Campfire Monkey Bread

Campfire monkey bread made in a Dutch oven with cinnamon sugar-coated biscuit quarters and a buttery brown sugar caramel glaze. Golden pull-apart bread pieces bake until cooked through, then cool briefly and invert for easy serving.

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Prep Time 15

Cook Time 30

cooling 5

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

Refrigerated biscuit dough

32 oz refrigerated biscuit dough 2 cans, cut each biscuit into quarters

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

Equipment

1 Dutch oven

Method

Prep the biscuit pieces

Cut each biscuit into quarters.
Mix sugar and cinnamon in a large zip-top bag, add biscuit pieces, and shake to coat with a uniform cinnamon sugar layer.

Bake in the Dutch oven

Spray a Dutch oven with cooking spray to prevent sticking.
Layer coated biscuit pieces in the Dutch oven so they sit evenly in the base.
Mix melted butter and brown sugar, then pour over the biscuit pieces to create a glossy caramel glaze.
Cover the Dutch oven and place it on campfire coals with coals on top of the lid for even heat.
Cook for 25-30 minutes until golden brown and cooked through, with the top visibly crisp and browned.

Cool and serve

Let cool for 5 minutes so the caramel sets slightly.
Invert onto a plate and pull apart to serve as golden, pull-apart pieces.

Notes

Pro tip: for the best caramel crust, keep the lid coals balanced with the base heat so the monkey bread browns evenly. Store leftovers covered in the fridge for up to 3 days; rewarm in a covered pan over low heat or in a microwave until warm. Freezing is not recommended because the biscuit texture softens after thawing. If you want a lighter option, use part-skim butter for the glaze (caramel flavor will be slightly milder).