Reviewed: Aug. 26, 2007

wonderful and easy. not a fan of raisins, so just did walnuts. will make this again many times. thank you!

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monica

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Reviewed: Aug. 21, 2007

This was so good and very addictive. The bread part was surprisingly light and airy. I didn't use a bread machine to make my dough. I added pecans to mine instead of the raisins but it would have been just as good with both.

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Shezzza

Cooking Level: Expert

Home Town: Brentwood, New York, USA

Living In: East Islip, New York, USA

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Reviewed: Jul. 18, 2007

Good stuff! I managed to make a complete mess and questioned everything I did and it still came out ok. First of all, the dough was very sticky when it came out of the bread maker and I wasn't sure if that's how it was supposed to be. I had to add a little flour just to knead it. The butter/brown sugar mixture doesn't mix very well as the butter seems to settle on top...let it cool just a bit and stir it well to get it incorporated. It makes a lot of syrup and you have a lot left over. I just poured it over the top when I was done placing the dough because I wasn't sure what to do with it and I was sure I was just making a mess. Most of the syrup sinks down to the bottom anyway and when you cook it it carmelizes. Make your little blobs small because they rise to medium size pieces. It's easy now that I know what I'm doing. I love the fact that the dough is made in the bread machine!

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 30, 2007

This is delicious! And very easy to follow. It is pretty messy, but if you use wax paper and don't mind getting your hands sticky temporarily it's not a problem. Definitely place the bundt pan on a cookie sheet to prevent oven overflow mess. I skipped the nuts and raisins (picky eaters) and it's still very tasty. Highly recommended!

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auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 24, 2007

This came out great! I had left over brown sugar/butter mixture and didn't add it to the pan. I will nest time because it wasn't gooey enough for me. Will make again.

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Kimberly M.

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Reviewed: Apr. 6, 2007

Was a great delight all around.. And is great for next day after drinking.. :D

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Lauren

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Reviewed: Mar. 21, 2007

yum! i left out the nuts (allergic kid) and kneaded in some chocolate chips to the bread pieces. soooo tasty!

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Linda L.

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Reviewed: Mar. 9, 2007

This is really great! The only changes I made was rolling the dough balls in a cinnamon sugar mixture before placing them in the pan..this makes them extra gooey! I also made a cream cheese frosting/glaze and put in an Ice cream glass, and placed it in the center of the bread for dipping(I heated it up in the microwave for a few seconds so it would dip easily)..I like doing it that way, because it gives people the option for the extra sweetness, plus it makes for an excellent presentation!

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happycook

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Reviewed: Feb. 19, 2007

pretty good. i made mine w/pecans and golden raisins. beware:the sugary syrup and raisins will go over the side of the pan! use a cookie sheet underneath!!

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scrange

Cooking Level: Beginning

Home Town: Atascadero, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 1, 2007

Yummy. Thanks so much for sharing this super easy recipe. My son devoured it! Keeps asking when are you making monkey bread.

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Paula

Cooking Level: Expert

Living In: Hawarden, Iowa, USA

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Reviewed: Jan. 26, 2007

Yum,yum,yum!!! I made this today and it is awesome. I too was looking for a monkey bread recipe that didn't use refridgerated biscuits dough. I took others advice and added some vanilla to the butter/sugar mixture and it was perfect! I used real butter instead of margarine but those are the only changes I made. It did make a terrible mess in my oven, it bubbled over, but it was so good I didn't even mind. This one is a definite keeper. Thanks for sharing!!

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MISSBRANDI

Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: El Paso, Texas, USA

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Reviewed: Jan. 21, 2007

I made this recipe with a few modifications. 1.) I used the dough from Sweet Dinner Rolls on this site (amazing). 2.) I added 2tsps. of cinnamon to the sugar mixture. 3.) I used half a cup of raisens and half a cup of pecans in the sauce. Delicious!! Pretty easy too, it just takes a bit of time to make the dough. At first I tried rolling the pieces of dough into balls, but then I just dropped the random shapes into the sugar mixture because they all fuse together anyway. Much easier than cinnamon buns and it’s like having all the ‘heart’ pieces without any of the outside crust! Thank you!

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CHOCOMARIA

Home Town: Edmonton, Alberta, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Nov. 29, 2006

Pretty easy to make and it's so delicious! My husband and I enjoy it very much. The only problem is, we eat it all in a night or two!

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ARCEE

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Reviewed: Nov. 23, 2006

I took this out of the oven at 9:00. By 9:17 it was gone! I made the dough and put it all together the night before, then refrigerated it overnight, taking it out of the fridge about an hour before baking the next morning. This worked great and I didn't have to get up so early to have a yummy, fun breakfast for my husband and kids Thanksgiving morning. I only used 1/2 the butter/brown sugar syrup and everyone agreed it was still plenty sticky. Great recipe, I will certainly use it again.

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kari

Cooking Level: Beginning

Home Town: Santa Rosa, California, USA

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Reviewed: Nov. 10, 2006

I loved this recipe and so did my fiance and his friend who I made it for at the spur of the moment one morning. I dont really care for raisins so I didnt add any but I would probably do it every once in a while, I think the only thing I would change is adding a bit of vanilla extract or bean to the bread dough as well as a small bit to the sauce mixture, maybe even a bit of nutmeg during the winter time. Since bread isnt my strong point I was happily suprised when it came out just right, excellent bread recipe as well!

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Virgo@TwiztedDotNet

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Reviewed: Jul. 13, 2006

This recipe was good, I agree with many others that the cinnamon in the bread was a great touch but this was not the best monkey bread recipe that I have used.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2006

We found this recipe to be very good. We added 1 tsp vanilla to the cup of water. We also added a portion of nutmeg and vanilla to the butter/brown sugar mixture. Overall, I think it gave some good flavor to an already good recipe.

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meganthered

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Mokena, Illinois, USA

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Reviewed: Feb. 13, 2006

After trying the "use refrigerated dough" recipes on this site with less than spectacualr results, I was about ready to give up on Monkey Bread. I decided to try this one last recipe, and was pleasantly surprised. It was a little bit more work and mess than refrigerator dough recipes (I don't have a bread machine), but it was worth it.

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Meffan

Cooking Level: Intermediate

Home Town: Elk Grove Village, Illinois, USA

Living In: Decatur, Illinois, USA

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Reviewed: Jan. 30, 2006

This was okay. I probably wouldn't give it 3 stars, but my little 4 year old loved it. Probably because she thought it has real monkeys in it and that is "cool". I thought it was okay and so did my hubby. My 6 year old took 1 bite and said he hated it, and he is anything but a picky eater.

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whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Jan. 15, 2006

Very good. An easy treat that everyone loves.

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MissyJayde

Cooking Level: Expert

Home Town: Delisle, Saskatchewan, Canada

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