Nutella Smores Pull Apart Bread
Prep and or Rising time
Cook time
Total time
Serves: 1 loaf
  • 2¼ teaspoons active yeast
  • ¾ cup warm milk (about 110 degrees)
  • ¼ cup warm water (about 110 degrees)
  • 1 egg, slightly beaten
  • 3 tablespoons unsalted butter, softened
  • ¼ cup sugar
  • ¾ cup finely crushed graham crackers, about 4 sheets
  • 2¾ to 3 cups all purpose flour
  • ½ teaspoon salt
  • ½ cup Nutella
  • 1-2 cups mini marshmallows
  1. Combine milk, water in a small bowl or 2 cup measuring cup. Sprinkle with yeast. Stir. Let sit for about 10 minutes until frothy.
  2. Using a stand mixer fitted with flat paddle attachment, pour water/ yeast mixture into mixing bowl. Add milk, egg and sugar. Mix on medium speed just until combined, about 1 minute. To mixture add crushed graham crackers and 2¾ cup all purpose flour. Mix until fully combined. Add in additional flour, 1 Tablespoon at a time until dough comes together.
  3. Scrape down sides of bowl. Switch to dough hook. Knead on medium speed for 3-5 minutes. Dough should stick to bottom of bowl but mostly clear the sides. Dough will be slightly sticky and soft.
  4. Using a spatula scrape dough into a greased bowl. Cover with plastic wrap and let rise 1 hour or until doubled.
  5. Press dough down gently. On a floured surface roll dough into a 20 x 12 inch rectangle.
  6. Place Nutella in a small microwave safe bowl or measuring cup. Microwave on 50% power for 30 seconds. Be careful not to overheat it. We're just getting it to a consistency that will be easier to spread.
  7. Spread Nutella over dough in a thin layer. Sprinkle with mini marshmallows.
  8. Cut into 5 (4-inch strips), then cut crosswise 6 times, making 30 (4x2-inch) rectangles.
  9. Make 5 stacks of dough with 6 rectangles in each stack. Layer stacks in loaf pan with Nutella sides facing each other. For end pieces make sure Nutella sides are facing in and not outside of pan.
  10. Preheat oven to 350 degrees. Let rest for 20-30 minutes before baking.
  11. Bake 30 - 35 minutes or until puffed and golden brown. Cool 10 minutes. Remove from pan to cooling rack. Cool for about 1 hour.
Be sure to cook the whole way through. It can look done on outside and the center still be doughy and unbaked. The best bet is to use a thermometer to test it. The dough in the center should register 190-200 degrees.
If loaf is getting too dark and it still seems under baked tent with foil and bake for another 5 minutes.
Recipe by Gather for Bread at