Dutch Oven Cinnamon Monkey Bread

Ingredients

• 1 can / 398 g Refrigerated biscuit dough
• 1/4 cup / 56.75 g Butter, for the monkey bread
• 1/4 cup / 50 g Granulated sugar, for the monkey bread
• 1/4 cup / 55 g Brown sugar, for the monkey bread
• 2 Tbsp / 15.6 g Ground cinnamon, for the monkey bread

Method

1. Prep at home: Stir the granulated sugar, the brown sugar, and the cinnamon together in a gallon bag. The post also allows a bowl. A quarter cup of granulated sugar is 50 g. A quarter cup of packed brown sugar is 55 g. Two tablespoons of cinnamon are 15.6 g. Cut 1 can of refrigerated biscuit dough into pieces. The post says not the flaky kind. It does not give an ounce weight or a biscuit count. This card uses the USDA package of higher-fat refrigerated biscuit dough, 398 g. Put the pieces in the bag and shake until they are coated. Keep the bag cold. Pack 1/4 cup of butter with it, 56.75 g.
2. At camp: Set 8 coals in a ring so they sit under the outside edge of a 10-inch Dutch oven. The post says not to put coals in the middle, or the middle pieces burn. Preheat the pot over that ring. Put the butter in and melt it so it coats the bottom.
3. At camp: Pour the coated pieces into the pot and stir them into the melted butter. Spread them in one layer. Put the lid on. Set 17 coals on the lid. Rotate the pot and the lid every 5 minutes, and switch the direction of the top and the bottom. Bake 25 to 30 minutes. Check at 15 minutes. The post gives those coal counts and that time. It does not say how many people the can serves. This card cuts the bread into 8. Eat it warm. Leftovers keep covered for a day or two. Reheat until the center is warm.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 8 pieces. The post does not say how many the can serves. This card cuts the bread into 8. The biscuit dough, the butter, the granulated sugar, the brown sugar, and the cinnamon are in the count. The dough is 1 can, 398 g. The post did not give an ounce weight. The USDA package of higher-fat refrigerated biscuit dough is 398 g. The butter is 1/4 cup, 56.75 g. The granulated sugar is 1/4 cup, 50 g. The brown sugar is 1/4 cup packed, 55 g. The cinnamon is 2 tablespoons, 15.6 g. Added sugars are 13 g, from the granulated sugar and the brown sugar. About 3.7 g of other sugars per piece sit in the biscuit dough, which USDA does not split. The dough is the salty part. One piece is 490 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy in the written bread is the 1/4 cup of butter. Use 1/4 cup, 56.75 g, of a baking fat whose package does not list milk. The biscuit dough, the sugars, and the cinnamon stay. Read the dough. Some refrigerated biscuit dough lists milk or buttermilk. This is a kitchen note, not a dairy-free certification.

  • United States: A baking fat with no milk stands in for the butter. Read the biscuit dough.
  • United Kingdom: The same note. Check the dough for milk.

• Gluten-free style

  The wheat is the can of refrigerated biscuit dough. Use a dough whose package does not list wheat, at the same 398 g. The butter stays, so this plate is not dairy-free. The sugars and the cinnamon stay. This is a kitchen note, not a gluten-free certification.

  • United States: Biscuit dough whose package does not list wheat. The butter stays, so this plate is not dairy-free.
  • United Kingdom: Biscuit dough marked gluten free. The butter stays.

• No pork

  This bread does not call for pork. Read the biscuit dough. A dough that lists lard would be a different can.

  • United States: This bread does not call for pork. Read the dough for lard.
  • United Kingdom: The same note. This is a biscuit-dough bread.