Reviewed: Nov. 15, 2012

Boy does this bring back memories... This definitely is an irresistable childhood favorite and a great way to use Grands Biscuits. Not only is it fun to make, but fun to eat! I always use a bundt pan sprayed with Pam for baking so everything comes out with ease. I add the optional nuts and raisins along with 1 tsp. of vanilla to the butter and brown sugar mixture. When it's done, just invert the whole thing onto a plate and get out a ton of napkins!

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132 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 18, 2012

We enjoyed this but the sauce did not "caramelize" in the bundt pan. I scooped it out after done and put into the middle of the biscuits. Next time I'd bake this about 3-5 minutes longer as the inside seemed a bit doughy. I did add walnuts which made the recipe!

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8 users found this review helpful

Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Nov. 22, 2012

OMG. Hubby and I just ate 3/4 of the curssed, delicious pan. TRY this. :o)

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10 users found this review helpful

Reviewer:

Toots78

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Minnetonka, Minnesota, USA

Reviewed: Jan. 1, 2013

A tip learned the hard way: don't use spray for greasing the cake pan. It's too much. Lightly spread some butter with a paper towel and it cooks better, and isn't as "greasy".

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82 users found this review helpful

Reviewer:

Tim

Reviewed: Jan. 17, 2013

I make with Pilsbury Grands cinnamon rolls, quartered and tossed with brown sugar, butter and pecans. Add a little water to the brown sugar butter to get more caramel. A favorite Saturday morning treat at our house.

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12 users found this review helpful

Reviewer:

LClaybrook

Reviewed: Jan. 19, 2013

It was an awful lot of sugar and butter and I actually ended up throwing some of the mixture away because after my 10 minute cool time, when I turned it out onto a platter, a lot of brown sugar mixture was still in the pan. I wouldn't use as much next time - I'd probably use half the sugar and butter. However, that said, this is a yummy treat to have once and a while.

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10 users found this review helpful

Reviewer:

Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Albany, New York, USA

Reviewed: Jan. 21, 2013

5 out of 6 family members said this was ok. My son who eats anything ate one bite and hated it which surprised us. The biggest complaint is that my husband and kids could tell by taste that although this was "homemade but it wasn't homemade", meaning it wasn't made from scratch like they are use to. I did use butter instead of margarine and the reduced fat wheat grands. I do not think those minor changes affected the overall recipe. I had no issues with the brown sugar glaze and thought it was just the perfect amount.

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0 users found this review helpful

Reviewer:

~*ArmyWifeyDebbie*~

Cooking Level: Expert

Home Town: Raeford, North Carolina, USA

Living In: El Paso, Texas, USA

Reviewed: Jan. 22, 2013

Had fun making this with grand daughter and it was so tasty. Might add more cinnamon next time but family loved it.

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0 users found this review helpful

Reviewer:

ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Jan. 23, 2013

This went over AMAZINGLY well, it was gobbled up quickly. My stepson says this is the best monkey bread he's ever eaten. Definitely a keeper! I didn't have any problems using spray on the pan, nor did I have issues with there being excess sauce.

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Jan. 23, 2013

Loved this recipe. In the future, I will add to the bake time. Was gooey with the time listed here. Will be making often! SN: heats up well, but best served warm.

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0 users found this review helpful