S’mores Crescent Rolls

On a rainy weekend with the kids bouncing off the walls and not a single marshmallow stick in sight, I starred into the pantry with one goal—create a dessert that captures the magic of campfire s’mores without stepping outside.

There they were: a can of crescent roll dough, a half-eaten chocolate bar, a rogue bag of mini marshmallows, and a box of graham crackers that somehow always survives snack time. And suddenly, the idea hit—why not roll up all the gooey, nostalgic goodness of a s’more into a warm, buttery crescent?

The experiment felt playful. I laid the dough triangles out like a canvas and layered in bits of summer: the crumbly graham, silky chocolate, and pillowy marshmallows. As they baked, the kitchen smelled like a summer night, sweet and smoky, even though the rain was still tapping on the windows.

The real surprise came with that first bite—golden, crisp on the outside, warm and molten in the middle. Not only did the kids devour them in seconds, but my husband looked up mid-bite and said, “You could sell these.” That’s when I knew I had to share this one.

This is more than just a fun treat—it’s a cozy kitchen adventure. Whether you’re snowed in, rained out, or just want a 15-minute win, these S’mores Crescent Rolls deliver big time.

Short Description

S’mores Crescent Rolls are warm, golden pastries filled with melted chocolate, gooey marshmallows, and crunchy graham crackers. A quick and fun twist on the classic campfire treat—no fire pit required.

Key Ingredients

• 1 can (8 oz) refrigerated crescent roll dough
• 1 cup mini marshmallows
• ½ cup milk chocolate chips or 2 milk chocolate bars, broken into pieces
• 4 graham crackers, crushed
• 2 tbsp butter, melted
• ¼ cup crushed graham crackers (for garnish)
• 1 tbsp powdered sugar (optional, for dusting)

Tools Needed

• Baking sheet
• Parchment paper
• Pastry brush
• Small mixing bowl
• Measuring spoons
• Spoon or butter knife for spreading

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare the Crescent Rolls
Unroll the crescent dough and separate it into 8 individual triangles. Arrange them on the baking sheet, spaced evenly apart.

Step 3: Add the S’mores Filling
Sprinkle each triangle with crushed graham crackers, then add about 1 tablespoon of mini marshmallows and 1 tablespoon of chocolate chips (or one piece of chocolate bar).

Step 4: Roll the Crescents
Start at the wide end of each triangle and gently roll toward the narrow tip. Try to tuck the sides slightly to help keep the filling inside as it bakes.

Step 5: Brush with Butter
Brush each crescent roll with melted butter to help them brown beautifully and add a hint of buttery richness.

Step 6: Bake
Bake in the preheated oven for 10–12 minutes, or until golden brown and crisp. The marshmallows may peek out and caramelize—this is a good thing!

Step 7: Garnish and Serve
Once out of the oven, sprinkle more crushed graham crackers on top. Dust with powdered sugar if you’d like a sweet, snowy finish.

Why You’ll Love This Recipe

– Quick and easy—ready in under 20 minutes

– No campfire needed for that classic s’mores flavor

– Family-friendly and fun for kids to help with

– Buttery, flaky texture meets gooey, sweet center

– Perfect for snacks, dessert, or even breakfast treats

Mistakes to Avoid & Solutions

1. Overfilling the dough
Too many marshmallows or chocolate can cause leakage. Stick to about 1 tablespoon of each filling per crescent.

2. Not sealing the edges
Filling may ooze out—press the ends of the dough gently together before baking for better containment.

3. Skipping parchment paper
Melted marshmallows can stick to the pan. Always line your baking sheet or use a silicone mat.

4. Using cold dough
Let the dough sit at room temperature for 5 minutes before unrolling. It’s easier to handle and won’t tear.

5. Underbaking
If the tops are pale, give it 1–2 more minutes. They should be evenly golden and crisp.

Serving and Pairing Suggestions

Serve warm, straight from the oven with:

– A glass of cold milk or hot cocoa

– Coffee or espresso for adults

– Fresh strawberries or bananas for a fruity contrast

– On a dessert tray at a party, or plated individually with whipped cream

– As part of a brunch spread or family-style weekend breakfast

Storage and Reheating Tips

Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 4 days.

Reheat: Warm in the microwave for 10–15 seconds or in a toaster oven at 300°F for 3–5 minutes to bring back the crispiness.

Freezing: Freeze unbaked, filled crescents and bake directly from frozen, adding 3–4 minutes to the baking time.

FAQs

1. Can I use dark or white chocolate instead of milk chocolate?
Yes! Feel free to swap with your favorite chocolate—dark adds richness, white brings creamy sweetness.

2. My marshmallows keep leaking out. How can I fix this?
Try tucking them into the center of the dough and gently sealing the sides with your fingers before rolling.

3. Can I make these ahead of time?
You can prep and fill them a few hours in advance, then store them covered in the fridge. Bake when ready to serve.

4. What if I don’t have crescent dough?
Use puff pastry or biscuit dough in a pinch—just adjust baking time slightly depending on thickness.

5. Can I make this gluten-free?
Yes, use gluten-free crescent roll dough and gluten-free graham crackers. Check your chocolate chips for gluten too.

Tips & Tricks

– For cleaner rolling, chill the dough triangles in the fridge for 5 minutes before adding the filling.

– Use a mini spoon or scoop to portion chocolate and marshmallows evenly.

– Try lightly crushing your graham crackers by sealing them in a zip-top bag and pressing with a rolling pin.

– If you love toasted marshmallows, broil the rolls for 1–2 minutes at the end—but watch closely!

– A sprinkle of sea salt on top before baking balances the sweetness beautifully.

Recipe Variations

1. Peanut Butter S’mores Rolls
Spread 1 tsp peanut butter on each triangle before adding filling. Roll and bake as directed. Adds a creamy, nutty twist.

2. Caramel S’mores Crescent Rolls
Add a few soft caramel pieces or drizzle caramel sauce inside before baking. Expect a rich, buttery upgrade.

3. S’mores Breakfast Bombs
Use biscuit dough and shape into round “bombs” instead of rolls. Stuff with filling, seal completely, and bake at 375°F for 13–15 minutes.

4. S’mores Banana Bites
Add 1–2 thin banana slices inside each roll for a fruity, gooey surprise. Great for brunch or after-school snacks.

5. Nutella S’mores Crescents
Swap chocolate chips for 1 tsp of Nutella. It melts into the marshmallows for a silky filling.

Final Thoughts

Making these S’mores Crescent Rolls brought joy back into a rainy day. It reminded me that creativity in the kitchen doesn’t need to be complicated or fancy—it just needs heart (and maybe a handful of chocolate chips). These little rolls are cozy, nostalgic, and come together faster than it takes to light a fire.

It’s amazing how something so simple can bring everyone to the table, even if only for a few minutes of melted chocolate and laughter. As a food blogger, I love chasing those quiet kitchen wins—the ones that surprise you with how easy and memorable they are. This is one of them.

I hope these rolls bring a spark of happiness to your kitchen, too. Just imagine that first bite: flaky, warm, sweet, and slightly sticky in the best way. No firewood, no mess—just a dessert that tastes like summer camp, tucked into a golden crescent.