Dutch Oven Chocolate Hazelnut Monkey Bread

Chocolate hazelnut monkey bread baking in a cast iron Dutch oven over campfire coals.

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Dutch Oven Chocolate Hazelnut Monkey Bread

Pull-apart monkey bread baked in a Dutch oven with swirls of chocolate hazelnut spread and toasted hazelnuts. Warm, gooey, and perfect for sharing under the stars.

Servings pieces

Prep Time 15

Cook Time 28

Total Time 43

Equipment

12-inch Dutch oven
parchment paper
Mixing bowl
Spoon

Ingredients

2 cans refrigerated biscuit dough
1/2 cup chocolate hazelnut spread such as Nutella
1/3 cup chopped toasted hazelnuts
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter melted

Instructions

Line Dutch oven with parchment paper.
Cut biscuit dough into quarters. In a bowl, toss dough pieces with melted butter, sugar, and cinnamon.
Layer half the dough pieces in the Dutch oven. Dollop half the chocolate hazelnut spread over the top and sprinkle with half the hazelnuts.
Repeat with remaining dough, hazelnut spread, and nuts.
Cover and bake over moderate campfire coals with some coals on the lid for 25–28 minutes, rotating Dutch oven every 10 minutes, until golden and puffed.
Let cool 10 minutes before pulling apart and serving.

Notes

Rotate the Dutch oven to prevent hot spots. Parchment paper makes serving and cleanup simple. Eat warm for the best gooey texture.

Calories: 555kcal

Course: Dessert

Cuisine: American

Keyword: campfire, cast iron, dutch oven, one-pot, vegetarian

Nutrition