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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Reviewed: Dec. 19, 2005

We LOVED this recipe. I didn't put the raisins in, but otherwise followed the recipe to the letter. I had leftover sauce, so I just poured it on top before baking it. I also took the advice to drop a few globs of dough into the mixture, then fish them out with a slotted spoon. Worked out very well. It disappeared quickly and was a huge hit!

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WENDYWR

Home Town: Salt Lake City, Utah, USA

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Reviewed: Nov. 26, 2005

VERY GOOD RECIPE. I TOOK THIS TO WORK & AFTER TRYING IT, 2 PEOPLE WENT OUT & GOT THEIR OWN BREAD MACHINES!! YOU SHOULD GET SOME OF THE PROFITS :) ANYWAYS, THE ONLY THING I DID DIFFERENT WAS ADD A LITTLE SUGAR TO THE DOUGH (I TEND TO USE TOO MUCH FLOUR WHEN I ROLL STUFF OUT & I DIDN'T WANT TO LOSE SWEETNES) AND I ALSO ADDED SOME CINNAMON TO THE DIP. VERY EASY RECIPE, WELL WORTH THE TIME.

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SLIM!!!

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 25, 2005

I made these the conventional way and they turned out wonderful. I did have too much butter and sugar mixture left over so I poured most over the top before I baked them. Yummy!!

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Traci

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Reviewed: Nov. 1, 2005

I'd give these more than 5 stars if possible! To easily coat the balls of dough, I drop a few at a time into the butter sugar mixture and scoop them out with a slotted spoon. Very easy and hardly any mess! And the cinnamon added to the dough makes it so much better than frozen bread dough! I can't recommend these enough; I'll never use any other recipe.

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Shelly

Cooking Level: Intermediate

Living In: Holland, Michigan, USA

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Reviewed: Oct. 8, 2005

This is a great recipe and one that i've been searching for, for quite a while. Its great.

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Davis M.

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Reviewed: Feb. 27, 2005

Very good! I made the dough by hand (no bread maker) and let it rise an hour initially, then 20 min after putting it together. It was rather cumbersome to get the sugar/butter mixture over the dough (mixture was hot and very sticky)... I ended up dumping all the cut dough pieces into the sugar mixture, mixing, then using a spoon to kinda pry them back apart and put them in the pan. The pieces were probably larger than they should have been, but it came out great! I've decided that I like this more than cinnamon rolls. Much easier and not nearly as dry as some rolls come out.

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AuLait

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

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Reviewed: Aug. 8, 2004

This is a really great recipe. I like it better than other recipes I've found because I prefer to make my own dough in the bread machine. I set my timer so that the dough would be ready in the morning and then finished off the recipe so that it would be ready for breakfast. The taste was very much like a creme brulee french toast recipe I've previously tried on this site, but this looks much more appealing. When we served it, instead of cutting it into slices, we used our forks to take off one little ball at a time. Make sure you keep the balls of dough small when you are making it, because it tastes much better that way. There was a perfect amount of sauce to coat the dough, I had exactly enough. I didn't use any raisins but instead used 1/2 cup of pecans. Very enjoyable, thanks.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 2, 2004

Very easy and tastes wonderful warm with vanilla ice cream on the side. I did add a touch of ginger in the dough mix. I also added some cinnamon to the brown sugar/butter coating.

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MISSA315

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Reviewed: Apr. 1, 2004

This tasted great! I made a sweet dough in my bread maker instead of frozen dough. The kids thought it didn't look to good,(not very pretty) but after one taste, it kept everyone coming back for more! I didn't change anything except I only had sugar-free butterscotch pudding and it worked just fine. Thanks.

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DANA NIC

Cooking Level: Expert

Living In: Canal Fulton, Ohio, USA

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Reviewed: Mar. 27, 2004

I really liked the cinnamon dough, but the butter/brown sugar mixtures was a complete disaster. It was much too watery and made a mess dripping as I put each ball in the pan. Also, I used a angel cake pan instead of a bundt pan (my fault), so the liquid made a huge mess in my oven. The final product tasted great, but was way too sticky -- even for monkey bread. Maybe I'm just bitter because of the mess in my oven. I'll wait a few weeks and try again.

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EEYORE77137

Cooking Level: Intermediate

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Feb. 13, 2004

This is a great recipe for Monkey Bread. I threw my previous Monkey Bread recipe out! I wouldn't change a thing.

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GRANCALL

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Reviewed: Jan. 13, 2004

Absolutely the best monkey bread recipe. I took out the raisins, sprinkled the walnuts into the pan and kept my dough pieces small. Don't be discouraged by the amount of dough in your pan after you prepare it, it rises right to the top.

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Sneakyteaky

Home Town: Peterborough, Ontario, Canada

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Reviewed: Nov. 23, 2003

We skipped the nuts and raisins (kids picky) and everyone loved it. Excellent flavor in my home's opinion...but we usually make things sweeter than called for. As always, try the recipe way first then tweek to your pleasure. WE LOVE IT!

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Carisa

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 17, 2003

We love gooey sweet things around here and while this was both of those things it did not have the best flavor. It was easy in preparation using the bread machine..but the carmelly taste you get from the buttersugar mixture is overpowering. I think these would be better dipped in plain melted butter then a white sugarcinnamon mixture then baked. Also did not keep past one day so keep in mind.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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