Easy Dutch Oven Monkey Bread
I’ll be heading out of town later this week to go camping and one of the items on my packing list is a dutch oven. I grew up with dutch oven meals and desserts while camping and I’m trying to carry on this tradition. (I’m sure most campers also have this tradition.) Who can forget the classic dutch oven chicken and cheesy potatoes? And let’s not forget cobbler. I’ve recently tried a new recipe in the dutch oven: Monkey Bread. It was easy, quick to prepare, and it tasted perfect.
Be sure to check out Brian’s post on dutch oven care and cleaning. He did an excellent job explaining the why’s and how’s of dutch oven maintenance. If you’re planning on delving into the world of dutch oven cooking or even if you’re a seasoned dutch oven cook, you’ll definitely want to have a look. He has some awesome insights. I know I learned a thing or two.
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- 3 cups flour
- 1 1/2 T sugar
- 2 T baking powder
- 3/4 tsp salt
- 3/4 cup shortening
- 1 egg, beaten
- 1 cup milk
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3 T cinnamon
- 1/2 cup butter, melted
- Prepare dutch oven by lining it with foil and spraying with nonstick spray.
- Combine flour, 1 1/2 T sugar, baking powder, and salt in a large bowl. Cut in shortening until coarse crumbs.
- Add egg and milk. Mix to form a stiff dough.
- Roll dough out to about 3/4 inch thick. Cut into 1-inch pieces.
- Combine brown sugar, sugar, and cinnamon in a gallon size zip top bag.
- Add dough pieces to cinnamon sugar mixture and shake to coat.
- Dump the entire contents of the bag into your prepared dutch oven. Pour melted butter over top.
- Place the lid on top.
- Bake in an oven preheated to 350 F for 40-45 minutes.
- Prepare 21 charcoals. Place 14 on top and 7 on the bottom of the dutch oven. Bake for 40-45 minutes.