Reviewed: Aug. 1, 2011

Delicious!

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2 users found this review helpful

Reviewer:

Amanda Jane

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 14, 2011

I've made other versions of Monkey Bread and this didn't work out so well for me. I used butter instead of margarine and the melted butter/white sugar mixture didn't filter through the pieces while baking like other recipes have. It left me with a chunk of butter/sugar candy on the top (which is the bottom when removed from the pan) which was tasty, but wasn't the desired result. I also used raisins instead of pecans. Overall this is a great "simple" treat, but not the best version I've tried. I've used a brown sugar version that I'll go back too if I can find it!

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5 users found this review helpful

Reviewer:

Fizz

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

Reviewed: May 2, 2011

While I agree this recepie is easy yo make & it does taste great, the only problem I found was by pouring the butter/sugar mixture on before cooking, once its cooked & you invert the pan, all the carmalized suger ends up on the bottom. Maybe next time I will drizzle it between each layer.

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1 user found this review helpful

Reviewer:

carrie

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Scottsdale, Arizona, USA

Reviewed: May 2, 2011

We are stuck at home due to flooding today and I decided to try something different for my fickle 3 yr old. Usually if I let him help cook, he will at least try it so I let him help make this easy recipe. And he is still gobbling it down as I type this, so I would call this one a great success! :) I did cut the recipe down for just one can of biscuits since it is just the two of us and I used walnuts instead of pecans. I also just a teaspoon of nutmeg but otherwise, I followed the recipe to the letter and it was wonderful! Definitely a new family favorite and we will be having again and again I am sure.

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2 users found this review helpful

Reviewer:

Denice

Cooking Level: Expert

Living In: Jacksonville, Arkansas, USA

Reviewed: Jan. 23, 2011

I must admit that my overall optimism was high while putting this together to bake. I was pretty excited! However, once I baked the bread, and turned it out onto to a platter... well. It was pretty to look at, but the butter crystalized the sugar while cooking, so the top and sides were a crunchy, sticky mess, and not in a good way! The flavor was OKAY, but it certainly could use a little more zip, or pep, because it was a rather bland tasting sweet bread. I wouldn't recommend this. The idea was good, but the bread was a fail. :( Sorry.

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7 users found this review helpful

Reviewer:

latenitetacos

Cooking Level: Intermediate

Home Town: Shawnee, Oklahoma, USA

Reviewed: Jan. 22, 2011

yummy!

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5 users found this review helpful

Reviewer:

kelly28

Cooking Level: Expert

Reviewed: Jan. 9, 2011

OMG! Absolutely delicious. I was in the mood for a little something different so I used 3/4 cup of brown sugar & 3/4 cup of white sugar instead of all white sugar, and added just a dash or so of cocoa powder in with sugar and cinnamon. I also sprinkled just a handful of chocolate chips on top before baking.

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15 users found this review helpful

Reviewer:

tlgaskin

Cooking Level: Intermediate

Home Town: Singer, Louisiana, USA

Living In: Lake Charles, Louisiana, USA

Reviewed: Sep. 26, 2010

This recipe didn't get as gooey and delicious as other recipes I have tried. Save the biscuit dough and the calories for a recipe that's worth it. Keep looking.

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7 users found this review helpful

Reviewer:

ironchefwannaB

Cooking Level: Expert

Reviewed: Sep. 11, 2010

SUPER YUMMY- I have a fast version that is great too. Same ingredients, only I melt the butter, stir in the sugar and cinnamon to the butter. Cut up my pieces, stack in the bundt pan and pour the mixture over top. Bake 30ish mins. Its great for when I'm in a hurry!

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5 users found this review helpful