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S'mores Bundt

S'mores Bundt

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



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


  • 1 1/4 cups marshmallow creme
  • 1/2 cup butter
  • 1 teaspoon vanilla extract


  1. Bundt: 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 35-40 minutes. Cover bundt with foil last 15 minutes to prevent over-browning.
  7. Remove from oven and immediately invert onto a serving platter.
  8. Topping: Combine marshmallow creme, butter, and vanilla extract in a saucepan and cook on medium heat until melted and boiling. Cook and stir 1 minute.
  9. Let cool slightly and then pour the mixture over top of the Bundt.

Prep Time: 30 min | Bake Time: 45 min | Servings: 12

Recipe and photo credit (used with permission): Rhodes Bake-N-Serv