Start with a warm, gooey bite and you’ll understand why these rolls are instant favorites.
They take five pantry staples and turn them into portable campfire nostalgia.
Ready in under 20 minutes, they’re perfect for weeknight treats or a last-minute dessert.
Serve warm and watch the marshmallow pull do the talking.
Why You’ll Love This Gooey S’mores Rolls
– Quick: ready from fridge to oven in about 15 minutes.
– Portable: hand-held, no plates required.
– Crowd-pleaser: appeals to kids and adults alike.
– Minimal cleanup: one baking sheet and parchment is often enough.
– Flexible: easy to tweak with different chocolates or add-ins.
– Comfort food: warm, melty center with a crisp exterior.
– Familiar flavors: graham, chocolate, and toasted marshmallow in every bite.
These Gooey S’mores Rolls deliver a buttery, golden exterior that gives way to a molten interior of sticky marshmallow and melted chocolate, balanced by the toasty crunch of graham crumbs. The crescent dough browns quickly and provides a soft, pillowy wrapper that soaks up a hint of butter while keeping the center wonderfully molten.
"These were the most addictive little treats — crisp on the outside, lava-hot chocolate and marshmallow on the inside. My kids declared them better than camping s’mores!" ★★★★★
Key Ingredients for Gooey S’mores Rolls
Crescent roll dough: The refrigerated crescent dough is your shortcut to flaky, buttery rolls without making pastry from scratch. Choose a high-quality brand for better flavor and flakier layers. If you substitute with homemade puff pastry, expect a flakier, denser result and slightly different bake time.
Mini marshmallows: Mini marshmallows melt more evenly and fit inside rolled dough without creating giant sticky blobs. Use fresh marshmallows for best melting characteristics; stale marshmallows can be chewy and may not meld into a silky center. Large marshmallows can be cut, but melting time and texture will change.
Chocolate chips: Semi-sweet or milk chocolate chips give that classic s’mores flavor and melt into a rich pool. For creamier results, use chocolate chunks or chopped high-quality chocolate; compound chips melt differently and may be waxier. Dark chocolate yields a less sweet, more sophisticated bite.
Graham cracker crumbs: These provide the toasty, crunchy counterpoint that makes a s’more a s’more. Fine crumbs stick to the filling and top nicely; pulse whole crackers in a food processor for freshest flavor. If you swap for digestive biscuits or crushed cookies, the flavor shifts but the crunchy texture remains satisfying.
Full Ingredient List for Gooey S’mores Rolls
– 1 package refrigerated crescent roll dough
– 1 cup mini marshmallows
– 1 cup chocolate chips
– 1/2 cup graham cracker crumbs
– Butter, for brushing
– 1/4 cup powdered sugar (optional, for dusting)
Step-by-Step Instructions for Gooey S’mores Rolls
Step 1: Preheat the oven to 375°F (190°C).
Set your oven racks in the center position for even browning. Preheating ensures the crescent dough begins rising and crisping immediately when it hits the heat.
Pro Tip: The oven should smell faintly warm and the dial should read a steady 375°F before you start assembling.
Step 2: Unroll the crescent roll dough and separate it into triangles.
Gently unroll the dough on a clean surface and press seams if using perforated dough so it forms solid triangles. Work quickly; cold dough is easier to handle.
Pro Tip: The triangles should feel cool and slightly tacky but not sticky to the touch.
Step 3: On each triangle, place a few mini marshmallows, a sprinkle of chocolate chips, and a little graham cracker crumbs.
Distribute the marshmallows and chocolate so each roll has about the same amount to ensure even melting. Keep fillings away from the edges to avoid leaks.
Pro Tip: You should see small, neat piles of white marshmallow and chocolate peeking toward the center of each triangle.
Step 4: Roll up the triangles starting from the wider end, pinching the edges to seal them.
Roll snugly but not so tight that fillings are crushed out the other side. Pinching the seam well helps trap the gooey center during baking.
Pro Tip: The rolls should look like small crescent pockets with sealed seams visible along the bottom.
Step 5: Place the rolls on a baking sheet lined with parchment paper.
Space them at least 1 inch apart so they brown evenly and don’t fuse together. Use a rimmed baking sheet to catch any slight overflow.
Pro Tip: The parchment will prevent sticking and make cleanup easy; the sheet should look tidy with rolls spaced in rows.
Step 6: Brush the tops with melted butter and sprinkle with additional graham cracker crumbs if desired.
A light butter brush promotes deep golden color and adds flavor. Finish with a gentle dusting of crumbs for extra crunch and visual appeal.
Pro Tip: The tops should glisten with melted butter and show tiny flecks of graham crumbs.
Step 7: Bake for 12-15 minutes or until golden brown.
Watch for even browning; ovens vary, so start checking at 12 minutes. The centers will be molten, so avoid overbaking which dries the marshmallow.
Pro Tip: Rolls should be golden-brown on top and slightly puffed; when tapped they feel set but not hard.
Step 8: Remove from the oven and allow to cool slightly. Dust with powdered sugar before serving.
Let them rest 2–4 minutes to allow the filling to thicken slightly for safer handling. If using powdered sugar, sift it on just before serving.
Pro Tip: The marshmallow interior will be glossy and stretch when pulled apart; the exterior should remain crisp at the edges.
Expert Tips for Gooey S’mores Rolls
– Use cold dough for easier rolling; if dough becomes too warm, chill for 10 minutes.
– For extra goo, add one small square of chocolate plus chips so you get pockets of molten chocolate.
– If marshmallows puff out, tuck them closer to the center so seams seal properly.
– Bake on parchment to prevent burning on the bottom and to simplify cleanup.
– If the tops brown too quickly, tent loosely with foil for the last few minutes.
– Use a rimmed baking sheet to catch any drips from overfilled rolls.
– For uniform rolls, weigh fillings or use a small scoop so each triangle gets the same amount.
– Avoid overbaking; marshmallows lose their gooey quality if baked too long and will become chewy.
Storage & Freezing for Gooey S’mores Rolls
Fridge storage: Store cooled rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 6–8 minutes to restore crispness and melty center.
Freezer storage: Freeze unbaked rolls on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Label with date and bake from frozen, adding 3–5 minutes to the bake time at 375°F.
Thawing: Thaw frozen baked rolls in the fridge overnight for best texture, or reheat directly from frozen in a 350°F oven for 10–12 minutes.
Best containers: Use airtight containers or heavy-duty freezer bags to prevent freezer burn and odors. Separate layers with parchment to avoid sticking.
Variations & Substitutions for Gooey S’mores Rolls
Chocolate-hazelnut twist: Spread a thin layer of chocolate-hazelnut spread on the dough triangle before adding marshmallows and chips. The result is a nuttier, richer s’mores flavor with a glossy finish.
Salted caramel s’mores rolls: Add a drizzle of caramel sauce and a pinch of flaky sea salt with the chocolate chips. You’ll get a sweet-salty contrast and a deeper caramelized note in each bite.
Berry s’mores rolls: Add a small spoonful of raspberry jam beneath the chocolate chips for a fruity contrast. The jam cuts the sweetness and brightens the dessert with tangy acidity.
Cookies & cream s’mores rolls: Swap graham crumbs for crushed chocolate sandwich cookies and use white chocolate chips. This gives a cookies-and-cream profile while keeping the classic melty center.
Frequently Asked Questions About Gooey S’mores Rolls
Q: Can I make Gooey S’mores Rolls ahead of time?
A: Yes. Assemble and freeze unbaked rolls, then bake directly from frozen, adding a few extra minutes to the bake time. For best texture, bake within 2 months and store in airtight freezer bags.
Q: How can I get the marshmallow perfectly gooey and not runny?
A: Use mini marshmallows and avoid overfilling. Bake just until golden; even a minute or two over will make marshmallows dry. Allow 2–4 minutes to rest after baking for the center to settle into a gooey, pull-apart texture.
Q: Can I use homemade dough or puff pastry instead of crescent dough?
A: Yes, but results vary. Puff pastry creates flakier, more layered rolls and may require slightly longer baking. Homemade sweet roll dough yields a softer, bread-like exterior and may change the bake time and texture.
Q: What’s the best chocolate to use in Gooey S’mores Rolls?
A: Use chocolate that melts well, like chopped baking chocolate, good-quality chocolate chips, or chocolate chunks. Avoid compound wafers if you want a silky melt; they can stay waxy when heated.
Q: Can I make these dairy-free or vegan?
A: Swap butter for vegan margarine or melted coconut oil and choose dairy-free crescent dough and non-dairy chocolate chips. Ensure marshmallows are vegan, since many contain gelatin—look for vegan marshmallows made from plant-based gelling agents.
Final Thoughts on Gooey S’mores Rolls
These Gooey S’mores Rolls are a fast, comforting way to get that nostalgic campfire flavor any night of the week. Leave a star rating in the recipe card below and pin this to Pinterest to save it for later.
For inspiration on similar recipes and twists, check out this riff on s’mores rolls with marshmallow fluff at S’mores Cinnamon Rolls with Marshmallow Fluff Frosting.
If you want another easy tutorial with step photos, this classic guide is helpful: S’mores Rolls – Chef in Training.
For a cinnamon-swirled variation that swaps the classic cinnamon-roll technique into s’mores form, see S’mores Cinnamon Rolls | The Domestic Rebel.
Gooey S'mores Rolls
Ingredients
Method
- Preheat the oven to 375°F (190°C) and set your oven racks in the center position.
- Unroll the crescent roll dough and separate it into triangles, pressing seams if necessary.
- On each triangle, place a few mini marshmallows, a sprinkle of chocolate chips, and a little graham cracker crumbs.
- Roll up the triangles from the wider end, pinching the edges to seal.
- Place the rolls on a baking sheet lined with parchment paper, spacing them at least 1 inch apart.
- Brush the tops with melted butter and sprinkle with additional graham cracker crumbs if desired.
- Bake for 12-15 minutes or until golden brown, checking for even browning.
- Remove from the oven and allow to cool slightly before dusting with powdered sugar.