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Campfire Monkey Bread

Campfire monkey bread with golden pull-apart biscuit pieces coated in cinnamon sugar and finished with a buttery brown sugar glaze. Cooked in a Dutch oven for a caramelized top and tender, sticky centers you can pull apart.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough Keep refrigerated until cutting.
Cinnamon sugar coating
  • 1 cup sugar
  • 2 tbsp cinnamon
Caramel glaze
  • 0.5 cup butter, melted
  • 0.5 cup brown sugar
Cooking spray
  • 1 cooking spray Use to prevent sticking in the Dutch oven.

Equipment

  • 1 Dutch oven

Method
 

Cut and coat
  1. Cut each refrigerated biscuit dough into quarters.
  2. In a large zip-top bag, mix sugar and cinnamon, add biscuit pieces, and shake until evenly coated with cinnamon sugar.
Layer and glaze
  1. Spray a Dutch oven with cooking spray.
  2. Layer the coated biscuit pieces in the Dutch oven in an even pile.
  3. Mix melted butter and brown sugar, then pour over the biscuit pieces so they’re glazed.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid to create top-and-bottom heat.
  2. Cook for 25-30 minutes until the monkey bread is golden brown and cooked through.
Cool and serve
  1. Let cool for 5 minutes to set the caramel glaze.
  2. Invert onto a plate and pull apart to serve.

Notes

Pro tip: for even browning, keep a steady bed of coals and add/adjust coals on the lid during cooking. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a covered skillet over low heat. Freezing is yes—freeze in portions up to 1 month and reheat until hot. For a lighter swap, use part-skim butter and reduce the brown sugar to 1/3 cup (texture will be slightly less sticky).