Description
These S’mores Rolls combine the classic campfire flavors of graham crackers, chocolate, and marshmallows in a warm, gooey crescent roll pastry. Perfect for an easy and indulgent dessert that brings the nostalgic campfire treat into your oven for a delightful homemade twist.
Ingredients
Scale
For the Rolls
- 1 package store-bought refrigerated crescent roll dough
- 2-3 tablespoons unsalted butter, melted
- 4-5 sheets graham crackers, finely crushed
- Milk chocolate bars or milk chocolate chips, enough to cover dough evenly
- Mini marshmallows, generous amount to scatter
For the Glaze (Optional)
- Powdered sugar, for dusting or glazing
- Milk or non-alcoholic vanilla extract, to mix with powdered sugar for glaze
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt 2-3 tablespoons of unsalted butter gently until liquid.
- Crush Graham Crackers: Place 4-5 sheets of graham crackers into a zip-top bag and use a rolling pin or similar tool to crush them into fine crumbs.
- Roll Out Dough: Carefully unroll the crescent roll dough onto the parchment paper. If your dough is in perforated triangles, pinch the seams together to form a rectangle, then gently press the dough outward to create a larger surface area for layering.
- Butter and Layer: Brush the melted butter evenly over the surface of the dough, leaving a small border free. Sprinkle the crushed graham crackers evenly over the buttered surface.
- Add Chocolate and Marshmallows: Distribute the milk chocolate pieces or chips evenly on top of the graham cracker layer. Then scatter mini marshmallows generously over the chocolate, being mindful not to overfill as it can make rolling difficult.
- Roll the Dough: Starting from one of the longer sides, carefully and tightly roll the dough into a log shape. Pinch the seam closed to securely seal the filling inside.
- Slice Rolls: Using a sharp knife, slice the rolled dough log into 8-10 individual rolls, approximately 1 to 1.5 inches thick. Transfer these slices cut-side up onto the prepared baking sheet, spacing them slightly apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and marshmallows are puffed and lightly toasted. Watch closely to avoid burning.
- Cool and Glaze: Allow the rolls to cool on the baking sheet for a few minutes. For an optional glaze, whisk powdered sugar with a little milk or non-alcoholic vanilla extract until smooth and drizzle over the warm rolls.
- Serve: Serve the s’mores rolls warm for the best ooey-gooey experience, perfect for sharing or enjoying as a comforting treat.
Notes
- Use store-bought crescent roll dough for ease and convenience, but homemade dough can be substituted if desired.
- Be careful not to overfill with marshmallows and chocolate to ensure easy rolling and even baking.
- Watching the baking time closely helps prevent the marshmallows from burning while getting a nice golden crust on the rolls.
- The glaze is optional but adds a sweet finishing touch with vanilla flavor. You can also dust with powdered sugar if preferred.
- These rolls are best enjoyed fresh and warm but can be reheated briefly if needed.
