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S'mores Monkey Bread

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  • Prep 15 min
  • Total 60 min
  • Ingredients 8
  • Servings 8
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S'mores taste even better when served as a caramel-kissed monkey bread.
By Brooke McLay
Updated Oct 4, 2016
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  • 1
    Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
  • 2
    In large food-storage plastic bag, mix sugar and cracker crumbs. Separate each can of dough into 8 biscuits; cut each into quarters. Place 6 to 8 biscuit pieces in sugar-crumb mixture; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated.
  • 3
    Layer biscuit pieces, chocolate chips and marshmallows in pan.
  • 4
    In 1-quart saucepan, melt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits, chips and marshmallows in pan.
  • 5
    Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    Get Chunky—To boost the graham cracker flavor of this recipe, layer 1/2 cup coarsely crushed graham crackers between your biscuits as well!
  • tip 2
    Finishing Touches—Melt 1/2 cup milk chocolate chips, then drizzle them over the finished cake for a truly delectable dessert that everyone will want "s'more" of!
  • tip 3
    To make single servings of this recipe (as seen in the photo), place sugar-graham cracker coated biscuit pieces in small ramekins. Drizzle with marshmallow sauce. Bake at 350°F for 15 to 10 minutes or just until golden brown and bubbly. Cool before serving.

Nutrition Information

No nutrition information available for this recipe
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