I earlier shared with you camper Kelly’s recipe for Tater Tot hot dish; here’s her recipe for Monkey Bread that she also made outdoors in her new cast iron camp oven. Looks scrumptious!

Kelly is camping with us over Labor Day weekend; I can’t wait to see what she comes up with to share with us!

Kelly’s Monkey Bread


• 3 sticks of butter
• 3/4 cup brown sugar
• 1 cup sugar
• 3 tsp cinnamon
• Chopped pecans
• 4 rolls of biscuits

Put the sugar and cinnamon in a gallon ziplock bag. Quarter the biscuits and place the chunks into the bag; shake to cover wth sugar and cinnamon.

Mix the soft butter and brown sugar together and spread on top of the biscuits. If you wish, you can sprinkle the pieces with pecans.

Kelly baked her monkey bread by placing 10-12 pieces of charcoal under the oven and 24 on the lid to start. She added additional charcoal to the lid hoping to brown the top of the bread. Rotated lid and oven in opposite directions every 15 minutes. Baked for 60 minutes.