S’mores Dessert Rolls with Meringue Recipe

Hey there! If you’re craving something cozy, indulgent, and a little nostalgic, you’re going to love this recipe. Today, I’m sharing my all-time favorite S’mores Dessert Rolls with Meringue Recipe—think fluffy, chocolatey rolls stuffed with that classic s’mores combo, topped with a perfectly toasted, cloud-like meringue. Seriously, this is fan-freaking-tastic, whether it’s for an after-dinner treat or a weekend project with friends or family. Stick with me, and I’ll walk you through every step to make these irresistible rolls a total success in your kitchen.

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Ingredients & Why They Work

The magic of this S’mores Dessert Rolls with Meringue Recipe really starts with the balance between the soft, enriched dough and the gooey, chocolatey filling. Each ingredient plays a key role in making this dessert unforgettable. Plus, I’ve sprinkled in some notes to help you pick the best versions at the store!

• Milk: Use lukewarm milk to activate your yeast without killing it—too hot and your dough won’t rise properly.
• Water: Like the milk, make sure it’s lukewarm—this keeps the yeast happy.
• Instant Yeast: My go-to for quick and reliable rising without the fuss of proofing.
• Granulated Sugar: Adds gentle sweetness to both the dough and the filling—don’t skip it!
• All-Purpose Flour: Provides structure but keeps the rolls tender enough—avoid bread flour here, so your rolls don’t turn chewy.
• Unsalted Butter: Divided between the dough, filling, and brushing, butter brings richness and moisture that’s essential for tender bites.
• Salt: Balances sweetness perfectly and enhances all the flavors at play.
• Unsweetened Cocoa Powder: Gives depth to the s’mores filling—a must for that true chocolate hit.
• Heavy Whipping Cream: Adds creaminess to the chocolate filling, helping it stay smooth and luscious.
• Semi-Sweet Chocolate Chips: The melty morsels inside each roll that make eating these totally addictive.
• Vanilla Extract: Used in both filling and meringue, it gives warmth and complexity to the overall flavor.
• Graham Cracker Crumbs: The signature s’mores crunch that perfectly contrasts the soft dough.
• Egg Whites: For that ethereal meringue topping—beat to fluffy perfection!
• Cream of Tartar: Stabilizes the meringue, helping it hold shape when toasted.

Tweak to Your Taste

This recipe is super versatile, and I actually like to mix things up depending on the weekend vibe or what I have on hand. It’s your dessert—make it your own! Here are a few of my favorite tweaks.

• Chocolate Variation: I’ve swapped semi-sweet for dark chocolate chips in the filling to get a richer, more intense flavor—perfect if you like your s’mores a bit less sweet.
• Nutty Add-ins: Toss in some chopped toasted pecans or almonds into the filling for a delightful crunch that pairs amazingly with the soft meringue.
• Dairy-Free Option: Substitute butter with coconut oil and use dairy-free cream to make this recipe friendly for lactose intolerant friends—still delicious!
• Extra Gooey: Spread a thin layer of marshmallow fluff inside the dough before rolling to amp up the classic s’mores gooeyness.

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

Step 1: Activate the Yeast and Mix the Dough

Start by warming your milk and water to about 100°F (think warm bath temperature). Combine them in your stand mixer bowl with the instant yeast and granulated sugar—let the yeast wake up for a minute or two. Then, add your flour, melted butter, and salt. Mix on low speed until everything comes together—you’ll have a shaggy dough at this point.

Step 2: Knead Until Smooth and Elastic

Attach your dough hook and knead for 6-8 minutes. If you don’t have a stand mixer, knead by hand on a floured surface—just be patient! You’ll know it’s ready when the dough is silky, elastic, and springs back when you poke it. Cover with a towel and let it rest 15 minutes to begin rising slightly.

Step 3: Prepare the Chocolate Filling

On low heat, whisk together cocoa powder, cream, semi-sweet chocolate chips, sugar, melted butter, vanilla, and a pinch of salt until smooth and glossy. Remove from heat and let it cool a bit. When it’s only warm, fold in the graham cracker crumbs—you want to keep that crunch but have the filling spreadable.

Step 4: Roll Out and Fill the Dough

Lightly flour your surface and roll the dough into a roughly 10” x 16” rectangle. Brush the surface with melted butter, then spread the chocolate filling evenly over it—leaving a little border at the edges. Sprinkle extra graham cracker crumbs on top for that classic s’mores texture.

Step 5: Shape and Slice Rolls

Carefully roll the dough up from one long edge, keeping it tight and even. Trim the edges for neatness if you want, then slice into 8 to 10 equal rolls. Arrange them cut-side up in a buttered baking pan, giving them a little room to expand.

Step 6: Bake Until Golden Brown

Pop the rolls into a preheated 350°F (175°C) oven, baking for about 25-28 minutes. You’ll see them puff up and turn a warm golden brown—don’t skip keeping an eye at the end! After removing from the oven, let them cool in the pan for roughly 10 minutes before moving on to the meringue step.

Step 7: Whip Up the Meringue

Using a double boiler, whisk egg whites and sugar over simmering water until warm and sugar dissolves—about 3-4 minutes. Transfer to your stand mixer, add cream of tartar, salt, and vanilla, and whisk on high until stiff peaks form. This fluffy meringue is the crowning glory of your s’mores rolls.

Step 8: Top and Toast the Meringue

Spread the meringue evenly over the warm rolls. Use a kitchen torch to toast the peaks until beautifully golden and slightly crisp, or slide under a low broiler for just a minute or two—watch it closely because it burns fast! Serve warm or at room temperature for the full effect.

How to Serve S’mores Dessert Rolls with Meringue Recipe

Garnishes

For garnishes, I love sprinkling a few extra graham cracker crumbs over the toasted meringue just before serving—that little crunch adds so much texture contrast. A light dusting of cocoa powder or a drizzle of melted chocolate can also elevate the presentation beautifully.

Side Dishes

These rolls are pretty rich, so I often serve them alongside fresh berries or a simple berry compote to add a tart freshness. If it’s chilly out, a cup of hot chocolate or a creamy latte makes the perfect cozy pairing for these s’mores rolls.

Creative Ways to Present

For special occasions, I like to bake the rolls in individual ramekins—everyone gets their own little s’mores roll, topped with a personal toasted meringue mountain. Another fun twist? Arrange the rolls in a circle on a large platter, then pile toasted marshmallows and chocolate chunks right in the center for a campfire vibe!

Make Ahead and Storage

Storing Leftovers

I stash leftover rolls in an airtight container at room temperature for up to two days. The meringue will soften a bit but still tastes amazing. If you want to extend freshness, refrigerate overnight and bring to room temp before serving.

Freezing

If you want to freeze them, I recommend doing it before adding the meringue. Wrap individual rolls tightly in plastic wrap and freeze in a sealed bag for up to a month. When you’re ready to enjoy, thaw overnight in the fridge, then toast your meringue fresh.

Reheating

To reheat, pop the rolls in a preheated oven at 300°F for 10 minutes to warm them through without drying. If you froze them without meringue, add fresh meringue and toast before serving for that just-baked effect.

FAQs

Final Thoughts

This S’mores Dessert Rolls with Meringue Recipe holds a special place in my heart because it brings together that cherished campfire memory with a cozy homemade touch. Each warm bite bursts with chocolate, crunch, and fluffy sweetness—comfort food at its finest. I can’t wait for you to try this recipe and see how easy it is to impress your loved ones. Trust me, once you make these rolls, they’ll be requested again and again. So, tie on your apron and get rolling—you’re in for a real treat!

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