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Campfire Monkey Bread

Campfire monkey bread with golden pull-apart biscuit pieces coated in cinnamon sugar and finished with a buttery brown sugar caramel glaze. This Dutch oven method bakes on campfire coals for tender, set-on-the-outside pieces you can pull apart and 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 2 can (16 oz each) refrigerated biscuit dough Use refrigerated biscuits for easy pull-apart texture.
Cinnamon sugar coating
  • 1 cup sugar
  • 2 tablespoon cinnamon
  • 0.5 cup butter, melted Melt for the caramel glaze.
  • 0.5 cup brown sugar
  • cooking spray Spray the Dutch oven to prevent sticking.

Equipment

  • 1 Dutch oven

Method
 

Cut and coat the biscuits
  1. Cut each refrigerated biscuit into quarters.
  2. Mix sugar and cinnamon in a large zip-top bag, add the biscuit pieces, and shake until evenly coated with cinnamon sugar.
Bake in the Dutch oven
  1. Spray a Dutch oven with cooking spray.
  2. Layer the coated biscuit pieces in the Dutch oven in an even layer.
  3. Mix the melted butter and brown sugar, then pour the mixture over the biscuit pieces.
  4. Cover the Dutch oven and place it on campfire coals, with coals on top of the lid.
  5. Cook for 25-30 minutes until golden brown and cooked through, with visible caramel bubbling around the edges.
Cool and serve
  1. Let the monkey bread cool for 5 minutes to set the caramel glaze.
  2. Invert onto a plate and pull apart to serve.

Notes

For the best pull-apart texture, keep the coals heat steady and avoid lifting the lid early—golden color usually signals it’s ready. Store leftovers covered in the fridge up to 3 days; rewarm briefly until warm. Freeze baked leftovers up to 2 months. If you want a lighter option, use reduced-fat butter and a brown sugar substitute (follow package guidance for baking).