Dutch Oven Monkey Bread
Published June 14, 2026 · Updated July 10, 2026

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
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