Prep Time: 30 min.
Bake Time: 45 min.
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
3/4 cup crushed graham crackers
1 cup chocolate chips
3/4 cup miniature marshmallows
1 1/4 cup marshmallow creme
3/4 cup butter
1 teaspoon vanilla
Cut rolls into fourths. Mix sugar and graham crackers together and put in a zip lock bag. Put several roll pieces in and shake to cover completely.
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.
Combine marshmallow creme, butter and vanilla in a sauce pan and cook on medium heat until melted and boiling. Cook and stir 1 minute. Let cool slightly and then pour the mixture over the contents of the bundt pan.
Cover with sprayed plastic wrap and let rise until 1 inch below the top of the pan. Remove wrap and place bundt pan on a baking sheet.
Bake at 350 degrees F 40-45 minutes. Cover bundt with foil last 15 minutes to prevent over browning. Remove from oven and immediately invert onto serving platter.