Reviewed: Jun. 13, 2009

I followed the recipe exactly and they were awesome!! I will definitely make them again...although only when I have company because they are too good!!

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saiahsmom

Cooking Level: Beginning

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Reviewed: Jun. 12, 2009

I'm giving it a 5 because it was SO easy and very tasty. I divided the rolls b/w 2 9 inch round cake pans. Because of other reviews, I also added in an extra 1/4 cup of butter and brown sugar, but I don't think it was really necessary.

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PINKGRRL

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Reviewed: Mar. 30, 2009

I made this using dinner rolls from the site (sweet dinner rolls). I have made this a couple of times. This is very good and easy.

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jimmy d

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Reviewed: Mar. 23, 2009

very easy and very good. doubled the butter and brown sugar.

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Karly32

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Reviewed: Mar. 22, 2009

These are ok. I'm rating it a 3 because the flavor is good but I thought it was too much bread. I think it would taste better if the sweet was more distributed throughout the biscuits. The prep is super fast and simple but I think Monkey Bread is tastier for a little more work. If I try these again I'll try refrigerated biscuits cut in quarters, layered with the pudding and butter-sugar mixture in a bundt pan to see if I get better results.

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Missy

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

I LOVE this recipe. It is so quick and easy. I specifically used Rhodes frozen dinner rolls and make the recipe (except for baking) the night before and let it rise of the counter in an angel food cake pan. It will be a family tradition from here on out.

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Meagan Darrow

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 5, 2008

I did double the butter/sugar sauce, as suggested by many others. It tasted fabulous! What a perfect breakfast for a cold morning!

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MMHARBIN

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

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Reviewed: Dec. 2, 2008

I got this recipe from someone at work a few years ago and make it every Christmas Eve so we have fresh rolls on Christmas morning while we open gifts! My family LOVES these sticky buns and it wouldn't be Christmas without them! Yummmmmmy! Note: it is very important to use the cook and serve pudding mix. I don't know what I'm going to do if they ever stop making it!

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SmilingRedhead

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Nov. 13, 2008

I'll have to agree with another reviewer that the Monkey Bread is the way to go. This was ok, but the Monkey Bread is way easier and to me tastier.

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Carolina

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

I used some cinnamon rolls we'd gotten from a school fundraiser for these and boy were they GOOD!!! I made a pan for breakfast since the grandkids were over and made another one to have with our Chili supper another evening! Soo simple and a great treat!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Nov. 3, 2008

OMG! I don't even know what to say. These are wonderful. I used 1 cup of pecans(probably more) and doubled the butter and br. sugar. I have also used an 8x8 and used 9 rolls and half the pudding and the same amount of butter and br. sugar the recipe calls for. Not only did my family devour these, I took some to work and everyone who ate one had to have the recipe. Thanks so much for sharing!!! Amazing!!!

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KUMASAN

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Reviewed: Aug. 25, 2008

I halved the recipe and used an 8x8 pan. I was worried the pudding was going to stay dry but it worked perfectly. I used instant pudding and chopped the nuts. These were truly awesome. Instead of leaving out the recipe for the baking directions in the morning I stuck a post-it note on the Saran Wrap with the time and temp.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 4, 2008

SO very easy and so delicious. I made it just like the recipe said and it was perfect. Will definately make again... Maybe with a few more nuts...

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BEV0426

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Reviewed: May 8, 2008

Dont get me wrong-- this was good, Just seemed like a lot of work for bubble bread. I will stick to monkey bread seems much easier and tastes better to us.

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ROSYBUD1969

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 11, 2008

These came out perfect. I turned them over onto a cookie sheet after 10 minutes out of the oven. They slipped right out and looked and tasted perfect. Yum Yum.

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knitteralaska

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Reviewed: Feb. 21, 2008

These are awesome! I make them all of the time and have turned several of my friends on to them. I was a little embarrassed to pass on the recipe because of how easy they are to make. I add a ton more pecans and I also use 3/4 cup of butter and 3/4 cup of brown sugar heated and mixed together. A friend of mine recently made the bubble bread with Rhodes Frozen Cinnamon Rolls and said they were better than ever so next time I will try it with the cinnamon rolls as well. I have used Vanilla Cook and Serve pudding when I did not have Butterscotch available and it makes no difference. Yeah! Thank you for this quick and easy recipe! What a hit!

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Niki Jo

Cooking Level: Expert

Home Town: East Lansing, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 4, 2008

Great recipe. What could be easier??? Such a great aroma in the early morning in the kitchen as they bake too! My only change is to AT LEAST double the pecan halves. 1/2 cup spread over an entire bottom of a 13X9 pan is far to "chincy" I think. More is better!

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TRUANT

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

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Reviewed: Jan. 21, 2008

Thank you for sharing this yummy recipe! I use a bundt pan (sprayed, 24 of the Rhodes Dinner rolls that I cut in half and rolled in the dry pudding mix. I melt the brown sugar and butter in the microwave to form a syrup and pur over the rolls. Let double in size and bake 30-35 minutes. YUM!

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Carrie

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Reviewed: Jan. 1, 2008

Easy, easy, easy and good, good, good!! I'm always asked for the recipe whenever I fix this. I do chop my pecans up instead of using pecan halves, though!

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CHERRYWILK

Cooking Level: Expert

Home Town: Opelika, Alabama, USA

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Reviewed: Dec. 29, 2007

This is not the first recipe I've followed from this site, but it's the first I've reviewed. I managed to get 24 frozen yeast rolls in a 9 x 13" glass baking dish coated with cooking spray. I did not boil the butter and brown sugar, just heated them together to a nice consistency. I, too, was worried about all the pudding mix on top of the rolls, so I left a little out, but I think it would have turned out fine. I turned the rolls over onto a foil-lined baking dish after baking, and they looked great! This was an easy, delicious recipe, and I'll definitely make it when I have company over.

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Keen

Cooking Level: Beginning

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