Go Back

Campfire Monkey Bread

Campfire monkey bread with pull-apart biscuit quarters coated in cinnamon sugar, finished with a caramel-style butter and brown sugar glaze. Baked in a Dutch oven over coals until deeply golden and cooked through, then inverted for easy serving.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough Keep cold until cutting.
Cinnamon sugar coating
  • 1 cup sugar Measure for the cinnamon-sugar coating.
  • 2 tbsp cinnamon Stir into the sugar for even coating.
Caramel glaze
  • 0.5 cup butter, melted Melt before mixing with brown sugar.
  • 0.5 cup brown sugar Dissolves into a caramel glaze during baking.
Preparation
  • 1 cooking spray Use to prevent sticking before layering the biscuits.

Equipment

  • 1 Dutch oven

Method
 

Cut and coat the biscuit pieces
  1. Cut each refrigerated biscuit into quarters to create small pull-apart pieces.
  2. In a large zip-top bag, mix the sugar and cinnamon, add the biscuit pieces, and shake until every piece is coated in cinnamon sugar.
Assemble in the Dutch oven
  1. Spray the Dutch oven with cooking spray to prevent sticking when you invert it.
  2. Layer the coated biscuit pieces in the Dutch oven in an even layer.
  3. Mix the melted butter with the brown sugar, then pour the mixture over the biscuit pieces so they are glossy and partially submerged.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid to heat the top and bottom evenly.
  2. Cook for 25-30 minutes, until the monkey bread is golden brown and cooked through, with the glaze bubbling at the edges for a visible cue.
Cool and serve
  1. Let the monkey bread cool for 5 minutes so the caramel glaze sets slightly.
  2. Invert onto a plate, pull apart into chunks, and serve while warm and pull-apart tender.

Notes

For the best pull-apart texture, keep the coated biscuit pieces in a single layer as much as possible so steam can escape and the tops turn golden. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a covered skillet or Dutch oven over low heat. Freezing is not ideal because the biscuits can soften after thawing. Dietary swap: use dairy-free butter in the glaze to make it dairy-free (the caramel color will be slightly lighter).