Campfire Cappuccino Monkey Bread
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- 2 small cans refrigerator biscuits
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 Tbsp. cinnamon
- 1 Tbsp. Hills Bros.® Salted Caramel Cappuccino Mix
- 8 Tbsp. cold butter- cubed
Lay out 4-5 sheets of tin foil (appx. 12-15″ long) and spray with cooking spray. Cut each uncooked refrigerator biscuit into quarters and place in a gallon size zip top bag. Place remaining bread ingredients in the bag with dough, zip the bag and toss to coat. Sift out the coated pieces of dough and place on prepared foil (the portions will seem small – but the dough with puff and rise). Sprinkle a little of coating mixture over the top and add a few cubes of butter to each foil pack. Fold the ends of the foil together on one end and 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.
Recipe credit: Kleinworth & Co.
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