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Campfire Monkey Bread

Campfire monkey bread made in a Dutch oven with golden, pull-apart biscuit pieces coated in cinnamon sugar. Finished with a caramel-style butter and brown sugar glaze for sticky, caramelized 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough 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
 

Cut and coat the biscuits
  1. Cut each refrigerated biscuit into quarters so you have bite-size pieces for even coating.
  2. Mix sugar and cinnamon in a large zip-top bag, then add biscuit pieces and shake until fully coated with cinnamon sugar.
Bake in a Dutch oven over campfire coals
  1. Spray a Dutch oven with cooking spray to prevent sticking.
  2. Layer the coated biscuit pieces in the Dutch oven in an even pile.
  3. Mix melted butter and brown sugar, then pour over the biscuit pieces so they’re glazed throughout.
  4. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid for steady heat.
  5. Cook for 25-30 minutes until the monkey bread is golden brown and cooked through.
Cool, invert, and pull apart
  1. Let the monkey bread cool for 5 minutes to set the caramel glaze.
  2. Invert onto a plate, then pull apart to serve.

Notes

For the best caramelization, keep the heat steady—campfire coals should cook like an oven, not flame. Store covered in the fridge up to 3 days; rewarm in a covered skillet or microwave until hot. Freezing is not recommended because the pull-apart texture softens. For a lighter option, use reduced-fat butter and whole-wheat biscuit dough if available.