This easy Dutch Oven Monkey Bread is the perfect sweet breakfast treat for brunch! Made with canned biscuit dough, a gooey butter brown sugar sauce, and cinnamon sugar, this pull-apart bread is a fun and simple sweet breakfast to make in your Dutch oven!
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Why you'll love this recipe
- Since this Monkey Bread is made in a Dutch oven, there is no need to own a bundt pan! I use my Kana 5.5 quart Dutch oven and you can use code CCS_TABLE for 10% off your order.
- Since this recipe uses canned biscuit dough, it comes together so quickly with minimal ingredients!
- The cinnamon sugar dough balls are so fun to pull apart, making it a great family-friendly breakfast!
Key Ingredients
- Biscuit dough: I use two cans of biscuit dough (32 ounces total), such as Pillsbury. If you want to increase this recipe and use a third or fourth can, you'll need to use a larger or second Dutch oven, otherwise the outside will finish cooking before the inside has.
- Sugar and brown sugar: I use a combination of these two types of sugar to add the perfect sweetness!
- Cinnamon: For an even more complex flavor, you can swap the cinnamon out for a Pumpkin Pie Spice blend that contains other spices including nutmeg, cloves, ginger and cardamom-- perfect for fall!
- Vanilla extract: For added flavor.
- Unsalted butter: if you only have salted butter on hand, don't worry, that will work just fine!
How to make Monkey Bread in a Dutch Oven
1. Make the butter and brown sugar sauce. In your Dutch oven, melt the butter and brown sugar on medium heat, whisking frequently. Bring to a simmer and simmer until the brown sugar and butter are well combined, about 5 minutes total cooking time.
2. Cut each biscuit into quarters. In a small bowl combine the sugar, cinnamon, and the rest of the brown sugar. Roll each piece of biscuit in the cinnamon sugar biscuit and pile them high in the Dutch oven.
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3. Pour any unused cinnamon sugar over the top then drizzle over the butter brown sugar mixture.
4. Bake at 350 degrees for 40-50 minutes, or until puffed up, golden brown, and fully cooked. Serve from the pot or run a rubber spatula along the edges and invert it upside down on a cutting board or plate.
Prep ahead tips
You can add in the cinnamon-sugar biscuit dough to the Dutch oven up to the night before and keep the brown sugar butter separate. Store both covered in the refrigerator. In the morning while the oven is preheating, bring the biscuit dough back to room temperature and reheat the brown sugar butter before pouring over it. Continue with baking it (note: if the dough is still very cold when you put it in the oven, if may take a few minutes longer to cook).
If you have any leftover Monkey Bread, you can store it in an airtight container in a cool, dry place on your counter for up to 2-3 days. You can eat it cold, or even better, warm it in the microwave or oven before enjoying again.
Expert tips and variations
- If you plan on increasing this recipe, use a larger or second Dutch oven. I recipe tested this recipe with 3 cans of biscuit dough and the center was still raw while the outside was completely done and golden.
- You are welcome to make this recipe in a bundt pan if you prefer, just note the cook time may vary.
- Feel free to add in chopped nuts, such as pecans or walnuts, if you'd like! If you add in nuts, sprinkle them in throughout the biscuit dough while you are piling it into the Dutch oven.
- If you cook this in a larger Dutch oven, watch the cook time. Since the dough will be spread out more, it may take less time to cook.
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📖 Recipe
Dutch Oven Monkey Bread
Ingredients
- 2 rolls store-bought biscuit dough 32 ounces
- 1 tablespoon ground cinnamon or Pumpkin Pie Spice
- ½ cup brown sugar divided
- 3 Tbsp. granulated white sugar
- ½ cup unsalted butter
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350 and position the oven rack in the middle on the oven.
- Heat a medium Dutch oven (I use 5.5 quart), on medium heat on the stovetop. Add in the butter and half the brown sugar. Bring to a simmer, whisking often, until the butter and sugar are well combined, about 5 minutes total. Once melted, take the butter off the heat and add stir in the vanilla. Pour the mixture into medium bowl and set aside. Wipe the pan clean.
- For easy cleanup, spray your Dutch Oven with cooking spray.
- In a small bowl combine the cinnamon, half the brown sugar, and the regular sugar. Quarter the biscuit dough. Roll the cut biscuit dough in the cinnamon sugar mixture and pile the dough into the Dutch oven. Sprinkle any extra cinnamon sugar evenly over the top. Pour the reserved butter sugar mixture over the top evenly.
- Bake uncovered for 40-50 minutes, or until puffed up and golden brown on top and fully cooked in the middle. If it browns on top too quickly, you can put the lid on the Dutch Oven while it finishes cooking.
- Serve straight from the Dutch oven or run a rubber spatula along the edge then carefully place a large plate or cutting board on top of the Dutch oven and flip it upside down to invert it.
Notes
- If increasing this recipe, you'll want to use a larger Dutch oven or even a second Dutch oven. When I've tried making this recipe with 3 rolls of biscuit dough in my 5.5 qt Dutch oven, the outside was done cooking while the inside was still raw.
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