Gooey Golden S’mores Rolls

These gooey golden S’mores rolls are a cosy twist on the classic campfire treat, baked into soft, fluffy swirls with melted chocolate and marshmallow in every bite. The texture is pillowy inside with lightly crisp, golden edges and a rich, sweet filling that oozes just enough. This is an easy, beginner friendly bake that feels indulgent without being fussy. From start to finish, you can have them ready in about 45 minutes.

Ingredients

For the Rolls

• 1 sheet ready rolled puff pastry, chilled
• Plain flour, for dusting

For the Filling

• 120 g milk chocolate, chopped or chocolate chips
• 100 g mini marshmallows
• 6 digestive biscuits, finely crushed
• 30 g unsalted butter, melted
• 2 tbsp light brown sugar

For the Topping

• 1 large egg, beaten
• 1 tbsp milk
• Extra mini marshmallows, optional
• Icing sugar, for dusting

How to Make Gooey Golden S’mores Rolls

Prepare the Oven and Tray

Preheat the oven to 190°C. Line a large baking tray with baking parchment and set it aside. Lightly dust your work surface with flour.

Prepare the Filling

In a small bowl, mix the crushed digestive biscuits with the melted butter and brown sugar until evenly combined. This creates the classic graham style base for the rolls.

Assemble the Rolls

Unroll the puff pastry onto the floured surface. Sprinkle the biscuit mixture evenly over the pastry, pressing it down lightly. Scatter the chopped chocolate and mini marshmallows across the top, leaving a small border around the edges.

Starting from the long side, roll the pastry up tightly into a log. Trim the ends, then cut into 9 even slices.

Bake the Rolls

Arrange the rolls cut side up on the prepared tray, leaving space between each one. Mix the beaten egg with the milk and brush lightly over the pastry edges.

Bake for 20 to 25 minutes until puffed, deeply golden, and bubbling in the centre. If adding extra marshmallows on top, scatter them over during the last 5 minutes of baking.

Cool and Finish

Allow the rolls to cool on the tray for 5 to 10 minutes so the filling can settle slightly. Dust lightly with icing sugar before serving warm.

Tips for Perfect S’mores Rolls

How do I stop the filling from leaking out?

Roll the pastry tightly and avoid overfilling. Leaving a clear border around the edges helps seal everything inside.

Can I use dark chocolate instead of milk chocolate?

Yes. Dark chocolate works well if you prefer a less sweet finish. You can also mix both for balance.

Why are my rolls not gooey in the centre?

They may be slightly overbaked. Remove them as soon as the pastry is golden and puffed, even if the filling looks very molten.

How do I get clean slices when cutting?

Chill the rolled pastry log for 10 minutes before slicing. This firms it up and makes cutting easier.

Serving Suggestions

• Serve warm with vanilla ice cream
• Drizzle with chocolate sauce for extra indulgence
• Enjoy with a cup of tea or hot chocolate
• Add fresh strawberries on the side for contrast

Storage

Room Temperature

Keep in an airtight container for up to 1 day. Reheat briefly before serving for best texture.

Refrigerator

Store for up to 3 days in a sealed container. Warm in the oven or microwave to restore softness.

Freezing

Freeze baked rolls for up to 2 months. Defrost at room temperature and reheat until warm throughout.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 38 g
• Protein: 5 g
• Fat: 21 g
• Saturated fat: 11 g
• Sodium: 220 mg

Nutrition values are estimates and can vary depending on ingredients used.

FAQs

Can I make these ahead of time?

Yes. Assemble and slice the rolls, then cover and chill for up to 24 hours before baking.

Can I use homemade pastry?

Absolutely. Homemade puff pastry works beautifully if you have the time.

Are S’mores rolls suitable for kids?

They are very popular with children, just be careful when serving as the filling can be hot straight from the oven.

Can I make them without marshmallows?

You can, but the gooey texture will be reduced. Try using white chocolate chunks as an alternative.