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I believe desserts are emotional labor disguised as carbs—and yes, I will fight you if you call these fancy. Also: Gooey S’mores Rolls are a legitimately better midwestern summer memory than actual campfires. If you doubt me, try one and then apologize later. Oh—and if you’re into dramatic pastry fails (who isn’t?), I once tried to make something inspired by my my homemade cream pie instincts and it smelled like a tire factory for three days. Not proud. But here we are.

The Time I Made a Dessert That Screamed at Me

I burned these rolls once. Like, loudly. There was a smell (charcoal meets Hershey’s, oddly nostalgic), a hiss (the butter popped like cheap popcorn), and a texture that could have doubled as a doorstop. I was wearing socks with holes and a robe—I mean, clearly not set up for culinary greatness. The dough looked like something your dog secretly regretted eating. I remember hearing an ominous thud when the tray hit the counter (because drama). I tried to salvage them with meringue (spoiler: meringue can’t fix everything). People asked for the recipe anyway and I lied and said it was "a creative interpretation." Honest-to-God embarrassment—then curiosity. Which is the only reason I tried again.

Why This Version Somehow Decided to Cooperate

Turns out, what fixed it was a combination of patience, slightly less butter (I KNOW), and accepting that not every batch needs to be Instagram-pretty. Also: timing. Yeast is sensitive, like me before coffee. I stopped forcing the dough and let it feel things (kidding, but not really). The second try, the rolls puffed in a way that felt like personal validation. The filling stays gooey because the cocoa and chocolate chips melt into pockets, and the meringue sits on top like a tiny marshmallow cloud. This recipe—yes, these Gooey S’mores Rolls—works now because I stopped overcomplicating and started paying attention to small details (lukewarm milk, measured butter like a responsible adult sometimes). I still doubt myself at 3 p.m., but I’ll defend these to the death.

What Goes Into the Mess (Ingredients)

1 cup Milk (lukewarm)
1/4 cup Water (lukewarm)
2 1/4 tsp Instant Yeast (1 packet)
1/4 cup Granulated Sugar
3 3/4 cup All-Purpose Flour
4 tbsp Unsalted Butter (divided)
1 tsp Salt
1/8 cup Unsweetened Cocoa Powder
1/8 cup Heavy Whipping Cream
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Graham Cracker Crumbs
2 large Egg Whites (room temperature)
1/2 cup Granulated Sugar
1/8 tsp Cream of Tartar
1/8 tsp Salt
1/2 tsp Vanilla Extract (divided)

Budget note: you can swap chocolate chips for a chopped bar if you’re dramatic and have a knife; graham crumbs can be blitzed from the budget pack (I use cheap ones—no shame). Texture is everything (soft center, crispy edges), and yes, you can make smaller rolls if you like tiny pastries and big emotions.

Cooking Unit Converter

If you’re thinking in grams because you used to bake in Europe (or just secretly prefer math), this will help translate your feelings into grams.

The Actual Doing (Cooking Process)

Dough Preparation: Combine lukewarm milk, water, sugar, and yeast; let it sit until slightly foamy. Mix in flour, salt, and 2 tbsp butter; knead until smooth and elastic. Rest until doubled (about 1 hour).
Filling Preparation: Mix cocoa powder, graham cracker crumbs, chocolate chips, and remaining melted butter into a spreadable paste. Taste. Curse. Taste again.
Assembly: Roll dough into a rectangle, spread filling, roll tightly and slice into rounds (1.5–2 inches). Place into greased pan.
Baking: Bake at 350°F until golden around the edges and the centers look tender (20–25 minutes). Watch them like a hawk that drinks coffee.
Meringue Topping: Whip egg whites with granulated sugar, cream of tartar, salt, and vanilla until glossy peaks form. Pipe or dollop onto hot rolls and torch or broil briefly for color.
Finalizing Rolls: Let them cool slightly so the centers set but remain gooey (this is the point)—serve warm.

This list is linear but my brain was not. Also: if something seems wrong, it’s usually temperature. Yeast hates extremes. Don’t overbake. And if you do, dump meringue on it and pretend it’s a choice.

Are you laughing or crying because of crumbs? (Household Chaos)

So who else has ever baked at 10 p.m. with the TV on and a kid shouting that their sock is missing? Do you hide the tray to avoid judgment? Tell me your secrets. I assume you know what melty chocolate looks like at 2 a.m. and that your partner will take one bite and immediately declare it "fine" while slowly coming back for a second. Also, if you like blending breakfast energy into dessert, this reminds me of my obsession with breakfast tacos start your day vibes—comfort food with a slight identity crisis. Do we bake for others or because the dough listens? (Rhetorical—mostly.)

Frequently Asked Questions (but make it dramatic)

Can I use whole milk instead of heavy cream for the filling? +

Yes, you can swap—but heavy cream gives a richer, more molten texture. Whole milk will work in a pinch; results will be slightly less luxurious but still delicious.

How do I prevent soggy bottoms? +

Bake on the center rack and use a metal pan if you have one. Also don’t skimp on the bake time—ten-minute differences matter. Trust me; I learned after two sad batches.

Can I make these ahead? +

You can assemble and refrigerate overnight, then bake in the morning. Or freeze the unbaked rolls and bake straight from frozen (add a few minutes). I do both, because planning is a lie but also sometimes it works.

Is the meringue necessary? +

Nope. It’s decorative and adds that marshmallow top vibe, but the rolls are still stellar without it. If you skip it, maybe sprinkle extra graham crumbs or drizzle more chocolate. You do you.

Can kids help? +

Absolutely. They can help spread filling and tear off imperfect bits. Mess equals memories. Also flour on the face is required.

I keep thinking about how food holds moods—these rolls are buttery grief turned into celebration. They’re the dessert you make when you want to impress someone but also don’t want to try too hard. There’s a comfort to the gooey center that feels like a hug from a stranger who knows your favorite band. I will probably make them again tomorrow and then decide to start a different recipe because patterns are boring and also reassuring and I need to…

Daily Calorie Needs Calculator

If you’re curiously counting the remorse calories versus joy calories, this tool helps you do the math.