S’mores Crescent Rolls turn the classic campfire treat into an easy, oven-baked dessert you can make at home anytime. They’re flaky, gooey, and fun to assemble — a real crowd-pleaser for kids and adults alike. I’ve made these dozens of times for impromptu dinners and parties, and they always disappear fast.
Why Make This Recipe
- Fast: Ready from fridge to table in about 25 minutes, perfect for last-minute cravings.
- Easy: Uses store-bought crescent dough so no rolling or shaping from scratch.
- Crowd-pleasing: Combines crunchy graham, melted chocolate, and toasted marshmallow in every bite.
- Versatile: Great for indoor parties, after-school snacks, or a cozy dessert night.
- Personal insight: I love how the crescent dough gives a buttery, flaky shell that makes the classic s’more feel unexpectedly elegant.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10–12 minutes (plus 2–3 minutes broil if toasting)
- Total time: 20–25 minutes
- Servings: 8 rolls (makes 8 crescents)
- Difficulty: Easy
- Method: Assemble chocolate and marshmallow inside crescent triangles, roll, brush with butter and sugar, then bake at 375°F (190°C) until golden and gooey.
My Experience Making This Recipe
On my first attempts marshmallow leakage was common; I learned to use mini marshmallows or halved large marshmallows to control melt. I also tested baking times and found 10–12 minutes on the middle rack gives a golden exterior with a molten center.
How to Make Delicious S’mores Crescent Rolls
Start with a standard 8-count can of refrigerated crescent roll dough. Place a small square of chocolate and a mini marshmallow (or half a large one) on each crescent triangle, add a pinch of crushed graham or crumbs, then roll from wide end to point and seal seams tightly. Brush with melted butter and sprinkle a cinnamon-sugar mix if you like, then bake on a parchment-lined sheet at 375°F (190°C) for 10–12 minutes. For a toasted marshmallow finish, switch to the oven broiler for 30–90 seconds — watch closely.
Expert Tips for Success
- Seal seams well: Pinch seams firmly and tuck the point under the roll to prevent chocolate and marshmallow oozing.
- Use mini marshmallows: They melt evenly and are less likely to burst out; if using large marshmallows, cut them in half.
- Bake on middle rack on parchment: This prevents burning the bottoms and makes clean-up easy.
- Chill briefly if dough gets sticky: Pop the rolled crescents into the fridge for 5–10 minutes so they hold shape in the oven.
- Watch the broiler: If toasting marshmallows under the broiler, stand by — 30–60 seconds can be the difference between perfectly toasted and burned.
How to Serve Delicious S’mores Crescent Rolls
Serve warm straight from the oven on a cooling rack with a sprinkle of crushed graham on top for presentation. Pair with a small scoop of vanilla ice cream or a drizzle of salted caramel for an elevated dessert. For a casual party, arrange on a wooden board with extra chocolate squares and mini marshmallows for guests to customize. If you want a quick cleanup tip after serving, this quick household trick can help with sticky fingers — it’s a handy thing to know.
Storage and Reheating Guide
- Short-term: Store cooled rolls in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 2 days.
- Freezing: Assemble but do not bake; freeze on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C) adding 3–5 minutes to the bake time.
- Reheat: For baked rolls, warm in a 300°F (150°C) oven for 8–10 minutes to revive flakiness. Microwaving for 15–20 seconds works for a quick fix but will soften the crust.
Recipe Variations
- Gluten-free: Use a gluten-free crescent dough or puff pastry substitute and gluten-free graham crumbs.
- Dairy-free/vegan: Choose dairy-free crescent dough (or make a simple vegan pastry), dairy-free chocolate chips, and vegan marshmallows. Brush with coconut oil instead of butter.
- Peanut butter s’mores: Spread 1 teaspoon of peanut butter on the dough before adding chocolate and marshmallow for a nutty twist.
- Fruit variation: Add a thin slice of banana or strawberry for a fresh contrast to the sweet chocolate and marshmallow.
Nutritional Highlights
- This is an indulgent dessert: each roll typically contains refined flour, sugar, and saturated fat from butter and chocolate.
- Portion guidance: One roll is generally enough for most adults; share halves for children to reduce sugar intake.
- Allergens: Contains gluten (wheat), dairy (butter, chocolate), and possibly soy or nuts depending on ingredients — check labels if you have allergies.
Troubleshooting Common Issues
- Marshmallow oozing out during baking: Use mini marshmallows or halve large ones, and seal seams tightly. If leakage happens, place a silicone baking mat or foil to catch drips.
- Dough browning too fast or bottoms burning: Move the tray to the middle rack and reduce oven temperature by 25°F (about 15°C). Use parchment on a heavy baking sheet to insulate.
- Soggy center: Bake an extra 1–3 minutes at 350°F (175°C) to let the filling set without over-browning the exterior.
Frequently Asked Questions
Q: Can I make these with homemade crescent dough or puff pastry?
A: Yes. Homemade dough will work and may yield a richer, flakier result. Roll the dough into 8 triangles roughly the same size as store-bought crescents, fill, and bake. Keep an eye on bake time; homemade dough can brown faster, so check at 8 minutes.
Q: Can I assemble these ahead of time?
A: You can assemble and refrigerate for up to 24 hours before baking. If planning to freeze, assemble and flash-freeze on a tray for 1 hour, then bag for longer storage. Bake from frozen, adding a few extra minutes.
Q: Are there safer ways to get that toasted marshmallow look without the broiler?
A: Yes — use a culinary torch for controlled toasting, or place the oven rack higher and broil very briefly while watching. Alternatively, place under an air fryer broil setting for a few seconds.
Q: How do I keep the bottoms from getting soggy if I use sticky fillings like caramel?
A: Pre-bake the rolled crescents for 3–4 minutes at 375°F (190°C) to set the dough slightly, then add caramel and finish baking. Also use a perforated pizza pan or a preheated baking stone to help crisp the bottom.
Conclusion
For outdoor-style quick desserts and other s’mores-inspired ideas, check this roundup of campfire-friendly sweets from Almost Supermom: Campfire Cinnamon Roll-ups – Almost Supermom. If you love s’mores variations, these curated treats are irresistible: You Don’t Need a Tent to Be Obsessed with These 23 Irresistible S …. Planning a camping menu? This list makes meal planning stress-free: 101+ Stress Free EASY Camping Food Ideas! – The Adventure Bite. For more easy s’mores-inspired recipes to try next, see this collection: Obsessed with S’mores? These 25 Easy Recipes Bring the Flavor …. And for broader camping recipe inspiration (s’mores and beyond), take a look here: Delicious Camping Recipe Ideas: S’mores, Okonomiyaki & More!.
Enjoy these s’mores crescent rolls warm, and don’t be surprised if guests ask for the recipe — they’re that good.
S’mores Crescent Rolls
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Turn the classic campfire treat into an easy, oven-baked dessert with these S’mores Crescent Rolls. Flaky, gooey, and fun to assemble.
Ingredients
- 1 can refrigerated crescent roll dough (8-count)
- 4 oz chocolate squares (milk or semisweet)
- 16 mini marshmallows (or 8 large marshmallows halved)
- 1/4 cup crushed graham crackers
- 2-3 tbsp melted butter
- 2 tsp cinnamon sugar (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Unroll the crescent dough and separate into triangles.
- Place a small square of chocolate and 2 mini marshmallows (or 1/2 large marshmallow) on each triangle.
- Add a pinch of crushed graham crackers on top.
- Roll from the wide end to the pointed end, sealing seams tightly.
- Brush with melted butter and sprinkle with cinnamon sugar if desired.
- Bake on a parchment-lined sheet for 10-12 minutes until golden.
- If desired, broil for an additional 30-90 seconds to toast the marshmallows, watching closely.
Notes
Seal seams well to prevent leakage. If dough gets sticky, chill briefly before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American