Campfire S'mores Monkey Bread
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.
Servings 4 servings
- 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.