Reviewed: Feb. 28, 2012

4 stars instead of 5 only because prep time was longer than noted and they kinda fell all over the place when turned out. didn't keep the shape of the mold. our family has christmas breakfast and they were a big hit! so yummy!

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Reviewer:

FIREBRAND95

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Feb. 14, 2012

I used two loaf pans and placed them in the fridge overnight before baking them in the morning. The one in the glass pan was still doughy at the bottom and a bit crispy on the top. However the one I placed in the Silicon pan was perfect. This went over well and the leftovers were quickly eaten when I got home.

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DoggieGirl

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

Wonderful! I added raisins and diced green apples and it was wonderful, no one could stop grabbing at it. I used Grands Flaky Layers with Honey Butter biscuits.

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Reviewer:

rooindie

Reviewed: Sep. 5, 2011

These came out perfect! The only change I made is I used a Jumbo muffin pan instead of the mini bundt pan and I left out the pecans. Yummy recipe that I will definitely make again.

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Reviewer:

Bama Lady

Cooking Level: Intermediate

Home Town: Ohatchee, Alabama, USA

Living In: Washington, D.C., USA

Reviewed: Sep. 4, 2011

I followed SunnyByrd's review suggestions and I used 1 1/2 cans of "flaky" whomp biscuits and I made a recipe and a half of the "sticky" part. I also used a full sized Bundt pan. 35 minutes at 350* and it was just right. Sunnybyrd was right--a recipe and a half was the right amount of sweet sticky awesomeness with the flaky biscuit dough balls. My boys and husband had this pretty much inhaled in less than fifteen minutes. They loved it.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 9, 2011

love this but absolutely must double the sauce. have made it with walnuts or hazelnuts as well with equally good results.

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Reviewer:

AmberJo

Cooking Level: Intermediate

Reviewed: Jun. 18, 2011

a good starting point

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Briar Rose

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

Reviewed: Jun. 16, 2011

O.M.G. Hubby loves me more than he did 20 minutes ago. This is some good groceries.

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Reviewer:

GoPackGo

Home Town: Lewistown, Pennsylvania, USA

Living In: York, Pennsylvania, USA

Reviewed: May 30, 2011

I LOVE this recipe! I took it to work, and everyone was raving! I used to make monkey bread with my Nana growing up, and this recipe reminded me of the great cook she was! Thanks for sharing the recipe!

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Reviewer:

mari2mila

Cooking Level: Intermediate

Reviewed: May 28, 2011

We have made this same recipe at my Girl Scout day camps for years with the exception that each girl uses two biscuits and makes hers in cupcake wrappers for "Baby Monkey Bread". We call it monkey bread because the act of pulling off the small pieces of cooked dough balls mimics monkeys. This way they can decide on nuts or sprinkles or not. Thanks for another great recipe.

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