Reviewed: Feb. 3, 2009

With the addition of a little nutmeg and pumpkin pie spice, this is a fabulous recipe!!!

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Reviewed: Jan. 18, 2009

Decent basic recipe. I used my metal bench scraper to cut the dough quickly into little pieces. To streamline the coating process, I poured the slightly cooled butter mixture in a plastic bag and tossed the dough pieces in to coat, then took them all out at placed them into the pan at the same time. I had way too much butter mixture, so I made a second batch of dough and had plenty of butter mixture for the second loaf, which will go into the freezer. Even so, I still had at least 1/2 cup of the butter mixture left. I'm not big on wasting expensive ingredients like butter, so I will make less next time, or maybe find another recipe. (I added nutmeg and vanilla to the first bread, and instant chai mix to the second.)

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DANDK1997

Cooking Level: Expert

Home Town: Owego, New York, USA

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Reviewed: Jan. 16, 2009

Amazing recipe, only one I found with an actual yeast dough, all the other monkey bread recipes use biscuit dough which is unappealing to me! Really fun to make and eat!

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Rebecca

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

This recipe turned out awesome. I used whole wheat flour because that is all that I had. I would use it again it gave it a heartier texture. i served it to my inlaws when they came over and they said that it tased just like the one they had in a fancy bakery in Vancouver over the weekend. Thanks for the recipe it is a keeper.

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karvander

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 10, 2008

I agree with Auntiet who said to coat each piece with butter then roll in brown sugar (no nuts because we have a nut allergy in our house)and then pour butter and sugar on top. I will try this next time, as each did not have enough coating. Good recipe overall.

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jaioconklin

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Reviewed: Oct. 29, 2008

I had never had or mad monkey bread before - I did not know wat I was missing! It was delicious - like a cinnamon bun, but every piece was like my favorite part - the gooey center! I think next time I may add a bit more cinnamon, but otherwise a terrific recipe!

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Kali

Cooking Level: Intermediate

Home Town: Grande Prairie, Alberta, Canada

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Reviewed: Oct. 27, 2008

I'd never had this before, but I liked the way it looked. The flavour is somewhat reminiscent of Tim Hortons' Timbits--but better because this is not deep-fried like doughnuts! I added walnuts and halved the sauce. The walnuts are awesome in this, much better than the raisins. I would add more nuts and reduce raisins next time. I used chopsticks to dip the pieces in the sauce. This is best served fresh for a large group of people. I had some left over the next day and it just wasn't the same, re-heated in the microwave.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 26, 2008

Yum! I used tongs to remove the dough balls from the butter - less mess and my hands stayed clean.

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CITYSUE

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Oct. 19, 2008

The lazy cook's cinnamon buns. Soooo good.

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A. Cole

Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 2, 2008

This was delicious- especially right out of the oven! I did not change anything.

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whiskeysix

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Reviewed: Sep. 11, 2008

Yummy yummy! It was super easy and so rich and tasty! And you can't beat homemade dough vs. store bought. I added vanilla per other suggestions, and added extra cinnamon both in the dough and in the sauce. Definitey a keeper!

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heather88

Cooking Level: Intermediate

Home Town: La Center, Washington, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Aug. 25, 2008

I loved that I could use my bread machine to make this but I did not care for the glaze. I will make the bread again but look for a different sauce to put on it.

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PHATMOMMA1

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Reviewed: Aug. 1, 2008

I really liked this recipe! My mom used to make this for us and it tastes very similar to her recipe. I poured the remaining sauce over the bread before letting it rise. After baking, I dumped it onto a plate and the top was soggy although the bottom was done. I just broiled it for a few minutes on high and it was perfect. There were suggestions from family to make it with more sauce next time. I thought it was sweet enough. I recommend saving a little of the sauce for those who'd like to dip! :)

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cbwillis

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

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Reviewed: Jul. 4, 2008

WAY AWESOME -I loved this one - I made 1 for my in-laws, 1 for some friends, & 1 for the office. made it several different ways. I Found that cutting the raisins and putting them in the dough with the nuts and then making the balls and dipping was the best for me. THANK YOU SO MUCH.

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Linda Lu VB

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Reviewed: Apr. 16, 2008

Really good-reminded me of the bread my dad made us when we were kids. I only used one stick of margarine for the dipping process and still had some left over, which I dumped over the top of the bread. I also individually dipped each piece into the sugar and I believe this is the best way.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 12, 2008

Everyone loved this! I think this will be a family favorite!

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JJBARNES

Cooking Level: Expert

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Reviewed: Jan. 15, 2008

Way too good! I'm afraid to make it often, I don't think my waistline can handle it!

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JOLLYGREEN23

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 12, 2008

I made this without a bread machine. I proofed the yeast first and then I used my hand mixer with the dough hooks to complete the mixing. I also had extra brown sugar sauce but I poured the remaining back into the bundt pan and then flipped it over. I also drizzled the top with cream cheese frosting--I didn't use too much because it was just a drizzle, I used 4 oz cream cheese to 1 cup confectioner's sugar and 1 teaspoon vanilla. This monkey bread was so moist and delicious--like it was made professionally. My daughter requested it for a birthday cake. 5 stars, this is definitely a recipe we will make again.

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Desert_Rain

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 2, 2008

This was a great recipe! I made a couple changes though. I used butter instead of margarine, I made the dough by hand, and I let the bread rise (after mixing and forming into a smooth ball) in a large oiled bowl for one hour. TIP - To create a good environment for the bread to rise, preheat the oven to 200 F for 10 minutes, then turn off the oven. Put the bread in the oven and let rise for one hour. After putting the pieces of dough coated with cinnamon and sugar in the pan, let rise in the oven for another hour covered with clear plastic. I also found that using a springform pan works great because you can remove the sides easily.

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Shawn

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 2, 2008

Like other reviewer's, I was thrilled to find this recipe, as I do not use pre-made dough. I made this yesterday evening, and by bedtime it was all gone! Thanks for sharing!

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