Why You’ll Love This Recipe

Easy to prepare with simple ingredients
Perfect for camping trips or home baking
Soft, fluffy texture with a caramelized coating
Great for sharing with family and friends
Can be customized with nuts, chocolate, or fruit
Bakes beautifully in a Dutch oven for even cooking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Refrigerated biscuit dough
Granulated sugar
Brown sugar
Ground cinnamon
Butter
Vanilla extract
Optional chopped nuts
Optional raisins or chocolate chips

Directions

Prepare the Dutch oven by lightly greasing the inside to prevent sticking.
Cut the biscuit dough into small bite-sized pieces.
In a large bowl, mix granulated sugar and cinnamon together.
Toss the biscuit pieces in the cinnamon sugar mixture until evenly coated.
Layer the coated dough pieces into the Dutch oven, adding nuts or raisins if desired.
In a saucepan, melt the butter with brown sugar and vanilla extract until smooth.
Pour the butter mixture evenly over the dough.
Cover the Dutch oven and bake until the monkey bread is puffed and golden brown.
Allow it to cool slightly before serving warm.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Add chopped pecans or walnuts for extra crunch.
Mix chocolate chips into the layers for a sweeter dessert version.
Use pumpkin spice instead of cinnamon for a fall-inspired flavor.
Add diced apples between the layers for a fruity twist.
Drizzle cream cheese glaze over the top before serving.

Storage/Reheating

Store leftover monkey bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual portions in the microwave for about 15–20 seconds. For larger portions, warm in the oven at 300°F until heated through.

FAQs

Can I make monkey bread ahead of time?

Yes, you can assemble it the night before and refrigerate it until ready to bake.

Do I need a Dutch oven for this recipe?

No, you can also use a bundt pan or baking dish if needed.

Can I use homemade dough?

Yes, homemade biscuit or bread dough works very well in this recipe.

How do I know when the monkey bread is done?

The top should be golden brown and the center fully cooked through.

Can I cook this over campfire coals?

Yes, a Dutch oven is excellent for campfire cooking.

What toppings go well with monkey bread?

Cream cheese glaze, caramel sauce, or powdered sugar are all delicious options.

Can I freeze monkey bread?

Yes, wrap it tightly and freeze for up to 2 months.

Why is my monkey bread doughy in the middle?

It may need more cooking time or lower heat for more even baking.

Can I make this recipe less sweet?

Yes, reduce the sugar and brown sugar amounts to your preference.

What can I serve with monkey bread?

It pairs well with coffee, hot chocolate, fruit, or breakfast casseroles.

Conclusion

Dutch Oven Monkey Bread is a simple yet irresistible treat that brings warmth and comfort to any table. With its sweet cinnamon coating, soft pull-apart texture, and endless customization options, it’s a recipe you’ll want to make again and again for breakfasts, gatherings, or outdoor adventures.

Dutch Oven Monkey Bread

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Dutch Oven Monkey Bread is a warm and gooey pull-apart bread made with biscuit dough coated in cinnamon sugar and baked until golden brown. Perfect for camping mornings, holiday breakfasts, or cozy family gatherings, this sweet treat is buttery, fluffy, and easy to share.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

2 cans refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
3/4 cup brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup chopped nuts such as pecans or walnuts (optional)
1/2 cup raisins or chocolate chips (optional)

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Instructions

Lightly grease the inside of a Dutch oven to prevent sticking.
Cut the biscuit dough into small bite-sized pieces.
In a large bowl, combine the granulated sugar and ground cinnamon.
Toss the biscuit pieces in the cinnamon sugar mixture until evenly coated.
Layer the coated dough pieces into the Dutch oven, adding chopped nuts, raisins, or chocolate chips between layers if desired.
In a saucepan over medium heat, melt the butter with the brown sugar and vanilla extract until smooth.
Pour the butter mixture evenly over the dough layers.
Cover the Dutch oven and bake for about 35 minutes, or until the monkey bread is puffed and golden brown.
Allow the monkey bread to cool slightly before serving warm.

Notes

Add diced apples between layers for a fruity variation.
Swap cinnamon for pumpkin spice for a seasonal twist.
Drizzle cream cheese glaze or caramel sauce over the top before serving.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze tightly wrapped monkey bread for up to 2 months.
If baking over campfire coals, rotate the Dutch oven occasionally for even cooking.

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 29 g
Sodium: 540 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 35 mg