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Campfire Cappuccino Monkey Bread

Campfire Cappuccino Monkey Bread is yummy breakfast bread coated in cinnamon, sugar & Salted Caramel Cappuccino mix, baked in tin foil over a campfire.
Course Breakfast, Dessert
Cuisine American
Keyword bread, cinnamon, monkey
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 servings
Author Gina Kleinworth


Monkey Bread

  • 2 cans refrigerator biscuits small
  • 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.
  • Add the granulated sugar, brown sugar, cinnamon, and cappuccino mix in the bag with the 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 the remaining 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 the glaze over the cooked monkey bread when serving.