This batch of Gooey S’mores Rolls is my modern take on a campfire favorite. I first developed the idea one rainy weekend when the kids wanted s'mores but the weather kept us indoors. I wanted a treat that captured the toasted marshmallow, chocolate, and graham crunch but in a hand-held, shareable format that would keep its gooeyness even after baking. The result is a soft, enriched dough that yields tender, slightly sweet rolls, filled with a silky chocolate core, a hint of cocoa, crunchy graham crumbs, and finished with a light meringue that gives the marshmallow notes without collapsing into sogginess.

What makes these rolls special is the contrast of textures and the nostalgic aroma that fills the kitchen: warm chocolate, browned edges of pastry, and a lightly torched meringue note when you broil briefly. The dough is forgiving enough for confident beginners yet satisfying for experienced home bakers who enjoy layering flavors. I often make a pan for family movie night and everyone reaches for seconds; the best moments are watching a child pull apart a roll and see the molten chocolate stretch like lava.

Ingredients

• Milk: Use 1 cup lukewarm whole milk for richness and tender crumb. Warm to about 110 degrees Fahrenheit to activate yeast without killing it; whole milk gives a softer texture than skim.
• Water: 1/4 cup lukewarm water helps hydrate the yeast and balances the dairy, creating the right dough consistency; use filtered water if your tap has a strong taste.
• Instant Yeast: 2 1/4 teaspoons (one packet) instant yeast is convenient because it can be mixed directly with dry ingredients, delivering reliable rise without proofing first.
• Granulated Sugar: 1/4 cup for the dough adds subtle sweetness and feeds the yeast; an additional 1/2 cup is used for the meringue topping as specified below.
• All-Purpose Flour: 3 3/4 cups measured by spooning into the cup and leveling for accurate volume; provides structure while keeping rolls tender.
• Unsalted Butter: 4 tablespoons total divided; keep most softened for the dough and reserve a bit for brushing the rolled dough to help the filling adhere.
• Salt: 1 teaspoon to balance sweetness and strengthen gluten for proper crumb and rise.
• Cocoa Powder: 1/8 cup of unsweetened cocoa powder in the filling for a deep chocolate backbone without extra sugar.
• Heavy Whipping Cream: 1/8 cup to create a silky chocolate mixture; it helps the chips meld into a spreadable filling.
• Semi-Sweet Chocolate Chips: 1/3 cup for pockets of melty chocolate; choose a quality brand like Ghirardelli or Guittard for best flavor.
• Graham Cracker Crumbs: 1/4 cup for authentic s'mores crunch and flavor; use store-bought crumbs or pulse crackers to a coarse powder.
• Egg Whites: 2 large whites at room temperature for the meringue; room temperature whites whip to greater volume.
• Cream of Tartar: 1/8 teaspoon stabilizes the meringue to hold its shape when you brown it briefly.
• Vanilla Extract: 1/2 teaspoon divided between filling and meringue for depth and aroma.

Instructions

Make the Dough: In a large bowl combine lukewarm milk and water with the 1/4 cup sugar and the packet of instant yeast. Let stand 2 to 3 minutes until mixture is warm and foamy. Add softened butter, salt, and 2 cups of the flour and mix until combined. Gradually add the remaining flour until a soft, slightly tacky dough forms. Knead by hand about 6 to 8 minutes or in a stand mixer with dough hook 4 to 5 minutes until smooth and elastic; dough should spring back when pressed. First Rise: Lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60 minutes. For a slower, more developed flavor refrigerate for up to overnight. Prepare the Filling: Warm the heavy cream gently, whisk in the cocoa powder until smooth, then stir in the chocolate chips and 1/4 teaspoon vanilla until you have a thick paste. If needed, microwave in 10-second bursts to melt chips fully. Stir in graham cracker crumbs to a spreadable consistency; set aside to cool slightly. Roll, Fill, and Shape: Punch down the risen dough and turn out onto a lightly floured surface. Roll into a rectangle about 12 by 16 inches. Brush with 1 tablespoon melted butter, then spread the chocolate-graham filling evenly, leaving a 1/2-inch border. Starting from the long side, roll tightly into a log and pinch seam closed. Trim ends and cut into 12 equal slices. Place slices cut-side up in a 9x13-inch baking pan lined with parchment, leaving a little room between them. Second Rise and Bake: Cover the pan and let rise 30 to 40 minutes until puffy. Preheat the oven to 375 degrees Fahrenheit. Bake for 18 to 22 minutes until golden brown and set in the center. Allow to cool 10 minutes before topping. Make the Meringue Topping: Whip the 2 egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add 1/2 cup granulated sugar while continuing to whip to glossy, stiff peaks. Fold in the remaining 1/4 teaspoon vanilla. Spoon or pipe meringue onto warm rolls and, if you like a toasted finish, place under a hot broiler for 10 to 20 seconds watching closely until edges brown. Finish and Serve: Serve warm so the chocolate inside is molten. Leftovers can be warmed in a 300 degrees Fahrenheit oven for 8 to 10 minutes to revive softness. These are best enjoyed the day they are baked but can be stored and reheated gently.

Storage Tips

For short-term storage keep the rolls in an airtight container at room temperature for up to 48 hours. If you need to store longer, refrigerate for up to five days; bring to room temperature and warm in a 300 degrees Fahrenheit oven for 8 to 10 minutes to restore softness. To freeze, fully cool baked rolls, wrap each roll individually in plastic wrap, then place in a freezer bag for up to three months. To bake from frozen when assembled but unbaked, allow 20 to 30 minutes of additional time at 375 degrees Fahrenheit and cover with foil if the tops brown too quickly.

Ingredient Substitutions

If you prefer a dairy-free version, substitute plant-based milk and coconut cream in the filling, and swap butter for a vegan margarine suitable for baking. Replace egg white meringue with a vegan aquafaba meringue made from chickpea brine whipped to stiff peaks; flavor with vanilla and sugar in the same proportions. For a deeper chocolate flavor use dutch-processed cocoa and a higher percentage chocolate for the chips. To reduce sugar slightly, choose dark chocolate chips and trim the dough sugar to 3 tablespoons; texture will change slightly but remain delicious.

Serving Suggestions

Serve warm on a rustic board for sharing. Garnish with extra graham cracker crumbs and a light dusting of cocoa for presentation. Pair with cold brew coffee or a creamy hot chocolate for an indulgent brunch. For a party, place a torch at the table and let guests caramelize their meringue tips. These also pair well with vanilla ice cream for a composed dessert adapting the s'mores concept to a plated sweet.

Seasonal Adaptations

In winter, use spiced graham crumbs by adding a pinch of cinnamon and nutmeg to the crumb mix. For summer gatherings, skip the meringue and instead glaze with a thin marshmallow-flavored icing or pipe toasted marshmallow buttercream. Around holidays add chopped toasted nuts such as pecans or hazelnuts to the filling for crunch. Smaller seasonal variations like chopped strawberries in spring add brightness; reduce the chocolate chips slightly to accommodate any wet fruit.

Meal Prep Tips

If you want to prepare ahead, make the dough the night before and refrigerate after the first short rise. Roll and fill in the morning, cut into slices, and let the shaped rolls proof in the pan in the fridge for up to 8 hours before baking. Alternatively, assemble and freeze unbaked rolls on a sheet tray, then transfer to a bag; bake from frozen and adjust time. Keep meringue components chilled until ready to whip for the freshest, most voluminous topping right before serving.

Success Stories

I shared these at a neighborhood block party where guests declared them the best s'mores they'd ever had. A friend asked me to make them for her son's birthday and later told me the birthday child requested them every year thereafter. Another time, a picky teenager who avoids most baked goods cleaned his plate and asked for the recipe. Those reactions prove the combination of nostalgic flavors, gooey centers, and a light meringue is impossible to resist.

There is something joyful about bringing a campfire classic into the kitchen and making it shareable. Whether you bake a pan for family, serve them at a brunch, or stash a few in the freezer for emergencies, these rolls are versatile and memorable. Try them warm and pull apart the center to appreciate the molten chocolate and toasted meringue together.