Preheat the oven to 350 degrees Fahrenheit. Liberally grease a large bundt pan with cooking spray, and set aside.
In a saucepan over medium-high heat, add all the ingredients for the caramel sauce. Whisk to combine. Bring to a boil. Then, reduce the heat to medium, and let the mixture simmer for 5 minutes. Set aside.
½ cup unsalted butter, 1 ¼ cups packed light brown sugar, 1 cup heavy whipping cream, ½ teaspoon kosher salt
Break each cinnamon roll into 4 equal-sized pieces. Roll each piece in the graham cracker crumbs, coating completely.
2 packages Pillsbury Grand Cinnamon Rolls, 1 cup graham cracker crumbs
Pour ⅓ of the caramel sauce into the bottom of the prepared bundt pan.
Arrange 1/2 of the cinnamon roll pieces on top in an even layer. Sprinkle ½ the chocolate chips and ½ the marshmallows on top of the dough.
1 cup dark chocolate chips, 2 cups mini marshmallows
Add the remaining cinnamon roll pieces followed by the remaining chocolate chips and marshmallows. Pour another ⅓ of the caramel sauce on top.
Bake 40-45 minutes or until the cinnamon rolls are golden brown and cooked through.
Remove from the oven, and set aside to cool for 15 minutes.
Invert the s’mores cinnamon roll monkey bread onto a place, and pour the remaining caramel on top.
Serve warm, and enjoy!
Store covered at room temperature for up to 2 days.