Reviewed: Feb. 5, 2009

You can use a 5-biscuit can of buttermilk biscuits and a miniature pan or very small casserole dish for two-servings. My husband and I made it this way the other night so that we wouldn't eat the entire bundt pan (it's happened before).

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Jennifer Joyner

Home Town: Little Rock, Arkansas, USA

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Reviewed: Jan. 30, 2009

This was easy to follow. I found that mine was very dry.

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jennyhahn1

Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

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Reviewed: Jan. 29, 2009

I use a recipe almost exactly like this one. Mine uses four tubes of dough. The quartered biscuits are dipped in a mixture of 3/4 c. sugar and 1 T cinnamon. Then bring 1 c. sugar, 3/4 c. margarine and 1.5 T cinnamon to a rolling boil on the stove and pour mixture over biscuits. Bake at 350 for 40 minutes. You can use either a Bundt pan or an angel food cake pan. If you use an angel food cake pan you must put a cookie sheet under it because the butter mixture will leak all over your oven. If you can, use a Bundt pan because not only will it save your oven, you won't lose all that wonderful gooey sauce!

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jan. 27, 2009

This is a really good basic recipe! I added a handfull of raisins and 1/2 c. choped peacans. Also for a little more flavor I added 1/2 tsp nutmeg and 1/2 tsp of allspice. Very good my husband cannot get enough of it!

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Emily

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Reviewed: Jan. 20, 2009

I gave this recipe 4 stars bc I modified it ... ALTHOUGH I loved it! I used 1 cup of brown sugar (NO white sugar at all) and added a handful of raisins! This was so much fun for me and my 5 year old to make! we also gobbled it gone, will make again!

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sherry2525

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Reviewed: Jan. 18, 2009

This was awesome monkey bread! We served it for my daughter's 13th birthday party sleepover. Made two and they were totally eaten! We will make this again, for sure!

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K. Burley

Cooking Level: Intermediate

Home Town: Sharonville, Ohio, USA

Living In: Algonquin, Illinois, USA

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Reviewed: Jan. 16, 2009

HUGE hit in my wifes office! I'm making it almost once a month now :)

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Chris Mosley

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: Plano, Illinois, USA

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Reviewed: Jan. 14, 2009

Don't change a thing. It's great as is.

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mglarson

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Reviewed: Jan. 5, 2009

Large family and I changed the prep a little to save time and make serving a little easier for me. I added the (3 tablespoons) cinn. and (1.5 Cups) brown sugar in a huge mixing bowl, cut my biscuits up directly in it and coat all at once. Then I place mine in a large greased cassarole baking dish instead of a tube cake pan. Slighty shake pan back and forth to have them fill in gaps well. Melt 1 stick of butter and the remaining cinn. and sugar until smooth and drizzle over the biscuits. Bake as directed above about 30 minutes... WONDERFUL!!!

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Kivajo

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Reviewed: Jan. 4, 2009

Almost as good as my Mom's...it wasn't as light and fluffy as I remember. But that is probably my fault. I was trying to cook Christmas dinner at the same time! :)

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Emily

Cooking Level: Intermediate

Home Town: Monroe, Louisiana, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 1, 2009

I have made monkey bread before but have always made my own dough. I decided to make this at the last minute so I went the refrigerated biscuit dough route. It was really pretty good. I used less white sugar and less cinnamon, putting the mixture in a plastic bag and shaking the cut biscuits in it. For the sauce I used butter and only ½ cup brown sugar and 1 Tablespoon cinnamon. I was surprised how well this turned out and monkey bread is always a hit with kids and teens.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 1, 2009

This was a hit. After a late night on New Year's Eve, the Monkey Bread was a sweet treat and easy to make. Enjoyed by all!

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Kathy33414

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Jan. 1, 2009

Yummy. Made it exactly although I do think it would be better if the butter mixture on top where made with brown sugar, and I will try it that way next time~!

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JennaLynn

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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Reviewed: Dec. 28, 2008

Very easy to make. I split the recipe into two bread pans. In one I put a small amount of cream cheese into the ceter of each piece of dough and the other I followed the original recipe. Both turned out great.

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krube

Cooking Level: Intermediate

Living In: Loveland, Ohio, USA

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Reviewed: Nov. 25, 2008

I had my doubts when I tried this. 15 minutes after it came out of the oven, it was GONE. The kids and husband inhaled this and we are not big on refrigerated bread in cans. Very easy and something the kids can do.

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***Jaimee***

Cooking Level: Intermediate

Home Town: Valley Farms, Arizona, USA

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Reviewed: Nov. 23, 2008

I have seen many versions of this recipe and they are all pretty much the same. It would be difficult to mess this recipie up. The combination of butter, sugar, cinnimon and bisquits always makes it a hit. I always make this for brunch at the in-laws and it's always gone. If you want to make it even more sinfully delicious you can first add walnuts and chocolate chips to the pan before adding the bisquits. Yummy!

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Dianna

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Reviewed: Oct. 31, 2008

This was good, but if you happen to bake in a 9x13 pan(I didn't have a bundt pan), don't cook for more than 20 mins or so. I cooked 30 and it was a little too dry, I will make again though.

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bellao

Home Town: Dayton, Ohio, USA

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Reviewed: Oct. 13, 2008

Easy and very good. I did use more butter, due to other reviews.

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ariyarga

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

Excellent recipe! Quick, fun and super easy to put together. Great to do with children and grandchildren. However, do not over bake. My last batch turned out hard and dry but that was my fought for leaving it in the oven too long. As some other reviewers, I too used brown sugar rather then white. Great way to warm up the house with yummy aromas on a cold winter's night.

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CREAMRIDGEANGEL

Cooking Level: Expert

Home Town: Cream Ridge, New Jersey, USA

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Reviewed: Sep. 22, 2008

I made this for my 15 year old step-son one morning before school. He loved it. I did leave out the nuts and the raisins. I baked it at 325 for about 20 minutes because I have a convection oven. I will need to cook it just a tad bit longer to make sure the middle is done. I did use a bundt pan like someone suggested as not to have a treacherous accident. Thanks for submitting. Will make again.

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ALIA_26

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