Smores Crescent Rolls

The first time I made these, it was supposed to be a quick after-school treat for my kids. I was tired and halfway through unpacking groceries when I spotted the crescent dough and a bag of marshmallows sitting on the counter. Five minutes later, the whole house smelled like chocolate and campfires, and I realized Id accidentally created something that would be requested at least once a week after that.

Last summer, my neighbor smelled these baking through our open kitchen window and showed up at my back door with two empty mugs. We ended up sitting on the porch eating warm rolls and watching the sunset, and now she texts me whenever she sees crescent dough on sale at the grocery store.

Ingredients

• Refrigerated crescent roll dough: Keep it cold until youre ready to work with it. Warm dough gets sticky and harder to handle, so I pull it from the fridge right when Im preheating the oven.
• Milk chocolate pieces: Chocolate bars cut into squares work better than chips here because they melt into that classic s'more puddle. I break up whatever chocolate bars I have in the pantry.
• Large marshmallows: These puff up dramatically in the oven, creating that irresistible gooey center. If youre using mini marshmallows, pack about four or five into each roll.
• Graham crackers: Crushing these into fine crumbs gives you that authentic s'mores crunch. I put them in a ziplock bag and use a rolling pin to smash them into uneven, rustic pieces.
• Melted butter: This is optional but worth it. Brushing the tops with melted butter helps the graham cracker crumbs stick and gives the crescent dough a beautiful golden finish.

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and line a baking sheet with parchment paper. This saves you from scrubbing melted chocolate off your pans later.

Prep the dough:

Unroll the crescent dough and gently separate it into triangles along the perforated lines. Work quickly so the dough stays cool and manageable.

Add the filling:

Place one chocolate piece and one marshmallow at the wide end of each triangle. Position them about an inch from the edge so they dont spill out when you start rolling.

Roll them up:

Start from the wide end and roll toward the point, enclosing the filling as you go. Pinch the edges firmly to seal—marshmallow expands like crazy in the oven and will escape any gaps.

Arrange and finish:

Place the rolls seam-side down on your prepared baking sheet. Brush the tops with melted butter if youre using it, then sprinkle the crushed graham crackers over all the rolls.

Bake until golden:

Bake for 10 to 12 minutes until the tops are golden brown and you can see chocolate bubbling through some of the seams. Let them cool for at least 3 minutes because the filling will be molten hot.

Save to Pinterest

My daughter requested these for her school birthday treat last year, and I sent in a batch still slightly warm. Her teacher emailed me afterward asking for the recipe, mentioning that the classroom had never been so quiet during snack time.

Making Ahead

You can assemble these rolls up to a day in advance and keep them covered in the refrigerator. Just add a minute or two to the baking time since they'll be cold going into the oven. I've done this for brunch and they still turned out beautifully flaky.

Flavor Variations

Sometimes I swap dark chocolate for the milk chocolate when I want something less sweet. A pinch of cinnamon mixed into the graham cracker crumbs adds warmth that tastes like autumn. During the holidays, I've even added a tiny dollop of peanut butter alongside the chocolate.

Serving Ideas

These are practically begging to be served alongside a cold glass of milk, just like the classic childhood pairing. I've also plated them with vanilla ice cream for an over-the-top dessert. For breakfast, serve them with hot coffee and pretend marshmallows are a totally acceptable morning ingredient.

• Dusting the tops with powdered sugar right before serving makes them look fancy
• Leftovers reheat surprisingly well in a toaster oven for about 3 minutes
• These freeze beautifully—just wrap individually and reheat from frozen at 350°F for about 8 minutes

Save to Pinterest

Theres something magical about pulling these golden rolls out of the oven, watching chocolate bubble through the seams, and knowing happiness is about to happen in your kitchen.

Recipe Questions & Answers

→ Can I make these ahead of time?

These are best served fresh and warm from the oven. However, you can assemble them ahead and refrigerate for up to 2 hours before baking. Add the graham cracker topping just before baking to prevent sogginess.

→ What chocolate works best?

Milk chocolate provides that classic s'mores flavor, but dark chocolate adds richness. Semi-sweet chips or bars work well too. Just ensure the pieces are small enough to melt completely inside the dough.

→ How do I prevent marshmallow from leaking?

Pinch the dough edges firmly to seal. Place the seam side down on the baking sheet. Some leakage is normal and adds to the rustic charm. A hot oven (375°F) helps the dough set quickly, trapping the filling inside.

→ Can I use homemade dough instead?

Absolutely. Homemade rough puff pastry or brioche dough would be delicious. Just roll it thin and cut into triangles. The refrigerated crescent dough offers convenience and consistent flaky results.

→ What else can I add for variation?

Try spreading a thin layer of peanut butter or Nutella before adding chocolate. A sprinkle of sea salt enhances the chocolate flavor. Cinnamon in the graham cracker topping adds warm spice notes.

→ How should I store leftovers?

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to recrisp the exterior and remelt the filling. Microwaving works but makes them softer.