I have made this 3 times in the last month, it's delicious! I actually make it and sell it at the local farm and art market. Here's what I have changed: I use 3- 7.5 oz. cans of biscuits, 1 1/4 c. sugar and 1/4 c. brown sugar. If you don't add extra sugar, you will run out of the sugar/pudding mix. I also melt an extra 1/2 stick butter, and then what's leftover, I pour over the bread before baking. If you are not a big fan of butterscotch, don't worry, because it does not come out overwhelming at all!

i remember my mom making this when i was little......it is a classic.

HUSBAND SAID, "THIS IS BETTER THAN MOM'S!!!"

I have made this on numerous occasions but i never used butterscoth pudding mix.It's really good

Our family absolutely loves this recipe. My family and friends always ask me to make this bread for gatherings.

Really good, but mine did not turn out gooey like the photo. It was drier but still tasty!

This is great. The butterscotch pudding makes it nice and gooey. I have made a slightly different recipe and it was dry. I did double up on the dry ingredients and went heavy on the butter. I'm wondering how it would taste as a muffin.

Yummy! Brought this to Mother's Day brunch and everyone loved it. Make sure you grease the pan good.

I made this for my family and they DEVOURED it in less than an hour. It was absolutely heavenly, and surely a new tradition in our family. I doubled the mix of sugar, pudding and cinnamin, and used candied pecans. Plus, Instead of using all white sugar, I used 1/2 white sugar and 1/2 brown sugar. I baked it in a stoneware fluted pan. It came out perfect!

This was excellent. I gave it 4 stars because I, too, ran out of sugar/pudding mixture. I used the cook n'serve pudding and made the recipe exactly as stated. I ran out with 6 biscuits left to cut and add. Next time, maybe I'll use another box of pudding (or find a large box). I ended up throwing together some more sugar/cinnamon mixture (without pudding) in the end, but that part of the bread was dry and not gooey. I suppose you could stir it up a little before baking to distribute the pudding mixture more. The kids and their friends loved it, though, so I'll try it again. I found this to be better than the monkey bread you pour the melted butter/sugar over.

This was the best Monkey Bread that I've ever had and was my first time making Monkey Bread and it turned out so pretty as the picture. Very easy to make and fun for the kids to join in on making. The only downfall is that it smells so good baking that you don't want to wait for it to cool in the bundt pan before diving in. This did not last long at all after it was placed on a plate. I'm sure this will be one of my most used recipes in the future.

I love this monkey bread! I've used this recipe a few times and I always use loaf pans rather than a round one and put one can of biscuits in each pan...I do this so nuts can be added to one (the kids don't like the nuts) and left out of the other. This morning I'm making just one loaf, one can of biscuits, half the sugar/pudding mixture and a loaf pan...saving the other half of the sugar mixture for next weekends breakfast! YUM!

I love this recipe. I grew up with the other monkey bread recipe that doesn't have butterscotch pudding and always liked them a lot. These are even better. The only problem is that it's hard to stop eating them. THey taste like gooey, caramel cinnamon rolls.

So good! Easy too. I used a bundt pan since I think a tube pan would have leaked all over the oven. Also used two cans of 16 oz jumbo buttermilk biscuits. Accidently got low fat ones and it still worked. Had plenty of ooey gooeyness. I think the folks that ran out of the sugar mixture maybe used instant pudding. That has much less than the cook and serve. You have to use cook and serve.