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
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
Repeat until all roll pieces are coated.
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.
Cover with sprayed plastic wrap and let rise until 1 inch below the top
of the pan.
Remove plastic wrap and place bundt pan on a baking sheet.
Bake at 350 degrees F for 35-40 minutes. Cover bundt with foil last 15
minutes to prevent over-browning.
Remove from oven and immediately invert onto a serving platter.
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.
Let cool slightly and then pour the mixture over top of the Bundt.
Prep Time: 30 min | Bake Time: 45 min | Servings: 12