Reviewed: Apr. 16, 2009

The outside was too dark and crunchy. I think I will use 2 tubes of biscuits instead of 3 next time because it takes too long for the inside to cook.

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mscblue

Cooking Level: Expert

Home Town: Milton, Wisconsin, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Apr. 15, 2009

Made this just as described and it was excellent!

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TAMMYDACHEF

Cooking Level: Expert

Living In: Rolling Meadows, Illinois, USA

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Reviewed: Apr. 15, 2009

Awesome! We had this at brunch on Easter and it was a big hit!

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momto2kids

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Reviewed: Apr. 14, 2009

Super simple to do! I added twice the amount of walnuts and gooey-ness to this and believe me, it was a hit. Next time, I will bake it a bit longer, make sure the walnuts go in first (so thay are on top when you invert this) and maybe add a bit of orange zest. Really, it was delish! We picked at it all day Easter Sunday and my Granddaughter wanted it for breakfast the next two mornings.

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Jan Wirch-Wright

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Reviewed: Apr. 14, 2009

Delicious!!!!

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JUDYSUSA

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Reviewed: Apr. 14, 2009

What's not to love? Kid-friendly to make, and everyone loves to pick it apart and devour it!

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KikiBean

Cooking Level: Intermediate

Living In: Grayslake, Illinois, USA

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Reviewed: Apr. 13, 2009

5 stars for flavor & ease ~ my 11 year old cut all the pieces with a cookie cutter & tossed them in the bag for me! I made 1/2 the pan plain & the other 1/2 with raisins & pecans (picky kids) & it was perfect. I used a bundt pan & 4 small tubes of buttermilk biscuits (8oz?) & it didn't overflow...it was perfect! Although I had read suggestions about drizzling some of the sauce in the middle, I made the recipe as stated & I'm glad I did because I think the caramel sauce in the middle would've been overwhelming. It was great to pick a piece with caramel sauce...a piece with raisins & pecans...a plain piece in the middle with cinnamon sugar...so, that's the only problem I can find with this recipe: we couldn't stop eating it! DELICIOUS!

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michi

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Reviewed: Apr. 13, 2009

Everyone loved this easy-to-make, gooey treat. I followed the recipe very closely, minus the raisins, but found I had to bake it about 10 minutes longer than stated. Very, very good--lots of compliments. Thanks for the post.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Apr. 13, 2009

One of my new favorite breakfast treats! A bundt pan works great. Like others mentioned, the bisquits do puff up quite a bit during cooking so be sure to take that into account to avoid possible overflow.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

Easy and oh so yummy! I used a bundt pan.

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Yummy!

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Elmendorf Afb, Alaska, USA

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Reviewed: Apr. 12, 2009

Really good! I used 2 cans of biscuits as others suggested and it fit perfectly in the bundt pan. I poured 1/2 of the sugar & butter mixture over half of the biscuits and the rest on top.

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cookiegirl30

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 12, 2009

These were so good. I actually used frozen bread dough, it's all I had. Very good recipe, Thank you!!

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Cyndi

Cooking Level: Professional

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Reviewed: Apr. 10, 2009

The perfect recipe.

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JH

Cooking Level: Expert

Home Town: Anderson, Indiana, USA

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Reviewed: Apr. 10, 2009

LOVED IT!!!!!! I used a bundt cake pan and sprayed it down with some cooking spray. Fyi- when you flip the cake pan let it sit for a bit so they sauce can drip down. I didn't but I just spooned it out of my pan. WILL MAKE AGAIN AND AGAIN!!!!!

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Kara385

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Reviewed: Apr. 9, 2009

Great recipe - Definitely use a bunt pan. I take it out of the oven and turn it upside down on the serving plate and let it sit about 10 minutes - this lets the gooey stuff drip down and it's fantastic hot!

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jensweetcakes

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Reviewed: Apr. 9, 2009

I made this last night just as written, to see if it is good enough to make for my associates at work. And it most certainly is. Absolutely delicious. I ate about a third of it myself and had to give some away before I ate it all. I'm single and live alone so I gave some to three of my friends. They loved it too. I had never made or had Monkey bread before. Now it's one of my favorites,Thanks.

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SUMLOW2

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Ashford, Alabama, USA

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Reviewed: Apr. 9, 2009

Yummmmy, followed recipe, but added alot of the left over cinnamon and sugar mix to the sauce. Also added a small layer in the middle of white/milk chocolate swirl chips. Was very good!

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lmstandish

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Reviewed: Apr. 5, 2009

Delicious and so easy! I followed the recipe exactly without adding nuts. The only thing I would do different is pour 1/2 of the sauce in the middle and then the rest on top before baking so every part of the bread gets the yummy sauce.

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