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.
Author:Virginie Lacombe
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
Scale
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.