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: 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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Mackenzie

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 10, 2008

A few notes: I did run out of pudding/sugar mix and butter but I was being VERY liberal dunking the biscuit pieces in the mixture and not shaking them in a container. Also, when you put the dough in the container, make sure the dough has room to rise when you bake it. Otherwise, the gooey sugar will overflow your pan and set off the fire alarm. It still tastes incredible.

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Price

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Oct. 31, 2008

Wow this was really good! This was my first time making this or ever having it. This is definitely a keeper.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 9, 2008

This recipe was amazing, i love the butterscotch twist. It really made the bread even better!

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Amanda

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Reviewed: Jul. 25, 2008

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!

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Mrs. Houston

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jul. 21, 2008

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

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Dora

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Reviewed: Jul. 7, 2008

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

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CityGirl6969

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 5, 2008

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

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kyle and emmy's mom

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

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

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 8, 2008

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

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mreece2

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Vacaville, California, USA

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Reviewed: May 20, 2008

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.

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lori

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Reviewed: May 12, 2008

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

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AJLO2000

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mount Prospect, Illinois, USA

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Reviewed: May 11, 2008

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!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

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.

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Roni

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Reviewed: Apr. 10, 2008

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.

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Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

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Reviewed: Feb. 2, 2008

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!

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Jan. 27, 2008

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.

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DawnRaeMary

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Reviewed: Jan. 5, 2008

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.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Dec. 26, 2007

These are SO delicious. I was making the overnight ones with the butterscotch pudding and they are MUCH easier. But I like the taste of these better. These are very messy too-but sometimes it's fun to get messy if you know what you're in for! I used the Ziploc bag like other reviewers suggested. It was nice to be able to throw some of the mess away!

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