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Campfire Cooking: Cappuccino Monkey Bread

Gina Kleinworth
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.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Dessert
Servings 5 servings


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


  • 3 tbsp confectioners sugar
  • 1 tbsp Salted Caramel Cappuccino Mix
  • 1 tbsp milk


  • 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!