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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.

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)

Instructions

  1. Lightly grease the inside of a Dutch oven to prevent sticking.
  2. Cut the biscuit dough into small bite-sized pieces.
  3. In a large bowl, combine the granulated sugar and ground cinnamon.
  4. Toss the biscuit pieces in the cinnamon sugar mixture until evenly coated.
  5. Layer the coated dough pieces into the Dutch oven, adding chopped nuts, raisins, or chocolate chips between layers if desired.
  6. In a saucepan over medium heat, melt the butter with the brown sugar and vanilla extract until smooth.
  7. Pour the butter mixture evenly over the dough layers.
  8. Cover the Dutch oven and bake for about 35 minutes, or until the monkey bread is puffed and golden brown.
  9. 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

Find it online: https://thefamilycooking.com/dutch-oven-monkey-bread/