Smores Rolls With a Gooey Chocolate Filling Inside

Smores Rolls take everything people love about a campfire s’more and bake it into a soft, fluffy sweet roll. Buttery yeast dough is spread with a brown sugar and graham cracker filling, scattered with chocolate and mini marshmallows, then rolled up, sliced, and baked until the centers turn soft and gooey. A marshmallow glaze goes over the warm rolls, along with extra graham crumbs and chocolate, so every bite gives you the classic s’mores combination of toasted marshmallow, melted chocolate, and crunchy graham cracker — just in a warm, pull-apart roll. Below you will find ingredient notes, clear steps, troubleshooting help, variations, and storage guidance so your pan of Smores Rolls turns out soft and gooey every time.

Recipe timing: Prep: 30 minutes · Cook: 25 minutes · Rising/resting: 1 hour 30 minutes · Total elapsed time: 2 hours 25 minutes.

Why You'll Love This Recipe

These rolls earn a place in the regular baking rotation for several practical reasons. First, they deliver real s’mores flavor without a campfire. The graham cracker crumbs go directly into the filling, the chocolate melts into the swirl as the rolls bake, and the marshmallow both fills and tops the rolls, so the flavor runs through every layer instead of sitting only on top.

Second, the dough is forgiving. It is a simple enriched yeast dough made with warm milk, butter, and egg, and it stays soft even if the rolls sit a few minutes longer than planned. The filling is equally simple, mixed in one bowl and spread on with a spatula.

Third, Smores Rolls are made for sharing. One pan gives you 12 generous rolls that pull apart easily, which makes them a good choice for weekend breakfasts, bake sales, potlucks, and holiday dessert trays. They look impressive on the table, but the method is the same familiar roll, slice, and bake process used for cinnamon rolls.

Finally, they work well ahead of time. You can assemble the rolls the night before and bake them in the morning, and leftovers reheat nicely, so a batch can cover both dessert one day and a sweet breakfast the next.

Timing at a glance: prep time is 30 minutes, cook time is 25 minutes, and the dough needs about 1 hour 30 minutes total for rising and resting, for a total of 2 hours 25 minutes. The recipe makes 12 rolls.

Key Ingredients and Notes

Because the s’mores flavor depends on a short list of key items, each one matters. Here is what to know before you start.

For the Dough

• Warm whole milk (1 cup): Milk gives the dough its soft, tender crumb. Warm it to about 110°F — warm to the touch but not hot — so it activates the yeast without damaging it.
• Instant yeast (2 1/4 teaspoons, one standard packet): Instant yeast can be mixed straight into the flour-related ingredients and gives a reliable rise. Active dry yeast also works; proof it in the warm milk with a pinch of the sugar for 5 to 10 minutes, until foamy, before continuing.
• Granulated sugar (1/4 cup): Sugar lightly sweetens the dough and feeds the yeast. Most of the sweetness in these rolls comes from the filling and glaze, so the dough itself stays balanced.
• Unsalted butter (1/4 cup, melted, for the dough; plus 1/2 cup softened for the filling): Butter adds richness and keeps the crumb tender. Using unsalted lets you control the salt level.
• Large egg (1, plus 1 egg yolk), at room temperature: The extra yolk makes the dough richer and softer. Room-temperature eggs mix in more smoothly and do not cool the dough.
• All-purpose flour (3 3/4 cups): Standard all-purpose flour gives rolls that are soft but still hold their swirl. Measure by spooning the flour into the cup and leveling it off, or weigh it, because packed flour is the most common reason rolls turn out dense.
• Salt (1 teaspoon): Salt keeps the dough from tasting flat and balances the sweet filling.

For the Gooey Chocolate Filling

• Light brown sugar (3/4 cup, packed): Brown sugar melts into the butter as the rolls bake and helps create the gooey center. Its mild molasses flavor also suits the graham cracker base.
• Graham cracker crumbs (3/4 cup, finely crushed): This is the ingredient that makes the rolls taste like s’mores rather than plain chocolate rolls. Crush the crackers finely so the filling spreads evenly; store-bought crumbs or crackers crushed in a bag with a rolling pin both work.
• Unsweetened cocoa powder (2 tablespoons): Cocoa deepens the chocolate flavor in the filling itself, so the swirl tastes chocolatey even between the chips.
• Ground cinnamon (1 teaspoon, optional): A small amount adds the warm note familiar from cinnamon rolls and sits comfortably alongside graham cracker. Leave it out if you want a pure s’mores flavor.
• Semisweet chocolate chips (1 cup) or chopped chocolate: Chips hold their shape a little as they bake, while chopped bar chocolate melts into larger gooey pockets. Either works; semisweet balances the sweet marshmallow best.
• Mini marshmallows (1 1/2 cups): Mini marshmallows melt into the swirl during baking and are a big part of the gooey filling. Mini size matters — regular marshmallows are too large to roll up neatly.

For the Marshmallow Glaze and Topping

• Cream cheese (4 ounces, softened): Cream cheese gives the glaze body and a slight tang that keeps it from tasting one-note sweet. Beat it until completely smooth before adding anything else.
• Marshmallow creme (1 cup, also called marshmallow fluff): This provides the marshmallow flavor in the topping and keeps the glaze soft and spreadable over warm rolls.
• Powdered sugar (1 cup), vanilla extract (1 teaspoon), and milk (1 to 2 tablespoons): Powdered sugar sweetens and thickens the glaze, vanilla rounds it out, and milk adjusts it to a thick but pourable consistency.
• For finishing: Extra graham cracker crumbs (2 tablespoons), extra chocolate chips or chopped chocolate (2 tablespoons), and a handful of mini marshmallows. If you like a toasted finish, the mini marshmallows on top can be browned briefly, as described in the tips.

You will also need a large mixing bowl, a stand mixer with a dough hook or a sturdy spoon, a rolling pin, unflavored dental floss or a sharp serrated knife for slicing, and a 9×13-inch baking pan. Lightly grease the pan or line it with parchment so the gooey filling that escapes does not stick.

How to Make Smores Rolls

Read through the steps once before you begin. Most of the time in this recipe is hands-off rising, and the active work moves quickly once the dough is rolled out, so having the filling mixed and the pan ready will make everything smoother.

1. Make the dough. In a large bowl or the bowl of a stand mixer, whisk together the warm milk, granulated sugar, melted butter, egg, and egg yolk. Add the flour, instant yeast, and salt. Mix until a shaggy dough forms, then knead for 7 to 8 minutes by machine or 9 to 10 minutes by hand, until the dough is smooth, elastic, and only slightly tacky. If the dough is very sticky, add flour one tablespoon at a time; if it feels dry and stiff, add warm milk one tablespoon at a time.
2. Let the dough rise. Shape the dough into a ball, place it in a lightly greased bowl, and turn it once so the top is greased. Cover and let it rise in a warm, draft-free place for about 1 hour, until doubled in size.
3. Mix the filling. While the dough rises, stir together the softened butter, brown sugar, graham cracker crumbs, cocoa powder, cinnamon (if using), and a pinch of salt until it forms a thick, spreadable paste. Set the chocolate chips and mini marshmallows nearby.
4. Grease the pan. Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving a little overhang so the baked rolls lift out easily.
5. Roll out the dough. Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 18×12 inches, with a long side facing you. Aim for an even thickness so the rolls bake at the same rate, and square off the edges gently with your hands.
6. Spread the filling. Spread the graham filling evenly over the dough, leaving a 1/2-inch border along the far long edge so the roll seals. Sprinkle the chocolate chips and mini marshmallows evenly over the filling.
7. Roll it up. Starting from the long side closest to you, roll the dough up tightly into a log, pinching the seam closed at the end. A tight roll keeps the swirl defined and stops the filling from escaping during baking. Place the log seam-side down.
8. Slice the rolls. Using unflavored dental floss or a sharp serrated knife, cut the log into 12 even rolls, each about 1 1/2 inches thick. Floss gives the cleanest cut because it slices without squashing the soft dough; slide it under the log, cross the ends over the top, and pull.
9. Arrange and proof. Place the rolls cut-side up in the prepared pan, spacing them evenly so they have room to expand. Cover and let them rise for 30 minutes, until puffy and touching each other. While they proof, heat the oven to 350°F (175°C).
10. Bake. Bake the Smores Rolls for 22 to 25 minutes, until the tops are lightly golden and the centers look set but still soft. The marshmallow in the filling will bubble at the edges — that is expected. If the tops brown too quickly, tent the pan loosely with foil for the last few minutes.
11. Make the glaze. While the rolls bake, beat the softened cream cheese until smooth. Beat in the marshmallow creme and vanilla, then the powdered sugar. Add milk one tablespoon at a time until the glaze is thick but pourable.
12. Glaze and finish. Let the rolls cool in the pan for 5 to 10 minutes, then spread or drizzle the marshmallow glaze over the warm rolls so it melts slightly into the swirls. Sprinkle with the extra graham cracker crumbs and chocolate, and scatter a few mini marshmallows over the top if you like. Serve warm.

Tips for Best Results

• Use softened, not melted, butter in the filling. Melted butter soaks straight into the dough and leaks out during baking, while a soft paste stays in the swirl and keeps the filling gooey where it belongs.
• Crush the graham crackers finely. Fine crumbs spread without tearing the dough and give an even flavor in every bite. Large chunks create weak spots where the dough can rip as you roll.
• Warm, not hot, milk. Milk much above 110°F can kill the yeast and leave you with rolls that never rise. If the milk feels hot to the touch, let it cool before using it.
• Do not add all the flour at once if the dough is already coming together. A slightly tacky dough bakes into softer rolls than a stiff one. Add extra flour gradually and stop as soon as the dough is handleable.
• Leave the border. The plain 1/2-inch strip at the far edge is what seals the log. Filling on that strip prevents the seam from sticking and the rolls unroll in the pan.
• Slice with floss. Dental floss (unflavored) or a very sharp serrated knife keeps the rolls round and preserves the swirl. A dull straight knife compresses the log and squeezes out filling.
• Underbake slightly rather than overbake. The rolls continue to set as they cool. Pull them when the tops are lightly golden and the centers look just set; overbaked rolls lose their gooey centers.
• Glaze while warm, not hot. Five to ten minutes out of the oven is the sweet spot — the glaze softens and settles into the swirls without melting completely off.
• Toast the top (optional). For a campfire-style finish, scatter mini marshmallows over the glazed rolls and broil for 30 to 60 seconds, watching constantly, until golden. Marshmallows scorch fast, so do not walk away.
• Serve warm. Smores Rolls are at their best warm, when the chocolate is melted and the filling is at its gooiest. A 15-second warm-up in the microwave restores that texture for leftovers.

Troubleshooting Common Problems

Most issues with these rolls come from the dough temperature, the filling consistency, or the bake time. Use the guide below to diagnose and fix them.

The Dough Did Not Rise

If the dough barely grows after an hour, the yeast is the likely cause: it may be expired, or the milk may have been hot enough to kill it. Move the bowl to a warmer spot and give it another 30 minutes; a cold kitchen can double the rising time. If there is still no rise, the yeast was not viable and the dough needs to be remade with fresh yeast.

Dense, Heavy Rolls

Dense rolls usually mean too much flour was worked in or the dough was under-proofed. Weighing the flour prevents the first problem. For the second, let the rolls proof until they are visibly puffy and touching, not just until the timer ends — proofing times shift with the temperature of your kitchen.

Filling Leaked Out During Baking

A little bubbling at the edges is normal, but heavy leakage usually means the butter was melted rather than softened, the log was not sealed well, or the rolls were cut too thin. Use a soft paste for the filling, pinch the seam firmly, place the log seam-side down, and keep the rolls about 1 1/2 inches thick.

Marshmallow Disappeared

Marshmallow melts into the filling as it bakes, which is what makes the centers gooey; it is not a problem unless the rolls also seem hollow. Using mini marshmallows and distributing them evenly, rather than piling them in one spot, gives the most consistent result. The marshmallow glaze on top restores visible marshmallow flavor at serving.

Dry Rolls the Next Day

Enriched rolls stale faster at room temperature once cut. Store them covered as directed below and reheat individual rolls in the microwave for 15 to 25 seconds; the warmth softens the crumb and re-melts the filling. A light extra drizzle of glaze also helps.

Variations and Substitutions

The base recipe is flexible. These are the variations and swaps that keep the rolls soft and the s’mores character intact.

Flavor Variations

• Peanut butter s’mores rolls: Spread 1/4 cup of creamy peanut butter over the filling before adding the chips, or swap half the chocolate chips for peanut butter chips.
• Double chocolate: Use chopped dark chocolate instead of semisweet chips and add 1 tablespoon more cocoa to the filling.
• Cookies-and-cream: Replace the graham crumbs in the filling with finely crushed chocolate sandwich cookies and use white chocolate chips.
• Extra toasted marshmallow: Skip the glaze and instead top the baked rolls with a generous layer of mini marshmallows, then broil for 30 to 60 seconds until deeply golden for a true campfire top.
• Nutty crunch: Add 1/2 cup of finely chopped toasted pecans or walnuts over the filling for crunch.

Ingredient Substitutions

• Milk: Whole milk gives the softest crumb, but 2% milk works. For a dairy-free version, use an unsweetened plant milk and a plant-based butter substitute in both the dough and the filling, and a dairy-free cream cheese in the glaze; texture will be slightly less rich.
• Flour: Bread flour can replace all-purpose for a chewier roll; use the same weight. A 1:1 gluten-free baking blend can work, though the rolls will be a little denser and benefit from the full proofing time.
• Sugar: Dark brown sugar can replace light brown sugar in the filling for a deeper molasses flavor. Coconut sugar also works but makes the filling less gooey.
• Chocolate: Milk chocolate chips make the rolls sweeter; dark chocolate (60 to 70%) makes them more intense. A chopped chocolate bar gives the gooiest pockets.
• Marshmallow creme: If you cannot find marshmallow creme for the glaze, melt 1 1/2 cups of mini marshmallows with 1 tablespoon of butter and beat that into the cream cheese and powdered sugar instead.
• Yeast: Active dry yeast can replace instant yeast in the same amount; proof it first in the warm milk with a pinch of sugar until foamy, 5 to 10 minutes.

Storing, Freezing, and Reheating

Room Temperature and Refrigerator

Store leftover Smores Rolls covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Because the glaze contains cream cheese, refrigerate the rolls if your kitchen is warm or if you plan to keep them beyond the second day. Keep them in an airtight container or cover the pan tightly so the exposed swirls do not dry out.

Freezing Baked Rolls

Baked rolls freeze well for up to 2 months. For the best texture, freeze them unglazed: cool completely, wrap the pan or individual rolls tightly, and freeze. Thaw overnight in the refrigerator or at room temperature for about an hour, warm them, and then add fresh glaze before serving.

Freezing Unbaked Rolls

To freeze before baking, assemble the rolls in the pan, cover tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator, then let the pan stand at room temperature until the rolls are puffy, 45 to 60 minutes, and bake as directed.

Overnight (Make-Ahead) Option

For fresh rolls in the morning, assemble the pan the night before, cover, and refrigerate for up to 12 hours. In the morning, let the pan stand at room temperature for 30 to 45 minutes while the oven heats, then bake as directed.

Reheating

Reheat individual rolls in the microwave for 15 to 25 seconds until the filling is gooey again. To reheat the whole pan, cover it with foil and warm it in a 300°F (150°C) oven for 10 to 15 minutes.

What to Serve With Smores Rolls

These rolls are rich, so simple pairings work best. For drinks, a glass of cold milk is the classic match, and coffee or hot chocolate both suit them at brunch. A small bowl of fresh berries on the side cuts the sweetness nicely.

As part of a brunch spread, serve Smores Rolls alongside eggs, bacon, and a fruit salad so the rolls act as the sweet course. For dessert, a warm roll with a small scoop of vanilla ice cream makes a complete plate with no extra work. They also travel well: bake them in a disposable pan, glaze just before leaving, and carry the extra graham crumbs and chocolate to sprinkle on at the table.