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Campfire Monkey Bread

Campfire monkey bread is made with golden pull-apart biscuit pieces coated in cinnamon sugar and finished with a caramel-like butter-brown sugar glaze. Cooked in a Dutch oven over campfire coals, it turns out tender inside with deep, cinnamon-sweet color.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 2 can (16 oz each) refrigerated biscuit dough
Cinnamon sugar coating
  • 1 cup sugar
  • 2 tbsp cinnamon
  • cooking spray
Caramel glaze
  • 0.5 cup butter, melted
  • 0.5 cup brown sugar

Equipment

  • 1 Dutch oven

Method
 

Prepare the biscuit pieces
  1. Cut each biscuit into quarters to create bite-size pieces for even coating and cooking.
Coat with cinnamon sugar
  1. Mix sugar and cinnamon together, then add biscuit pieces and shake until every piece looks evenly dusted in cinnamon sugar.
Assemble in the Dutch oven
  1. Spray the Dutch oven with cooking spray so the monkey bread releases cleanly after cooking.
  2. Layer the coated biscuit pieces in the Dutch oven so they form an even base layer.
  3. Mix melted butter and brown sugar, then pour over the biscuit pieces so the top is glossy and caramel-colored.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid for top-and-bottom heat.
  2. Cook for 25-30 minutes, checking for a golden brown color and making sure the center pieces are cooked through.
Cool and serve
  1. Let cool for 5 minutes so the caramel glaze sets slightly and the pieces hold together when inverted.
  2. Invert onto a plate and pull apart to serve, aiming for warm, stretchy pull-apart layers coated in cinnamon sugar glaze.

Notes

Pro tip: For the most even browning over a campfire, distribute coals evenly around the Dutch oven and keep a similar coal height on the lid. Store leftovers covered in the fridge for up to 3 days; rewarm in a low oven or over gentle heat until warm. Freezing is yes—freeze in an airtight container up to 2 months and reheat from thawed. For a quick swap, use reduced-sugar biscuit dough to lower overall sweetness without changing the method.