These S’mores Crescent Rolls are a fun twist on the classic campfire treat. Flaky, buttery crescent rolls are filled with gooey chocolate and marshmallows, then baked until golden and drizzled with melted chocolate. They make a quick and delicious dessert that brings all the nostalgia of s’mores without needing a fire.
Why You’ll Love This Recipe
I love this recipe because it takes only a few minutes to prepare and satisfies my s’mores cravings any time of year. I don’t need to build a campfire or deal with sticky marshmallow messes — everything comes together neatly inside a flaky pastry. I also like how versatile it is; I can use different types of chocolate or even add peanut butter for a twist.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (8 oz) tube refrigerated crescent roll dough
½ cup miniature marshmallows (plus extra for topping)
¼ cup semi-sweet chocolate chips (or chopped chocolate bar)
2 tbsp unsalted butter, melted
1 tbsp granulated sugar
1 oz dark or milk chocolate, melted (for drizzling)
Directions
I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.
I unroll the crescent roll dough and separate it into 8 triangles.
I place a few chocolate chips and some miniature marshmallows on the wide end of each triangle.
Then I roll the dough up toward the point, tucking in the sides slightly to keep the filling inside.
I brush the tops with melted butter and sprinkle them with granulated sugar.
I bake them for about 10–12 minutes, or until they turn golden brown.
Once baked, I drizzle the rolls with melted dark or milk chocolate and add a few extra marshmallows on top for decoration.
Servings and Timing
This recipe makes 8 crescent rolls. It usually takes about 10 minutes to prepare and 12 minutes to bake, so I can have these ready to serve in around 25 minutes.
Variations
I sometimes swap the chocolate chips for white chocolate or caramel chips.
I like to add a spoonful of peanut butter or Nutella inside for extra richness.
I sprinkle crushed graham crackers on top for more s’mores flavor.
For a festive twist, I use colored marshmallows or drizzle with white chocolate.
Storage/Reheating
I store leftover crescent rolls in an airtight container at room temperature for up to 2 days. To reheat, I warm them in a 300°F (150°C) oven for 5 minutes or until soft and gooey again. I avoid microwaving too long to prevent the marshmallows from melting too much.
FAQs
Can I make these ahead of time?
I prefer baking them fresh, but I can assemble the rolls ahead, cover them tightly, and refrigerate for up to 6 hours before baking.
Can I use homemade crescent dough?
Yes, homemade dough works well if I prefer from-scratch baking. I just make sure it’s rolled thin enough to wrap easily.
What kind of chocolate works best?
I like using semi-sweet or milk chocolate chips, but dark chocolate adds a nice balance to the sweetness.
Can I make them in an air fryer?
Yes, I can cook them in an air fryer at 350°F (175°C) for about 7–8 minutes until golden brown.
How do I keep the marshmallows from melting out?
I tuck the dough edges well and avoid overfilling. Chilling the rolls briefly before baking also helps keep everything inside.
Conclusion
These S’mores Crescent Rolls are a quick and cozy treat that brings campfire flavors to my kitchen any time. I love how simple they are to make and how perfectly they combine gooey chocolate, soft marshmallows, and buttery pastry. Whether for a family dessert or a fun snack, they always disappear fast.
These S’mores Crescent Rolls are a quick, oven-baked twist on the classic campfire dessert. Flaky crescent rolls are filled with gooey marshmallows and melted chocolate, then drizzled with even more chocolate for a deliciously nostalgic treat.
Ingredients
1 (8 oz) tube refrigerated crescent roll dough
½ cup miniature marshmallows (plus extra for topping)
¼ cup semi-sweet chocolate chips (or chopped chocolate bar)
2 tbsp unsalted butter, melted
1 tbsp granulated sugar
1 oz dark or milk chocolate, melted (for drizzling)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent roll dough and separate it into 8 triangles.
Place a few chocolate chips and miniature marshmallows on the wide end of each triangle.
Roll each triangle up toward the point, tucking in the sides slightly to keep the filling inside.
Brush the tops with melted butter and sprinkle with granulated sugar.
Bake for 10–12 minutes or until golden brown.
Drizzle with melted chocolate and top with a few extra marshmallows for decoration.
Notes
For extra s’mores flavor, sprinkle crushed graham crackers on top before baking.
Try adding a spoonful of peanut butter or Nutella for a rich twist.
Store leftovers in an airtight container at room temperature for up to 2 days.
Reheat in a 300°F (150°C) oven for 5 minutes to refresh.
To prevent filling from leaking, chill rolls briefly before baking.
