S’mores Monkey Bread combines the nostalgic flavors of classic s’mores with the irresistible pull-apart texture of biscuit monkey bread. I love making it for dessert or as an indulgent sweet breakfast alongside a hot cup of coffee.
The caramelized exterior of each biscuit piece is out of this world, with gooey marshmallow and melty chocolate tucked inside. You can’t go wrong with this recipe!
Jump to:
Each biscuit piece is filled with pockets of marshmallows and chocolate chips for a melt-in-your-mouth experience with every bite. Instead of traditional cinnamon sugar, the pieces are coated with melted butter and graham cracker crumbs, so you get classic s’mores flavor throughout. I finish it with a marshmallow topping to tie everything together!
If you like chocolate and marshmallow recipes, you will love these Golden Crisp Squares, S’mores on a Stick and the ever popular Chocolate Twists with Marshmallows.
Why You’ll Love This S’mores Monkey Bread Recipe
- It’s budget-friendly: Made with simple, affordable ingredients, this recipe lets you satisfy your s’mores cravings anytime without breaking the bank.
- It’s great to prepare ahead: I like to do some of the work in advance, making things quicker and easier in the kitchen when it’s time to bake.
- It’s a great dessert or breakfast: Serve this as a sweet breakfast item or a decadent homemade dessert.
Ingredients
Here is everything you need to recreate this s’mores Bundt cake. It’s made with mostly baking staples that you likely already have on hand, plus some biscuits from the dairy aisle.
- Biscuits: Keep it simple and use a plain country or homestyle biscuit variety. Try to stay away from the buttery flavors because it makes the result too savory.
- Chocolate chips: You can use any variety of chocolate chips for this monkey bread. I like semi-sweet but milk and dark are fantastic, too. Tiny Hershey squares are also great because they are easy to handle.
- Marshmallows: Regular marshmallows are easier to stuff into the biscuits than the minis. One per biscuit works well here! If you must use mini marshmallows, 3-4 is plenty for each one. The remaining marshmallows are for the marshmallow topping at the end!
- Graham cracker crumbs: I like to use classic honey graham crackers because they mimic s’mores the best. Place them into a Ziploc bag and crush them with a rolling pin or use a food processor.
- Brown sugar: The brown sugar helps the monkey bread to caramelize on the outside. I add it to the graham cracker butter mixture to ensure each biscuit is covered and the flavors are well distributed throughout the monkey bread.
- Butter: I like to use salted butter to balance the sweetness, but unsalted butter works fine as well. Some will be used to coat the biscuits and the rest will be for the topping.
- Vanilla extract: A hint of vanilla is wonderful in many baked goods, including this one. It adds vanilla flavor while enhancing the other ingredients. I highly recommend using pure vanilla extract when possible - it makes a difference!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Toffee s’mores: Try filling the biscuits with toffee bits for a crunchy and salty twist.
- Cookie dough s’mores: Add a small scoop of cookie butter with marshmallows and chocolate to create a cookie dough version.
- Strawberry s’mores: Add fresh strawberries or strawberry jam to each biscuit and then strawberry syrup to the marshmallow topping for a fruity rendition.
How to Make S’mores Monkey Bread
If you happened to have seen s’mores monkey bread on TikTok, now you can make it at home! To get started, spray your Bundt pan with nonstick cooking spray and preheat your oven to 350°F. I also recommend popping the marshmallows in the freezer for about 20 minutes, too!
Step 1: Slice the biscuits. Use a dough cutter to cut each of the biscuits in half. A sharp knife will work great, too.
Step 2: Roll them out. Flatten out each piece with a small rolling pin until they are ⅛ inch thick. You can use the back of your hand if you don’t have a little rolling pin.
Step 3: Stuff them. Add a marshmallow and a few chocolate chips to the center of the biscuit circle. Carefully pinch it closed like a pouch and roll it into a ball. Repeat this process until you have a bunch of s’mores-filled biscuits.
Step 4: Coat them. Set up a bowl with ¾ cup of melted butter and another with the brown sugar and graham cracker crumbs. Coat each of the biscuits in melted butter and then roll them in the graham cracker mixture until they’re fully covered. Reserve the remaining melted butter - you’re going to need it!
Step 5: Add to the pan. Fill your Bundt pan evenly with the graham cracker-coated s’mores biscuits. Then, pour ½ cup of the remaining melted butter evenly over the top of the monkey bread.
Step 6: Bake. Stick your pan into the preheated oven and bake the bread for about 20 minutes. The outside will be a deep golden brown from the butter and graham crackers with caramelization from the brown sugar. Set it aside to cool for about 5 minutes. Then, flip your pan over and let it cool for an additional 20 minutes while upside down.
Step 7: Prepare the topping. While that tasty monkey bread cools, add the leftover marshmallows to a microwave-safe bowl. Heat them on high for about 1 minute and then give them a good stir. If they aren’t fully melted, continue to heat them in 20-second intervals until they are smooth. Then, pour in the last ¼ cup of melted butter. Stir the ingredients until they are well mixed.
Step 8: Drizzle and serve. Drizzle that warm marshmallow topping right on top of the s'mores monkey bread. Make it even more amazing by sprinkling mini marshmallows and chocolate chips on top. Enjoy while it’s still warm!
Recipe Tips
- Roll the biscuits evenly: Shape each biscuit into balls of similar size to ensure they bake uniformly.
- Don’t add the topping too soon: Allow the monkey bread plenty of time to cool before you add the marshmallow topping.
- Rotate the pan: If your oven tends to bake unevenly, rotate your Bundt pan halfway through the cooking process so the top doesn’t brown too much on one side.
If you love recipes like this easy monkey bread, you may also enjoy this Blueberry Monkey Bread.
Storage Directions
- Storing: Wrap leftover s’mores monkey bread tightly in plastic wrap or place in an airtight container for up to 4 days in the refrigerator. You can also portion the monkey bread into resealable bags and freeze for up to 3 months.
- Reheating: Heat a portion in the microwave for up to 30 seconds just to get it warm. You may also cover it with foil and place it in a 325°F oven for 8-10 minutes.
- Make Ahead: Prepare it the night before you plan to enjoy it and store covered in the refrigerator. Allow it to sit at room temperature for about 20 minutes and then bake it according to the steps above.
Serving Suggestions
- Are you serving these delectable s’mores biscuits for brunch? Consider options like Mexican breakfast casserole and fluffy eggs to complete your spread.
- A fun and spicy way to enjoy this pull-apart s’mores bread is with a light slathering of sweet and bold raspberry jalapeno jam.
- This citrusy breakfast shot is the perfect accompaniment to this recipe for a festive brunch or breakfast party.
- If you want similar foods to serve alongside this monkey bread, cake mix donuts are a hit, too.
Recipe FAQs
Sure! With the amount of biscuits, I suggest two loaf pans so there’s enough room.
It likely has overbaked. Only bake until the biscuits are no longer raw and they have a golden brown color on top.
Freezing the marshmallows first prevents them from disintegrating in the oven, ensuring you get a taste of gooey marshmallow and that signature s’mores flavor in every bite.
More Delicious S’mores Inspired Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
S'mores Monkey Bread
Equipment
- bundt pan
- microwave safe bowl small
Ingredients
- 2 cans country biscuits 20 biscuits total
- ⅓ cup chocolate chips
- 5 oz regular marshmallows divided (about half a bag)
- ⅓ cup graham cracker crumbs
- 3 tablespoons brown sugar packed
- 1½ cups salted butter melted, cooled, and divided
- 1 teaspoon vanilla extract
- mini marshmallows and mini chocolate chips for decor optional
Instructions
- Pop those marshmallows in the freezer for 20 minutes. You want them to be frozen solid. This will help to keep them from completely melting away in the oven.
- Preheat your oven to 350°F. Spray your Bundt pan liberally with non-stick cooking spray.
- Use a knife or dough cutter to cut each biscuit into 2 separate pieces.
- Use a small rolling pin (or even the back of your hand) to roll out the biscuit half until the dough is about ⅛ inch thick.
- Place a frozen marshmallow into the center of the dough. Place 4-5 chocolate chips on top of the marshmallow. Use your fingertips to gather the dough around the marshmallow and chocolate and make a little dough pouch. Pinch the seams together to keep the dough from moving. You’ll have some marshmallows left over, that’s okay, we are going to be using them later.
- In a shallow bowl, whisk together the graham cracker crumbs with 3 tablespoons of brown sugar. Put ¾ cup of the melted butter into a separate bowl. Set aside the remainder for now.
- Dip each little dough ball into the melted butter, coating all sides. Immediately place into the graham cracker bowl and roll until the outside of the dough is completely covered.
- Scatter the balls evenly around your Bundt pan. Remove ¼ cup of the melted butter to a separate bowl and set aside for the moment. Pour the remaining ½ cup butter all over the dough in the pan.
- Bake for 20 minutes. The top of the monkey bread will be a deep brown color.
- Cool for 5 minutes in the pan, right side up. After the 5 minutes, flip the Bundt pan onto a serving platter and cool for another 20 minutes with the pan upside down.
- While the monkey bread is cooling, we’ll make the marshmallow topping. Place the remaining marshmallows into a microwave-safe mixing bowl. Heat on high in the microwave for 1 minute. Remove and stir. If the marshmallows are not melted yet, continue microwaving in 20 second increments, stirring between each until fully melted and smooth. This should only take a minute or two.
- Add the reserved ¼ cup of melted butter to the melted marshmallow and stir until smooth and combined.
- Remove the Bundt pan from the monkey bread and drizzle the marshmallow topping over the top of the bread. Sprinkle with mini chocolate chips and mini marshmallows. Serve immediately, while it is still warm.
Video
Notes
- Prep your monkey bread the night before. Assemble it all in the pan and store covered in the refrigerator. In the morning, pull it out and let it to sit at room temperature for about 20 minutes and then bake it according to the steps above.
- I prefer to bake this in a bundt pan but you can also use two loaf pans.
- Roll the biscuits out evenly and stuff each with the same amount of s'mores fillings so they will bake evenly in the oven.
Leave a Reply