Air Fryer S’mores Crescent Rolls
These S'mores Crescent Rolls are warm, gooey treats with chocolate and marshmallows encased in buttery crescent dough, perfect for quick desserts or parties.
I still remember the first time I tucked a square of chocolate and a few marshmallows into a soft crescent triangle — the smell as they baked felt like a campfire without leaving the kitchen. These S’mores Crescent Rolls are tiny, portable, and perfectly nostalgic: warm chocolate, gooey marshmallow, and a buttery roll with a hint of graham crumbs on top. They’re ideal for weeknight desserts, kids’ parties, or whenever you want a quick, fuss-free treat. If you’re into easy crescent-roll desserts, you might also like my take on Pecan Pie Crescent Rolls for a fall twist.
Why you’ll love this dish
This recipe is the definition of simple comfort food. It uses one can of crescent roll dough and pantry staples, so it comes together in minutes and bakes into a crowd-pleasing snack. Make it for an impromptu dessert, bake sale, or after-school treat — kids adore the gooey center, and adults appreciate the minimal cleanup.
What makes it special:
- Fast: prep is under 10 minutes if you have ingredients ready.
- Budget-friendly: one can of dough plus a chocolate bar and marshmallows goes a long way.
- Kid-approved: handheld, not messy like the campfire classic.
- Adaptable: swap chocolates, use mini marshmallows, or add a sprinkle of sea salt for contrast.
How this recipe comes together
First, you cut and arrange the crescent triangles. Then you fill each triangle with a piece of chocolate and marshmallows, fold and seal, and top with graham crumbs. A short bake melts the center and browns the dough. Expect soft, golden rolls in the time your oven needs to do its thing — a very short hands-on window and excellent results.
What you’ll need
- 1 can refrigerated crescent roll dough (standard 8-count tube)
- Chocolate bars, broken into squares (milk, dark, or your favorite) — about 8 pieces
- Marshmallows (regular or mini) — a few per triangle; 16–24 mini marshmallows or 8–12 quartered large marshmallows
- Graham cracker crumbs, for sprinkling (about 2–3 tablespoons)
Notes and substitutions:
- Chocolate: use chocolate chips or candy bars like Hershey’s; for extra gooeyness, try a caramel-filled bar.
- Marshmallows: mini marshmallows are easiest; if using large ones, cut into quarters so they melt evenly.
- Gluten-free option: use a gluten-free crescent or puff pastry if available.
- Dairy-free: choose dairy-free chocolate and vegan marshmallows.
Step-by-step overview
- Preheat the oven to the temperature recommended on the crescent roll package.
- Unroll and separate the dough into triangles.
- Place a piece of chocolate and marshmallow pieces near the wide end of each triangle.
- Fold the dough over to encase the filling and pinch the seams to seal.
- Lightly press graham cracker crumbs on top.
- Arrange on a baking sheet and bake until golden brown.
- Cool briefly and serve warm.
Directions to follow
- Preheat your oven according to the crescent dough package — usually 375°F (190°C). Line a baking sheet with parchment to prevent sticking.
- Unroll the crescent dough and gently separate the pre-cut triangles. If seams are perforated, stretch lightly to make full triangles.
- On each triangle, place one chocolate square near the wider base. Add 2–3 mini marshmallows or one-quarter of a large marshmallow. Don’t overfill; leave room to fold.
- Fold the narrow point over the filling toward the base, then roll or fold to fully enclose. Pinch seams tightly so marshmallow and chocolate don’t ooze out.
- Place each roll seam-side down on the baking sheet. Lightly press graham cracker crumbs on top so they stick. Optionally brush with melted butter or egg wash for extra color.
- Bake for the time suggested on the crescent package (usually 9–12 minutes) or until the rolls are puffed and golden brown. Check at the lower end of time to avoid overbrowning.
- Remove from oven and let cool 2–3 minutes on the sheet. Serve warm so the center is gooey; transfer carefully with a spatula.
01Ingredients
Main ingredients
02Method
- Preparation
- Baking
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0 OF 7 DONE03Recipe notes
- 01These rolls are delightful straight from the oven. Serve with powdered sugar, vanilla ice cream, or alongside hot chocolate or cold milk for a classic combo. Store cooled rolls in an airtight container at room temperature for up to 2 days.
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Best ways to enjoy it
These are delightful straight from the oven, but there are fun ways to serve them:
- Dust with a little powdered sugar and place on a platter for parties.
- Serve with a small scoop of vanilla ice cream or a drizzle of caramel for an indulgent finish.
- Pair with a hot chocolate or cold milk for a classic combo. If you’d like a morning/coffee pairing idea, try serving alongside a bright citrus pastry like the best orange rolls recipe to balance the sweetness.
Storage and reheating tips
Room temperature: Store cooled rolls in an airtight container at room temperature for up to 2 days. Keep them loosely covered to maintain some crispness.
Refrigeration: If your kitchen is very warm, refrigerate up to 3 days. Reheat before serving.
Freezing: Freeze fully cooled rolls on a tray until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes or until warmed through.
Reheating: For best texture, reheat in the oven or toaster oven to revive the crisp exterior and gooey center. Microwave will warm faster but can make the dough slightly soggy — use short bursts (10–15 seconds) if you must.
Food safety: do not keep at room temperature for more than two hours if your filling contains perishable add-ins (cream, custard). These s’more fillings are shelf-stable short-term, but follow the two-hour rule in hot conditions.
Creative twists
- Peanut butter chocolate: add a small dollop of peanut butter under the chocolate for a PB-chocolate s’more.
- Salted caramel: place a caramel square with the chocolate and finish with a sprinkle of sea salt.
- Fruit addition: add a thin slice of banana or strawberry for a fresher take.
- Vegan version: use dairy-free crescent dough (or a vegan puff pastry), vegan chocolate, and vegan marshmallows.
- Adult version: add a few drops of apple juice or espresso to the chocolate square for complex flavor.
- Mini version: use smaller triangles or cut pastry dough into smaller wedges to create bite-size treats perfect for a party.
Helpful answers
How long does prep and bake take?
A: Hands-on prep is about 8–10 minutes. Baking is typically 9–12 minutes depending on your oven and the dough brand, so total time is around 20 minutes including preheating.
Can I use chocolate chips instead of bars?
A: Yes — use a small handful (about 6–8 chips) per triangle and press them into the dough so they melt together.
Are these safe to freeze?
A: Yes. Freeze cooled rolls on a tray first, then transfer to a sealed bag for up to 1 month. Reheat in an oven until warmed through.
What if my marshmallow melts out while baking?
A: Reduce the marshmallow amount, press seams more firmly, and place rolls seam-side down. A little overflow is normal and still tastes great.
Conclusion
For more ideas, check out S’mores Crescent Rolls – Lemon Tree Dwelling and my Cheesy Chicken Crescent Roll Bake.
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Dessert
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