The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 1, 2008
This was one of the most heavenly things I've ever tasted. I made it for my boyfriend as his "birthday cake". I gave it to him before dinner, and when I finished cooking to go check on him, he had almost eaten the whole thing. (I didn't have any bundt pans so I just kind of threw it into a cake pan and it still turned out great!) It's still good warmed up later.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 23, 2008
This recipe was very good. I would have to agree with other reviews...not quite sticky enough. I will be making it again though. I made it in one large bundt pan (baked for 35-40 min) and sprinkled the pecans in amongst the layers. Next time I will try making 1 1/2 the amount of brown sugar/butter for more gooey-ness.
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Cooking Level: Intermediate

Home Town: Brockway, Pennsylvania, USA
Living In: Stevensville, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Reviewed: Apr. 19, 2008
Oh. My. Gosh. These are so yummy! I felt so fancy serving them to my husband for breakfast with his favorite coffee! :) I wasn't able to make the recipe according to the ingredient list since I only had some things on hand, so here were my substitutions: 1 can of Pillsbury Grands, used my muffin tin that makes six large muffins, added raisins, used walnuts. I also made a cream cheese glaze/loose icing for dipping the 'brains' into on the side! LOVING THIIIISSS!!! Even without having been able to make it according to the specific instructions, this still turned out deliciously! This is a keeper!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 12, 2008
I let my three kids help me make these today and they were a huge hit! I made something similar to this in high school and had to go back to that recipe in a pinch, because I was running low on butter. I dipped by biscuit in milk and then in the cinnamon sugar mixture. Then I mixed what butter I had with the brown sugar and poured it over top. I, too, used one large pan and they needed a little longer cooking time, but they were well worth the wait. The kids want monkey brains again....soon!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 27, 2008
Yummy, yummy, yummy. Made these for Easter brunch... when my brother came he immediately asked, "where's the munchies?" So, I pulled these sticky rolls out of the oven and he said, "So that's what smells so good!!" They were a big hit. I don't have any bundt pans, so I doubled the recipe and put them in a 13x9 baking dish and they still turned out good. Some of them got a little crispy, so make sure you don't over bake! Thanks for a delicious and easy breakfast treat!
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Cooking Level: Intermediate

Living In: Chippewa Lake, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 26, 2008
I made this for my in laws and they loved it! Great recipe and so easy!
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Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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Reviewed: Mar. 24, 2008
This was really good - actually better than I expected. I used 1-1/2 cans jumbo "flaky" biscuits. I used a full-size bundt pan for this and baked it for 35-40 minutes. The biscuits were perfectly done. My only complaint was that my brains weren't stickier. Next time I'll add 50% more of the brown sugar/butter mixture. Thanks so much for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 24, 2008
SOOOOOO good. a definite must try! You can just use a normal size bunt pan too. And be sure to make cream cheese icing to dip your pieces into!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 9, 2008
Heavenly! Oh soooo good!
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Cooking Level: Expert

Home Town: Pinckney, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 22, 2008
Yummy! This was delicious and gooey! Loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 21, 2008
Gross name but oh so good. We call it Monkey Bread or Pull Apart Bread. I use a regular size bunt pan and invert it onto a large serving dish about 10 minutes out of the oven so it catches all the gooey goodness.
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Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 21, 2008
This recipe is similar to my old favorite however the name is Monkey "Bread" not brains?ewww? Also I use a casserole dish, walnuts and I cook the brown sugar mixture to boil for 2minutes then pour over and bake. If you really have a sweet tooth (my kids do) I also make a powdered sugar/milk/vanilla glaze and pour over after I invert and cool for 5 minutes- serve after 10...YUMMY!!!!
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Berkley, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 27, 2008
MMMM...delicious. Thank you for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 6, 2008
My 14 yr old son has now made this 3 times this holiday and perfect every time! He used a little more cinnamon sugar to coat the dough. Made in bundt pan for the same time.
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Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA
Living In: Escondido, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 1, 2008
Yummy! Awesome with eggs and coffee/tea. One large tube of biscuits equally the 4 serving size. By this recipe's standards, a serving size is very large. We made it it a large (white) quiche/flan dish and it worked perfectly. We cut each biscuit into 6 pieces and each piece was perfectly covered in cinnamon and sugar. The only problem... once the pan is inverted, all the pecans fall off. Next time we'll try not inverting the pan or putting the pecans on the bottom of the dish prior to adding the biscuits.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 18, 2007
This recipe is great. I did a few things different. I made them in mini loaf pans. I also cut the pieces very small, about marble size. I didn't have enough butter but they still turned out great! I also drizzled frosting on top. Mine came out with an amazing crunch on the outer pieces. SO good. Weird name though! LOL
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 10, 2007
This was delicious! I made my own biscuits from scratch because we don't buy them from the store and I made them in mini loaf pans. I found that they weren't very sticky, but that didn't change the fact that these were simply heavenly.
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Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 7, 2007
Wow, this is so easy and super yummy! I have basically the same thing for years with frozen dough and this is just a good and so much faster. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Henefer, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 23, 2007
Yummy! Didn't have the bundt pans, so used mini loaf pans instead. Worked out perfectly...so much better than the other Monkey Bread recipe that I have used in the past. Highly recommend this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 6, 2007
This is a recipe I have used since I was a little girl with one exception we would roll the biscut balls in the butter first then the cinnamon and sugar mix before putting the balls into the pan. After putting all the dough in then mix the remainder of the butter and cinnamon and sugar mix and pour it on top. This step only adds to the stickiness.
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