallow inspiration from cozy family nights.
FAQs ( Gooey S’mores Rolls Homemade Dessert
)
How do I prevent my rolls from becoming soggy?
To avoid soggy rolls, make sure not to overload them with marshmallow or chocolate before baking. Use a moderate amount and allow the dough strands to seal well. Baking on a parchment-lined pan and timing the bake exactly as the recipe says will ensure the edges crisp while the center stays moist but not soggy.
Can I make this dish ahead of time?
This recipe can be prepped the night before and refrigerated. Once rolled and placed in the pan, cover tightly with plastic wrap and let it rest in the fridge overnight. Bake fresh in the morning to enjoy warm, gooey rolls with the perfect toasted marshmallow glaze.
What substitutes work well for graham crackers?
If graham crackers aren’t available, crushed digestive biscuits or vanilla wafers are great alternatives that provide similar sweetness and texture. Just pulse them finely before layering. Avoid overly hard cookies to maintain the soft, melty quality of the filling in this meal.
How do I achieve a golden toasted marshmallow top?
After baking, place the rolls under a broiler for 1-2 minutes on low, watching carefully to toast the marshmallows evenly. Alternatively, a kitchen torch works great for controlled caramelization. This step adds a delightful toasted flavor typical of the classic s’mores experience in the dish.
Can I use pre-made dough to save time?
Yes, pre-made crescent roll dough is a convenient shortcut that works well here. Just be sure to press the seams tightly to prevent leaks, and add the fillings evenly. This method keeps the dessert simple without sacrificing flavor in the summer s’mores sweet rolls oven baked style.
You’ll absolutely love how these gooey s’mores rolls homemade dessert turn out after just an hour in the kitchen. The way chocolate melts into those tender spirals while graham cracker crumbs add their honeyed crunchit’s pure comfort magic. That torched meringue creates the most beautiful golden peaks, and the aroma alone will have everyone gathering in the kitchen before they’ve even cooled.
Here’s a little secret I discovered: consider swapping half the chocolate chips for chopped dark chocolate bars for richer pockets of flavor. If you’re serving a crowd, make a double batch – they disappear faster than campfire marshmallows. These store beautifully in the fridge for three days, and reheating them briefly in the oven or under the broiler can bring back that gooey goodness (or you can always torch fresh meringue on top!).
I’d love to see your own torched masterpieces – tag me when you share photos! Did you grow up making s’mores around summer campfires like I did? There’s something so special about bringing those childhood flavors into our grown-up kitchens. Save this recipe for your next rainy weekend – your family will thank you for years to come.
