Description
Indulge in these delectable S’mores Cinnamon Rolls featuring a unique graham cracker dough filled with rich melted chocolate and cocoa filling, then topped with a fluffy toasted meringue. Perfectly combining the nostalgic flavors of s’mores with the comforting texture of cinnamon rolls, this American dessert is ideal for summer gatherings or anytime you crave a sweet treat with a twist.
Ingredients
Dough:
- 1 cup warm water (110 to 115°F)
- 2 1/4 teaspoons active dry yeast
- 2½ cups all-purpose flour, plus more for rolling
- ¾ cup finely crushed graham crackers
- ⅓ cup packed light brown sugar
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
Filling:
- ¼ cup unsweetened cocoa powder
- ⅓ cup heavy cream
- ⅔ cup dark chocolate chips
- 2 tablespoons granulated sugar
- 1 tablespoon butter, cubed
- Pinch kosher salt
- ¼ cup finely crushed graham cracker crumbs (about 2 1/2 sheets)
Topping:
- 3 large egg whites
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Instructions
- Activate Yeast: In a bowl or measuring cup, combine the warm water, a pinch of the brown sugar, and the active dry yeast. Let it sit until the mixture becomes foamy, about 5 minutes, indicating the yeast is alive and active.
- Prepare Dough: In a stand mixer bowl fitted with the dough hook, mix together the all-purpose flour, finely crushed graham crackers, brown sugar, salt, and ground cinnamon. Add the yeast mixture and mix on medium speed until a dough starts to form. Increase to high speed and knead for 5 to 7 minutes until the dough turns soft, slightly sticky, and pulls away from the sides of the bowl. Add a little more flour if it’s too sticky. Transfer the dough to an oiled bowl, cover loosely with plastic wrap and a damp kitchen towel, and place in a warm spot until it doubles in size, roughly 1 hour.
- Make Filling: While the dough rises, combine the unsweetened cocoa powder, heavy cream, dark chocolate chips, granulated sugar, cubed butter, and a pinch of kosher salt in a medium saucepan. Stir constantly over moderate heat until the mixture is smooth and melted through. Transfer to a bowl and let cool completely. Once cooled, stir in the crushed graham cracker crumbs to add texture.
- Roll and Fill Dough: When the dough has doubled, transfer it to a lightly floured surface. Roll out into a 15 x 20-inch rectangle. Spread the cooled chocolate filling evenly over the dough, leaving about a 1-inch border around the edges to prevent overflow.
- Shape Cinnamon Rolls: Roll the dough tightly lengthwise into a log. Trim the ends, then cut into 12 even slices. Place the slices into a greased 9×13-inch baking pan, spacing them evenly. Cover loosely with plastic wrap and a damp towel, and let rise again for 30 minutes to puff up.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes or until they turn golden brown. Remove from the oven and allow them to cool completely in the pan.
- Prepare Meringue Topping: Combine the egg whites and granulated sugar in a heatproof bowl. Place it over a pot of simmering water ensuring the bowl bottom does not touch the water. Stir frequently until the sugar dissolves, about 3 to 5 minutes. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Add the vanilla extract and cream of tartar. Beat on medium speed until firm, then increase to high speed and whip until stiff, glossy peaks form, approximately 8 to 10 minutes.
- Top and Toast: Spoon generous dollops of meringue onto each cinnamon roll, swirling the topping beautifully. Using a kitchen torch, toast the meringue until browned and slightly caramelized. Serve immediately for best texture and flavor. Enjoy your summer-ready s’mores cinnamon rolls!
Notes
- Ensure water temperature for yeast activation is between 110°F and 115°F for optimal yeast proofing.
- If you don’t have a kitchen torch, you can broil the meringue in the oven briefly but watch closely to avoid burning.
- The dough may be slightly sticky; adding flour gradually will help without making it tough.
- Allow rolls to cool completely before adding the meringue topping to prevent melting.
- Use dark chocolate chips for a richer chocolate flavor that complements the graham cracker notes.
- Store any leftovers covered in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
