*This post may contain affiliate links. Please see my disclosure for more details!*

A sweet bread dough, spread with Nutella, packed full of mini marshmallows, biscuit pieces, and chocolate chips – Heaven!

So, I do have a couple of sweet bread recipes, like my Lemon & Blueberry Sweet Rolls, Mini Egg Rolls, Cinnamon Swirls, and my Sticky Chocolate Sweet Rolls – I LOVE these recipes, and stats say that you guys do too!


I’ll admit from the off that they’re slightly faffy recipes that do take some time, but they’re SO worth it if you can stick to it, and wait long enough for the bread to rise!

However, to encourage you guys even more to try some of my sweet bread recipes I decided to post this beauty as its a firm family favourite, and I know you all love nutella and s’mores!

The bread is the same base idea as my cinnamon rolls and mini egg rolls, but with the quantities changed to adapt to fit into the loaf tin a lot better. 

I used strong white bread flour for mine, but you can use plain flour if you would prefer – although, this does change the texture somewhat to a more cake like texture. 


When freshly baked its SUPER delicious, and pulling apart the different layers and seeing how full it is of chocolate chips, marshmallows and biscuits makes it that much more addictive – I struggled not to eat half of the bread myself!

S’mores is one of those things that I ADORE and can never get over how yummy they are – and as halloween and bonfire season is approaching swiftly, I thought posting a recipe like this now as ideal!

I slathered slightly melted nutella onto my bread dough, and then tried to evenly sprinkle the marshmallows, biscuits and chocolate chips over. 


This recipe is slightly messy – partly due to using a bread dough, partly the spreading of nutella, but mainly because of trying to assemble the bread dough itself. 

Because This is a teach and share bread dough, I didn’t roll my dough any which way otherwise that would require cutting it to portion. I therefore used scissors to cut squares of dough out, and layered them into the tin lengthways. 

I used a 2lb loaf tin, and it does just about fit – but that’s the point. it’s meant to be a little exploded and delicious – that’s the s’mores charm shining through. 

Tips and Tricks 

I really would recommend using a decent slightly 2lb loaf tin (As they can vary in size), and I find using scissors to portion the bread the easiest option. 

If you did want to use this dough to make a more roll like bread, 100% go for it! Roll the rectangle of dough up into a large sausage, and then portion the rolls. 

It’s something you can enjoy at the weekend with your family, or something to treat yourself with on your day off! Basically – there is no reason to say no to baking this – its much easier than you think to bake, and its totally worth the time in the end!

You can see from the photos how gooey, sweet and delicious the bread is – and of course how utterly irresistible it is! Good luck sharing this bad boy!

A super easy, fun twist on classic flavours – perfect for any occasion and sure to please anyone and everyone! Hope you all love it as much as I do!

Nutella S'mores Pull Apart Bread

A Sweet Bread Dough, spread with Nutella, packed full of Mini Marshmallows, Crunchy Biscuit pieces, and Chocolate Chips – Heaven!
Print Pin Rate
Category: Bread
Type: Bread
Keyword: Nutella, S'mores
Prep Time: 4 hours
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 6 hours 25 minutes
Servings: 10 people
Author: Jane's Patisserie


  • 500 g strong white bread flour
  • 60 g caster sugar
  • 10 g active dried yeast
  • 75 g unsalted butter
  • 1 large egg
  • 225 ml whole milk
  • 200 g nutella
  • 100 g mini marshmallows
  • 100 g chocolate chips
  • 3-4 biscuits (crushed)


  • Sift the strong white bread flour into a large bowl, and add the caster sugar and active dried yeast.
  • Mix so they are all evenly distributed! Rub the unsalted butter into the mixture until it resembles fine breadcrumbs! (If you’re feeling lazy, then whizz these ingredients in a food processor until breadcrumbs)
  • Heat the whole milk gently until warm, it should just about start steaming in the pan.
  • Mix the whole milk and the egg into dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 7 minutes to knead! It should spring back when touched (Like a cake does when cooked).
  • Move to a lightly oiled bowl and cover with clingfilm, then leave in a warm place and leave to rise for 1-2 hours or until it has doubled in size (I made these on a relatively chilly day so it took the full two hours, sometimes it can take longer)!
  • Prep your 2lb loaf tin by buttering it and lining it with parchment paper on the bottom and the sides!
  • Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface. I rolled mine to roughly 50cmx30cm (20″x12″).
  • Microwave the Nutella for about 20 seconds so it loosens and is runnier, then spread carefully onto your rolled out dough so that it’s evenly spread, but be careful not to rip the dough! 
  • Sprinkle the chocolate chips, mini marshmallows, and crushed biscuit pieces over the top and pat down so they stick to the Nutella.
  • Carefully cut the dough into squares that are the size of the width & depth of your tin - for example, if your tin was 6cm deep and 8cm in width, then roughly cut them to that size, don't worry about the length of your tin, it doesn't have to be exact, as the dough will rise in the oven!
  • Line your squares of dough up next to each other in the tin so that they all sandwich together like sliced bread. When all the dough is in, shake it about a tiny bit so it all sits well in the tin and cover again with cling film - leave for an hour to rise again.
  • Towards the end of the hour for your dough rising, heat the oven to 180ºC.
  • Once the hour is up, bake in the oven for 25-30 minutes until golden brown on top and cooked through! Leave to cool. Remove from the tin, and enjoy!


  • You don't have to use Nutella - you can use whatever spread you like - but a chocolatey one works best as its melts properly! And you can use as little/many chocolate chips or mini marshmallows etc as you like - but it does make it all gooey and delicious (and super s'moresy)!
  • This is best eaten on the day of baking, but can be kept overnight in an airtight container at room temperature - it'll still be gooey the next day too. Or you can freeze it for up to 3 months!
  • I used this 2lb loaf tin
  • I used these Chocolate chips
  • I used this baking parchment


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Rebecca on October 6, 2022 at 10:18 pm

    Please could you explain further how to cut the dough and get it in the tin? Do we layer it on top of each other?

    • Jane's Patisserie on October 7, 2022 at 11:40 am

      Hiya! You cut the squares of dough, and line them along the length of the tin, slotting them next to each other. Hope this helps! x

  2. Beth on November 15, 2020 at 11:37 am

    Hi Jane, made this once and it was epic!! Could I use marshmallow fluff instead of marshmallow??

    • Jane's Patisserie on November 16, 2020 at 9:29 am

      I’m afraid I haven’t tried it with fluff xx

    • Beth on November 17, 2020 at 9:35 am

      I might try it and let you know!

  3. DEBS on November 6, 2020 at 8:05 am

    hello, could you help me with step number 7 please? i am unsure of how to cut the dough.

    • Jane's Patisserie on November 7, 2020 at 9:33 am

      You need the height and width of your tin, and cut squares of the dough to that size so that they fit in easily xx

  4. Judles on July 30, 2020 at 4:50 pm

    I don’t know how I have missed this! Definitely making it, the only thing is we don’t have whole milk in our house and can never seem to get it these days, do you think it would work with semi skimmed milk? Looks absolutely delicious! Love sweet bread recipes x

    • Jane's Patisserie on August 2, 2020 at 6:31 pm

      I always recommend whole milk for best results, but semi skimmed should be okay.

  5. creamcili on October 25, 2015 at 11:55 am

    Amazing recipe! Thanks X

  6. SweetJ on October 22, 2015 at 5:45 pm

    Holy eff! You’re my hero for this bread recipe. Totally have to make this! Nice pictures, too.

    • Jane's Patisserie on October 22, 2015 at 6:25 pm

      Haha thank you so much! 😉 I’m happily to be a hero!!

  7. chef mimi on October 22, 2015 at 1:58 pm

    wow! my teeth hurt just looking at the photos, but it does look really great!!!

    • Jane's Patisserie on October 22, 2015 at 4:59 pm

      Haha yes – bit of a sugar rush!! thank you!

  8. Haylee on October 21, 2015 at 9:54 pm

    Oh my, I wish my other half wasn’t allergic to nuts….although, that makes more for me! Looks amazingly scrumptious 🙂

    • Jane's Patisserie on October 22, 2015 at 4:58 pm

      Use a chocolatey spread without nuts in then!! 🙂 I used Cadburys Chocolate spread when doing it for my boyfriend as he’s not a massive fan! And thank you so much!

    • Haylee on October 22, 2015 at 5:05 pm

      I could… But Nutella is so good! Much better to use the excuse to drop the ‘share’ from ‘tear and share’ 😉

    • Jane's Patisserie on October 22, 2015 at 5:10 pm

      Hahahah I like your style!!

  9. Amanda Bella on October 21, 2015 at 4:18 pm

    Oh my gosh, this looks so yummy + is making me hungryyy!

    • Jane's Patisserie on October 21, 2015 at 9:09 pm

      Thanks Amanda! It was rather tasty 🙂

  10. Marisa's Italian Kitchen on October 21, 2015 at 3:16 pm

    Oh my goodness, looks amazing! So many things to try and so little time, lol 🙂

    • Jane's Patisserie on October 21, 2015 at 3:25 pm

      Hehe thanks Marisa! 🙂 soooo much baking!!

  11. prairieprincessrunners on October 21, 2015 at 2:19 pm

    I now know what I am doing on Sunday!!!!

  12. rksabika on October 21, 2015 at 12:41 pm

    Will be making this for a Halloween celebration this weekend. Thanks for the great recipe!

  13. Gingerbread Jenn on October 21, 2015 at 11:57 am

    This is stunning! It’s like a work of art haha. Hope you had an amazing birthday Jane 🙂

    • Jane's Patisserie on October 21, 2015 at 2:03 pm

      Thanks Jenn! ❤️ and I did – so so much food haha but no baking!!

  14. angelaburnley on October 21, 2015 at 10:33 am

    Looks yummy , Jane!

  15. Lauren at Knead to Dough on October 21, 2015 at 10:06 am

    Oh my gosh Jane ?? making this for Bonfire night 110%!!

    • Jane's Patisserie on October 21, 2015 at 10:28 am

      Hahah thanks Lauren ? its sooo good!!

    • Lauren at Knead to Dough on October 21, 2015 at 10:31 am

      It looks it!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.