Sweet & Gooey S’mores Crescent Rolls Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
