S’mores Rolls with Toasted Meringue Recipe

If you’re anything like me and love that nostalgic campfire treat, then you’re in for a real treat with this S’mores Rolls with Toasted Meringue Recipe. Imagine all the gooey chocolate, melty marshmallow, and that perfect crunch of graham cracker crumbs wrapped up in a soft, buttery roll — but elevated with a fluffy, toasted meringue topping that’s just irresistible. Stick with me as I walk you through every step to nail this fan-freaking-tastic dessert that’s guaranteed to wow your family or friends.

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Ingredients & Why They Work

This recipe brings together classic s’mores flavors but transforms them into a comforting, warm roll with a luscious meringue topping. Each ingredient plays a role, so picking good quality basics really pays off here.

• Milk (lukewarm): Activates the yeast gently without killing it; lukewarm temp is key.
• Water (lukewarm): Works hand-in-hand with milk to hydrate the dough and activate yeast.
• Instant Yeast: Provides a reliable, quick rise with minimal fuss.
• Granulated Sugar: Sweetens both the dough and filling while feeding the yeast.
• All-Purpose Flour: The backbone of the dough, giving it structure and chew.
• Unsalted Butter: Used in the dough, filling, and for brushing — creates tenderness and richness.
• Salt: Balances flavor and strengthens the dough.
• Unsweetened Cocoa Powder: Gives that deep, chocolatey flavor without extra sweetness.
• Heavy Whipping Cream: Makes the chocolate filling silky smooth and decadent.
• Semi-Sweet Chocolate Chips: Adds melty pockets of chocolate throughout the rolls.
• Graham Cracker Crumbs: Adds texture and that signature s’mores crunch.
• Egg Whites: Whipped into meringue for a light, airy topping.
• Cream of Tartar: Stabilizes the meringue for perfect peaks.
• Vanilla Extract: Boosts the warmth and complexity of both filling and meringue flavors.

Tweak to Your Taste

One thing I love about this S’mores Rolls with Toasted Meringue Recipe is how forgiving it is when it comes to personalization. I often swap around fillings or add a little twist to make it my own, and you totally should too!

• Variation: Sometimes I stir in a pinch of cinnamon or cayenne pepper into the cocoa filling for a warm, spicy kick—my guests always ask what that lovely hint is!
• Dietary modifications: For a dairy-free version, substitute coconut cream for heavy whipping cream and plant-based butter—results are still fantastic.
• Chocolate options: Dark chocolate chips or even chopped chocolate bars work well; just pick what you love melted inside.

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

Step 1: Mix and Knead the Dough

I always start by warming my milk and water just until they feel comfortably warm to the touch (about 100°F). Adding starting with liquids, yeast, and sugar in the stand mixer bowl helps jumpstart the fermentation. Once the yeast is activated, I add the flour, melted butter, and salt. When you switch to the hook attachment, knead the dough for about 6-8 minutes until it’s smooth and elastic—if it’s sticky, sprinkle a little extra flour, but don’t go overboard. Cover your dough with a clean kitchen towel and let it rest for 15 minutes. That short rest does wonders for the dough’s texture.

Step 2: Craft the Chocolate Filling

While the dough rests, I get the filling going. On low to medium heat, gently whisk the cocoa powder, heavy cream, sugar, and chocolate chips in a small saucepan. Once the chocolate and sugar melt into a smooth, glossy mixture, I add melted butter, a pinch of salt, and half the vanilla extract. Then it’s important to take the filling off the heat and stir in the graham cracker crumbs last. This not only adds crunch but helps the filling set up a bit so it doesn’t leak out when you roll.

Step 3: Roll, Fill, and Slice

Dust a clean surface with flour and roll your dough into a roughly 10 by 16-inch rectangle. Brush the dough generously with melted butter—that extra butter ensures a flaky, tender crust. Spread your cooled chocolate filling evenly over the dough but leave a small border on the edges. I sprinkle extra graham cracker crumbs on top for an added layer of crunch. Starting from one long edge, roll the dough tight into a log—this part takes a little patience but trust me, tighter rolls bake more evenly. Use a sharp knife to slice into 8 to 10 even rounds. Lay them cut-side up in a greased baking pan with a bit of space to puff.

Step 4: Bake Those Rolls

Preheat your oven to 350°F (175°C). Pop the pan in for about 25-28 minutes, or until the rolls turn a beautiful golden brown on top and edges. I always let mine cool in the pan for about 10 minutes after baking to firm up slightly, which makes adding the meringue topping much easier without melting it prematurely.

Step 5: Make and Toast the Meringue

Now comes the magic of that fluffy toasted meringue! Using a double boiler, gently whisk the egg whites and sugar, warming until the sugar dissolves completely and the mixture is just warm to the touch. Then transfer it to your stand mixer and whip on high speed while adding cream of tartar, salt, and remaining vanilla extract until stiff, glossy peaks form. Spread the meringue right over the warm rolls, then toast using a kitchen torch or broil on low—watch that closely since it can burn fast. Golden brown and lightly toasted is perfect. Serve immediately or at room temp for that gooey, dreamy s’mores experience.

How to Serve S’mores Rolls with Toasted Meringue Recipe

Garnishes

I typically top mine with a few extra graham cracker crumbs or tiny chocolate shavings for a charming rustic look and some crunch contrast. A light dusting of powdered sugar adds a snowy finish that’s just so pretty for photos and fancy occasions!

Side Dishes

Honestly, these S’mores Rolls stand out on their own as dessert, but if you want to pair, a scoop of vanilla bean ice cream or fresh berries are fabulous. A hot cup of coffee or a glass of cold milk pairs perfectly to balance the sweetness.

Creative Ways to Present

I once made a full platter of mini S’mores Rolls with Toasted Meringue Recipe for a summer party, sprinkled with edible gold dust and served them with tiny dipping jars of chocolate ganache and marshmallow fluff. It was a huge hit! They’re also perfect served warm in a rustic wooden board lined with parchment paper for a cozy family-style feel.

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature for up to two days. Keeping the meringue topping intact is a bit tricky, so sometimes I add the meringue fresh when reheating. The rolls stay tender and moist this way without losing that soft roll texture.

Freezing

Yes! I’ve frozen these unbaked rolls in the baking pan (tightly wrapped) before the first rise to have ready-made dough. When ready to bake, just thaw overnight in the fridge, let come to room temp, then bake as usual. Freezing after baking is possible but the meringue doesn’t freeze well, so I avoid that.

Reheating

Warm leftovers gently in a low oven (about 275°F) wrapped in foil to keep moisture in. Then, if you want, refresh the meringue topping by whipping a small batch and torching just a little for that fresh, toasted finish.

FAQs

Final Thoughts

This S’mores Rolls with Toasted Meringue Recipe is truly one of those desserts that brings a smile every single time. Between the comforting dough, rich chocolate filling, and cloud-like toasted meringue, it evokes a cozy feeling that reminds me of childhood campfires but with a grown-up twist. If you want to impress someone or simply indulge yourself, give this a shot—I promise you’ll want to make it again and again. Plus, sharing a batch is the perfect excuse to gather around, chat, and enjoy sweet moments together.

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