S’mores Cinnamon Pull-Apart Bread
Ingredients
Ingredients
– 1 can (12 ounces) refrigerated cinnamon rolls with icing
– half cup graham cracker crumbs
– 1/2 cup semisweet chocolate chips
– half of cup marshmallow fluff
– 1/4 cup butter, melted
Dough
The dough for this recipe is a refrigerated cinnamon roll dough. This kind of dough is made with flour, water, yeast, sugar, and salt. The yeast is what causes the dough to rise when it’s baked. The dough is rolled out right into a rectangle and then unfold with Pull apart bread cinnamon and sugar. The dough is then rolled up and minimize into particular person rolls.
Ingredients:
- 1 refrigerated can (16.three ounces) of Pillsbury™ Grands!™ Homestyle Biscuits
- 2 tablespoons butter, melted
- 1/4 cup granulated sugar
- 2 teaspoons floor cinnamon
- 8 squares (1 ounce each) HERSHEY’S Milk Chocolate
- 12 massive marshmallows
Filling:
- Chocolate and marshmallows
Topping:
- Melted butter
- Cinnamon sugar mixture
Instructions
For the Dough:
– 2 1/4 teaspoons (1 packet energetic dry yeast)
– half cup warm water (110°-115°F)
– 1/4 cup granulated sugar
– 1 3/4 cups all-purpose flour, plus more for dusting
– 1 teaspoon salt
– 1 cup lukewarm milk
– 1/4 cup unsalted butter
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Unroll 1 container of refrigerated cinnamon rolls and separate into 12 rolls.
4. Place rolls in ready baking dish.
5. In a small bowl, mix half cup graham cracker crumbs, 1/4 cup chopped nuts, and 1/4 cup mini chocolate chips.
6. Sprinkle filling over rolls.
7. In a separate small bowl, combine half cup marshmallow fluff and a pair of tablespoons milk.
8. Spread marshmallow topping over rolls.
9. Bake for 25-30 minutes, or till golden brown.
10. Let cool for 5 minutes before serving.
Filling:
half of cup graham cracker crumbs
1/4 cup chopped nuts
1/4 cup mini chocolate chips
Topping:
half of cup marshmallow fluff
2 tablespoons milk