Dutch Oven Monkey Bread
Made with canned biscuit dough, a butter brown sugar sauce, and cinnamon sugar, this pull-apart Dutch Oven Monkey Bread is an easy breakfast.
Servings: 8 people
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.
