Campfire Cooking: Cappuccino Monkey Bread
This Cappuccino Monkey Bread can be baked over the campfire to be a delicious breakfast bread or dessert coated in cinnamon, sugar and salted caramel cappuccino.
Ingredients
Monkey Bread
- 2 small cans refrigerator biscuits
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp Salted Caramel Cappuccino Mix
- 8 tbsp cold butter- cubed
Glaze
- 3 tbsp confectioners sugar
- 1 tbsp Salted Caramel Cappuccino Mix
- 1 tbsp milk
Instructions
- Lay out 4-5 sheets of tin foil (approx 12-15" long) spray with cooking spray
- Cut each uncooked refrigerator biscuit into quarters & place in a gallon size zip top bag
- Place remaining bread ingredients in the bag with a dough, zip the bag & toss to coat
- Sift out the coated pieces of dough & place on prepared foil (the portions will seem small - but the dough with puff & rise)
- Sprinkle a little of coating mixture over the top & add a few cubes of butter to each foil pack
- Fold the ends of the foil together on one end & then fold in the other ends to seal tight
- Cook on a grate over hot coals for 20-25 minutes or until the dough is cooked through - turning every 5 minutes or so
- While you wait - prepare the glaze by whisking all the ingredients together in a small bowl
- Drizzle over cooked monkey bread
- Enjoy!