Summertime is upon us and this summer, we’re firing up the grill for a super fun dessert featuring Rhodes Bake-N-Serv rolls. This Campfire S’mores Monkey Bread is super simple to make on the grill or in the oven for a fun spin on a summertime classic.
I don’t think anything screams summer more than a s’more. Until this delicious, ooey-gooey, chocolatey, caramelized s’mores monkey bread using one of my favorite brands, Rhodes.
The Perfect Summer Treat
This s’mores monkey bread is perfect for summer for so many reasons. First off, it’s S’MORES. The ultimate summer dessert.
Next, it can be cooked on the grill, over the camp fire or in the oven. So you can make it for a cook out, or any old time inside.
It’s easy and takes very little prep. I’ll break down all the steps below.
Versatility of Rhodes
My favorite thing about Rhodes bread products is how versatile they are in recipes. You can use them to make breakfast, like my favorite citrus monkey bread muffins. Or you can use them in appetizers (these cheesy pulled pork sliders are THE best).
Or make this Lemon Cream Cheese Braid for brunch or dessert. I also love using the white loaf for quick and easy pizza night. The possibilities are endless.
I’m pretty sure this S’mores Monkey Bread will become you new favorite summer dessert.
Ingredients for S’mores Monkey Bread
The ingredient list is short and sweet for this recipe. Here’s what you’ll need:
How to Make Campfire S’mores Monkey Bread
The process starts by semi-thawing the Rhodes rolls. They don’t need to rise fully, just for about 2 hours until they are soft to the touch and have puffed a bit.
Cut each roll into 4 pieces and add to a large bowl. Once all the rolls are cut, add the melted butter and toss to coat. Then add the graham cracker crumbs and toss again.
Add the mini marshmallows and chocolate chips and toss one more time. Now it’s time to cook.
Lay out 4 large pieces of foil and divide the monkey bread evenly among each piece in the center of the foil. Bring together the sides of the foil and fold them down together to create a pocket. Seal the sides.
You’ve got a few cooking options when it comes to this delicious treat. The first is cooking it on the grill. This will provide you with a slightly crunchy exterior and fluffy interior on the rolls. The chocolate melts and the marshmallow get gooey.
If you like a softer, more gooey monkey bread, I recommend baking it in the oven. The exterior won’t get crunchy and it will be melt in your mouth delicious.
If you’re camping, you can also cook this over the campfire. You’ll have the same results as the grill. It will require more attention since you can’t control the temperature of a fire as well as the grill.
More Delicious Recipes Featuring Rhodes Bread Dough:
This post has been sponsored by Rhodes Bake-N-Serv. All thoughts and opinions are my own.
Campfire S’mores Monkey Bread
- 16 frozen Rhodes yeast dinner rolls
- 3 Tbsp. butter, melted
- 3/4 cup graham cracker crumbs
- 3/4 cup mini chocolate chips
- 2 cups mini marshmallows
- 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.