Smores Monkey Bread Recipes

S'MORES MONKEY BREAD

Steps:

• Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
• 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.
• Layer biscuit pieces, chocolate chips and marshmallows in pan.
• 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.
• 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.

S'MORES MONKEY BREAD

Steps:

• Warm the milk, vanilla and butter in a small pan until the butter is melted and warm to touch. In a stand mixer bowl, add the bread flour, salt, sugar and yeast. Then add to the dry ingredients the eggs and warm milk mixture.
• Mix the dough on low in the mixer with a dough hook attachment, until all the ingredient come together. Then increase the speed and knead the dough for 10 minutes until it becomes smooth and elastic. Cover the bowl and leave until doubled in size, I like to use a clean shower cap.
• In separate bowls, lay out the marshmallows and chocolate chips. Another bowl of the digestive biscuit and sugar mixture and another for the melted butter. With some of the melted butter, brush a 2-litre bunt tin.
• Pinch the dough into small balls, flatten each piece of dough and place a couple of marshmallows and chocolate chips in the centre and gather the edges together to make an enclosed ball.
• Dip the stuffed dough ball in the melted butter and roll the coated ball into the digestive biscuit crumbs and sugar mixture. Place into the ball into the buttered tin.
• Continue with the dough, marshmallows, chocolate and biscuit crumb until the tin is full. Leave at room temperature for 45 mins.
• Preheat the oven to 180C, bake for 35 minutes until golden brown. Leave in the tin for ten 10 minutes to cool slightly. Turn it onto a serving plate and give the tin a sharp tap to release the bread. Leave the tin on the bread until cooled so it keeps its shape.

S'MORES MONKEY BREAD #TWELVELOAVES

Steps:

• Place the warm water in the mixing bowl of a stand mixer, add the yeast and stir to dissolve. Let it sit for 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of the flour. Using the dough hook, beat on high speed for 3 minutes. Lower the speed, and gradually add more flour from the remaining 2 cups, just until a firm dough forms. You may not need all of the remaining 2 cups.
• Scrape the dough onto a floured surface. Firmly and rhythmically knead by hand just until smooth and elastic, about 5 minutes. The dough is ready when you poke it with your finger and it springs back. Form the dough into a smooth ball Spray a large bowl with nonstick cooking spray, place the dough ball inside, and spray the top of the dough with more spray. Cover tightly with plastic wrap and chill in the refrigerator for 8 hours or overnight.
• When ready to bake, preheat oven to 350 degrees. Spray a 10-12 cup bundt pan (NOT a tube pan) with cooking spray. Set aside. Gently press the cold dough down with your fingertips to release the air bubbles. Flatten into a large disc and use a chef's knife or bench scraper to cut pieces of dough and roll into balls, about 1.25 inches in diameter. You should yield about 40 dough balls.
• Place the 1/2 cup of sugar and the 1/2 cup of graham cracker crumbs in a gallon-size ziptop bag. Add the melted butter, seal the bag and shake to combine. Add four to six balls of dough to the bag, seal and shake to coat. Place the coated dough balls in the bundt pan, and repeat with remaining dough balls. Once you have a layer in the bundt pan, sprinkle some of the mini chocolate chips and mini marshmallows. Cover with another layer of dough balls. Sprinkle in more chocolate chips and mini marshmallows, and cover with more dough balls.
• Bake the monkey bread for 30 minutes.
• While the monkey bread is baking, make the glaze: melt the marshmallows with the water in a double boiler over barely simmering water.
• In a separate saucepan, stir together the sugar, milk, and corn syrup. Bring to a boil over medium-high heat, then lower the heat and simmer for 5 minutes. Pour the milk mixture over the marshmallow mixture and stir to combine. Remove from the heat and stir in the vanilla extract.
• Remove the monkey bread from the oven, and let stand for 10 minutes. Then flip the pan over a serving plate, and tap sharply on a table to help the monkey bread out of the pan. Pour the marshmallow glaze over the monkey bread and serve warm or at room temperature.

S'MORES MONKEY BREAD

Steps:

• Preheat oven to 350 degrees.
• Remove biscuits from package and cut into sixths.
• In a large Ziplock bag, combine 1/3 c. sugar and 1/3 c. graham cracker crumbs.
• Add biscuit pieces and shake to coat.
• To the same bag, add 1 c. mini marshmallows, 1/2 c. chocolate chips, and graham cracker pieces.
• Shake until ingredients are evenly distributed, then pour into a small (6 c.) greased bundt pan.
• Drizzle with melted butter.
• Bake at 350 degrees for 30 minutes or until top is golden brown.
• Cool in pan 10 minutes, then carefully loosen edges and invert onto a plate.
• Prepare chocolate ganache topping by heating 1/3 c. heavy cream until simmering; stir in chocolate chips and mix until smooth.
• Drizzle ganache over bread, then top with mini marshmallows and graham cracker crumbs.

S'MORES MONKEY BREAD

Steps:

• Preheat oven to 375 degrees.
• Liberally grease your baking pan with non-stick spray, butter or your preferred oil.
• In a bowl, beat egg. Add melted butter and vanilla and stir to combine.
• Open the cinnamon roll containers and separate into the individual cinnamon rolls. Set the frosting aside.
• Cut each cinnamon roll into 4 pieces.
• Add the cut up cinnamon roll pieces, marshmallows, and chocolate to the baking pan.
• Slowly pour the egg butter mixture over the ingredients in the pan equally.
• Bake in the oven 20 for minutes. Remove and let cool.
• Top with frosting and crushed graham crackers.
• Slice and serve.

S'MORES MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 375°. Line 12 muffin cups with foil liners., Using a sharp knife, cut each dinner roll into 4 pieces. In a shallow bowl, mix cracker crumbs and sugar. In a large microwave-safe bowl, microwave butter until melted. Dip 3 pieces of dough in butter, then roll in crumb mixture to coat; place in a prepared muffin cup. Repeat until all muffin cups are filled. Sprinkle tops with 3/4 cup chocolate chips and marshmallows., Toss remaining dough pieces with remaining butter, rewarming butter if necessary. Place 2 additional dough pieces in each cup; sprinkle with remaining chocolate chips., Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Mix icing ingredients; spoon over tops. Serve warm.

S'MORES MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut each biscuit in half. Flatten a biscuit half slightly with your fingers and place a milk chocolate nugget in the center. Gather the edges of the biscuit dough around the chocolate and pinch to seal. 3. Gently roll between your hands to form a ball. Repeat with the remaining biscuit halves and chocolate.
• Add the graham cracker crumbs to a shallow bowl. Dip a biscuit ball in the melted butter to coat, then toss in the graham cracker crumbs until fully coated, shaking off any excess.
• Lightly grease a 12-inch cast iron skillet with a bit of the melted butter. Starting at the outer edge, arrange the biscuit balls seam-side down in the prepared skillet.
• Transfer the pan to the oven and bake for 20 minutes, or until the biscuits are puffed and golden brown.
• Scatter the chocolate chunks and marshmallows all over the monkey bread. Return to the oven for another 5 minutes, or until the marshmallows are golden.
• Let the monkey bread cool for 5 minutes before serving.
• Enjoy!

CAMPFIRE S'MORES MONKEY BREAD

Steps:

• Spray a large baking sheet with nonstick spray. Place 16 rolls, 1-inch apart on the tray. Spray plastic wrap with nonstick spray and cover the rolls. Allow to rise 1-2 hours, until they are soft to the touch but not risen. They just need to be thawed enough to be able to cut through them.
• Cut each roll into 4 pieces and add to a large mixing bowl. Drizzle with melted butter and toss to coat. Sprinkle in the graham cracker crumbs and toss again. Add chocolate chips and marshmallows and stir until distributed.
• Lay out 4 large (about 12-inch) pieces of aluminum foil. Divide the monkey bread evenly. Bring two opposite sides of the foil together and roll together. Seal up the remaining edges.
• To cook on the grill: preheat grill to 350 degrees F. Place sealed packets on the grill and cook for 15 to 20 minutes, flipping every 5 minutes. Cook for 15 if you want it a little gooey. Be careful of steam when opening.
• To cook in the oven: preheat oven to 350 degrees. Place packets on a baking sheet. Cook for 30 minutes. Be careful of steam when opening.

S'MORES MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
• Cut each of the biscuits into 6 pieces.
• Place the 2/3 C. grahams, and 1/3 C. sweetener into a gallon ziplock.
• Toss the biscuit dough into the bag about half at a time and shake to cover the dough.
• Transfer the graham coated dough to the bottom of the prepared bundt pan.
• Sprinkle about 1 C. of the marshmallows and 1/2 C. chocolate chips over the biscuit dough.
• Layer with the remaining biscuit pieces, 1 C. marshmallows and the last 1/2 C. chocolate chips.
• Pour the 1/2 C. melted butter over the top and place in the oven to bake for about 45 minutes or until the top biscuit dough pieces are browned.
• Once done, remove from the oven and allow to cool for 10 minutes before turning out onto a serving place.
• Garnish with additional graham crumbs or mini marshmallows if desired.