S’mores Bread Pudding Pull-Apart Recipe

Oh my goodness, you guys — this s’mores bread is the recipe that converted my otherwise-unimpressible husband into a full-on dessert fanatic! 🔥 I’m not even kidding. The man who barely blinks at my wildest creations has been begging me to make this quick bread on repeat ever since that fateful day I first pulled it out of the oven. It’s that chocolaty marshmallowy, graham-crackery dream loaf you never knew you needed, and honestly? It delivers that classic s’mores flavor in the most gloriously ridiculous way possible.

Lots of people think my husband must be spoiled by desserts. After all, our house is overflowing with them on an almost daily basis. But in reality, he isn’t super impressed with my experimental stuff — Deep Fried Cadbury Eggs, Monster Cookie Dough Dip, Red Velvet Pancakes. All the man really wants is a decent chocolate chip cookie and a good slice of lemon pie every once in a while. So when he declared THIS bread his absolute favorite thing I’ve ever made, I knew I had something special on my hands. 😍

What Makes This S’mores Bread So Irresistible

Can we talk about the filling for a second?! The s’mores filling here is a delicious mixture of butter, crushed graham crackers, and gooey marshmallows that gets swirled right into the dough. We’re talking melted chocolate, mini marshmallows, and graham cracker crumbs all rolled into a beautiful, pillowy loaf. In terms of texture, it’s soft and tender with this crackly, crunchy graham cracker-y flavor on the edges that is absolutely to die for. Be still my heart! 💛 It bakes up golden brown and smells like a campfire classic straight from your own kitchen. This is the kind of recipe that lights up all kinds of imaginary lightbulbs in your head the moment you taste it.

Tips for Making the Best S’mores Pull-Apart Bread

First things first — use bread flour if you have it! It gives you better sets of stretch in the dough and a chewier crumb that holds up to all that gooey filling. If you have a stand mixer, use it — it makes the dough rise process so much easier. No stand mixer? A bread machine works great too! Mix your dry ingredients in a large mixing bowl, then combine the wet ingredients in a separate large bowl before bringing it all together. Once you’ve rolled the dough out on a lightly floured surface, spread that mores filling all the way to the edges. Roll it into dough pieces, then coil them into your prepared pan — I love using a 12-inch cast iron skillet for extra-crispy sides (same skillet magic I use for my cast iron skillet burgers!). Line your bread pan or baking sheet with parchment paper first — trust me on this one. Good luck getting it out otherwise! 😂

Variations and Other Amazing S’mores Recipes

Once you’re obsessed with s’mores recipes (and you WILL be), the possibilities are endless! I’ve seen a mores pull apart bread styled like monkey bread where dough pieces are dipped in brown sugar and cocoa powder before being layered with as much marshmallows as your heart desires — absolute chaos, in the best way. You can also try a sourdough s’mores bread version using a starter in place of dry yeast — it’s a perfect substitute that adds incredible depth. Swap out the crushed graham crackers for digestive biscuit crumbs for a fun twist! Don’t miss my Indoor Gourmet S’mores Recipe or these insanely fun S’mores Pumpkin Cupcakes — both are next-level s’mores magic. And my Apple Pie Cinnamon Roll Pull Apart Bread uses the same basic technique if you want to branch out!

Serving, Storing, and Getting Creative

This bread is honestly a perfect excuse to skip the fire pit entirely! Serve it warm — the marshmallow glaze drizzled on top is dreamy, or use a kitchen torch to toast the marshmallow cream for that real deal campfire vibe 🔥. I even served thin bread slices on a medium-hot skillet, buttered side down, like a sweet grilled cheese sandwich situation — my then-toddler daughter sang the song all.day.long about it, no joke. You can also crumble leftovers into a bread pudding or scoop next to ice cream with homemade chocolate sauce — it’s a heck of a sandwich of flavors. Store leftovers in an airtight container or freezer bag and they taste just as amazing the next day! For the marshmallow glaze, just whisk marshmallow cream with a splash of milk in a small bowl and drizzle away. Top with dark chocolate chips, mini chocolate chips, pieces of graham crackers, or even mini marshmallows — load it up! This is a popular campfire treat turned cozy kitchen classic dessert, and you absolutely have to make it. 😍🍫

The Full Recipe

This recipe was adapted from the Gingered Whisk — so much love and credit to their original recipes for the inspiration! All content on this recipe page is written in my own words; prior permission and written consent are required for commercial replication or use beyond personal home use. Now let’s make this glorious, delicious mess together! You’re going to need: graham cracker crumbs, melted butter, mini marshmallows, milk chocolate chips, bread flour (or AP flour), and a stand mixer or bread machine to get the dough going. First smear your lightly floured surface, get your large bowl ready, and let’s DO this. Don’t forget that parchment paper in your prepared pan, and watch for that gorgeous golden brown crust — that’s when you know it’s ready. This is your perfect excuse to bring a happy family together over the most chocolaty, marshmallowy quick bread you’ll ever taste. Make it. You’ll thank me! 🙌

S'mores Swirl Bread Recipe

Yield: 2 Loaves

Prep Time: 30 minutes

Rise Time: 1 hour

Bake Time: 1 hour

Total Time: 2 hours 30 minutes

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This S'mores Swirl Bread combines all the campfire flavors you love — gooey melted marshmallow, rich milk chocolate chips, and buttery graham cracker crumbs — wrapped up in a soft, homemade yeast bread. It's a showstopping treat that's perfect for dessert, brunch, or any time you're craving something indulgent and unique.

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Ingredients

• 1 tsp sugar
• 1/2 tsp AP flour
• 1/4 cup warm water
• 1 tbsp. dry yeast
• 1 cup whole milk
• 6 tbsp. sugar
• 1 1/2 tsp. salt
• 2 eggs, slightly beaten
• 1/4 cup butter, melted
• 5 cups flour
• 2 cups milk chocolate chips
• 1 bag of miniature marshmallows + 8 tbsp water
• 9 whole graham crackers, crushed + 4 tbsp melted butter

Instructions

1. Proof the yeast by combining the warm water, 1 tsp sugar, 1/2 tsp AP flour, and 1 tbsp. dry yeast in a small bowl. Let it sit for about 5 minutes, until foamy.
2. Microwave the milk for about 90 seconds. Pour milk into the bowl of a stand mixer.
3. Add the sugar, salt, eggs, and butter into the bowl and mix with paddle attachment.
4. Gradually add in the flour until dough is pulling from the sides of the bowl.
5. Divide the dough evenly into two balls and place each in a well greased bowl. Cover and let rise until doubled, about an hour and a half.
6. Meanwhile, prep a work area by clearing your kitchen table and covering it with a clean fitted sheet. Lightly flour the surface.
7. Once dough has risen, turn it out onto your floured sheet. Roll the dough from the center outward until it's so thin you can see through the dough to the pattern on the sheet.
8. In one bowl (or in a zip-top bag) combine the graham cracker crumbs and butter. Set aside. In another bowl, mix together the marshmallows and water. Melt in the microwave (about 90 seconds), whisk until smooth. Set aside.
9. Spread the chocolate chips, melted marshmallow (1/2 of the bowl per loaf), and crushed graham crackers (half of the crumbs per loaf) evenly over the dough.
10. Gently roll the dough into a long rope (the way you would roll up cinnamon roll dough).
11. Coil the rope into a parchment-lined bread pan or 8x8 baking dish. Brush the top with milk.
12. Bake at 350°F for 15 minutes, then decrease temperature to 300°F and bake for another 45 minutes. Both loaves can be baked at the same time.
13. Optional: Brush the top of the bread with a powdered sugar-milk glaze before serving.

Notes

Repeat steps 7–12 for each loaf. Be sure to roll the dough as thin as possible for the best swirl effect — you should be able to see through it. The powdered sugar glaze on top is optional but highly recommended for extra sweetness. Store leftovers wrapped at room temperature for up to 2 days, or freeze for up to 1 month.