Description
These Gooey S’mores Rolls are a decadent treat combining the classic flavors of s’mores into soft, fluffy rolls filled with marshmallows and chocolate chips. Perfect for a cozy dessert or indulgent breakfast, these rolls feature a tender yeast dough, melted butter, and warm milk, baked to golden perfection and topped with crushed graham crackers and optional chocolate drizzle for that ultimate gooey experience.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup warm milk (110°F or 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling and Topping
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1/2 cup crushed graham crackers (for topping)
- Optional: Chocolate sauce for drizzling
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Mix these dry ingredients well to ensure even distribution.
- Add Wet Ingredients: Pour warm milk, melted unsalted butter, and the egg into the dry mixture. Stir thoroughly until the ingredients combine and form a rough dough.
- Knead the Dough: Lightly flour a work surface and knead the dough by hand for 5-7 minutes until it becomes smooth and elastic, indicating proper gluten development.
- First Rise: Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Roll Out the Dough: After the first rise, punch down the dough to release excess air. On a floured surface, roll it out into a rectangle approximately 1/4-inch thick.
- Add Filling: Evenly scatter the mini marshmallows and chocolate chips over the rolled-out dough to create the signature s’mores filling.
- Roll It Up: Starting from one long side, tightly roll the dough into a log shape, encasing the marshmallow and chocolate filling.
- Cut the Rolls: Slice the log into 12 equal pieces and arrange them cut side up in a greased baking dish, spacing them slightly apart.
- Second Rise: Cover the baking dish with a towel and let the rolls rise for another 30 minutes to achieve a light and fluffy texture.
- Preheat the Oven: While the rolls complete their second rise, preheat the oven to 350°F (175°C).
- Bake the Rolls: Place the baking dish in the oven and bake for 25-30 minutes, or until the rolls turn a golden brown color, indicating doneness.
- Cool and Top: Remove the rolls from the oven and let them cool in the pan for 10-15 minutes. While still warm, sprinkle crushed graham crackers on top for added texture.
- Optional Drizzle: For an extra indulgent touch, drizzle chocolate sauce over the rolls before serving.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Kneading the dough properly is crucial for a smooth and elastic texture.
- Allowing the dough to rise fully in both stages is important for fluffy rolls.
- Use mini marshmallows for even distribution and gooey pockets of sweetness inside the roll.
- Crushed graham crackers can be toasted slightly for added crunch before sprinkling.
- Chocolate sauce drizzle is optional but enhances the dessert’s richness.
- These rolls are best enjoyed warm for the gooey filling experience.
