Smores Crescent Rolls Recipe – Easy Baked Dessert for Parties

The scent of gooey chocolate and toasted marshmallow wrapped in buttery crescent rolls has a way of stopping everyone in their tracks—honestly, it’s like a campfire party in your kitchen. The very first time I made s’mores crescent rolls, it was a chaotic Friday night with hungry teens raiding my pantry, and we were all craving something sweet but easy. No bonfire, no problem! I remember thinking, “Can I really get that classic s’mores flavor without the mess?” After a few deliciously messy attempts (and lots of sticky fingers), this s’mores crescent rolls recipe was born—and it’s a total game changer for dessert lovers.

If you’re like me and have fond memories of gooey s’mores but dread the hassle, this recipe is about to become your new best friend. It’s quick, uses simple ingredients, and you don’t even need a campfire. S’mores crescent rolls are perfect for busy families, last-minute get-togethers, or when you need a sweet treat that looks way fancier than the effort you put in. I’ve tested these rolls over a dozen times for everything from birthday parties to lazy Sunday brunch, and they never last long. The combination of melted chocolate, soft marshmallows, and flaky pastry is pure comfort (plus, cleanup is a breeze—trust me, that matters!).

So, whether you’re hosting a party or just want a nostalgic treat, s’mores crescent rolls will win hearts. And if you’re a s’mores fanatic like me, you’ll love how this recipe brings campfire magic indoors—all year round. Get ready for a crowd-pleasing, Pinterest-worthy dessert that’s as fun to make as it is to eat!

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

Let’s face it: some desserts are one-hit wonders, but s’mores crescent rolls have serious staying power (and a fan club at my house). Over the years, I’ve tried dozens of shortcut desserts, and only a handful check all the boxes—this one tops the list every time. Here’s why:

• Quick & Easy: Ready in under 30 minutes, ideal for last-minute cravings or when unexpected guests show up.
• Simple Ingredients: No need for fancy stuff—just store-bought crescent dough, chocolate, and marshmallows. You probably have most of it already.
• Perfect for Parties: I’ve brought these to potlucks, sleepovers, and family game nights—they’re always the first thing gone.
• Crowd-Pleaser: Kids, teens, and adults rave about that gooey, chocolatey center. Even picky eaters ask for seconds.
• Unbelievably Delicious: Think golden, buttery pastry with melty chocolate and toasty marshmallow in every bite—what’s not to love?

But here’s what really sets my s’mores crescent rolls recipe apart: I use mini chocolate bars or high-quality chocolate chips for the perfect melt (trust me, it matters), and a sprinkle of crushed graham crackers adds that classic crunch. Instead of just stuffing and rolling, I brush the tops with a touch of butter and graham crumbs, which takes them from good to irresistible.

This isn’t just a shortcut dessert—it’s a nostalgic treat made easy. You get all the best parts of s’mores (minus the sticky campfire drama), so you can savor that first-bite magic any day of the week. Whether you want a cozy night in or need an impressive treat with zero stress, these s’mores crescent rolls check every box. Seriously, your inner child will thank you.

What Ingredients You Will Need for S’mores Crescent Rolls

This recipe uses simple, pantry-friendly ingredients to make a dessert that tastes like a summer campfire classic—no tent required. Here’s what you’ll need for these s’mores crescent rolls:

• Refrigerated Crescent Roll Dough – One 8-ounce (226g) can, classic style. I love the Pillsbury brand, but any store brand works.
• Milk Chocolate Bars or Chocolate Chips – About 1/2 cup (85g) chocolate chips or 2 regular-sized Hershey’s bars, broken into pieces. I’ve tried it with dark chocolate too, and it’s just as delicious if you prefer a richer flavor.
• Mini Marshmallows – 1 cup (50g), or you can cut large marshmallows into smaller pieces. I like using mini marshmallows for more even melting.
• Graham Crackers – 2 full sheets, crushed into fine crumbs (about 1/4 cup / 20g). These give you that signature s’mores crunch—reserve a bit for sprinkling on top.
• Unsalted Butter – 2 tablespoons (28g), melted. This helps the graham crumbs stick and gives the rolls a golden finish.
• Optional: Vanilla Extract – 1/2 teaspoon (2ml). Adds a hint of warmth, especially nice if you’re using dark chocolate.
• Pinch of Sea Salt – Totally optional, but a sprinkle on top takes the flavor up a notch.

Ingredient notes & substitutions:

• If you’re dairy-free, use vegan crescent dough (Trader Joe’s and Immaculate Baking have options), dairy-free chocolate chips, and plant-based butter.
• For gluten-free, look for gluten-free crescent dough (it’s getting easier to find!) and swap in gluten-free graham crackers.
• Want to make it extra gooey? Add an extra marshmallow or two in each roll.
• I sometimes use semi-sweet chocolate chips for a less-sweet version. You can even try peanut butter chips for a fun twist.
• No graham crackers? Use digestive biscuits or vanilla wafer crumbs instead—don’t stress, it still tastes just right.

If you want to add a little crunch, toss in some chopped toasted nuts (pecans or walnuts are great). This recipe is forgiving and super flexible based on what you have in the pantry. No need to overthink it!

Equipment Needed

You don’t need any fancy gadgets to whip up these s’mores crescent rolls, which is part of their charm. Here’s what I rely on every time:

• Baking Sheet: A standard rimmed sheet (13×18 inches / 33×46 cm) works perfectly. You can use a smaller one if that’s all you have—just arrange the rolls with a little space between them.
• Parchment Paper or Silicone Baking Mat: For easy cleanup and to prevent sticking. I’ve baked straight on the pan in a pinch, but parchment makes life easier.
• Small Mixing Bowl: For melting butter and mixing graham cracker crumbs.
• Pastry Brush: Optional, but handy for brushing melted butter on top. If you don’t have one, just drizzle with a spoon.
• Measuring Cups and Spoons: For accuracy, especially with chocolate and marshmallows.
• Rolling Pin: Rarely needed, but if your crescent dough is uneven, a gentle roll helps.

Honestly, I’ve even made these at a friend’s house with just a spoon and a baking tray—no stress. If you’re short on tools, improvise! Just be sure to let your baking sheet cool before washing (warping is real). A well-loved baking sheet adds character to every batch.

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

1. Preheat & Prepare:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. This makes cleanup so much easier.
2. Unroll the Crescent Dough:
   • Carefully open the can of crescent rolls (the pop always surprises me!). Lay the dough triangles out flat on your prepared baking sheet. If the dough tears, just pinch it back together.
3. Add the S’mores Filling:
   • On the wide end of each triangle, place 2–3 pieces of chocolate (or about 1 tablespoon / 8g chocolate chips), 4–5 mini marshmallows, and a generous pinch of crushed graham crackers. Don’t overload, or the filling will ooze out as it bakes (trust me, been there).
4. Roll ‘Em Up:
   • Starting at the wide end, gently roll up each crescent, tucking the sides as you go. Place each roll seam-side down on the baking sheet. If any pieces stick out, just poke them back in—it doesn’t have to be perfect.
5. Brush with Butter & Top:
   • Brush the tops with melted butter using a pastry brush or spoon. Sprinkle with the remaining graham cracker crumbs. If you’re feeling fancy, add a pinch of sea salt.
6. Bake:
   • Bake for 10–12 minutes, or until golden brown and bubbly. Peek at 10 minutes—every oven is a little different. The marshmallows may peek out and caramelize (that’s the best part!).
7. Cool Slightly:
   • Let the s’mores crescent rolls cool for 3–5 minutes on the baking sheet. The filling is hot straight from the oven, so don’t rush—burnt tongues are no fun.
8. Serve & Enjoy:
   • Serve warm for gooey, melty perfection. If you want extra flair, drizzle with melted chocolate or dust with powdered sugar. (My kids love a little chocolate drizzle!)

Troubleshooting & Tips: If the rolls pop open during baking, just press the seams together again before serving. For extra crispy bottoms, bake directly on a lightly greased pan for the last 2 minutes. If using a dark baking sheet, check at 9 minutes—they can brown quickly!

Honestly, the hardest part is waiting for them to cool. Once you smell that chocolate-marshmallow goodness, patience goes out the window!

Cooking Tips & Techniques for S’mores Crescent Rolls

Over many batches (and a few epic messes), I’ve learned some tricks to getting s’mores crescent rolls just right—here’s the inside scoop:

• Seal the Edges Well: Crescent dough has a mind of its own, so pinch seams tightly to prevent leaks. If a little marshmallow bubbles out, that’s normal (and kind of tasty!).
• Don’t Overstuff: It’s tempting, but too much filling leads to blow-outs. Stick to about 1 tablespoon (8g) chocolate and 4–5 mini marshmallows per roll for best results.
• Space ‘Em Out: These spread as they bake, so give each roll a couple inches of space on the sheet.
• Watch the Bake Time: Crescent dough can go from golden to too dark fast. Start checking at 10 minutes—pull them as soon as they’re deep golden brown.
• Butter Is Your Friend: Brushing the tops before baking adds flavor and helps graham crumbs stick. If you skip this, they’ll still taste good, but you lose some magic.
• Let Them Rest: Hot filling is lava! Cooling for 3–5 minutes makes them easier (and safer) to eat.
• Batch Cooking: If doubling the recipe for a crowd, work in batches so rolls bake evenly—crowding the pan leads to soggy bottoms.
• Cleanup Tips: Any melted marshmallow that oozes onto the pan can be a pain later—parchment paper is a lifesaver, but a soak in hot water helps with stubborn bits.

One time, I tried baking these without parchment, and the marshmallow glued itself to the pan (lesson learned!). If you’re multitasking, set a timer—these rolls are forgiving, but burnt s’mores are a bummer. And if you ever want extra crisp, a quick broil (30 seconds, tops) adds a toasty finish—just don’t walk away!

Variations & Adaptations

The beauty of s’mores crescent rolls is how easily you can tweak them to suit your tastes, dietary needs, or whatever is in your pantry. Here are some of my favorite twists:

• Dairy-Free & Vegan: Use plant-based crescent dough, vegan chocolate chips, and dairy-free butter. Dandies or Trader Joe’s vegan marshmallows work great.
• Gluten-Free: Swap in gluten-free crescent dough and gluten-free graham crackers. The method is exactly the same—just keep an eye on bake time, as GF dough can brown faster.
• Peanut Butter S’mores Rolls: Spread a thin layer of creamy peanut butter (or almond butter) on each triangle before adding chocolate and marshmallows. The nutty flavor is incredible with melted chocolate!
• Seasonal Swaps: In fall, I sometimes add a pinch of cinnamon or pumpkin spice to the graham crumbs. For summer parties, try a few raspberries or sliced strawberries inside for a fruity twist.
• Chocolate Lovers’ Version: Use dark chocolate or chocolate hazelnut spread instead of milk chocolate for a richer treat. I’ve even sprinkled mini chocolate chips on top for extra oomph.
• Allergen-Friendly: If nut allergies are a concern, skip any nut butters and double-check your chocolate and marshmallows for hidden allergens.

One time, I made a “campfire deluxe” version with caramel chips and sea salt—major hit. Don’t be afraid to experiment! These rolls are super forgiving, so feel free to mix, match, and make them your own.

Serving & Storage Suggestions

S’mores crescent rolls are best enjoyed warm, when the chocolate is melty and the marshmallow is soft, but they’re still tasty at room temp (if they last that long!). Here’s how I like to serve and store them:

• Serving: Serve fresh from the oven, slightly cooled so nobody burns their mouth. For parties, pile them on a pretty platter or cake stand—dust with powdered sugar or drizzle with extra chocolate for that Pinterest-worthy look. They pair beautifully with coffee, milk, or hot cocoa.
• Complementary Dishes: These rolls are a fun addition to brunch spreads or dessert buffets. Sometimes I serve them with fresh berries or a scoop of vanilla ice cream for an extra treat.
• Storage: Store leftovers (if you have any!) in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The pastry softens a bit in the fridge but is still delicious.
• Reheating: Pop in a 300°F (150°C) oven for about 5 minutes, or warm in the microwave for 10–15 seconds. Watch out—marshmallow heats up fast!
• Freezing: I don’t usually freeze these, but if you must, wrap tightly in plastic and foil, then reheat from frozen at 325°F (160°C) for 8–10 minutes.
• Flavor Over Time: The chocolate and marshmallow meld even more as they sit, so the rolls are almost fudgy by day two (not a bad thing!).

Pro tip: Leftover rolls make a sneaky late-night snack. Just don’t tell anyone you hid the last one!

Nutritional Information & Benefits

Here’s a quick look at what’s inside each s’mores crescent roll (estimated per roll):

• Calories: ~175
• Fat: ~9g
• Carbohydrates: ~22g
• Sugar: ~10g
• Protein: ~2g

While these are definitely a treat, s’mores crescent rolls offer a lighter, more portion-controlled way to enjoy classic s’mores flavor. Using mini marshmallows and quality chocolate means you get rich taste without overdoing it. Crescent dough is lower in sugar than many pastry options, and a touch of real butter adds flavor with less fat than traditional pie crust.

Allergen notes: Contains wheat, dairy, and soy (check marshmallows and chocolate for hidden allergens). Easily adapted for gluten-free or dairy-free diets as above.

From a wellness perspective, I believe in enjoying dessert—especially one that brings joy and nostalgia—in moderation. After all, happy memories are good for you too!

Conclusion

There’s something magical about s’mores, and this s’mores crescent rolls recipe brings that campfire joy indoors—no smoke required. With simple ingredients, minimal prep, and sky-high flavor, it’s the perfect treat for parties, family nights, or just because you need a little chocolatey pick-me-up. I love how customizable these are, and how everyone—from kids to grown-ups—lights up when they see (and smell!) them coming out of the oven.

Don’t be afraid to make these s’mores crescent rolls your own. Try a new twist, swap in your favorite chocolate, or double the batch for a crowd. Honestly, these are my go-to when I want to impress with zero stress, and I hope they become a favorite for you too.

If you try this recipe, let me know your favorite variations or how you served them! Leave a comment, share your photos, or tag me—let’s spread the s’mores love. Now go make a batch and treat yourself—you deserve it!

Frequently Asked Questions

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

Yes! You can assemble the rolls and refrigerate them (covered) for up to 8 hours before baking. Bake just before serving for the best gooey texture.

What kind of chocolate works best?

I usually use classic milk chocolate bars or chips, but dark or semi-sweet chocolate work great if you like a richer flavor. Even white chocolate is fun for a twist!

Can I use large marshmallows instead of mini?

Absolutely—just cut them into smaller pieces so they melt evenly. Large marshmallows can ooze out more, so watch for leaks.

How do I keep the filling from leaking out?

Pinch the seams and ends of each roll tightly before baking. If a little filling escapes, it’s normal (and tasty!).

Are s’mores crescent rolls good at room temperature?

They’re best warm and fresh, but they’re still yummy at room temp. If you want that melty center, just pop them in the microwave for 10–15 seconds.

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