Smores Crescent Rolls Easy 4-Ingredient Dessert Kids Love

The scent of crackling campfires and toasted marshmallows always brings me back to sticky summer nights and laughter-filled backyard adventures. But let’s be real – sometimes you just want that gooey, chocolatey s’mores magic without hauling out the fire pit or ending up with burnt marshmallows (we’ve all been there!). That’s exactly why I fell head-over-heels for s’mores crescent rolls – an easy, 4-ingredient dessert that wraps up all the best parts of classic s’mores in one buttery, flaky bite.

I first made these s’mores crescent rolls for a last-minute sleepover when my pantry was running on fumes. All I had was a can of crescent dough, a few marshmallows, some chocolate, and a crumbled box of graham crackers. I rolled them together, tossed them in the oven, and about 15 minutes later, the kitchen smelled like heaven. The kids (and, honestly, the grownups too) devoured them before I could even snap a picture!

Since then, this recipe has become my go-to for when I need a quick dessert that absolutely wows without any fuss. These smores crescent rolls are perfect for after-school snacks, impromptu movie nights, or even as a fun treat at birthday parties. They’re so simple that kids can help with every step, and the result is always melty, golden, and downright irresistible.

After testing this recipe more times than I can count (and even sneaking in a few late-night batches—shhh!), I can say with total confidence: this is the easiest way to get your s’mores fix, no campfire required. If you love the classic combo of chocolate, marshmallow, and graham cracker, you have to try these smores crescent rolls at least once. But fair warning: you might never go back to the original after this!

Why You’ll Love This Recipe

Let me tell you—these smores crescent rolls aren’t just another Pinterest hack. They’re the ultimate “I need dessert NOW” answer, and they deliver every single time. Here’s why they’ve earned a permanent spot in my recipe rotation:

• Quick & Easy: You only need about 20 minutes from start to finish. No waiting for dough to rise or campfire embers to settle. Just roll, bake, and bliss out!
• Simple Ingredients: Four pantry staples, that’s it. No need to plan ahead or hunt for anything fancy. If you’ve got crescent dough, marshmallows, chocolate, and graham crackers, you’re golden.
• Perfect for Any Occasion: These rolls are a hit at birthday parties, family movie nights, after-school treats, or even as a sweet brunch surprise. Honestly, there’s never a bad time for s’mores.
• Kid-Approved & Crowd-Pleasing: I’ve never met a kid who didn’t go wild for these—plus, grownups secretly love them just as much. They’re a nostalgic throwback with a modern twist.
• Unbelievably Delicious: Think gooey, molten chocolate and marshmallow wrapped in flaky pastry, with a buttery graham cracker crunch on top. It’s everything you love about s’mores, minus the sticky fingers and smoky hair.

What really sets this recipe apart is the texture—the crescent roll dough puffs up around the marshmallow and chocolate, creating a golden, buttery shell with a gooey surprise inside. Unlike a traditional s’more, you get a warm, flaky pastry that holds everything together (no drippy mess or falling apart cookies!).

Plus, you can totally make these your own. Want to use dark chocolate? Go for it. Add peanut butter? Oh yes. Swap in mini marshmallows or drizzle with caramel? The options are endless. I love that this recipe is so forgiving and flexible—I’ve tried it with everything from leftover Easter candy to nutella, and it never disappoints.

Even if you’re not a confident baker, these smores crescent rolls are basically foolproof. The hardest part is waiting for them to cool just enough so you don’t burn your tongue on the molten marshmallow (trust me, I’ve learned the hard way!). They’re a comfort food classic, made even easier and more delicious. Try them once, and you’ll understand what all the fuss is about.

Ingredients Needed

This s’mores crescent rolls recipe is all about keeping things simple and stress-free. You don’t need anything fancy—just four easy ingredients that you probably already have at home. Here’s what you’ll need and why each one matters:

• Refrigerated Crescent Roll Dough (1 can, 8 oz/227g): This is your shortcut to buttery, flaky pastry without any kneading or waiting. I usually grab Pillsbury, but any brand will do. Just make sure it’s the classic crescent dough, not the big and flaky variety (those tend to spill out the filling more easily).
• Large Marshmallows (8 pieces): These become the gooey, stretchy center—exactly like a campfire s’more. If you only have mini marshmallows, just use a small handful per roll (about 5-6). I’ve tried both and honestly, both work in a pinch.
• Milk Chocolate Bars or Chocolate Chips (8 squares, about 40g): Classic Hershey’s bars are the nostalgic favorite, but chocolate chips work just as well (about 1 tablespoon per roll). You can swap in dark chocolate for a richer taste, or use mini peanut butter cups for a fun twist.
• Graham Crackers (2 sheets, crushed): These add that essential crunch and classic s’mores flavor on top. Crush them up by hand for a chunkier topping or use a rolling pin for fine crumbs. I usually set aside a little extra for sprinkling after baking, too.

Ingredient Substitutions & Tips:

• Crescent Dough: If you’re in a pinch, you can use puff pastry sheets (cut into triangles) or even biscuit dough. The texture will be a bit different, but still tasty.
• Chocolate: If you want less sweetness, try semi-sweet or dark chocolate. You can also use chopped chocolate bars or leftover holiday candy.
• Marshmallows: Vegan marshmallows work great if you need a dairy-free or gelatin-free option. Just check your crescent dough, as some brands contain dairy.
• Graham Crackers: Gluten-free graham crackers are a solid swap if you need to avoid gluten. You can even try crushed digestive biscuits or vanilla wafers in a pinch.

If you want to get fancy, you can add a pinch of sea salt or a drizzle of caramel on top before serving. But honestly, these smores crescent rolls shine just as they are—simple, classic, and absolutely delicious.

Pro tip: If you’re making a double batch (trust me, you’ll want to), keep extra ingredients on hand—these disappear fast!

Equipment Needed

One of the best things about smores crescent rolls is that you don’t need a kitchen full of gadgets! Here’s what I always grab:

• Baking Sheet: Any standard cookie sheet will work. If yours is a little warped (like mine!), just line it well with parchment paper to catch any gooey drips.
• Parchment Paper or Silicone Baking Mat: Makes cleanup a breeze and prevents sticking. Wax paper won’t work here, since things get hot.
• Small Bowl: For crushing graham crackers. You can use a plastic bag and rolling pin, too—just don’t whack too hard or you’ll have cracker dust everywhere (yep, I’ve done that).
• Measuring Spoons (optional): If you’re using chocolate chips or want to be precise with toppings.
• Oven Mitts: The marshmallow filling gets super hot, so don’t skip these!

If you don’t have a baking sheet, you can use an oven-safe casserole dish. Just make sure the rolls aren’t too crowded, so they bake evenly. And if you’re short on parchment, a quick spritz of nonstick spray works in a pinch.

For maintenance, I always run my silicone mat through the dishwasher after dealing with sticky marshmallow. If you’re using a metal baking sheet, a good soak in hot water gets off any stubborn caramelized bits. Budget tip: dollar-store parchment paper works just as well as the pricey stuff for these rolls.

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C). This gives your crescent rolls the perfect golden crust. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
   
   Tip: Preheating is key—if the oven isn’t hot enough, the dough won’t puff up right.
2. Prep the dough: Pop open your can of crescent roll dough (always a little nerve-wracking, right?). Unroll it and separate into 8 triangles along the perforations. Lay them out flat on your lined baking sheet.
   
   Personal note: If the dough is super sticky, chill it in the fridge for 5 minutes before unrolling.
3. Add the filling: Place 1 large marshmallow and 1 square of chocolate (or about 1 tablespoon chocolate chips) at the wide end of each triangle. Sprinkle a pinch of crushed graham crackers on top of the marshmallow and chocolate.
   
   Sensory cue: You want the marshmallow to peek out just a little—it’ll melt and ooze inside the roll.
4. Roll them up: Starting at the wide end, gently roll up each triangle toward the point, tucking in the sides as you go to keep the filling from spilling out during baking.
   
   Warning: Don’t overfill, or you’ll have a marshmallow volcano on your hands (which is fun, but messy!).
5. Seal and top: Pinch the edges closed as best as you can. Place each roll seam-side down on the baking sheet. Sprinkle more crushed graham crackers over the top for extra crunch.
   
   Efficiency tip: Roll and fill all pieces before moving on to the next step to keep things moving.
6. Bake: Slide the baking sheet into the oven and bake for 10-12 minutes, or until the rolls are golden brown and puffed. If your oven runs hot, start checking at 9 minutes.
   
   Sensory cue: The kitchen will smell like a chocolate bakery. The tops should be lightly toasted.
7. Cool slightly: Remove from the oven. Let the rolls cool on the baking sheet for 3-5 minutes—this helps the molten marshmallow set up a bit, so you don’t burn your mouth.
   
   Troubleshooting: If filling leaks out, just scoop it up and tuck it back in with a spoon—it’s all part of the fun!
8. Serve: Enjoy warm for the ultimate gooey s’mores experience, or at room temperature if you want less mess.
   
   Final tip: For an extra treat

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