Go Back

Campfire Monkey Bread

Campfire monkey bread made in a Dutch oven with golden pull-apart biscuit pieces coated in cinnamon sugar and finished with a caramel-style glaze. Baked over campfire coals for a crisp, sticky outside and tender center you tear apart right on the plate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
cooling 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Biscuit coating and glaze
  • 2 can (16 oz) refrigerated biscuit dough Use refrigerated biscuit dough for tender pull-apart pieces.
  • 1 cup sugar Mixed with cinnamon to coat the biscuit quarters.
  • 2 tbsp cinnamon Stir into sugar for the cinnamon-sugar coating.
  • 0.5 cup butter Melted and combined with brown sugar to create the caramel glaze.
  • 0.5 cup brown sugar Melts into the butter to form a sticky caramel coating.
  • cooking spray Spray the Dutch oven to prevent sticking.

Equipment

  • 1 Dutch oven

Method
 

Quarter and coat the biscuit pieces
  1. Cut each refrigerated biscuit dough into quarters.
  2. Mix sugar and cinnamon in a large zip-top bag, add the biscuit pieces, and shake until evenly coated.
Bake over campfire coals in a Dutch oven
  1. Spray a Dutch oven with cooking spray.
  2. Layer the coated biscuit pieces in the Dutch oven.
  3. Mix melted butter and brown sugar, then pour over the biscuit pieces.
  4. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid.
  5. Cook for 25-30 minutes until golden brown and cooked through, with heat from coals under and on top of the lid.
Cool, invert, and pull apart
  1. Let the monkey bread cool for 5 minutes.
  2. Invert onto a plate, then pull apart to serve.

Notes

For the cleanest release, spray the Dutch oven thoroughly and invert right after the 5-minute cooling so the caramel glaze is set but still flowing. Store covered in the refrigerator up to 3 days; rewarm in a covered pan over low heat until warm. Freezing is not recommended because the biscuit texture softens. For a lighter option, use reduced-fat butter while keeping the same sugar and brown sugar amounts for the classic sticky glaze.