Reviewed: Oct. 15, 2005

Easiest breakfast I ever made! I followed the recipe exactly, but next time will only cook for about 15 minutes. Mine started to burn after that.

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With Imagination

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Reviewed: Sep. 24, 2005

Don't worry if this recipe looks dry and unappealing right after it is assembled. After it bakes, it is beautiful. It looks like you spent hours making it and it tastes delicious. I served this at a large brunch and everyone loved it.

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DR.SHERI

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Reviewed: Aug. 8, 2005

An incredibly easy recipe. I followed ingredients to a "T". The only modification I made was cutting the cold (but not frozen) dough balls into halfs. I placed the flat side down on both layers. With smaller pieces it allowed all that good goo to run into all the cracks and crevices. Excelent and easy early morning coffee bread to assembly the night before and bake fresh in the morning. Mmmmmmmmmmmmmm, great !

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RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

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Reviewed: May 28, 2005

You could very easily use 2 loaves of frozen bread dough cut into 32 pieces each. I tossed pieces in melted butter then the bowl of cinn.,sugar, pudding topping.

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CAROLC80

Cooking Level: Intermediate

Home Town: Malvern, Ohio, USA

Living In: Dover, Ohio, USA

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Reviewed: May 26, 2005

I've made this serveral times and we love it. It turns out great and looks like it took more effort than it really did!

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TAYTAN

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Reviewed: May 12, 2005

Awesome! Incredibly addicting! I,too, cut up the rolls and coated them in the melted butter. Then I mixed all the other ingredients together and rolled them in the mixture. I layered them in the bundt pan and drizzled remaining butter and sugar mixture over the top. When you flip the pan it makes a wonderful drizzle effect. I also increased the butter to 1 cup. Definitely a keeper!

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SLPITZER

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Reviewed: Jan. 2, 2005

I tried this last weekend and was a great hit. I used 18 rolls cut in quarters, dipped in them in butter before I put them in the pan as a previous reviewer suggested (by cutting them in quarters you also get smaller pieces to tear off)otherwise I followed the recipe. WOW, this is excellent!

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NEETERAK

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Reviewed: Dec. 10, 2004

My family LOVES this. I make for breakfast almost every other week! I use 18 frozen dinner rolls cut in quarters. I also use the NON-instant butterscotch pudding and dip the rolls in the butter before putting in the pan. The only thing I wish I could get around is that the top is kind of crusty. This is so easy! I make the night before and put in the oven and set the oven timer to cook it in the morning. I get to sleep in and my husband gets it out of the oven!

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MN2CA2CO

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Reviewed: Nov. 20, 2004

Something just isn't right here. The flavors and ease of prep are terrific but what you end up with is an uneven distribution of a hard crumbly sugary topping among bread. There has got to be a better way.

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JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Morgan Hill, California, USA

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Reviewed: Oct. 30, 2004

This was okay; the topping was really good, but I think I'll cut up the dough as suggested next time. The cinnamon and butterscotch weren't very evenly distributed so you get a lot of it in one place and can hardly taste it in another. If every bit was flavorful, I'm sure this would be great!

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Shelly

Cooking Level: Intermediate

Living In: Holland, Michigan, USA

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Reviewed: Oct. 3, 2004

Yuck! Way too much topping! This really didn't work for me. It tasted okay the first day but was really unappealing looking. I threw it out after that. Won't be using this one again.

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ej

Cooking Level: Expert

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Reviewed: Sep. 28, 2004

I think my brother-in-law would refuse to celebrate Christmas if I didn't bring this for Christmas morning! He always asks me "are you going to bring that cinnamon thing?" I have found that I have more success making this in a tall sided 9x13 pan than in a tube pan. For some reason when in a bundt pan I can't get the center completely cooked. One secret I have discovered to getting the center done without overcooking the edges is to cover the pan with foil after 15 minutes of cooking. It comes out perfectly that way. I let my rolls thaw enough to cut each of them into 3 or 4 pieces before assembly so I get a better distribution of cinnamon mixture throughout the dough. I also discovered that it works better to use non-instant pudding and combine it with the sugar and melted butter in a saucepan then sprinkle each layer of rolls with cinnamon and pour the sugar/pudding/butter mixture over the top. I think this is really at its best when served warm or on the same day it is baked.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Aug. 23, 2004

After tasting this, the first words out of my husband's mouth were "You have to make this every week." Definitely a keeper!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Aug. 1, 2004

This was soooo good! I divided each frozen roll into four smaller pieces, and then I rolled each piece in melted butter and dipped it into each of the dry mixtures. It ended up being very gooey and very tasty!!!

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cyclone77

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Reviewed: Jul. 28, 2004

THIS IS GREAT!!!!! EASY TO MAKE AND THE FAMILY LOVES IT. TOOK IT TO WORK AND BOTH BOSSES ATE MOST OF IT. MAKE IT ALL THE TIME FOR OUR FAMILY BREAKFAST GET TOGETHERS.

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GRANNI

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Reviewed: May 26, 2004

Very delicious crumb topping. My problem was 24 rolls were too much for the pan. Also, the butter and sugar mixture kind of settle at the bottom of the pan, so the top layer of rolls aren't as tasty as the bottom. However, that bottom layer was delicious! Maybe drizzle cream cheese frosting on the top to keep it interesting after cooking? Could work next time!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: May 26, 2004

This was great. I made the night before and baked the next morning. My family went nuts over it. If you follow the directions exactly, it should turn out fine. I had no problem with the mixtures not being distributed evenly and it came right out of the pan with no sticking and easy clean up. I would recommend using Baker's Joy because it is a non-stick spray with flour. Works great every time. Thanks Holly. Will be making again very soon!

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LESLEYfromWI

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Reviewed: May 9, 2004

Yummy recipe. A quick and easy alternative to cinnamon rolls. Next time will use a bigger pan.

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WENDE1169

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 8, 2004

I used the regular Rhodes dinner rolls and cut them into fourths. instead of layering the different sugars I threw them all together and dipped the roll peices in butter. all in all it came out well but did not hold together coming out of the pan.

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CARLYRAY

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Reviewed: Apr. 24, 2004

Delicious! I followed the recipe exactly & had no problems whatsoever. I made mine in an angel food cake pan. It is more of a sweet roll than a true "monkey bread", which isn't gooy. Will be making this again.

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