Place a foil-lined baking sheet on the lowest rack of your oven beneath a rack situated in the middle of the oven to catch any drips. Preheat oven to 350°F. Spray a 10-inch Bundt pan with nonstick baking spray containing flour. Set aside.

In a medium sauce pan, gently warm marshmallow fluff and butter until melted and evenly combined. Stir in vanilla. Remove from heat. Cover and keep warm.

Cut each dough round into 4 even pieces. In a large bowl whisk together graham cracker crumbs and granulated sugar. Coat 1/3 of the dough pieces in the graham mixture and add evenly around circumference of prepared pan. Sprinkle 1/2 cup chocolate chips and 1/3 cup mini marshmallows over dough.

Coat half the remaining dough pieces in the graham mixture and layer into Bundt pan. Sprinkle 1/2 cup chocolate chips and 1/3 cup mini marshmallows over second dough layer. Pour half the marshmallow sauce evenly around Bundt pan over ingredients.

Repeat layering process with remaining dough pieces, chocolate chips and mini marshmallows. Pour remaining half of marshmallow sauce evenly around Bundt pan over ingredients.

Bake in middle of preheated oven for 30 minutes. Place an aluminum foil square on top of pan and continue baking 20 minutes more.

Remove from oven. Remove foil and immediately invert onto plate. Cool on plate with Bundt pan in place until warm but not hot, about 20-30 minutes. Remove Bundt pan and serve warm.