Reviewed: Mar. 7, 2012

Simply amazing snack food for movie night!

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Reviewer:

dsb9938

Cooking Level: Expert

Living In: Edison, New Jersey, USA

Reviewed: Feb. 12, 2012

Definnitey a hit in my household! The maple syrup really makes it nice and gooey (use real maple syrup...not pancake syrup...it's a lot less sweet). It definitely needs to cook longer than 25-30 minutes. I had to cook it for about 45 minutes. IT'S A KEEPER!!!

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Reviewer:

CABLE65

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Reviewed: Feb. 5, 2012

Really good. My change is nothing with the ingredients but with how you put it in the pan. I mixed the butter & syrup and put 1/2 into the pan. Then mixed brown sugar, spices & nuts together & put 1/2 of this mixture on top of the syrup mixture. I did not cut the biscuits but split them into the biscuit pieces & put them into the pan at an angle around the pan. Poured the rest of the syrup mixture & the the rest of the brown sugar mixture on top. Baked. Let sit for just a couple of minutes. Turned over to lots of syrupy delicious-ness!!

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Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 16, 2012

We cooked longer than it said, but this was so delicious. Half was gone in first 5 minutes! First time making monkey bread, so was very surprised at how easy it was! Thank you for great recipe!

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Reviewer:

Canalzonegirl

Cooking Level: Beginning

Living In: Gainesville, Georgia, USA

Reviewed: Dec. 31, 2011

Simple recipe that was easy and delicious on Christmas morning. Fed five adults and one child. Baked it in a bundt pan and it stayed to form once on a plate. Will definitely make again!

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Reviewer:

mandakay

Cooking Level: Intermediate

Home Town: Pineville, Louisiana, USA

Reviewed: Dec. 29, 2011

This was awesome. I only had tubes of crescent rolls, so I laid one sheet of dough over the other and cut it into squares with a pizza cutter. Then I rolled the squares into balls before dipping them into the butter. It turned out great. I made it for a family event, so I didn't get to eat as much of it as I would have liked. Can't wait to make it again.

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Foodswooner

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 18, 2011

I use 3/4 c. brown sugar and 1/4 c. white. I have also found that using pre-cut pieces of dough is less time consuming and often produces a better result (Bridgford makes a wonderful product that comes in a bag of small dough pieces that are perfect for this treat). Also, instead of dipping the dough in butter first, I roll each piece separately in a glaze (that I prepare separately in a small saucepan using the butter, both sugars and cinnamon [and nutmeg if you prefer]) to make sure all are coated equally before placing them in a fluted pan that I line with a bit of cooking spray and 1 pkg. cook&serve butterscotch pudding. I have tried many variations of this recipe using canned biscuits, etc. over the years, but have never had much success until I switched the recipe up a bit after discovering Bridgford brand products. Each time I have prepared it, I have had great success with a sweet treat that everyone loves and cannot wait for me to make again!

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Reviewer:

Babydoll061510

Reviewed: Dec. 16, 2011

I tried this recipe for the first time on Thanksgiving. It turned out very good. I had to adjust the baking time quite a bit. Other than that. It was wonderful.

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Reviewer:

Vferryman

Cooking Level: Intermediate

Living In: Springfield, Ohio, USA

Reviewed: Nov. 25, 2011

On average, this last for about 15 minutes from the moment I turn it out onto the plate until that same plate is empty. My family of two boys and a husband start circling the kitchen when they see me making this! I leave the nuts out since my son has a nut alergy, but other than that I prepare it excatly as written. Thanks for a great recipe.

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