I can’t believe it has been a year since our last camping trip. So much has changed in that time, and looking back seems like watching an old movie. But, nostalgia is a funny thing and sometimes scent, feeling, taste or all three can take you back to a singular moment in time. For me, this campfire monkey bread always puts me near a camp fire, chatting with my family and enjoying time with my husband.
We are going on the annual trip again this week, but this time with our beautiful baby James in tow. I can’t wait to create even more memories with him!
As I’ve mentioned before, when we camp, we camp. That means fire cooking (Like cinnamon rolls), as little refrigeration as possible, and no electricity. While my grand parents are microwaving leftover spaghetti in their camper on the next lot, hubby and I are poking our dinner and dessert in the dying coals of our woodfire. (Not that there is anything wrong with microwaves etc while camping. We just enjoy the opportunity to get outside the box).
This campfire monkey bread recipe is one that we pulled out on a rainy and cold day last summer. Next thing we knew everyone was gathered at our picnic table stealing nibbles and enjoying the fresh baked taste of something straight from the fire. It is simple, it is easy to cook, and it only requires one ingredient to be stored in the cooler. Win win for me.
- 1 can buttermilk biscuit dough (This is the thing that needs refrigeration)
- 1/2 cup cinnamon sugar. (We always keep a pre-mixed amount of cinnamon sugar in the pantry. If you are making it just for this, start with 2 tbs cinnamon to 1/2 cup sugar. Taste and add more cinnamon if you’d like.)
- 1/2 cup brown sugar
- 1 stick salted butter
- Pack all of your ingredients pre-measured. It will make life easier. Line your dutch oven (or an old cake pan) with heavy duty alluminum foil. Use a little of the butter to grease the foil as well.
- Open the biscuits and cut each one into quarters. They look irregular but don’t worry about that now.
- Pour cinnamon mixture into a plastic bag and add biscuits a few at a time. Shake to coat, then add the coated biscuit bits into your pan/dutch oven. Repeat until all the biscuits are in the pan.
- Melt the butter over the fire and stir in the brown sugar. No need to dissolve or cook, just melt the butter and add the sugar.
- Pour butter and sugar mix over the biscuits.
- Place another layer of foil across the top of your dutch oven to catch any stray ashes and keep them from your food, then put on the lid. If using a cake pan, wrap it thoroughly in foil to make sure everything is sealed in tight.
- Bake in dying coals (350°-375°) for 5-10 minutes or until puffed up and center is cooked through. Be careful to avoid direct heat on the bottom, as it might scorch.[Alternately you can do this on a camp stove, portable camp oven, or grill. Same temp and time, but you’ll have to watch it and adjust based on your cooking method.]
- That is it! Remove from the heat and let cool enough to pull apart and enjoy!
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