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Dutch Oven Monkey Bread

We used to go camping when I was younger here and there, and I remember my dad pulling out the dutch ovens for dinner. Then, I married my sweet hubby and that is where the addiction for dutch oven cooking really started! If I know anyone who is a pro at cooking dutch oven it is his parents! They have nine hundred and fifty thousand dutch ovens (ok, maybe a few less than that) and they know how to use them! I seriously would wait all year for summer so that we could have dutch oven cooking.

Then after a few years my husband and I bought our very own and is has seen some cooking time. It isn’t uncommon for the dutch ovens to be out cooking on the weekends… or every day for that matter. They will probably be out every day from now till school starts again, if I am being honest. So I thought I would share a few of our favorite dutch oven recipes. Nothing too fancy, because we have learned, stick to the basics and you can’t go wrong!

Dutch Oven Monkey Bread!


2 c sugar

4 teaspoons cinnamon

4 16oz packages of buttermilk biscuits

2 c butter

1 c brown sugar

Here’s how to make it… it is SO easy!

(I use these biscuits, but you could use any brand, or make your own dough!)


Combine the cinnamon and sugar together in gallon sized zip block bag.

Cut each biscuit into 4 pieces and add to bag.

Shake to cover each piece of dough with cinnamon sugar

Place them into the dutch oven. You can put it right into the dutch oven, or use a liner for easy cleaning!

In a pan over the fire or on a camp stove melt butter and add a cup of the leftover cinnamon sugar and a cup of brown sugar. Bring to a boil

Pour over the biscuits

350 degrees for 35-45 minutes which is 21 coals on the top and 11 on the under the dutch oven. (This is for a 14 inch. For a 12 inch it is 17 on top and 8 on the bottom.)


March 1, 2022

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