Enjoy this sweet campfire twist on traditional monkey bread.
10 tablespoons salted butter, melted, divided
2 cups all-purpose baking mix (such as Bisquick)
1 large egg, lightly beaten
5 tablespoons granulated sugar, divided
2 teaspoons ground cinnamon, divided
½ cup whole milk, divided
¾ cup packed light brown sugar
Heat a camping stove to medium (about 350° to 375°F), or fit a grilling grate over the direct heat of glowing embers. Cut 6 (18-inch) squares of aluminum foil; crumple each square into a 1 ½- to 2-inch ball. Arrange the foil balls on the bottom of a 7 1/2 -quart cast-iron Dutch oven. Cover with the lid, and preheat on the camping stove or grilling grate directly over the heat source 10 minutes.
Meanwhile, grease a 9-inch round cake pan with 1 tablespoon of the melted butter. Stir together the baking mix, egg, 2 tablespoons of the granulated sugar, and 1 ½ teaspoons of the cinnamon in a bowl. Add 2 tablespoons of the melted butter and 6 tablespoons granulated sugar and ½ teaspoon cinnamon on a plate. Shape the dough into balls, using about 1 heaping tablespoon of dough for each. Roll in the sugar mixture on plate, coating all sides. Place the coated balls in the prepared cake pan.
Using tongs, lower the greased cake pan onto the foil balls in the preheated Dutch oven. Cover with the lid, and bake until the biscuit bites are done, 25 to 30 minutes.
Stir together the brown sugar, remaining 7 tablespoons butter, and remaining 2 tablespoons milk in a saucepan. Bring to a boil on the camping stove or grilling grate, and cook, stirring constantly, 2 minutes. Serve the warm sauce with the biscuit bites.