S'mores Bundt

All the traditional flavors of s’mores combined in a delicious Bundt.

Prep: 30 min | Bake: 45 min | Yield: 12 servings

Ingredients

Bundt

• 24 Rhodes Yeast Dinner Rolls, thawed but still cold
• 1/2 cup granulated sugar
• 1 cup crushed Graham crackers
• 1 cup chocolate chips
• 1 1/2 cups miniature marshmallows

Topping

• 1 1/4 cups Marshmallow Creme
• 1/2 cup butter
• 1 teaspoon vanilla extract

Instructions

Bundt

1. Cut rolls into fourths. Mix sugar and Graham crackers together and put into a zip top bag. Put several roll pieces in and shake to cover completely.
2. Repeat until all roll pieces are coated.
3. Layer about 1/3 of the following ingredients in a well-sprayed Bundt pan: coated roll pieces, chocolate chips, miniature marshmallows, and any extra Graham cracker mixture. Repeat to make three layers.
4. Cover with sprayed plastic wrap and let rise until 1 inch below the top of the pan.
5. Remove plastic wrap and place Bundt pan on a baking sheet.
6. Bake at 350 degrees F for 35 to 40 minutes. Cover Bundt with foil last 15 minutes to prevent over-browning.
7. Remove from oven and immediately invert onto a serving platter.

Topping

1. Combine Marshmallow Creme, butter and vanilla extract in a saucepan and cook on medium heat until melted and boiling. Cook and stir for 1 minute.
2. Let cool slightly and then pour the mixture over top of the Bundt.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv