Preparation

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Melt 2-3 tablespoons of unsalted butter in a small bowl.
• Crush 4-5 sheets of graham crackers into fine crumbs.
• Unroll your crescent roll dough on the parchment-covered baking sheet.
• Brush the melted butter evenly over the dough, leaving a small border around the edges.
• Sprinkle the crushed graham crackers generously over the buttered surface of the dough.
• Distribute your chosen milk chocolate pieces or chips evenly on top of the graham cracker layer.
• Scatter mini marshmallows generously over the chocolate layer.
• Roll the dough tightly from one of the longer sides into a log, pinching the seam closed.
• Slice the log into 8-10 individual rolls, each about 1 to 1.5 inches thick.
• Bake for 12-15 minutes, or until the rolls are golden brown and the marshmallows are puffed.
• Cool on the baking sheet for a few minutes before glazing, if desired.
• Whisk powdered sugar with a splash of milk or non-alcohol vanilla extract until smooth and drizzle over the warm rolls.