This pellet grill s’mores cake is insanely delicious and requires just five ingredients! The cake has all the wonderful smoke-kissed flavor of traditional s’mores, but texturally it is the cross between a cinnamon roll and a skillet cookie. The best of all of my favorite desserts rolled into one! I recommend serving this cake with a scoop of vanilla ice cream.
Ingredient list for pellet grill s’mores cake:
- 2 tubes of cinnamon roll dough (with icing included)
- Graham crackers
- Chocolate bars, about 5
- Miniature marshmallows (you’ll need about 1 1/2-1 3/4 cups)
- Unsalted Butter
- 10″ cast-iron skillet (seasoned, of course!)
Pellet recommendations: Use lighter flavored pellets like maple, cherry, or apple.
How to make a pellet grill s’mores cake:
Remove the individual cinnamon roll dough from the first tube, and stack them one on top of the other. Press the stack down onto a lightly floured surface with the palm of your hand. Turn the dough over.
Using your rolling pin, roll dough into a uniform shape, about 8″ in diameter. This process will take some elbow grease, so don’t give up!
Grease your cast-iron skillet well with non-stick cooking spray, or brush with vegetable oil.
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.
Second Layer of s’mores cake:
Roll out the second tube of dough as instructed above. However, this time, score the dough halfway through with a sharp knife. Be careful not to cut all the way through.
Brush with butter, top with graham cracker crumbs and then carefully wedge some of the marshmallows and chocolate into the scored bits of dough. Set aside.
Grill set-up and cook time:
Preheat your pellet grill for 325 degrees F.
Once it comes up to temperature, place the skillet with the uncooked s’mores cake onto the grill grates. Close the lid, and cook for 40-45 minutes. Check on it after 35 minutes to see how it is progressing.
The cake is done once the dough is golden brown, no longer moist in the center, and stiff to the touch. The marshmallows on top will appear toasted, and the chocolate will melt a little.
Serving pellet grill s’mores cake:
Remove the s’mores cake from your pellet grill, and let it rest for 15 minutes. Using a large spatula, carefully remove the cake from the pan and set it onto a clean cutting board.
Drizzle with warmed icing (included in the tube), cut into 6-8 equal portions, and serve with a scoop of vanilla ice cream, and some additional graham cracker crumbs, and chopped chocolate on top.
Store the leftover pellet grill s’mores cake in an airtight container in the refrigerator for up to 3 days after preparation. Reheat in the microwave for 20-30 seconds before eating.
Don’t own a pellet grill? You can make this dessert right in your oven:
Cook this s’mores cake in a 350-degree oven for 30-35 minutes, or until the dough is golden brown and no longer sticky or raw looking.
Pellet Grill S’mores Cake
- 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
- 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.
- Grease your cast-iron skillet well with non-stick cooking spray, or brush with vegetable oil.
- 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.
- 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.
- Preheat your grill for 325 degrees F.
- 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.
- 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.