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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 caramel glaze. Cooked in a Dutch oven over campfire coals until deeply golden brown and cooked through.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Biscuit dough
  • 2 can (16 oz) refrigerated biscuit dough
Cinnamon sugar coating
  • 1 cup sugar
  • 2 tbsp cinnamon
Caramel glaze
  • 0.5 cup butter, melted
  • 0.5 cup brown sugar
Preparation
  • 1 cooking spray

Equipment

  • 1 Dutch oven

Method
 

Prep the biscuit pieces
  1. Cut each refrigerated biscuit dough into quarters so the pieces bake evenly. Keep the pieces about the same size for consistent browning.
Coat with cinnamon sugar
  1. Mix sugar and cinnamon together until evenly combined, then add the biscuit pieces and shake to coat. Stop shaking when every piece looks lightly dusted in cinnamon sugar.
Assemble in the Dutch oven
  1. Spray the Dutch oven with cooking spray to prevent sticking. Make sure the sides and bottom are lightly coated.
  2. Layer the coated biscuit pieces in the Dutch oven in an even spread. Press them down gently so they sit close together.
  3. Mix the melted butter and brown sugar, then pour the mixture over the biscuit pieces. Pour slowly so the caramel glaze pools between the layers.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with coals on top of the lid. Cook for 25-30 minutes, until golden brown and cooked through.
Cool and serve
  1. Let the monkey bread cool for 5 minutes so the glaze sets slightly. You should be able to invert without it running off immediately.
  2. Invert onto a plate and pull apart to serve. Let steam escape briefly before separating for cleaner pull-apart pieces.

Notes

For the best caramel pull-apart texture, use a well-heated Dutch oven and keep the coals on the lid for steady top heat. Refrigerate leftovers in a sealed container up to 3 days; rewarm in the oven or air fryer until hot. Freezing is yes—freeze in portions and reheat from thawed for a softer center. Dietary swap: for a lighter option, use reduced-fat butter and a sugar substitute in the glaze (note the caramel set may be slightly softer).