S’mores Rolls

S’mores Rolls in a white baking dish with toasted marshmallows, melted chocolate drizzle, and graham cracker crumbs.

Hannah Cooking

S’mores Rolls are gooey crescent roll swirls filled with graham cracker crumbs, melty chocolate, and marshmallows, then baked and topped for a campfire-style dessert at home.

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Prep Time 15

Cook Time 15

Chill Time 10

Total Time 40

Servings: 12 rolls

Course: Dessert, Snack

Cuisine: American

Calories: 310

Ingredients Equipment Method

Ingredients

2 can crescent roll dough 8 oz each, refrigerated
1 cup graham cracker crumbs about 8 crackers, crushed
2 tablespoon butter melted
2 tablespoon brown sugar packed
1 cup milk chocolate chips
1 cup mini marshmallows for filling
12 large marshmallows for topping
2 tablespoon extra graham cracker crumbs for sprinkling, optional
1 bar milk chocolate broken into pieces, optional topping

Equipment

1 Baking pan (9x13) lightly greased or parchment lined
1 Mixing bowl for graham mixture
1 Rolling Pin optional, to even dough
1 Sharp knife for clean slicing
1 Food processor or zip bag + rolling pin to crush graham crackers

Method

Sprinkle with extra graham crumbs and add chocolate pieces while warm. Serve immediately.
Prep dough: Unroll crescent dough and press seams together into one sheet.
Spread filling: Spread graham mixture evenly over dough, leaving a 1-inch border.
Add mix-ins: Sprinkle chocolate chips and mini marshmallows evenly over the surface.
Roll log: Roll tightly from the long side into a log and pinch seam to seal. Chill 10 minutes for cleaner slicing.
Slice rolls: Cut into about 12 equal slices and place in a greased baking pan (slightly touching).
Bake: Bake at 375°F (190°C) for 12–15 minutes until golden and baked through.
Toast tops: Add 1 large marshmallow to each roll and toast briefly under the broiler (watch nonstop) until lightly golden.
Finish: Sprinkle with extra graham crumbs and add chocolate pieces while warm. Serve immediately.