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Campfire Monkey Bread

Campfire monkey bread is golden pull-apart bread pieces coated in cinnamon sugar and finished with a caramel glaze in a Dutch oven. Biscuits cook through over campfire coals for a sticky, caramelized, pull-apart texture.
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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
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough Use 2 cans for easy pull-apart pieces.
Cinnamon sugar coating
  • 1 cup sugar Provides sweetness for the cinnamon-sugar coating.
  • 2 tbsp cinnamon Coats the biscuit quarters for a classic monkey bread flavor.
Caramel glaze
  • 0.5 cup butter Melted butter helps the brown sugar turn glossy and sticky.
  • 0.5 cup brown sugar Creates the caramel glaze over the cooked biscuits.
Preparation
  • 1 cooking spray Spray the Dutch oven so the monkey bread releases cleanly.

Equipment

  • 1 Dutch oven

Method
 

Cut and coat the biscuits
  1. Cut each biscuit into quarters.
  2. Mix sugar and cinnamon in a large zip-top bag, add biscuit pieces, and shake to coat.
Bake over campfire coals in a Dutch oven
  1. Spray a Dutch oven with cooking spray.
  2. Layer coated biscuit pieces in Dutch oven.
  3. Mix melted butter and brown sugar, then pour over biscuit pieces.
  4. Cover Dutch oven and place on campfire coals with coals on top of lid.
  5. Cook for 25-30 minutes until golden brown and cooked through, watching the lid top coals so the surface browns evenly.
Cool, invert, and serve
  1. Let cool for 5 minutes.
  2. Invert onto a plate and pull apart to serve, letting the caramel glaze coat the pieces as they fall into place.

Notes

For best results, keep an even coal layer under the Dutch oven and a lighter, steady layer on top of the lid so the bread browns without drying out. Store leftovers covered in the fridge for 2-3 days; rewarm in a covered pan to loosen the glaze. Freezing is not recommended because the caramel texture can soften. For a gluten-free swap, use gluten-free refrigerated biscuit dough and keep the same cooking time until cooked through and golden.