S'mores Rolls With Marshmallow Meringue

Whisking Wolf
by Whisking Wolf
10 servings
2 hr 25 min

For soft, fluffy sweet rolls with a twist on your campfire favorite try these S’mores Rolls with Marshmallow Meringue. Stuffed with melty chocolate and graham cracker crumbs then topped with toasted marshmallow meringue, s’mores rolls are the best breakfast you can have without a bonfire.

Apparently there’s an ongoing debate over the proper season to eat s’mores. I don’t get it. Why bicker over summer versus fall when there’s no wrong time to stuff your face with s’mores? Including the dead of winter in Westeros. Cold weather, hot weather, fireplace or campfire, in my world s’mores get made whenever the mood hits.

Today the mood hit like a mule kick.

This created quite the dilemma for me. What do you do when you’re craving s’mores but it’s raining cats and dogs? You get creative, that’s what. And before you ask, no, I didn’t start a bonfire in the middle of my kitchen. I decided to make something brand new: a cinnamon bun version of s’mores.

Minus the cinnamon, of course.

The result of revamping my go-to bun recipe was sinfully good. Just imagine soft, pillowy rolls stuffed with layers of melty chocolate and crushed graham crackers topped off with a toasted marshmallow meringue. Now stop imagining and go make them.

Smore’s Rolls with Marshmallow Meringue have all the ooey gooey goodness of s’mores in an over-the-top sweet roll. If you love breakfasts that require a blowtorch, these s’mores rolls will make your day.

S'mores Rolls With Marshmallow Meringue
Recipe details
  • 10  servings
  • Prep time: 2 Hours Cook time: 25 Minutes Total time: 2 hr 25 min
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  • 3/4 cup whole milk warmed to 110 degrees
  • 2 1/4 tsp quick rise yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1/4 cup unsalted butter
  • 3 cups bread flour
  • 3/4 tsp sea salt fine
S'mores Filling
  • 1/2 cup heavy cream
  • 1 cup milk chocolate chips
  • 1/2 cup light brown sugar packed
  • 1/8 tsp sea salt fine
  • 1/4 cup crushed graham cracker crumbs (about 2 1/2 sheets)
Marshmallow Meringue
  • 3 egg whites room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tarter
  • 1 tsp vanilla pure
  • 1/8 tsp sea salt fine
Heat milk in microwave for 40 seconds or until it's warm to the touch (about 110 degrees ).
Pour milk into the bowl of an electric mixer and sprinkle with yeast.
Add sugar, egg, egg yolk and melted butter. Whisk until combined.
Stir in flour and salt with a wooden spoon until dough begins to form.
Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
If dough sticks to the counter/bottom of the bowl add an additional 2 Tbsp of bread flour and continue kneading until a soft, slightly sticky ball forms.
Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours until doubled in size.
S'mores Filling
Add heavy cream and chocolate chips to a medium saucepan.
Whisk over medium low heat until melted and smooth.
Transfer s'mores filling to a glass bowl to cool.
On a lightly floured surface, roll dough with a rolling pin until it is a 14 x 9 inch rectangle.
Spread cooled chocolate over dough. Top with brown sugar, salt and graham crackers, pressing topping into chocolate with your hands.
Tightly roll the dough into the shape of a log starting with the short side. Trim and discard uneven ends then cut dough into ten 1-inch rolls with a serrated knife or non-flavored floss. Fishing line also works great.
Grease a round 9-inch baking pan and line with parchment. Arrange s'mores rolls in the pan, cover with plastic wrap and a dry, warm towel and allow to rise for 30 to 45 minutes.
Preheat oven to 350 degrees.
Remove towel and plastic wrap from pan and bake s'mores rolls for 20 to 25 minutes or until the edges are slightly golden brown. Do not overbake.
Allow to rolls cool in pan for 10 minutes before topping with marshmallow meringue.
Marshmallow Meringue
Using a double boiler, bring an inch or two of water to a simmer. Whisk egg whites and sugar over heat until dissolved, approximately 5 minutes.
Immediately transfer meringue to a mixing bowl and beat with an electric mixer until soft peaks form.
Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 minutes.
Top warm rolls with marshmallow meringue and toast with a broiler or kitchen blowtorch.
Serve and enjoy.
  • Quick rise yeast is recommended for this recipe since it does not require proofing or dissolving in liquid before use. Active dry yeast can be substituted but will require proofing and longer rise times.
  • Take care not to overheat the milk. Liquid hotter than 115 degrees will kill the yeast and your s’mores rolls will not rise.
  • Meringue can be toasted with your oven broiler or a kitchen blowtorch. To broil, position your rack to the middle of the oven and set the broiler to the “HI” setting then toast for approximately 5 minutes or until golden brown. Be vigilant while broiling or meringue may burn.
Whisking Wolf
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