Reviewed: Feb. 11, 2013

Boil the butter and brown sugar for one minute to fully dissolve the sugar before pouring on biscuits.

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Reviewer:

Laura

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Laguna Hills, California, USA

Reviewed: Feb. 11, 2013

This is absolutely the most delicious (and easiest) dessert recipe ever! I love that it just pulls apart for little hands. The only thing I did different was omit nuts and raisins. We don't eat either anyway. Yum!

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Reviewer:

Lindseye117

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Friendswood, Texas, USA

Reviewed: Feb. 10, 2013

Simple, quick, and delicious. I prefer to make in individual servings in a muffin tin, but it's delicious no matter how you serve it.

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Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Feb. 9, 2013

this was such a great treat! I need to use up some of the grands i had on hand and came accross this recipe. I used a mixture of the flaky layers and buttermilk homestyle. I did use a good amount of cooking spray in the bundt pan. I did bake for quite a bite longer then the recipe called for i baked mine for almost 40 minutes and it came out perfect. My advise is to keep checking it after 25 minutes to see if the inner layer in done then go from there. Next time i do not think i will pour all of the brown sugar/butter mixture into the pan. the top of the bread came out a little soggy. but all in all a great recipe

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Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Feb. 9, 2013

This recipe was very easy to put together and the flavor was soooooo good! I used both the raisins and the nuts and they added a nice texture to the bread. I didn't get a gooey caramel sauce. Mine ended up with more of a crunchy carmelized coating. Also, you still get the texture from the brown sugar since it didn't dissolve. It didn't bother my family because we liked the crunch. I cooked the bread for 30 minutes until is was a dark golden brown. The outside was perfect, but, the bread on the inner ring was not fully cooked. Not sure how to resolve that issue. If I cooked it any longer the outside pieces would have burned.

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Reviewer:

happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

Reviewed: Feb. 7, 2013

Pretty yummy stuff! I could've done with a little bit more of the caramel sauce though. I had no probs with the dough cooking through; I halved the recipe and baked it in a 9x5 loaf pan for 35 minutes. I had 2 layers of dough chunks and it baked right to the top of the pan, perfect size! Used raisins, pecans, and 50% more cinnamon than called for because I love cinnamon.

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Feb. 7, 2013

Great recipe! However, next time I will heat the butter and brown sugar to make a syrup before pouring it over biscuit pieces, as it turned out more like a brown sugar crust than a glaze. This, however, did not stop us from devouring it!

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Reviewer:

grammacama

Reviewed: Feb. 5, 2013

I've made monkey bread over the years, normally use the smaller refrigerator biscuits, 1st time using the Grands(R). One thing to watch for in the recipe is topping the brown sugar mixture at the end, please take advice, use a spatula to tuck some of the mixture down beause of over spilling in the baking process OR do what another person recommended she did, was put some of the mixture on the bottom of the pan. I wished I had looked at reviews before completing, would have saved me from burning the bottom of my oven. Other then that, good recipe ended up adding more cinnamon, because towards the last 4-6 biscuits I noticed the cinnamon was no longer ahearing to the biscuits and it was just sugar. But recipe is a keeper and it was quite good.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Feb. 5, 2013

What yummy gooey goodness on a cold morning. I did tweak this to my liking. I halved this. Then I melted the butter in the bottom of a large loaf pan and added the brown sugar and a tablespoon of milk to make a caramel sauce. I sprinkled pecans and raisins over the caramel and then layered the sugared pieces as directed. When it came out of the oven, I immediately inverted the pan to create a caramelized sticky loaf. Very nice!

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