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Campfire Monkey Bread

Campfire monkey bread with golden, pull-apart biscuit pieces coated in cinnamon sugar and finished with a caramel glaze. Cooked in a Dutch oven over campfire coals for a caramelized, chewy center and crisp edges.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough cut into quarters
Cinnamon sugar coating
  • 1 cup sugar shake with cinnamon to coat biscuit pieces
  • 2 tbsp cinnamon mix with sugar for coating
Caramel glaze
  • 0.5 cup butter melted for glaze
  • 0.5 cup brown sugar stir into melted butter for glaze
For greasing
  • 1 cooking spray spray Dutch oven to prevent sticking

Equipment

  • 1 Dutch oven

Method
 

Prep the biscuit pieces
  1. Cut each refrigerated biscuit dough can into quarters to make bite-size pieces, keeping them roughly the same size for even browning.
Coat in cinnamon sugar
  1. Mix sugar and cinnamon in a large zip-top bag, then add the biscuit pieces and shake until fully coated with cinnamon sugar.
Build and glaze in the Dutch oven
  1. Spray the Dutch oven lightly with cooking spray so the coated pieces release cleanly after cooking.
Layer the coated pieces
  1. Layer the coated biscuit pieces in the Dutch oven in an even, single-ish pile so they cook through without big gaps.
Make and pour the caramel glaze
  1. Mix the melted butter and brown sugar, then pour it over the biscuit pieces so the top surfaces start to caramelize.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid for even heat, cooking for 25-30 minutes until deep golden brown and cooked through.
Cool and serve
  1. Let the monkey bread cool for 5 minutes, then invert onto a plate and pull apart to serve.

Notes

For the best caramel set, cool exactly 5 minutes before inverting so the glaze thickens without turning hard. Store covered in the refrigerator up to 3 days; rewarm in a covered skillet over low heat until soft. Freeze in an airtight container up to 2 months. For a lighter option, use reduced-fat biscuit dough and a butter substitute (it won’t brown quite as deeply).