Step 1: Prep the Dough

1. Open the biscuit or crescent roll dough and separate it into 12 individual pieces.
2. Flatten each piece of dough into a small circle (about 4 inches in diameter) using your hands or a rolling pin.

Step 2: Assemble the S’mores Bombs

1. Place one large marshmallow in the center of each dough circle.
2. Add one piece of chocolate on top of the marshmallow.
3. Sprinkle a small pinch of crushed graham crackers and a dash of cinnamon (if using) over the chocolate.
4. Carefully fold the edges of the dough up and over the marshmallow and chocolate, pinching the edges together tightly to seal. Roll the dough gently in your hands to form a smooth ball.

Step 3: Coat the Bombs

1. Roll each dough ball in the remaining crushed graham cracker crumbs to coat evenly. This will add extra crunch and flavor to the exterior.

Step 4: Heat the Oil

1. Pour the vegetable oil into a deep skillet, saucepan, or fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.

Step 5: Fry the S’mores Bombs

1. Carefully lower 2–3 s’mores bombs into the hot oil at a time. Fry them for 2–3 minutes, turning occasionally, until they are golden brown and crisp.
2. Use a slotted spoon to remove the bombs from the oil and place them on a plate lined with paper towels to drain excess oil.
3. Repeat with the remaining s’mores bombs, making sure to maintain the oil temperature between batches.

Step 6: Garnish and Serve

1. Dust the fried s’mores bombs with powdered sugar for a touch of sweetness.
2. Drizzle melted chocolate or caramel sauce over the top and sprinkle with extra graham cracker crumbs for presentation.
3. Serve immediately with dipping sauces on the side, if desired.