Easy S'mores Pull Aparts |
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Preparation time: 20 minutes
Baking time: 30 minutes
Freezing: Not recommended
Makes: 12 servings
3/4 cup (175 mL) cottage cheese
1/3 cup (75 mL) buttermilk
2 tbsp (30 mL) soft unsalted butter
1 tsp (5 mL) vanilla
2 cups (500 mL) Robin Hood® All Purpose Flour, plus extra flour for kneading
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
Filling
1/3 cup (75 mL) melted unsalted butter
1 cup (250 mL) graham cracker crumbs
3/4 cup (175 mL) milk chocolate chips
1 tsp (5 mL) cinnamon (optional)
Topping
1 1/4 cups (300 mL) miniature marshmallows
1/4 cup (50 mL) milk chocolate chips
Preheat oven to 400°F (200°C). Line a 9" (2.5 L) spring form pan with parchment paper.
In a food processor, combine cottage cheese, buttermilk, butter, and vanilla. Process until very smooth. Add flour, baking powder, salt, and baking soda. Pulse just until dough looks like a mass of small beads, starting to clump together.
Transfer dough to lightly floured work surface. Sprinkling with extra flour as needed, knead for 1 minute or until smooth. Roll out dough to 12" x 15" (30 cm x 38 cm) rectangle.
Brush surface with 2 tablespoons (30 mL) melted butter, leaving a 1/2" (1 cm) border unbuttered. Combine graham crumbs with 2 tbsp (30 mL) of butter, stirring until moistened. Sprinkle over dough. Cover with chocolate chips; sprinkle with cinnamon. Starting at long edge, roll up dough jelly roll style. Pinch seam to seal. Brush remaining butter over top of roll.
With serrated knife, cut dough into 12 equal-sized pieces. Place pieces in prepared pan. Bake in centre of preheated oven for 20 minutes. Remove from oven. Sprinkle with marshmallows and chocolate chips. Return to oven for 5 to 10 minutes or until marshmallows are lightly browned. Let cool for 10 minutes before unmolding. Serve warm.
Tip: These rolls are great re-heated in the microwave.
Variation- Toffee S'mores Buns: Add 1/2 cup (125 mL) toffee bits to filling.
* Recipe provided courtesy of Robin Hood
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