Desserts

Dutch Oven Monkey Bread

Dessertseasyserves 6-8 servings· Prep 10 min· Cook 25-35 min

Sticky, pull-apart cinnamon-sugar bread from a can of biscuits — the kids can build the whole thing, and everybody eats it with their fingers straight out of the oven.

Ingredients

2 cans refrigerated biscuit dough
1/2 cup sugar mixed with 1 tbsp cinnamon
1 stick butter
3/4 cup brown sugar

Steps

Line the Dutch oven with a foil sling — this one is stickier than the dump cake, so the foil is doing real work.
Cut each biscuit into quarters. Toss the pieces in the cinnamon-sugar (a zip bag and shaking hands is the kids' job) and pile them into the oven.
Melt the butter and brown sugar together and pour it over the pile.
Lid on, coals top and bottom, top-heavy. About 25-35 minutes, until the top is golden and the pieces in the middle are cooked through, not doughy.
Lift it out by the sling and tip it onto a plate. If the bottom caramelized to a little crisp, perfect — that's the candy part.

Tips & variations

Watch the middle

The only way to miss on this is to pull it too early — the outside browns before the biscuit pieces in the center are done, so check that the middle ones aren't still doughy. Coals weighted toward the lid keep the top from racing ahead; the Dutch oven heat guide covers it.

Make it yours

A handful of chopped pecans or a drizzle of caramel turns it up. The foil sling matters more here than anywhere — molten brown sugar is glue. You'll want a Dutch oven.

Common questions

Can I use a regular oven temp as a guide?

Aim for around 350°F worth of coals — roughly twice the oven's diameter in briquettes, weighted toward the lid. The Dutch oven heat guide has exact counts.

Do the kids really do this one?

It's the best kid job at camp — cutting biscuits and shaking them in the cinnamon-sugar bag. Just keep them clear of the coals when it goes on the fire.

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