S’mores Crescent Rolls

Instructions

1. Preheat the oven. Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and help the rolls brown evenly.
2. Mix the filling. In a small bowl, combine the chocolate chips, mini marshmallows, and graham cracker crumbs. Stir until the ingredients are evenly distributed. This mixture should feel light and loose so it nestles easily into the crescent dough.
3. Prepare the crescent dough. Unroll the crescent dough and separate it into 8 individual triangles. Work gently so the dough stays intact, which helps seal the filling during baking.
4. Fill the crescents. Scoop about 1–2 tablespoons of the s’mores filling onto the wide end of each triangle. Keep the filling slightly centered so it’s easier to roll without spilling.
5. Roll and seal. Starting at the wide end, roll each triangle toward the pointed tip. Tuck the sides in gently as you roll, and pinch all seams and ends lightly to help prevent the filling from leaking out in the oven. Place each roll seam-side down on the prepared baking sheet.
6. Brush and bake. Brush the tops lightly with melted butter. If you want a sweeter crust, sprinkle a little granulated sugar over the buttered surface. Bake for 11–13 minutes, or until the rolls are puffed, golden brown, and fully baked.
7. Cool briefly and serve. Let the rolls cool on the baking sheet for about 5 minutes. The filling will be very hot straight from the oven, and this rest time helps everything settle. Serve warm for the best texture and gooey center.

Serving Notes

These rolls are best enjoyed warm when the chocolate is soft and the marshmallows are gooey. They pair wonderfully with cold milk or hot cocoa. Leftovers can be reheated for a few seconds in the microwave to restore their warm, s’mores-like texture.