S'mores Monkey Bread
Biscuit dough balls are coated in cinnamon sugar then layered and baked in a bundt pan with marshmallows, chocolate chips, and graham cracker pieces. It's topped with a final sprinkle of graham cracker pieces and perfectly toasted marshmallows.
Servings 8 -10 servings
Ingredients
For the S'mores Monkey Bread:
- 3 (16.3 oz) Cans Pillsbury Buttermilk Grands Southern Style Biscuits (the non-flaky ones)
- 1 cup Granulated Sugar
- 2 ½ tsp. Cinnamon
- ½ tsp. Kosher Salt
- ¾ cup Chocolate Chips
- 1 cup Mini Marshmallows
- 4 Graham Cracker Sheets (roughly crushed into pieces)
- 1 cup Unsalted Butter
- ½ cup Brown Sugar
For Topping:
- 2 Graham Cracker Sheets (roughly crushed into pieces)
- 1 cup Mini Marshmallows
Instructions
- Preheat the oven to 350°F.
- Open up all 3 cans of biscuits. Separate the biscuits and cut each biscuit into quarters.
- Combine the granulated sugar, cinnamon, and kosher salt in a bowl. Add the biscuit pieces and cinnamon sugar into a large resealable plastic bag. Seal the bag closed and shake the biscuits in the bag until well coated with the cinnamon sugar.
- In a bundt pan, drop a third of the biscuits into the pan. Then sprinkle on a third of the chocolate chips, a third of the marshmallows, and a third of the crushed graham cracker pieces. Repeat this process 2 more times.
- Melt the unsalted butter with the brown sugar in a saucepan over medium-high heat. Cook and stir for a few minutes until the two become one. Remove it from the heat and pour the mixture all over the biscuits.
- Bake it for about 45 minutes until the crust develops a deep brown color on top. Remove it from the oven, and allow it to cool for about 20 to 30 minutes before inverting it onto a plate.
- Top with the remaining crushed graham crackers and marshmallows. Use a blowtorch to toast the marshmallows or place the monkey bread onto a baking sheet and broil for 2-3 minutes until the marshmallows toast. Enjoy!