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Campfire Monkey Bread

Campfire monkey bread is a golden pull-apart bread made by coating biscuit quarters in cinnamon sugar, then caramelizing them in a Dutch oven. It bakes over campfire coals with coals on top of the lid for a browned, caramel-glazed finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough (canned)
  • 32 oz refrigerated biscuit dough 2 cans, each 16 oz
Cinnamon sugar coating
  • 1 cup sugar
  • 2 tbsp cinnamon
  • 0.5 lb butter melted (butter amount provided as 1/2 cup)
  • 0.5 cup brown sugar
  • cooking spray

Equipment

  • 1 Dutch oven

Method
 

Coat the biscuit pieces
  1. Cut each refrigerated biscuit into quarters to create bite-size pieces for even coating and cooking.
  2. Mix the sugar and cinnamon in a large zip-top bag, add the biscuit pieces, and shake to coat until well dusted.
Build and bake in the Dutch oven
  1. Spray the Dutch oven with cooking spray so the pull-apart bread releases cleanly.
  2. Layer the coated biscuit pieces in the Dutch oven in an even, single layer where possible.
  3. Mix the melted butter and brown sugar, then pour over the biscuit pieces so they’re coated and can caramelize.
  4. Cover the Dutch oven and place it on campfire coals with coals on top of the lid for top-and-bottom heat, cooking for 25-30 minutes until golden brown and cooked through with visible browning.
Cool and serve
  1. Let the monkey bread cool for 5 minutes so the caramel glaze thickens slightly and releases better.
  2. Invert onto a plate and pull apart to serve, showing the golden, caramel-coated pull-apart pieces.

Notes

Pro tip: shake the bag until every biscuit quarter looks fully coated—this helps the cinnamon sugar form a crisp, caramelized crust. Store leftovers in the refrigerator up to 3 days; rewarm in a covered skillet over low heat until just hot. Freezing is not recommended because the caramel-glazed texture softens. For a lighter swap, use reduced-fat butter (it may caramelize slightly less, but still works).