S’mores Crescent Rolls

This recipe started the way a lot of my favorite recipes do — with me standing in front of the fridge, hungry, slightly impatient, and not in the mood to wash a lot of dishes. I had a can of crescent rolls, half a jar of Nutella, and a handful of marshmallows leftover from some camping idea that never actually happened. And suddenly, it just clicked: *S’mores. But inside bread.*

Now, I know, s’mores are supposed to be made over a campfire. That’s the “real” way. But let’s be honest — not all of us have a campfire. Some of us just have a baking sheet, a preheated oven, and a craving for something gooey and sweet at 10 p.m.

And honestly? These crescent rolls give you *that* same moment — that first bite of melted chocolate, soft marshmallow, and a little bit of crunch — without having to swat away mosquitoes or smell like smoke. They’re buttery, messy in the best way, and dangerously easy to make.

The marshmallows puff up inside like little pillows, the chocolate melts into this perfect creamy pocket, and the graham cracker crumbs give that nostalgic flavor that just screams *summer nights and sticky fingers.* Every time I make them, I tell myself I’ll just have one, but then I’m standing there with chocolate on my hand and marshmallow on my face, reaching for another.

It’s the kind of dessert that doesn’t ask to be fancy. It’s not trying to impress anyone — it’s just here to make you happy. And sometimes, that’s exactly what you need.

Ingredients

* 1 (8-count) can refrigerated crescent roll dough
* ¼ cup Nutella (or chocolate-hazelnut spread)
* 64 mini marshmallows (about ½ cup)
* 40 semi-sweet chocolate chips (about ¼ cup)
* 2 full graham crackers, lightly crushed

Instructions

1.Preheat your oven** to 375°F (190°C). Line a baking sheet with parchment paper — trust me, things will get gooey.
2.Unroll the dough** and separate it into 8 triangles.
3. On the **wide end of each triangle**, spoon about ½ teaspoon of Nutella. Then add 8 mini marshmallows, 5 chocolate chips, and a sprinkle of crushed graham crackers.
4.Roll them up** gently, starting from the wide end. Pinch the seams and tips closed — it won’t be perfect, and that’s okay.
5.Bake** for about 9–11 minutes, until golden brown and puffed. Watch the marshmallows — they like to misbehave and leak a little.
6. While still warm, **drizzle** with a bit of warmed Nutella.
7. Eat one right away (just be careful, it’ll be molten in the middle).

They’re best fresh, right out of the oven — soft, warm, slightly crisp on the outside, with that beautiful, melty chaos inside.

Recipe FAQs

1. My marshmallows exploded out of the sides — what did I do wrong?
Nothing. That’s just the marshmallows doing what marshmallows do. They puff and melt and ooze a bit, and honestly, that’s part of the charm. Next time, pinch the edges a bit tighter, or stick a few extra marshmallows on top once they come out of the oven to make them look “intentionally messy.”

2. Can I use regular chocolate instead of Nutella?
Oh absolutely. A few squares of milk chocolate or even chocolate chips work just fine. The Nutella just adds that creamy, hazelnut flavor that’s a little extra cozy. But if all you’ve got is chocolate chips, go for it.

3. What’s the best way to reheat them?
Pop them in the oven or air fryer for a few minutes — that brings the flakiness back and melts the chocolate again. Microwave works in a pinch, but it’ll make them soft, not crisp. Still tasty, though.

4. Can I make them ahead of time?
You can assemble them a few hours ahead, keep them in the fridge, and bake when you’re ready. But if you bake them too early, they’ll lose that fresh-out-of-the-oven magic. These are one of those “make and eat now” desserts.

5. Can kids help make these?
Definitely. In fact, they’ll *love* it — just be ready for a bit of chaos. Give them the job of sprinkling graham crackers or placing the marshmallows. The dough’s forgiving, so even if things look lumpy, it still bakes beautifully.

S’mores Crescent Rolls

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 (8-count) can refrigerated crescent roll dough

• ¼ cup Nutella (or alternative chocolate-hazelnut spread)

• 64 mini marshmallows (about ½ cup)

• 40 semi-sweet chocolate chips (about ¼ cup)

• 2 full graham crackers, lightly crushed into small pieces

Directions

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
• Unroll the crescent dough and separate it into 8 individual triangles along the perforated lines.
• On the wide end of each triangle, layer the fillings:
• teaspoon Nutella
• mini marshmallows
• chocolate chips
• sprinkle (about ½ tablespoon) of crushed graham cracker pieces
• Starting at the wide end, carefully roll each triangle toward the pointed tip, enclosing the fillings as you go. Gently pinch the seams and tip to seal.
• Place the rolls seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 9–11 minutes, or until the dough is golden brown and puffed. Watch closely—the marshmallows can brown quickly!
• While the rolls are still warm, drizzle with the remaining Nutella (warm it briefly in the microwave for 10–15 seconds if too thick for drizzling). Serve immediately for the best texture and flavor.