Ingredients
Scale
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 1/4 tsp instant yeast
- 3 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup finely crushed graham cracker crumbs
- 2 large egg whites (room temperature)
- 1/8 cup unsweetened cocoa powder
- 1/8 cup heavy whipping cream
- 1 tbsp unsalted butter (for filling)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup granulated sugar (for meringue)
- 1/8 tsp cream of tartar
Instructions
- Warm milk and water until lukewarm. Mix with instant yeast and let sit for about 5 minutes until frothy. Add sugar, melted butter (for dough), salt, and flour; mix until dough forms.
- Knead dough on a floured surface until smooth. Place in a greased bowl, cover, and let rise in a warm area for about 30 minutes or until doubled in size.
- Prepare filling by mixing cocoa powder, heavy cream, chocolate chips, sugar, melted butter (for filling), vanilla extract, and salt until smooth.
- Roll out risen dough into a rectangle and spread chocolate filling evenly over it; sprinkle graham cracker crumbs on top before rolling tightly.
- Cut rolled dough into pieces and place on a baking sheet lined with parchment paper. Let rise again for about 15 minutes while preheating oven to 350°F (175°C). Bake for about 25–30 minutes or until golden brown.
- While rolls are baking, beat egg whites in an electric mixer until foamy; gradually add sugar until stiff peaks form. Add cream of tartar, salt, and vanilla extract.
- Spread meringue topping over baked rolls; broil for about 2–3 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg