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Campfire Monkey Bread

Campfire monkey bread with golden pull-apart pieces coated in cinnamon sugar and finished with a quick caramel glaze. Cooked in a Dutch oven over campfire coals for crispy edges and a tender center, then inverted and pulled apart to serve.
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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
  

biscuit dough
  • 32 oz refrigerated biscuit dough 2 cans (16 oz each), kept refrigerated until cutting
cinnamon sugar coating
  • 1 cup sugar
  • 2 tbsp cinnamon
caramel glaze
  • 0.5 cup butter melted
  • 0.5 cup brown sugar
pan coating
  • 0.25 cooking spray for greasing the Dutch oven

Equipment

  • 1 Dutch oven

Method
 

Cut and coat the biscuit pieces
  1. Cut each refrigerated biscuit into quarters so all pieces are bite-size and cook evenly.
  2. Mix sugar and cinnamon, then add biscuit pieces and shake until every piece is coated in cinnamon sugar.
Layer and glaze in the Dutch oven
  1. Spray a Dutch oven with cooking spray to prevent sticking when you invert the monkey bread.
  2. Layer the coated biscuit pieces in the Dutch oven, spreading them out evenly.
  3. Mix melted butter and brown sugar, then pour over the biscuit pieces so they bake with a caramel glaze.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with extra coals on top of the lid for even heat.
  2. Cook for 25-30 minutes until golden brown and cooked through, watching for a set, caramelized top.
Cool and serve
  1. Let cool for 5 minutes so the caramel firms slightly and releases cleanly.
  2. Invert onto a plate and pull apart to serve, exposing the golden pull-apart pieces.

Notes

Pro tip: Keep the biscuit dough cold until you quarter it—cool dough holds shape better and gets crispier edges in the Dutch oven. Store covered in the refrigerator up to 3 days; reheat in short bursts in a warm oven until the glaze loosens. Freezing: freeze leftovers up to 2 months and thaw overnight in the fridge. For a lighter option, use light butter (or a 50/50 butter-and-baking-margarine blend) to reduce saturated fat while keeping the caramel flavor.