- 1 package croissant dough
- Flour, for dusting
- 1/4 cup butter, room temperature
- 3 tbsp light brown sugar
- 1/2 tsp cinnamon
- 1 cup powdered sugar
- 1 tbsp milk
- 1/4 cup dark chocolate chips
- 2 tbsp butter
- 3 giant marshmallows
- 2 graham crackers, crushed into crumbs
- Preheat oven to 400 degrees. Grease a flat baking sheet. Dust your work surface with flour and unroll the croissant dough. Separate three segments and lay them out, slightly overlapping each other, long side by side. Pinch these seams together, as well as the diagonal seams across each segment.
- Spread the butter over the sheet of dough. Mix together the brown sugar and cinnamon, and sprinkle this over the butter. Use the back of a spoon to spread out evenly. Starting at a thin end, roll the dough up into a log. Cut into 6 equal slices and lay them out on the baking sheet, spirals facing upwards. Spread the spirals out slightly and tuck the outside ends underneath the edges to secure them. Flatten each roll slightly with your fingers, then bake for 15 minutes, until well risen and golden brown.
- While the rolls are cooking, place the powdered sugar and milk into a small bowl and whisk together. Once the rolls are cooked, remove from oven and drizzle liberally with the icing. Rolls can be set aside to finish later, or served right away.
- Ten minutes before you want to serve the rolls, preheat oven to broil. In a bowl, add the dark chocolate chips and butter. Melt in microwave or over a bowl of simmering water, then stir and set aside.
- Use scissors to slice the large marshmallows in half. Put one marshmallow half on top of each roll, and place the whole tray under the broiler, leaving about 2 inches between the heating element and the marshmallows. Watch them as they cook, and remove as soon as they turn brown and start to bubble.
- Drizzle the melted chocolate over the rolls, sprinkle with graham crackers, and serve.