Sweet & Gooey S’mores Crescent Rolls Recipe

Introduction

These Sweet & Gooey S’mores Crescent Rolls combine flaky, buttery dough with melted chocolate, fluffy marshmallows, and crunchy graham crackers for a nostalgic treat. Finished with a caramel glaze and a hint of sea salt, they’re perfect for cozy gatherings or a sweet indulgence anytime.

Ingredients

• 1 (8‑ounce) tube of refrigerated crescent roll dough
• 1 cup semi‑sweet chocolate chips
• 1 cup mini marshmallows
• ½ cup finely crushed graham crackers
• 2 tablespoons unsalted butter, melted
• ¼ cup caramel sauce (store‑bought or homemade)
• Pinch of sea salt (optional)

Instructions

1. Step 1: Unroll the crescent dough onto a lightly floured surface. Separate the triangles, then gently press the seams together to form a single rectangular sheet to create a uniform base.
2. Step 2: In a medium bowl, combine mini marshmallows, crushed graham crackers, and melted butter. Stir until the mixture is evenly coated and begins to clump together.
3. Step 3: Lay the rectangular dough sheet on a parchment-lined baking sheet. Sprinkle the chocolate chips evenly across the surface, leaving a half-inch border around the edges.
4. Step 4: Drop spoonfuls of the marshmallow and graham cracker mixture over the chocolate chips, spacing them about 1 inch apart.
5. Step 5: Starting from the long edge, gently roll the dough into a tight log, sealing the ends. Use a sharp knife to cut the log into 8 equal pieces, each becoming a roll.
6. Step 6: Preheat the oven to 375°F (190°C). Place the rolls on the baking sheet, spacing them about 1 inch apart. Bake for 12–15 minutes until the pastry is golden and the filling is bubbling.
7. Step 7: Remove from the oven and immediately drizzle each roll with caramel sauce. Sprinkle a pinch of sea salt if using, then let cool for 3–4 minutes before serving.

Tips & Variations

• For extra gooey centers, add a few additional mini marshmallows in each roll before baking.
• Swap semi-sweet chocolate chips for dark or milk chocolate to adjust sweetness.
• Try a sprinkle of cinnamon or a drizzle of chocolate sauce as a finishing touch.
• Make a homemade caramel sauce for a fresher, less sweet glaze.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F (175°C) oven for about 5 minutes or until heated through to restore the gooey texture. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can assemble the rolls and refrigerate them unbaked for up to 24 hours. When ready to bake, bring them to room temperature and then bake as directed, adding a couple extra minutes if needed.

Can I freeze the s’mores crescent rolls?

Absolutely. Arrange the cut rolls on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. Bake directly from frozen, adding about 5 minutes to the baking time.

Sweet & Gooey S’mores Crescent Rolls Recipe

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These Sweet & Gooey S’mores Crescent Rolls combine a buttery, flaky crescent dough with a luscious filling of melted semi-sweet chocolate chips, fluffy mini marshmallows, and crunchy graham cracker crumbs. Finished with a glossy caramel glaze and an optional pinch of sea salt, these warm, indulgent treats evoke classic campfire s’mores with a refined, bakery-style twist.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (8-ounce) tube refrigerated crescent roll dough
• 1 cup semi-sweet chocolate chips

Filling

• 1 cup mini marshmallows
• ½ cup finely crushed graham crackers
• 2 tablespoons unsalted butter, melted

Glaze & Finishing

• ¼ cup caramel sauce (store-bought or homemade)
• Pinch of sea salt (optional)

Instructions

1. Preparing the Dough: Unroll the crescent dough onto a lightly floured surface. Separate the triangles and gently press the seams together to create a single rectangular sheet, ensuring a uniform base that will hold the filling without leaking.
2. Assembling the Filling: In a medium bowl, combine the mini marshmallows, crushed graham crackers, and melted butter. Stir well until the mixture is evenly coated and begins to clump together, forming a gooey, cohesive filling.
3. Building the Rolls: Lay the rectangular dough sheet on a parchment-lined baking sheet. Evenly sprinkle the semi-sweet chocolate chips over the surface, leaving a half-inch border around the edges. Drop spoonfuls of the marshmallow-graham mixture spaced about one inch apart over the chocolate chips.
4. Rolling and Slicing: Starting from the long edge, gently roll the dough into a tight log, sealing the ends to keep the filling inside. Using a sharp knife, cut the log into 8 equal pieces; each piece will form a roll.
5. Baking: Preheat the oven to 375°F (190°C). Place the sliced rolls on the prepared baking sheet, spacing them about one inch apart. Bake for 12 to 15 minutes, or until the pastry is golden brown and the filling is bubbling hot.
6. Glazing and Cooling: Immediately after removing the rolls from the oven, drizzle each with caramel sauce. Sprinkle with a pinch of sea salt if desired. Let the rolls cool on the baking sheet for 3 to 4 minutes before serving.
7. Serving: Serve the crescent rolls warm, allowing the melted chocolate and marshmallow filling to stay soft and gooey. Optionally, dust with powdered sugar or add extra caramel drizzle on the plate. These rolls pair perfectly with a cold glass of milk or a scoop of vanilla ice cream for an indulgent treat.

Notes

• The butter in the filling helps bind the marshmallows and graham crackers, keeping the center moist and gooey after baking.
• Use fresh refrigerated crescent dough for the best flaky texture.
• For a homemade caramel sauce, simmer sugar and cream until thickened, or use store-bought caramel for convenience.
• Handle the dough gently to avoid tearing and leaking of the filling during baking.
• Optionally sprinkle sea salt over the caramel glaze to balance the sweetness with a slight savory contrast.
• Serve warm to enjoy the gooey texture; leftovers can be briefly microwaved to refresh before eating.

Keywords: s’mores crescent rolls, dessert crescent rolls, s’mores recipe, chocolate marshmallow rolls, caramel glaze dessert