Reviewed: Oct. 22, 2011

Followed the recipe exactly and it was perfect!

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Reviewed: Jul. 22, 2011

We loved this! I typically make another Monkey Bread recipe on this site, but had some apple butter, and this was recommended. I am so glad we tried it. I love the apple butter flavor in the sugar mixture. I don't have a bundt pan, so I halved the recipe and made it in a 9x9 inch glass dish. I cooked at 350 for 20-25 mins and it was perfect!

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

Reviewed: Jun. 26, 2011

Tasty and fun. The family loved it on Christmas morning. Can be very sweet.

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Reviewed: May 30, 2011

flavor is phenomenal! Made it with my 3 year old son and it was so simple to make. Used less sugar in the syrup, the apple butter gave it a nice distinctive taste that we all liked and I have very picky eaters. the only problem I encountered was the cooking time. Cooked it as directed and it was still raw so had to put it back in the pan and cook it longer, could be the pan I used, I have a stoneware monkey bread pan from William Sonoma. Will definitely make this again but will adjust the cooking time.

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lisa01

Reviewed: Jan. 5, 2011

I followed this recipe exactly, and it was excellent! The apple butter, sugar and butter caramelize while baking to form the most wonderful glaze. Everyone that ate it loved it. And it was so easy...I think it would be a fun recipe to do with children. However, I serve this as a dessert, not breakfast.;-)

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katiemarg

Reviewed: Dec. 23, 2010

Love this recipe! I would make a few changes though. I have made it twice now and both times I have come out with extra dry sugar topping. I would cut it down to 1/2 cup at least and I only used half of the cinnamon. My mom loved and thought the same, but neither one of us are big fans of cinnamon. I would highly recommend this to everyone.

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daise322

Reviewed: Feb. 1, 2010

Simple and delicious!!! I will make this again and again.

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TeamJohns

Reviewed: Jan. 17, 2010

Pretty good. I, too, used cinnamon rolls as I had a tube to use up in the fridge. I originally planned on this recipe to use up applesauce as well (using applesauce instead of apple butter), but I didn't have enough applesauce for this recipe, so I used pumpkin butter. It's very good but almost sickeningly sweet. I guess that's not too surprising, as there is a lot of sugar in the sauce, but I wonder if eliminating the apple butter (or pumpking butter) makes it less sweet and more palatable. Either way, I'd do less sugar next time. I had to bake these a little longer--maybe because of the cinnamon rolls. I made a half recipe. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 15, 2009

This recipe tastes marvelous! Only changes I made was substituing cinnamon rolls for the biscuts (it makes the bread softer and sweeter) and removing the extra cinnamon. Otherwise, a terrific recipe!

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Victoria

Reviewed: Aug. 19, 2009

tasted excellent! I was looking for something me and my 3 yr old daughter could make together that would be easy (I'm a guy and haven't had to much experience) it was the perfect choice and tasted great!!

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