All the campfire magic of s’mores rolled into a flaky, golden pinwheel you can make any time of year — no fire pit required. Chocolate and marshmallow swirled inside buttery crescent dough, baked until golden and gooey, then sliced into perfect rounds. They’re the kind of snack that makes everyone stop what they’re doing and come see what smells so good. Great for after-school treats, sleepover desserts, or anytime you want to bring a little bit of summer nostalgia indoors.
- Swap: Use mini marshmallows or marshmallow cream — both melt into the dough differently but both taste fantastic.
- Make-ahead: Assemble the rolls and refrigerate up to 4 hours before baking; slice and bake fresh for the best gooey result.
- Storage: Store leftover pinwheels in an airtight container at room temperature for 1 day; reheat briefly in the microwave.
- Variation: Add a thin layer of peanut butter alongside the chocolate for a peanut butter s’mores version.
- Serving: Dust with a light coating of graham cracker crumbs before baking to reinforce that classic s’mores flavor.
Did somebody say s’mores?? Yup that’s usually all it takes, I mean what’s not to love about them.. Chocolate, marshmallow and graham cracker.. It all makes for a delicious treat, and these pinwheels are equally delicious! 🙂 Only 4 ingredients and super easy to make, and at 3 smart points each they make a nice guilt free snack.
S’mores pinwheels
Ingredients
- 1 package pillsbury recuced fat crescent rolls
- 1/2 cup marshmallow fluff
- 2 Tbsp mini chocolate chips
- 2 Tbsp crushed graham cracker
Instructions
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Preheat oven to 350F, spray a baking sheet and set aside.
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Unroll your dough into two pieces of four, pinch together any open seems.
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Heat up your marshmallow fluff in the microwave for approx 25-30 seconds, this will make for much easier spreading, the fluff will expand in the microwave. Immediately spread fluff on to the dough pieces, 1/4 cup per section.
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Sprinkle 1 Tbsp chocolate chips and then 1 Tbsp crushed graham cracker on to each piece. Roll dough up and place in freezer for 10 minutes (this will help with cutting it)
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Using a serrated knife cut each roll into 8 pieces and place on cookie sheet, this will be a little tricky, just do your best.
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Bake in oven for 10-12 minutes, checking on them often.
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Serve right away, makes 16 pinwheels at 3sp or 2pp each. Each roll- Calories-73, Fat-2.4g, Saturated fat 0.8g, Carbs-12.1g, Fiber-0g, Sugars 5.3g, Protein-1.2g
Im from Australia what could i use instead of crescent dough?
Do you have any kind of biscuit dough, maybe even a pie crust that is not too flaky.. pizza dough might work too