Reviewed: Feb. 3, 2013

This is the first I've made this recipe and everyone loved it!! I did adjust the serving size to 10 which meant I needed just 2 packages of biscuit dough which was the exact amount to fill a Bundt pan. I, also, did not use raisins or walnuts and used butter instead. It was just as delicious. Definite keeper!!

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Reviewer:

Red Hot Cookin' Ann

Cooking Level: Expert

Reviewed: Feb. 1, 2013

I made it this morning, I put into it 1/4 tsp. cloves and I used pecans. I used only 2 packs of butter milk biscuits and it was wonderful!! It was to much for my husband and I so I shared it with my neighbor. She called me and said it was awesome and her husband said get that recipe. Thanks LuAnn for sharing this wonderful recipe.-beveri15

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6 users found this review helpful

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beveri15

Cooking Level: Expert

Living In: Fayetteville, Arkansas, USA

Reviewed: Jan. 31, 2013

Used the grands (2 cans) but didn't cut them up..stood them on end instead so an angelfood cake pan can be used with no boil over. The carmel sauce gets between each one just fine. No raisins, nuts or frosting. Sweet enough.

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3 users found this review helpful

Reviewer:

gram16

Reviewed: Jan. 31, 2013

This was very good! I don't understand what the problem with tube pans are....there was no problem. A few reviewers mentioned a problem, but it sounded like they used a springform pan that has a bottom that removes, so the syrup might leak. A tube pan is a one piece pan that you usually make angel food cake in. Try the recipe again!

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2 users found this review helpful

Reviewer:

Carmelulu

Reviewed: Jan. 29, 2013

It never fails to amaze me that there are people out there that think they are the only one who knows how to cook. Then they start to tear the receipe apart that LuAnn was gracious enough to share. I think this recipe is delish EXACTLY as written. If you want to alter it, go right ahead, but don't be rude and say it was too sweet, or you need to do this and don't do that, be nice and keep your comments to yourself, as for me? I will enjoy this wonderful recipe and enjoy all the sugar and butter and smile while I eat it, after all, you don't have to sit there and eat the whole thing! Mmmmm pour me another cup of coffee with this, will ya?

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18 users found this review helpful

Reviewer:

rudi

Cooking Level: Expert

Home Town: Rutledge, Georgia, USA

Reviewed: Jan. 28, 2013

OM Gosh!! It was soo gooey & tasty. I usually have something I change on these recipes but this one I followed exactly with the exception of how many raisins. I just sprinkled til it looked good ;-) I will add nuts next time. Since they are soo expensive, I chose to wait to see if I liked the recipe..

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7 users found this review helpful

Reviewer:

CaliGirl

Home Town: Stockton, California, USA

Living In: Springfield, Missouri, USA

Reviewed: Jan. 27, 2013

Excellent recipe, but as another reviewer said, use a bundt pan, not a tube pan. I used the tube pan and the butter leaked out and started a fire on the bottom of the oven!

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11 users found this review helpful

Reviewer:

WisconsinMom

Cooking Level: Intermediate

Reviewed: Jan. 27, 2013

I've been making this recipe for many years. I use 4 pkgs of the biscuits, put whole pecans in the bottom of a bundt pan. I bake it for 30 minutes or until medium brown on top. As soon as it's done, I flip it over on to a large plate or cookie sheet lined with foil. I also cut the biscuits with a scissors. I do not use raisins.

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Reviewer:

Mary

Reviewed: Jan. 27, 2013

Easy and delicious! One of the better Monkey Bread recipes out there, IMO. For those who want to rate it low or pan it with bad reviews because it's sweet or has too much fat for them, bug off! If you don't want to make it, don't - no one is forcing you to by posting their recipes! Please feel free to go eat nuts, stones and raw grains and keep your judgmental self-righteous opinions to yourselves! Reviews are FOR THOSE WHO'VE MADE THE RECIPE! For what it IS - which is a gooey, sweet TREAT that NO ONE is advocating ANYONE eat on a daily basis - this recipe is a good one. Rant off.

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53 users found this review helpful

Reviewer:

RIDiver

Cooking Level: Expert

Reviewed: Jan. 27, 2013

Try adding 1 cup of vanilla ice cream to sauce pan while warming up the butter and brown sugar. Makes them creamy and and keep the brown sugar from getting hard on the bread. It makes ALL the difference!

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14 users found this review helpful