recipe reviews for:

Monkey Bread

“When my boys hear Im planning to make Monkey Bread, theyre eager to help, says Carol Allen of McLeansboro, Illinois. Brady is the official shaker. He coats the biscuits after Mom has cut them into pieces. Jerod arranges the coated biscuits in the pan, then its ready to go into the oven. Both boys really enjoy helping me make Monkey Bread, and it seems to taste twice as good when theyve helped fix it, Carol assures. Its one of our favorites for breakfast or as a snack.”

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Reviewed: Sep. 20, 2009

Tasty. So very, very tasty. We ate this with glee and gusto. Only used 2 cans of biscuits as the stuff ran out. Also, will turn the pan over maybe 15 minutes into cooling next time as all the caramel ran to the top. But....tasty. So very, very tasty.

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Pootentate

Cooking Level: Intermediate

Home Town: Salem, Illinois, USA

Living In: Rome, Georgia, USA

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Reviewed: Sep. 8, 2009

wonderful! my husband absolutely loved it. he said i can buy as much pudding and biscuits as a want so i can keep this on hand at all times. thanks for a great recipe!

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Heather

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Reviewed: Aug. 15, 2009

This recipe is amazing. It gets rave reviews from all age groups. I have made it with or without pecans depending on the group that will be enjoying them. Either way- delicious!

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jamiek

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Reviewed: Aug. 1, 2009

Just realized I forgot to review this recipe! It's amazing-I brought it to a breakfast get-together and it was a hit. I make this for my family about six times a year, delicious!

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JENPEN006

Cooking Level: Beginning

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Reviewed: Jun. 28, 2009

This is soo awsome and sooooooooooooo easy to make. I have made this several times and it never lasts long in my house. The first time I made it was at Christmas for my in-laws, and I was a bit worried as I never make anything for guests without trying out the recipe first. I kept thinking there is now way this is going to turn out. Well it did and it's perfect every single time I make it.

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april

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Reviewed: Jun. 26, 2009

If I could give this a 10 I'd give it a 20! :O) THE best! You must try this! Never mind, DON'T try it! I wanna keep the recipe ALL TO MYSELF and be famous someday! (grin) It is a bit messy to prepare but the final results are TDF! You will not be disappointed. I've made them twice now, within THREE days! Once with a springform pan and 4 cans of biscuits (a scrump-diddly-licious disaster!) then I made them again using muffin tins. (a scrump-diddly-licious *masterpiece) Ok, so a muffin isn't 'quite' considered a 'masterpiece' but the TASTE most absolutley, positively made up for their less-than-perfect appearance...and the DIS-appearance of these little monkeys is like MAGIC! ;0) A big, sticky, ooey, gooey thanks for an aMAZING recipe!...although I should probably hunt you down and throw monkey bread at you for knowing what these will eventually do to my "quickly-disappearing-since-I-found-Allrecipes" waistline! :D

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Shoo-Fly-Shoo

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Reviewed: Jun. 14, 2009

I'm giving this five stars for taste and ease of preparation. My mom used to make monkey bread but her recipe didn't call for the butterscotch pudding mix. Changes I made: I didn't have a bundt pan or a tube pan so I used my glass deep dish pie pan. I only had one can of biscuits and no pecans. I melted the putter in the pie dish and dropped the biscuit pieces in. Sprinkled half the sugar mixture over the top, turned the pieces over and sprinkled the rest over that. Baked for about 18 minutes. This was great.

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amy

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 22, 2009

This was so good!! I made it last weekend and I will probably make it again this weekend. We all loved it.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: May 8, 2009

Made these for the first time yesterday. Flavor is very good, and the recipe was easy to prepare. I baked for the required time and mine weren't quite done in the middle. Will have to experiment, as the recipe is worth having! Thanks !

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IMLIZARD

Cooking Level: Expert

Home Town: Lebanon, Pennsylvania, USA

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Reviewed: May 5, 2009

This was GREAT!!! My family loved it!! I used Butter-me-not biscuits and it added more butter flavor. It was awesome, I will make again!

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SUMMERCOOKS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 19, 2009

Not as good as the monkey bread I'm used to. The kind I've had before has more sticky glaze. I think they could've been baked a little longer too, mine were a little doughy in the middle.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

Yum, yum, yum. Best eaten warm. Enough said.

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Jennifer 76

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Reviewed: Feb. 28, 2009

I wish I could give this a hundred stars. I'm not kidding. My dad, my boyfriend, everyone ate it all up in one night after dinner. I kept going back into the kitchen for more. It's so simple and I couldn't believe how great it turned out from refrigerated biscuits! Will make over and over again for sure.

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Katie

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

Lots and lots of drooling occurred with this bread. The whole thing was gone within 15 minutes. AMAZING

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ahlavac

Cooking Level: Beginning

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Reviewed: Jan. 26, 2009

I used frozen dinner rolls since that's what I had on hand. Used 24 rolls, let it sit out overnight to thaw, and popped it in the oven the next morning. The family loved it!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jan. 4, 2009

This recipe had great flavor but turned out too dry. Will try another Monkey Bread recipe next time.

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LOBNER

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Fall River, Wisconsin, USA

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Reviewed: Jan. 3, 2009

I have to make this again because I changed the recipe and it didn't turned out right, so this review is just to warn other cooks of what NOT to do. I used all brown sugar and it was too dark and carmelized, definately use white and brown. Also I poured the extra left over butter over the top before cooking. It turned out to be way too much butter, some of the pieces were completely drenched in butter and tasted gross. The only good thing I did was use 2 boxes of pudding so I had enough. Other than that I would suggest just following the recipe. Despite the bad changes I made the kids still devoured it!

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Dec. 25, 2008

Absolutely the best monkey bread recipe!!! I have reviewed several others and was disapointed with the lack of favor. This recipe with the butterscotch pudding is genius. Who would've thought. Wow. My family loves it and brags to thier friends about it. I used two cans of grands biscuits and cut them into six pieces. Worked out great.

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Lydia

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

Living In: Marion, Massachusetts, USA

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Reviewed: Dec. 14, 2008

The kids loved helping make this yummy treat. Only change we made was to double the pudding/sugar/cinnamon mixture. It would have been impossible to coat all the pieces of dough (that we cut with scissors rather than tear) with the amount of mix the recipe calls for. A new weekend fave!

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Jen

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 24, 2008

These were fabulous! I cut this recipe down, because it was just a few of us for breakfast. I used one tube of Grand's biscuits. (I only had the butter flavor, and they were great.) I found it easier to just dip the pieces in butter and then in the sugar mixture, but shaking would work too. I baked it in a bundt pan for about 17 minutes and they turned out perfectly. I whipped up an easy glaze (powdered sugar, milk, and vanilla) and poured it on top. Delicious! I will absolutely, positively make these again. :) Thanks for the recipe.

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