Smores Crescent Rolls Easy 4-Ingredient Baked Dessert Recipe

The scent of buttery crescent rolls and gooey chocolate melting together in my kitchen is pure nostalgia. Every bite wraps up memories of campfires, sticky fingers, and laughter echoing into the night—except now, it’s all happening in my oven, no tent required. Let’s face it, when you crave the flavor of classic s’mores but don’t want to deal with smoke or mosquitoes, these s’mores crescent rolls are your new best friend.

I first discovered this shortcut during a summer thunderstorm. The kids were bummed about missing our backyard bonfire, so I raided the fridge and pantry. That’s when the magic happened: four simple ingredients, a roll of crescent dough, and in less than twenty minutes, we had gooey, chocolatey, marshmallow-stuffed rolls that made everyone forget about the rain.

Honestly, I’ve played around with s’mores-inspired desserts for years, but nothing beats the pure convenience and melt-in-your-mouth joy of these s’mores crescent rolls. They’re perfect for busy parents, impromptu get-togethers, or anyone who needs a sweet fix without a lot of fuss. Plus, you don’t need to be a pro baker—if you can open a can and roll, you’re golden. I’ve shared this recipe with friends, brought it to potlucks, and even used it as an easy bribe for good behavior (hey, whatever works).

So whether you’re reminiscing about summer nights or just want a low-effort treat, give these s’mores crescent rolls a shot. You’ll love how this easy 4-ingredient baked dessert brings the campfire right to your kitchen table—no matches needed. I’ve made these more times than I can count, and every single batch disappears in a flash. Trust me, you’ll want to save this one!

Why You’ll Love This S’mores Crescent Rolls Recipe

• Quick & Easy: You can whip up these s’mores crescent rolls in under 20 minutes from start to finish—honestly, you’ll spend more time waiting for them to cool than making them! Perfect for last-minute dessert cravings or when guests show up unannounced.
• Simple Ingredients: No need for a special trip to the store—these use just four pantry staples: crescent roll dough, chocolate chips, mini marshmallows, and graham cracker crumbs.
• Perfect for Any Occasion: Great for after-school snacks, movie nights, sleepover treats, or cozying up on a chilly evening. They’re portable, shareable, and always a hit at potlucks.
• Crowd-Pleaser: It’s impossible to have just one. Kids and adults both love the warm, gooey center and buttery, flaky exterior. I’ve watched entire trays vanish in minutes at family gatherings.
• Unbelievably Delicious: The contrast of melty chocolate, soft marshmallow, and that golden, crisp crescent roll is just pure happiness. The sprinkle of graham cracker crumbs adds a nostalgic crunch that takes it to the next level.

What really sets these s’mores crescent rolls apart from other s’mores desserts? It’s the way everything melts and fuses together inside that pillowy dough—no burnt marshmallows or uneven chocolate here. You get all the flavor of campfire s’mores, but with a buttery, bakery-style twist. Plus, no sticky mess on your hands!

After testing this recipe at least a dozen times, I can say with confidence: it’s foolproof. Even my youngest kiddo can help assemble them (and she usually sneaks extra chocolate in hers, but who can blame her?). If you’re looking for a dessert that’s just as fun to make as it is to eat, you’ve found it. These s’mores crescent rolls are comfort food at its most playful—and honestly, isn’t that what dessert should be?

What Ingredients You Will Need

This irresistible s’mores crescent roll recipe keeps things simple and fuss-free. With just four main ingredients, you’ll transform basic pantry staples into something magical. Here’s what you’ll need—and a few notes to make your batch the best ever:

• Crescent Roll Dough: 1 can (8 oz / 226g) refrigerated crescent roll dough (I usually grab Pillsbury, but any brand works. Flaky style is best for that classic texture.)
• Chocolate Chips: 1/2 cup (85g) semi-sweet or milk chocolate chips (I like Ghirardelli or Nestle Toll House. Swap in dark chocolate or even chopped chocolate bars if you’re feeling fancy.)
• Mini Marshmallows: 1 cup (50g) mini marshmallows (If you only have large marshmallows, just snip or tear them into smaller pieces for even melting.)
• Graham Cracker Crumbs: 1/4 cup (25g) crushed graham crackers (You can use store-bought crumbs or smash whole crackers in a zip-top bag. It’s a great stress reliever!)

Optional, but fun:

• Butter, melted: About 2 tablespoons (28g) for brushing the tops before baking (This gives a golden finish and helps the graham crumbs stick.)
• Extra chocolate drizzle: A handful of chips melted for drizzling after baking (because there’s no such thing as too much chocolate, right?)

Ingredient Tips:

• Crescent Dough: Make sure it’s cold when you work with it—it’s much easier to roll and shape. I don’t recommend off-brand doughs that are too dense; stick with a lighter version for the best rise.
• Chocolate: Semi-sweet is my go-to for balance, but milk chocolate gives you that classic s’mores sweetness. Dark chocolate is great for grown-up gatherings.
• Marshmallows: Mini marshmallows melt the most evenly (and you don’t get those awkward, half-melted blobs inside).
• Graham Crackers: If you need gluten-free, try gluten-free graham crackers or use gluten-free oat biscuits in a pinch.

Swap-ins and Substitutions:

• Try white chocolate chips or peanut butter chips for a twist.
• Use crescent dough sheets (no perforations) for less mess if you can find them.
• Swap marshmallows for marshmallow fluff if that’s all you have—just spread a thin layer to avoid leaks.

Everything here is easy to find, and the ingredient list is super forgiving. I’ve even made these with vegan marshmallows and dairy-free chocolate for allergy-friendly versions (more on that below). So no matter what’s in your pantry, you can probably whip these up tonight!

Equipment Needed

• Baking Sheet: Standard size (about 13×18 inches / 33x46cm) works great. A rimmed sheet helps catch any oozy marshmallow.
• Parchment Paper or Silicone Baking Mat: For easy cleanup and to prevent sticking. Trust me, marshmallow can be a nightmare to scrub!
• Small Bowl: For melted butter and brushing the tops (if you’re going extra golden).
• Pastry Brush: Handy for butter, but you can use a spoon if you don’t have one.
• Measuring Cups and Spoons: For accuracy, but honestly, eyeballing is fine in a pinch—it’s a flexible recipe.
• Knife or Pizza Cutter: To separate the crescent triangles if your dough is sticking together.

Alternatives and Tips:

• Don’t have parchment? Grease your baking sheet lightly with butter or spray.
• A butter knife works just fine if you don’t have a pastry brush.
• Budget-friendly tip: Dollar store baking sheets and silicone mats work surprisingly well for this recipe—I’ve used them in rental kitchens and at friends’ houses.
• Maintenance note: If you use a silicone mat, wash it soon after baking—marshmallow comes off much easier before it cools and hardens.

No fancy gadgets needed here. I’ve made these at cabins with just a baking pan and my hands—sometimes the simplest tools make the best memories.

How to Make S’mores Crescent Rolls (Step-by-Step)

1. Prep the Oven and Baking Sheet:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
   • Tip: If you’re using a dark baking sheet, check for doneness a minute or two early—they brown faster.
2. Unroll the Crescent Dough:
   • Open the can, gently unroll the dough, and separate it into 8 triangles along the perforated lines.
   • Tip: If the dough sticks, use a little flour on your fingers or a butter knife to help separate.
3. Add the S’mores Fillings:
   • Sprinkle each triangle with about 1 tablespoon (7g) of chocolate chips and a generous tablespoon (6g) of mini marshmallows.
   • Add a light sprinkle of graham cracker crumbs—about 1 teaspoon (2g) per triangle. Reserve some crumbs for topping.
   • Don’t overfill, or the rolls might split open (learned this one the hard way!).
4. Roll Them Up:
   • Starting at the wide end, roll each triangle up toward the point (just like a regular crescent roll).
   • Curve the ends slightly to form a crescent shape. Place on the prepared baking sheet, point-side down to keep them from unrolling.
5. Brush and Sprinkle:
   • Optional: Brush the tops with melted butter (about 2 tablespoons / 28g) for extra color and flavor. Sprinkle with remaining graham cracker crumbs.
   • This makes them look extra inviting and adds crunch.
6. Bake:
   • Bake in the preheated oven for 10-12 minutes, or until golden brown. The marshmallows will puff and maybe ooze a little—that’s when you know they’re perfect.
   • Tip: If marshmallow leaks out, just scoop it back on with a spoon right after baking. It’s all part of the charm.
7. Cool Slightly and Serve:
   • Let the s’mores crescent rolls cool on the baking sheet for 3-5 minutes. The filling will be molten at first, so don’t rush (trust me, learned that with a burnt tongue!).
   • Optional: Drizzle with extra melted chocolate for that over-the-top Pinterest look.

And that’s it! Serve warm for the best gooey experience. They stay lovely even after cooling, but nothing beats that fresh-from-the-oven moment. If you’re making a double batch (highly recommended for parties), work in batches so the dough doesn’t warm up too much on the counter.

Cooking Tips & Techniques

• Keep the Dough Cold: Crescent dough is much easier to handle when it’s straight from the fridge. If it starts to get sticky, pop it back in the fridge for a few minutes.
• Don’t Overfill: I know it’s tempting to stuff in extra chocolate and marshmallows, but trust me—less is more. Overfilling causes leaks and splits. A neat tablespoon of each is just right.
• Seal the Edges: Pinch the dough at the point after rolling to help keep the filling inside. If a little marshmallow escapes, just embrace the rustic look—it’s still delicious.
• Use Parchment Paper: Marshmallows love to stick. Lining your pan saves you a lot of scrubbing (I learned this after my first sticky disaster).
• Bake in the Center of the Oven: This helps the rolls brown evenly and keeps the bottoms from over-baking.
• Let Them Cool a Bit: The filling is seriously hot right out of the oven. Letting them rest makes them easier to handle and lets the marshmallow set just enough.

Common mistakes? I’ve made them all. Once, I tried to bake two trays at once, and the bottom tray burned while the top was still pale. Stick with one tray at a time for best results. And if your dough tears, patch it up with a bit from another triangle—no one will ever notice.

For multitasking, prep your fillings while the oven preheats. You can even set up an assembly line if you’re baking with kids—makes the process faster and a lot more fun (plus, they love sneaking chocolate chips when you’re not looking!).

Variations & Adaptations

• Peanut Butter S’mores Crescent Rolls: Spread a thin layer of peanut butter on each triangle before adding the chocolate and marshmallows. The peanut butter melts into the chocolate for a rich, nutty twist—I do this every time my brother visits, and he swears it’s the best version.
• Gluten-Free Version: Use gluten-free crescent roll dough (several brands make it now) and gluten-free graham crackers. The texture is a bit different, but the flavor is spot on.
• Vegan S’mores Crescent Rolls: Swap in vegan crescent dough, dairy-free chocolate chips, and plant-based mini marshmallows. Earth Balance makes a great vegan butter for brushing.
• Seasonal Add-Ins: Add a sprinkle of cinnamon for a warm fall vibe, or toss in a few dried cranberries at the holidays for a tart-sweet surprise. I’ve even tucked fresh raspberries inside for a summer brunch twist—so good!
• Nut-Free Option: Just skip any nut add-ins and double-check your chocolate and marshmallows are allergen-safe. Sunflower butter is a good sub if you want that creamy texture.
• Air Fryer Method: You can cook these in an air fryer at 350°F (175°C) for about 6-8 minutes. Watch closely—they brown quickly! Perfect for small batches.

Don’t be afraid to play around and make this recipe your own. The first time I tried peanut butter, it was an accidental “oops”—I was out of marshmallows and needed something creamy. It turned into a family favorite! So, raid your pantry and see what you come up with—you might discover your own irresistible twist.

Serving & Storage Suggestions

Serving: These s’mores crescent rolls are best served warm, right off the baking sheet. The chocolate and marshmallow will be perfectly gooey, and the dough flaky and golden. For extra flair, dust with powdered sugar or drizzle with melted chocolate. Pair them with a cold glass of milk, hot cocoa, or even a scoop of vanilla ice cream for dessert.

Presentation Tips: Arrange on a wooden board lined with parchment for a cozy, rustic look—perfect for sharing on Pinterest or Instagram. If you’re hosting a party, stack them up and let people pull them apart (they love that ooze factor!).

Storage: Store leftovers (if you even have any!) in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to 5 days. To reheat, pop them in a 300°F (150°C) oven for 5 minutes, or microwave for about 10 seconds—just until the filling is warm again.

Freezing: I’ve had success freezing baked rolls. Let them cool completely, then wrap tightly in plastic wrap and store in a freezer bag for up to 2 months. Reheat straight from frozen in a low oven (about 300°F/150°C) for 10-12 minutes. The texture is best fresh, but it’s a handy make-ahead trick for busy weeks.

Honestly, these get gobbled up so fast at my house, storage is rarely an issue. But it’s good to know you can save a few for that late-night treat!

Nutritional Information & Benefits

This s’mores crescent rolls recipe is a treat, but it’s got a few redeeming qualities! Each roll (if you make 8) is around 170-190 calories, depending on your ingredients and toppings. You’ll get about 3g protein, 7g fat, and 25g carbs per serving. Not exactly health food, but hey, dessert is about joy!

Healthier Swaps: You can use dark chocolate (for antioxidants), whole-wheat crescent dough (if you can find it), or reduce the amount of marshmallows for a lighter bite. Vegan and gluten-free adaptations are easy, so everyone can enjoy.

Potential Allergens: Contains wheat, dairy, and possibly soy (in chocolate). Double-check your ingredient labels if allergies are a concern.

In my own wellness journey, I’ve learned that a little indulgence can fit into any balanced lifestyle. These s’mores crescent rolls satisfy that sweet craving without needing a whole pan of brownies or a firepit. Sometimes, happiness really is just four ingredients away!

Conclusion

These irresistible s’mores crescent rolls take everything you love about classic campfire treats and bundle them up in a buttery, golden pastry. They’re fast, foolproof, and pure fun—perfect for sharing with family, impressing friends, or sneaking a midnight snack. I love how a simple, easy 4-ingredient baked dessert can turn any ordinary day into a special occasion.

Don’t be afraid to put your own spin on this recipe—add peanut butter, swap in dark chocolate, or try them gluten-free. The real magic is in making it your own. I hope you’ll try these s’mores crescent rolls and let me know your favorite variation.

If you make this recipe, please leave a comment below, share your creation on Pinterest, or tag me on Instagram—I genuinely love seeing all your s’mores twists and kitchen memories! Here’s to gooey chocolate, golden crescents, and sweet moments shared. Happy baking!

FAQs About S’mores Crescent Rolls

Can I make s’mores crescent rolls ahead of time?

Yes! You can assemble them a few hours before baking—just cover and refrigerate the unbaked rolls. Bake when ready to serve for the freshest taste.

What’s the best way to keep the marshmallow from leaking out?

Don’t overfill each roll, and pinch the edges tightly after rolling. If a little marshmallow does ooze out, it’s normal (and still tastes amazing!).

Can I use large marshmallows instead of mini?

Absolutely. Just cut or tear large marshmallows into smaller pieces so they melt more evenly inside the crescent dough.

Are there any nut-free or allergy-friendly options?

Yes, use nut-free chocolate and allergy-friendly marshmallows. For gluten-free needs, use gluten-free crescent dough and graham crackers. Always check labels to be safe.

How should I store leftovers and reheat them?

Store cooled rolls in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Reheat in the oven at 300°F (150°C) for 5 minutes or microwave for 10 seconds to revive the gooey center.

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