Oh my goodness. You know that I have trouble editing myself. That I have a tendency to take recipes a tad too far. Today, I didn't even try to control myself. I took the quintessential summer dessert and ran with it. The resulting dessert-for-breakfast masterpiece: S'mores Sweet Rolls.
Let me give you an idea of what I'm talking about here. These S'mores Sweet Rolls are graham sweet rolls filled with gooey chocolate filling, and baked until golden. THEN I made homemade marshmallow glaze, and toasted it with my trusty kitchen torch. Mind. Blown.
There are a few things that you need to know up front. This isn't a quick process, but it is amaaaaaazing. The graham dough was a total experiment and it worked! (Yay!) I can usually provide ingredient substitutions, but in this case you want to use graham flour. It's necessary for your sweet rolls to be like the graham cracker portion of a s'more. If you can't find it in your local grocery store, you can find it [here].
Once the dough rises and is rolled out, it gets filled with a super gooey (ALL the butter!) chocolate filling. I used a dark cocoa powder for darker color and deeper chocolate flavor. You do have a decision to make at this point, though. These sweet rolls are just that--SWEET. I listed mini chocolate chips to be sprinkled over the chocolate filling as "optional" in the recipe. Just think about how sweet and gooey you want these babies to be before you add them. I left them out because that's what my crew prefers, but I wished that I had put them in for me. 😀
Other posts you may like:
Sweet roll recipe inspired by Bravetart's Cinnamon Rolls (link here).
S'mores Sweet Rolls
- ½ cup unsalted butter, melted (1 stick)
- ½ cup milk (I used whole)
- 2 teaspoon yeast
- 2½ cups flour
- 1 cup graham flour (see note)
- ½ cup sugar
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup sour cream, at room temperature (or greek yogurt)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup dark unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (optional)
- 6 tablespoon sugar
- ¼ cup agave syrup (or light corn syrup)
- 3 tablespoon water, divided
- 1 egg white, at room temperature
- ⅛ teaspoon cream of tartar
- ¾ teaspoon vanilla extract
- In a medium heatproof bowl, melt the butter in the microwave. Set the butter aside, allowing it to cool to just above body temperature.
- In a heatproof bowl or liquid measuring cup, warm milk slightly in the microwave to just above body temperature (too hot and you'll kill your yeast). Sprinkle the yeast over top, stir slightly, and let set for five minutes.
- While the yeast blooms, combine the dry ingredients (flour, graham flour, sugar, salt, and baking soda) in the bowl of a stand mixer.
- Add the milk/yeast mixture and the sour cream (or greek yogurt) to the melted butter. Whisk to combine.
- Add the wet ingredients to the dry and stir. Mixture will appear shaggy and dry. With the dough hook, knead the dough thoroughly until smooth and elastic, about 20 minutes (that's not a typo. Twenty. I know.)
- Cover the bowl and allow the dough to rise until about doubled in size, about 90 minutes. Proceed to making the filling.
- In a medium bowl, combine the butter and sugar. Mix until combined and fluffy. Add cocoa (sifted, if necessary) and salt, and mix to combine. Leave at room temperature until ready to use.
- Once the dough has completed it's first rise, turn the dough out onto a lightly floured surface. Roll the dough into a 13"x13" square.
- Spread the chocolate filling over the dough. If desired, sprinkle chocolate chips over the filling. The chocolate chips are optional. Just think about how sweet/chocolatey you want the sweet rolls to be when you're done.
- Roll the dough and position seam-down on the counter. Using a thin serrated knife (some use dental floss), cut the dough into 12 equal portions.
- Grease a 9"x13" pan or two 8" round pans. Place the rolls in the pan(s), cover with foil, and refrigerate overnight (or up to 48 hours).
- Remove the sweet rolls from the refrigerator and allow them to warm at room temperature while the oven preheats. Preheat oven to 350° F.
- With the pan(s) still covered in foil, bake the rolls for 45 minutes. Remove the foil and bake 15 minutes more, or until golden.
- While the rolls are baking, prepare the glaze.
- In a small saucepan, combine the sugar, agave syrup (or corn syrup), and 2 Tablespoons water. Stirring occasionally, bring the mixture to a boil over medium-high heat. Continue to cook until the mixture reaches 240° F.
- While the syrup is boiling, combine the egg white and cream of tartar in the bowl of a stand mixer. Whip with the whisk attachment until the mixture reaches soft peaks.
- Once the syrup comes to temperature, with the mixer running on low speed, CAREFULLY drizzle the hot syrup into the whipped egg whites in a slow, steady stream.
- Increase the mixer speed to medium-high, and whip the mixture until the bowl is no longer warm to the touch, 8-10 minutes. Mixture will be white and glossy. Add vanilla and 1 tablespoon water. Mix to combine. Marshmallow glaze should have a pourable consistency.
- Drizzle the glaze over the sweet rolls as desired. Toast marshmallow glaze with a kitchen torch or under the broiler (see note).Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.
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