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S'mores Babka Rolls

These s’mores babka rolls feature a buttery, rich briochedough that has been filled with rich chocolate, crumbled graham crackers, and mini marshamallows. What's not to love?

Course Breakfast
Cuisine polish
Keyword babka, babka rolls, smores babka
Prep Time 30 minutes
Cook Time 35 minutes
Resting time 2 hours
Servings 6 Large Babka Rolls
Author Danielle


S’mores Babka Loaf

  • 1/2 cup Whole Milk warmed to 100°F
  • 2 ¼ tsp Active Dry Yeast 1 package
  • 1/4 cup White Sugar
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 3 cups All-Purpose Flour plus more if needed, measured correctly †
  • 7 tbsp Unsalted Butter cut into small pieces, at slightly warmer than room temperature (should be very soft)

S’mores Filling

  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup whole milk or heavy cream
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons salted butter cubed
  • 2 teaspoons vanilla extract
  • 3 Graham Crackers ground or smashed into a fine crumb
  • 3/4 cup Mini Marshmallows

Graham Cracker Streusel

  • 1/3 cup Finely Ground Graham Crackers about 2 crackers
  • 1/3 cup Brown Sugar
  • 1 tbsp All Purpose Flour
  • Pinch of Salt
  • 3 tbsp Cold Unsalted Butter


Making the Babka Dough

  1. In the bowl of a stand mixer fitted with a dough hook, combine flour and yeast.
  2. In a medium mixing bowl, add egg, yolk, salt, vanilla, and sugar. Whisk together to combine.
  3. Add egg mixture, to flour and yeast in stand mixer. Stream in warm milk. Mix the dough on low speed until a shaggy dough forms. Turn up the speed to medium and beat the dough until it has come together and looks uniform.
  4. While still beating the dough, begin adding in the butter 1 tbsp at a time, ensuring that each addition is incorporated before adding the next. After all the butter has been added, continue to beat for another 5-8 minutes, or until the dough is smooth, elastic, and tacky.
  5. Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about an hour, or until the dough is doubled in size.

Making the Chocolate Filling

  1. In a small saucepan, stir together the cocoa powder, milk, and 3/4 cup chocolate chips. Set over medium heat and cook, stirring, for 5-8 minutes, until the chocolate is melted and the sauce has thickened slightly. Remove from heat, stir in the remaining 3/4 cup chocolate chips, the butter, and vanilla until smooth. Transfer to the fridge to cool and thicken, at least 30 minutes.
  2. Shaping and Braiding the Babka
  3. Prepare a large 6 count muffin tin, a 12 count muffin tin or a 9”x5” loaf pan with grease and cupcake liners/parchment paper. Turn the dough out onto a lightly flour work surface, and roll the dough out into a 15”x15” square.
  4. Spread chocolate filling over top of the dough, leaving about a 1” strip along the top. Sprinkle graham cracker crumbs and mini marshmallows over top. Brush the bare 1” strip with a bit of water. Roll the dough away from you into a log (try to maintain even thickness throughout).
  5. (Optional) For easier and cleaner cutting, place the roll into the freezer for 30 minutes.
  6. Using a serrated knife, slice the log in half lengthwise. Place the sliced halves face up and side by side each other. Form an ‘X’ formation with the two strips. Working from center out, interweave the two strips by folding them over one another alternating back and forth. When at the end, pinch the ends together. Repeat on the other half.
  7. If using a muffin tin to make rolls, cut the dough into equal portions to your pan (6 or 12 rolls) and twist slightly as you place in the lined muffin tins. If using a loaf pan, transfer the braided dough into the prepared 9×5" loaf pan
  8. Cover lightly with plastic wrap, and place into a warm place to rise for another hour, or until doubled in size.

Making the Graham Cracker Streusel

  1. Add graham crackers to food processor and pulse until they become fine in texture. Add brown sugar and salt, pulse to combine. Then add cold butter pieces, and pulse until crumbly.
  2. Baking the Babka
  3. Preheat oven to 375°F. After the dough has doubled in size, place into the oven and bake for about 20 minutes, then sprinkle streusel on, then bake for another 15 minutes (internal temperature of 200°F). When done, allow to cool in pan for 15 minutes, then transfer to a cooling rack and allow to cool completely before cutting into it. *

Recipe Notes

Recipe Notes:

*Baking times may vary depending on the type of pan you use. If you decide to go for the full loaf, baking time will anywhere from 35 to 45 minutes, depending on your oven. A large muffin tin (6 rolls) will be about the same, and small muffin tin (12 rolls) will be about 25 to 30 minutes. Just keep an eye on them and if they start to brown too quickly, place a piece of foil over the top.