recipe reviews for:

Monkey Bread

“When my boys hear Im planning to make Monkey Bread, theyre eager to help, says Carol Allen of McLeansboro, Illinois. Brady is the official shaker. He coats the biscuits after Mom has cut them into pieces. Jerod arranges the coated biscuits in the pan, then its ready to go into the oven. Both boys really enjoy helping me make Monkey Bread, and it seems to taste twice as good when theyve helped fix it, Carol assures. Its one of our favorites for breakfast or as a snack.”

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Reviewed: May 27, 2012

I'm making this today for about the fifth time. My kids (4 & 6) LOVE this. For us, I prefer the Grands biscuits. We only need 1.5 tubes. It fills the bundt pan and does get gooey if it's not over cooked. Sunday morning favorite in my house!!!

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jazzied

Reviewed: May 14, 2012

The butterscotch pudding really makes a difference in canned biscuits! This is a very acceptable alternative to frozen or homemade roll dough traditional monkey bread recipe. Of course these are best eaten as soon as they are cool enough to put in your mouth, but even several hours later these tasted great.

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Reviewer:

godgal

Cooking Level: Expert

Reviewed: Apr. 23, 2012

So very simple and so yummy! A new favorite of the family that now I make weekly.

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Reviewer:

DDS1050

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Apr. 9, 2012

We loved this recipe. Can't wait to make this again. It was so hard to not eat it all in one night.

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Reviewer:

Jrinagrl

Cooking Level: Intermediate

Living In: Roselle, New Jersey, USA

Reviewed: Apr. 8, 2012

SSSOOOOOOOO delicious!!!!!!!

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Reviewer:

Crystal

Cooking Level: Expert

Home Town: Canal Flats, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

Reviewed: Mar. 22, 2012

Pretty darn good.

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Reviewer:

MplsGirl

Reviewed: Mar. 18, 2012

These turned out awesome! Some slight changes....I did as suggested and used both brown and white sugar. The sugar and butter recommended was enough for 2 cans of biscuits - not 3. For me the bread was done at 23 minutes so keep a close eye on it and don't over bake!

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Reviewer:

Care

Cooking Level: Intermediate

Reviewed: Mar. 9, 2012

They are good. The butterscotch flavor got lost in the cinnamon. And they aren't very sticky, but still good.

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VICTORIANSPICE

Reviewed: Feb. 25, 2012

Even though this was good, I was a little disappointed that it wasn't as gooey as some that I have tried and the middle pieces were kinda dry. My kids thought it was amazing, and my 8 year old thought it was a lot of fun to help make!

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Reviewer:

crys4cory

Reviewed: Feb. 16, 2012

Very good with the refrigerated biscuit dough, but a whopping, off-the-charts TEN stars if you can afford the time to sub Colleen's Potato Crescent Rolls recipe from this site. Just mix, allow to rise, punch down and shape into the balls, dip them, throw them into the bundt pan. You can make them the night before this way, and let them rise in the fridge, covered. Or you can give them the second rise immediately and bake. The "dip" for the dough is a nice change from the more traditional, straight cinnamon-cum-sugar mix. Lovely presentation.

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