The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 29, 2009
These were delicious! However, they didn't turn out sticky. I ended up added more sugar and butter than the recipe called for trying to get them stickier. I gave up and they still tasted amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 29, 2009
Really good! I tried it 1st in a large bunt pan - didn't want to go out and buy 6 small ones. It didn't cook through and I ended up dumping it into a pan and cooking it an extra 15 minutes for the middle/top to cook. The 2nd time I made it, I just used a cake pan and it turned out great. I also used 1 package of Grands Cinnamon Rolls and 1 regular size roll of bisquits mixed together. Then I drizzled the icing on top just before serving. They were AMAZING and got rave reviews from guests.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 26, 2009
This was pretty good. It's definitely something the kids can help with... sorta make a production line. One can cut up the biscuit dough, one can drop it into the sugar mixture and one can put it in the pan. I think it's important to make the pcs small enough because they do rise and they could be too dry if smaller pcs are not used. This turned out well but it wasn't very good reheated... a little hard. It is very sweet, but not like the monkey bread in the frozen food aisle at the grocery store. That one is really soft which is what i was hoping for in this recipe.
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Cooking Level: Intermediate

Home Town: Vista, California, USA
Living In: Springfield, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 11, 2009
These were very easy, and very good!! My kids ate them up quickly! This will be around for a long time.
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Cooking Level: Beginning

Home Town: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 10, 2009
I cut the biscuits with kitchen shears and omitted the pecans because of nut allergies. I used only one can and cut in half the rest. Shake small pieces in bag. Very good.
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Cooking Level: Intermediate

Living In: Kearney, Nebraska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 5, 2009
I made in one big bundt pan and it took forever to cook (50 min)so everyone was done eating breakfast by the time it was finished. The outside got really dark and crispy but I had to cook that long so the inside was done. Not as gooey as I hoped for. I will try again and make smaller pans next time. I think I prefer cinnamon rolls.
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Cooking Level: Expert

Home Town: West Chicago, Illinois, USA
Living In: Columbus, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 1, 2009
This was a very easy, very good recipe that the kids loved. I used MUCH less butter than called for, that much butter wasn't really necessary.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: May 27, 2009
I have made this twice and still can't figure what I did wrong...both times the brown sugar turned into rock hard caramel prob because I used dark brown sugar both times, that was all I had...Both times I used a tube pan and it completely stuck and fell apart as I tried to remove it, which it was warm both times...Overall, very good just looked messy...I will keep trying until I get it right...
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Photo by That was the best ever!!!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 25, 2009
Awesome recipe! Great way to use up biscuit dough. I only had two cans so I used a loaf pan. I did as one reviewer suggested and coated with butter before coating with cinnamon sugar. With the leftover butter I mixed in brown sugar and poured it over. I baked for 35min and it came out wonderful! Husband and sons gobbled it up for breakfast. Will definitely make again.
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Cooking Level: Intermediate

Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 23, 2009
I followed this recipe all the way and it was great. I think next time I will mix a little brown sugar with the white sugar. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 15, 2009
Yum-yum!! This is a keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 14, 2009
Awesome! I doubled the sauce for an extra gooey treat! Thanks!
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Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 4, 2009
Loved it and so did my family. I made mine in a bunt pan and found I had to cook it an extra 10 min. I also added extra pecan because I just like them. Will be making this again, Thanks so much!!
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Home Town: Fairport Harbor, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 28, 2009
Very yummmmmy! And sticky tooQ1
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Cooking Level: Intermediate

Home Town: Hilmar, California, USA
Living In: Oakdale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 6, 2009
Perfect start to the day, pure sugar. I used cinnamon rolls, which came with frosting. I halved the recipe and cooked it in a pie pan for 15 minutes which worked very well. This will be a regular breakfast request for my family now!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 6, 2009
Excellent recipe. Used one big bundt pan and cooked for 35-40 minutes at 350 and was delicious. I used another reviewers idea and put the cinnamon and sugar in a bag and shock batches of the rolls before putting in pan. Will make many more times.
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Cooking Level: Intermediate

Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 25, 2009
Since I don't have bundt pans I used loaf pans. I guess I didn't understand if you are supposed to put them in a single layer, or multiple layers. No where does it seem to say that. With so much biscuit spread over over multiple pans I didn't have enough of the sugar mix to make everything sticky. 3 cans of biscuits also made WAY too much even for 5 people. The gooeyier parts tasted great, so I experiment with 1 can at a time in future. I may try dipping in butter first as someone else suggested as the biscuits didn't pick up much of the sugar mix (too dry). I think this will be a great recipe to experiment with!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 12, 2009
This was SO EASY and SO YUMMY! I am not a fan of that canned bisuit stuff, so I tried this recipe using pizza dough. I bought frozen and left it out on the counter overnight. I followed all the directions from there. It did overflow the pan a bit, so be careful!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 2, 2009
Yum!
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Photo by Jennifer C.
Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 28, 2009
i just finished eating these, and they were outstanding! i only used one can of biscuits and fixed the ingredient measurements accordingly. it was really great because i wanted something sweet and had all the items on hand. i was a little leery because of the "can biscuit" taste but read in a previous post that you can't taste it and that was true. can't wait to make it again in the bunt pans for company.
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Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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