Pellet Grill S’mores Cake

🧂 Ingredients

• 2 tubes cinnamon roll dough

  icing included
• 4-5 chocolate bars

  chopped into small chunks
• 9 whole graham crackers

  crushed
• 1 1/2 cups miniature marshmallows
• 1/4 cup melted unsalted butter

Instructions

• 1 Remove the cinnamon roll dough from the first tube, and stack them one on top of
  the other. Press down, and using a rolling pin, roll into a uniform shape, about
  7″ in diameter.
• 2 Grease your cast-iron skillet well with non-stick cooking spray, or brush with
  vegetable oil.
• 3 Lay the first layer of rolled-out dough into the pan. Brush with a little melted
  butter, top with crushed graham crackers, chopped chocolate, and mini
  marshmallows.
• 4 Repeat the rolling process for the second layer. But score the dough halfway
  through (do not cut all the way through!) with a sharp knife, forming a diamond
  pattern. Place on top of the first layer, brush with melted butter and top with
  graham cracker crumbs. Carefully wedge the marshmallows into the scored bits of
  dough. Top with chocolate. Set aside.
• 5 Preheat your grill for 325 degrees F.
• 6 Once up to temperature, place the pan into the grill, close the lid, and cook
  for 40-45 minutes, or until the dough is longer raw and sticky. It should be
  golden brown, with toasted marshmallows on top.
• 7 Remove pan from grill, and let the cake cool for 15 minutes. Using a spatula,
  remove the s’mores cake from the pan and place it onto a cutting board. Drizzle
  with warmed icing, cut into 6-8 slices, and serve with vanilla ice cream.

Nutrition Info