This recipe arrived in my kitchen the way many memorable sweets do, with a little improvisation and a craving for something warm and nostalgic. I wrote it down after a rainy weekend when I wanted the taste of roasting marshmallows without building a fire. The result is a soft enriched dough wrapped around a molten chocolate center with a crunchy graham note and a billowy meringue topping that toasts like a campfire corner of my childhood. Every bite gives you a tender interior, a chocolate ribbon, and the toasted top that makes people smile and reach for a napkin.

I discovered this combination practicing roll shaping for a brunch menu and thought why not bring the s'mores idea into pull apart rolls. The dough is easy to handle, has a subtle buttery note, and benefits from a warm rise that develops flavor. These rolls look like a special occasion treat but they come together using pantry staples and a little technique. On the first try my partner and two neighbors stopped by and one rolled their eyes in delight as the toasted meringue cracked and the filling oozed. It has stayed on our rotation for cozy weekend breakfasts and after dinner indulgence.

Ingredients

• Milk for the Dough: Use whole milk warmed to lukewarm temperature about 110 degrees Fahrenheit. Milk adds tenderness and flavor. If you need a dairy free option use oat milk but expect a slightly less rich crumb.
• Water: Lukewarm water around 110 degrees Fahrenheit helps activate the instant yeast while keeping the dough temperature stable. Use filtered water if your tap has a strong taste.
• Instant Yeast: One packet equal to 2 and 1 quarter teaspoons. Instant yeast can be mixed directly with dry ingredients for speed and reliability.
• Granulated Sugar: A quarter cup in the dough sweetens and helps with browning. Add a half cup more in the meringue for structure and shine.
• All Purpose Flour: Three and three quarter cups. I often use King Arthur or a strong all purpose brand for consistent results. Measure by spooning into the cup and leveling with a knife.
• Unsalted Butter: Four tablespoons divided. Softened butter in the dough gives a tender crumb. Reserve a tablespoon for brushing if you like a glossy finish.
• Salt: One teaspoon. Essential for flavor balance and to control yeast activity.
• Unsweetened Cocoa Powder and Heavy Whipping Cream for the Filling: One eighth cup cocoa and one eighth cup heavy cream form a quick ganache like slurry that coats the crumbs and keeps the chocolate chips molten.
• Semi Sweet Chocolate Chips: One third cup. Use a trustworthy brand such as Ghirardelli or Hershey's. Chopped chocolate bars also work and give pockets of deeper texture.
• Graham Cracker Crumbs: A quarter cup gives that classic campfire crunch and a toasty note. Use Nabisco style crumbs or pulse crackers in a food processor for freshness.
• Meringue Topping: Two large egg whites at room temperature, a half cup granulated sugar, a dash of cream of tartar, a pinch of salt, and a half teaspoon of vanilla. The meringue whips up glossy and toasts beautifully under a broiler or with a kitchen torch.

Instructions

Prepare the Dough:Warm the milk and water to about 110 degrees Fahrenheit. Stir the yeast into the warm liquid with the quarter cup sugar and let sit two to three minutes until slightly foamy. In a large bowl combine the flour and salt. Add the yeast mixture and three tablespoons of softened butter and mix until a shaggy dough forms. Knead by hand ten to twelve minutes on a lightly floured surface or six to eight minutes in a stand mixer with a dough hook. The dough should be smooth and elastic and slightly tacky but not sticky.First Rise:Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place about forty five to sixty minutes until doubled in size. The rise time will vary by kitchen temperature. A gentle poke should leave a small indentation when the dough is ready.Make the Filling:Whisk the cocoa powder with the heavy cream until smooth to form a thick slurry. Stir in the chocolate chips and graham cracker crumbs. The mixture should be spreadable but not runny. Reserve a few extra chips for sprinkling inside each roll for that molten core.Shape the Rolls:Turn the risen dough onto a floured board and roll into a rectangle about twelve by sixteen inches. Brush with the remaining tablespoon of softened butter. Spread the cocoa chocolate mixture evenly leaving a half inch border at the far edge. Starting from the near long side roll tightly into a log. Cut into twelve even rolls with a serrated knife or dental floss for clean edges. Place rolls in a twelve inch round pan or a nine by thirteen inch pan spaced slightly apart for a soft pull apart texture.Second Rise and Bake:Cover the shaped rolls and let rise again thirty to forty five minutes until nearly doubled. Meanwhile preheat your oven to three seventy five degrees Fahrenheit. Bake the rolls twenty to twenty five minutes until the tops are golden and the centers register about one ninety to one ninety five degrees Fahrenheit. If the tops brown too quickly tent with foil for the last five minutes.Whip the Meringue and Finish:While the rolls cool five minutes whip the egg whites with the cream of tartar and salt until foamy. Gradually add the half cup sugar one tablespoon at a time until the meringue is glossy and holds soft peaks then fold in a quarter teaspoon vanilla. Spoon or pipe the meringue over the warm rolls. Place the pan under a preheated broiler on high for thirty to sixty seconds until the meringue is golden or toast with a kitchen torch. Watch carefully to avoid burning.

Storage Tips

Cool the rolls completely before storing to avoid condensation. At room temperature keep them in an airtight container for up to twenty four hours. For longer storage place cooled rolls in the refrigerator for up to three days wrapped well in plastic wrap and reheated in a three hundred fifty degree Fahrenheit oven for eight to ten minutes until warmed through. To freeze, wrap the shaped log tightly in plastic and foil before slicing or freeze individual baked rolls in layers separated with parchment in a freezer safe container for up to three months. Reheat from frozen at three hundred fifty degrees Fahrenheit adding five to ten minutes to the time and tent with foil if browning too fast. The meringue is best toasted just before serving for that fresh toasted aroma.

Ingredient Substitutions

If you need a dairy free version swap the milk and heavy cream for full fat oat or coconut alternatives and use dairy free chocolate chips, keeping in mind the flavor will be slightly different. For a gluten free option use a validated cup for cup all purpose gluten free flour blend and add an extra tablespoon of liquid if the dough feels dry. If you prefer a deeper chocolate profile replace some chips with chopped dark chocolate. For a nutty dimension stir in a tablespoon of finely chopped toasted hazelnuts or almonds into the filling. When replacing sugar in the dough reduce yeast proofing time slightly as alternative sweeteners can affect fermentation.

Serving Suggestions

Serve warm on a wooden board with extra graham cracker crumbs and a small bowl of extra chips for dipping. They pair beautifully with a strong coffee or a milky hot chocolate for themed dessert nights. For brunch serve with fresh berries and lightly sweetened yogurt to balance the richness. For parties tear them apart for a shareable platter. Garnish with a sprinkle of crushed graham and a faint dusting of cocoa for the final touch.

Cultural Background

S'mores are an American campfire tradition historically linked to scouts and outdoor gatherings. This roll variation adapts the elements that make s'mores beloved the crunchy graham, the melted chocolate, and the toasted marshmallow converted here to a meringue. Incorporating the flavors into baked goods is a modern home kitchen reinterpretation that keeps the memory of outdoor cooking while making it accessible year round indoors.

Seasonal Adaptations

In autumn fold in a quarter teaspoon of ground cinnamon into the graham crumbs and top with roasted apple slices for a harvest feel. For winter try adding a pinch of finely ground orange zest in the filling for a citrus note that cuts through the sweetness. In summer serve these warm at evening gatherings to evoke campfire nostalgia without leaving the backyard. Small changes in garnish and spice keep the base recipe fresh any time of year.

Meal Prep Tips

Shape the rolls the night before and refrigerate covered. The cold overnight rest deepens flavor and simplifies busy mornings. In the morning allow to sit thirty minutes while the oven heats then bake as directed. Alternatively freeze the shaped log wrapped in plastic and foil and slice to bake from frozen adding a few extra minutes. Pre measuring ingredients and lining your baking pan the day before reduces active time when you are ready to bake and serve.

These rolls have become one of my favorite ways to make a dessert feel both familiar and new. The combination of technique and comfort flavor makes them a reliable choice for sharing, gifting, or keeping for yourself. I hope you find the same joy in shaping and toasting them as I have.