This recipe began as a guilty-pleasure experiment on a rainy Saturday when I wanted the warmth and nostalgia of campfire s'mores without stepping outside. I mixed a soft enriched dough with chopped chocolate, a kiss of cocoa, and the toasty crunch of graham cracker crumbs, then crowned each roll with glossy meringue so it melts and browns like a torched marshmallow. The first bite—warm, pillowy bread giving way to molten chocolate and marshmallow—is one of those little moments that makes a kitchen feel like home.

I discovered this combination while adapting a favorite cinnamon-roll method to carry a s'mores flavor profile. What surprised me was how the meringue topping becomes a creamy, slightly toasted cap that balances the rich chocolate inside. Family gatherings turned into informal taste tests: guests compared these to campfire s'mores, chocolate tarts, and even hot chocolate in roll form. The softness of the dough, the gooey center, and the crunchy graham streak make these rolls a special-occasion treat and an easy afternoon project for bakers who enjoy a little hands-on decadence.

Ingredients

• Milk: Use 1 cup lukewarm whole milk (about 110°F) for richness and tender crumb. Whole milk gives a softer texture than skim; brands like Horizon or Organic Valley work well.
• Water: 1/4 cup lukewarm water helps activate the yeast without overheating it. Aim for 100–110°F so you don’t kill the yeast.
• Instant yeast: 2 1/4 teaspoons (1 packet) instant yeast for predictable rise; SAF or Red Star are reliable.
• Sugar: 1/4 cup granulated sugar to feed yeast and add light sweetness to the dough.
• All-purpose flour: 3 3/4 cups, spooned and leveled for accurate measurement to achieve a soft, slightly sticky dough.
• Unsalted butter: 4 tablespoons, divided—2 tbsp melted for the dough and 2 tbsp for brushing and enriching the filling.
• Salt: 1 teaspoon to balance sweetness and strengthen gluten for proper structure.
• Unsweetened cocoa powder: 1/8 cup folded into the filling for a deep chocolate note; use Dutch-processed for a darker flavor or natural cocoa for brightness.
• Heavy whipping cream: 1/8 cup warms the filling and helps dissolve cocoa into a glossy paste.
• Semi-sweet chocolate chips: 1/3 cup for pockets of melty chocolate; Ghirardelli or Nestle work well.
• Graham cracker crumbs: 1/4 cup adds classic s'mores crunch and absorbs a touch of moisture to keep the filling from weeping.
• Egg whites: 2 large at room temperature for the meringue topping—room-temp whites whip up lighter and faster.
• Meringue sugar: 1/2 cup granulated sugar to stabilize the meringue and create that marshmallow-like texture.
• Cream of tartar: 1/8 teaspoon stabilizes the whites for a glossy finish.
• Salt and vanilla: 1/8 teaspoon salt and 1/2 teaspoon vanilla extract (divided) to enhance flavor.

Instructions

Make the Dough: Combine 1 cup lukewarm milk and 1/4 cup lukewarm water in a large bowl. Stir in 2 1/4 teaspoons instant yeast and 1/4 cup granulated sugar. Let sit 2–3 minutes until the yeast begins to bloom. Add 4 tablespoons unsalted butter (melted and cooled slightly), 1 teaspoon salt, and 3 3/4 cups all-purpose flour. Mix until a shaggy dough forms, then knead by hand 6–8 minutes or in a stand mixer with a dough hook for 4–5 minutes until smooth and slightly tacky. You want elasticity but not sticky fingers; add a tablespoon of flour only if overwhelmingly sticky. First Rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled, about 45–60 minutes. Ideal ambient temperature is around 75–80°F. A slower, cooler rise will deepen flavor; if time allows, refrigerate overnight after the first 20 minutes of rise. Prepare the Filling: In a small bowl, whisk together 1/8 cup unsweetened cocoa powder and 1/8 cup heavy cream to make a paste. Stir in 1/3 cup semi-sweet chocolate chips (they will soften when layered) and 1/4 cup graham cracker crumbs. Add 1 tablespoon melted butter to bind. The mixture should be spreadable—not runny—so the crumbs stabilize the moisture from the chocolate. Shape the Rolls: Turn risen dough onto a lightly floured surface and roll into a rectangle about 12x16 inches. Brush with 1 tablespoon melted butter, then spread the cocoa-chocolate mixture evenly, leaving a 1/2-inch border. Roll tightly from the long side into a log and cut into 9 equal rolls with a sharp knife or floss for clean edges. Place rolls cut-side up in a greased 9-inch round pan or 9x13-inch pan for a looser pull-apart layout. Second Rise and Bake: Cover the assembled rolls and let rise 30–40 minutes until puffy. Preheat oven to 350°F. Bake for 22–28 minutes until the tops are golden and the center registers 190–200°F. Tent with foil if the meringue will be added later to brown—see next steps for meringue application. Make the Meringue: Whisk 2 room-temperature egg whites with 1/8 teaspoon cream of tartar and 1/8 teaspoon salt in a spotlessly clean bowl. When soft peaks form, gradually add 1/2 cup granulated sugar and 1/4 teaspoon vanilla (reserve 1/4 teaspoon for finishing). Continue whipping to stiff, glossy peaks. Spoon or pipe meringue over warm rolls and return to the oven for 3–5 minutes on broil or until the meringue develops light golden tips—watch closely to avoid burning.

Storage Tips

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap tightly in plastic and then foil or place in a freezer-safe container. Reheat frozen rolls in a 325°F oven for 12–15 minutes covered, then uncover for 3–4 minutes to refresh the meringue surface. Avoid microwaving for extended periods, which can make the dough gummy; a brief 12–20 second zap can help soften the center before oven reheating.

Ingredient Substitutions

If you need dairy-free options, swap milk for unsweetened almond or oat milk and replace heavy cream with full-fat coconut cream—note that flavor will shift toward coconut. Use dairy-free chocolate chips to maintain the chocolate pockets. For a nutty twist, fold 1/4 cup chopped toasted hazelnuts or pecans into the filling. If you prefer a less sweet roll, reduce chocolate chips to 1/4 cup and use bittersweet or dark chocolate.

Serving Suggestions

Serve warm on a platter with a light dusting of graham cracker crumbs for texture. Pair with strong coffee, cold milk, or a lightly sweetened hot chocolate. For brunch, accompany with fresh berries and a lemony yogurt to cut through the richness. Garnish with a few whole chocolate chips or a thin drizzle of melted chocolate for an extra-special presentation.

Cultural Background

These rolls are a playful hybrid of classic American campfire s'mores and European enriched sweet rolls. S'mores trace back to early 20th-century summer camps, while sweet rolls have roots in Scandinavian baking traditions. Combining the two blends comfort-food nostalgia with familiar pastry techniques—an American reinterpretation rather than a traditional regional dish.

Seasonal Adaptations

For colder months, fold in a pinch of cinnamon and a tablespoon of espresso powder to deepen the chocolate flavor. In summer, add thin slices of fresh strawberries between the filling layer and top with a small dollop of whipped cream instead of meringue. For fall gatherings, swap graham crumbs for crushed ginger snaps and add 1/4 teaspoon pumpkin pie spice to the filling.

Meal Prep Tips

Prepare the dough and shape rolls the evening before; cover and refrigerate the pan overnight. In the morning, allow the rolls to come to room temperature for 30–45 minutes and then bake. Alternatively, par-bake the rolls for 12 minutes, cool, and freeze; a final 8–10 minutes in a hot oven refreshes the crust and melty interior. Keep meringue separate until just before serving for best texture.

These gooey s'mores rolls are fun to make and even more fun to share. Whether you’re feeding a weekend crowd or gifting a tin to neighbors, they’re a warm reminder that the best treats are often the ones that bring people together.