Refrigerated biscuits with cinnamon bake in a tube pan. My 7-year-old daughter, Leah, loves her monkey bread. Enjoy!
Refrigerated biscuits with cinnamon bake in a tube pan. My 7-year-old daughter, Leah, loves her monkey bread. Enjoy!
Fun to make & Delicious to eat! I cut the recipe into 1/3 and only used 1 can of biscuits in an 8" round cake pan. Cooked for about 20 minutes. My 2 & 1/2 year old enjoyed helping me roll the balls. Also, previous reviewer suggested using a pizza cutter to cut the biscuits--great shortcut!Read More
I used 2 cans of biscuits instead of 3 and it was good. There was not enough of the icing on all of the bread if you used 3 cans.Read More
Fun to make & Delicious to eat! I cut the recipe into 1/3 and only used 1 can of biscuits in an 8" round cake pan. Cooked for about 20 minutes. My 2 & 1/2 year old enjoyed helping me roll the balls. Also, previous reviewer suggested using a pizza cutter to cut the biscuits--great shortcut!
Easy and delicious! One of the better Monkey Bread recipes out there, IMO. For those who want to rate it low or pan it with bad reviews because it's sweet or has too much fat for them, bug off! If you don't want to make it, don't - no one is forcing you to by posting their recipes! Please feel free to go eat nuts, stones and raw grains and keep your judgmental self-righteous opinions to yourselves! Reviews are FOR THOSE WHO'VE MADE THE RECIPE! For what it IS - which is a gooey, sweet TREAT that NO ONE is advocating ANYONE eat on a daily basis - this recipe is a good one. Rant off.
This was fantastic. Followed one suggestion by flipping it over onto cake plate before it cooled and the sugar mixture just seeped all the way through - perfect. This is delicious, easy and kids can help make it! Thanks for sharing!
To make this recipe even quicker, use a pizza cutter to cut up the biscuits. Add a tsp of lecithin, (full recipe) with the butter, to keep the butter from separating from the caramel. I reduced the recipe to one tube of biscuits and baked it in a 8 in round pan. They were done in 12 min. A quick addition to a any breakfast.
This was better than the recipe my mom used (and I loved) when I was a kid! I incurred a problem though when I filled the fluted pan and the loaf pan too full; the caramel spilled over onto the bottom of the oven. The loaf pan should only be about half full, 2/3 for the Bundt pan. The dough seemed to double in size! WONDERFUL breakfast treat for my family and I!!!
Quick and easy. I added 1 teaspoon of vanilla to the caramel sauce while cooking. YUMMY!!!!
This is a winner!!! I have made it for several years and am ALWAYS asked for the recipe. You couldn't ask for an easier, more delicious breakfast treat. My husband has to bring a treat for a weekly morning meeting about every 6 weeks and everyone loves when it is his turn because they know I will be making this. I am going to have to start making two.
It never fails to amaze me that there are people out there that think they are the only one who knows how to cook. Then they start to tear the receipe apart that LuAnn was gracious enough to share. I think this recipe is delish EXACTLY as written. If you want to alter it, go right ahead, but don't be rude and say it was too sweet, or you need to do this and don't do that, be nice and keep your comments to yourself, as for me? I will enjoy this wonderful recipe and enjoy all the sugar and butter and smile while I eat it, after all, you don't have to sit there and eat the whole thing! Mmmmm pour me another cup of coffee with this, will ya?
my family loved this receipe also when i did it for a pasta meal. I used garlic and butter and cheese so it was like a cheesy garlic bread topped with parmesan cheese .
I knew the oven would be fully occupied on Christmas day, so I prepared this on Christmas Eve to have on Christmas morning. We all LOVED it! Even baked the night before and reheated, it was excellent! My father is very, very set in his ways and an extremely tough crowd when it comes to 'new' foods. He kept going back for more! I used 2 cans of the Grands biscuits instead of three regular and it was the perfect amount. It didn't look like it at first glance, but man, how it swells! The only other change I made was to use a bundt pan instead of a tube pan. Laid out some wax paper and flipped it while still hot, as other suggested to let the goo ooze throughout. Delicious! This is seriously one of the easiest and tastiest things ever. I served it with a side of frosting from Clone of a Cinnabon recipe on this site...smearing it on top seemed like it would make it a little too sweet. But the two compliment each other wonderfully. As we speak, I have another in the oven to give to our neighbor for snowblowing our walkway. You won't regret trying this recipe! Note: If you plan to flip your monkey bread after baking, reserve some of the brown sugar mixture and reheat with a little more butter after the bread has finished baking. Pour over the bread to glaze the top and sprinkle with nuts...makes it look at great as it tastes.
super super good. try not to fill the bunt pan to high or else it will over flow while baking and create a big mess. everyone loves it!
This is a great easy recipe, but I made the following changes based on my experience as a professional baker. I poured the melted margarine on the biscuit pieces first and mixed until coated. Then mixed the brown sugar, white sugar and cinnamon all together (if adding raisins or nuts do it here) then added a little water to it to make a goo. Then poured the goo over the biscuits and mixed together until all coated and gooey. This way it comes out gooey and bubbly like a sticky bun!
Scrumptious! I used frozen yeast roll dough to get a more homemade yeast bread flavor and the results were outstanding! You can make it the night before this way: thaw 18 golf ball size raw yeast rolls over about an hour. Once thawed, cut each in half. Follow the recipe for coating and layering. After pouring the brown sugar mixture over dough, place in cold oven overnight to rise. Follow baking instructions in the morning. Absolutely perfect! The entire extended family loved it!!!
This is so delicious! I omitted the nuts and raisins. Instead of 1/2 cup margarine I used 3/4 of a cup of butter and instead of 3 cans of biscuit dough I used 2. My bunt cake pan would not have held 3 cans of dough. Next time I will put in one can of biscuit dough and pour over 1/2 of the butter brown sugar mix. Then put in the remainder of the dough and top with remainder of brown sugar butter mixture.
My hubby adores this bread, but I had to make it 4 times before I perfected it. I use a four pack of biscuits. I'll put about 2 cans of biscuits in the pan and then pour a little over half of the caramel mixture over them. Top with the rest of the biscuits and then the rest of the caramel. I've also found the I need to make a little more caramel than called for. I use 1 cup of unsalted butter, 1 1/2 cups of brown sugar, and add a little vanilla(about 1 TSP) and some milk (maybe 2 or 3 TBS). It's very good, and rarely a weekend goes by without a mention of how nice some monkey bread would be.
i used my own bread roll recipe, so i don't think my white sugar/cinnamon stuck to it as well, but still very good. i did cut back a bit on the butter.
Use pre-made bread dough if you want to avoid the globs of transfats that are in the biscuits.
Great recipe but I should have read the reviews first. next time I will scale it down a little and only use 2 cans of biscuits as well as drizzle the sauce between the layers. I used a bundt as I've only ever seen monkey bread served that way and used pecans and my husband does not like walnuts. Also i recommend covering the top with aluminum foil so the top dosent burn while the inside is still cooking. I will make again thanks so much.
I used 2 cans of biscuits instead of 3 and it was good. There was not enough of the icing on all of the bread if you used 3 cans.
Perfect! The second batch I made, I put about 1/4 c milk in w/the butter and brown sugar which seemed to make the bread a bit more moist. My mom used to make this years ago and couldn't remember the recipe - I have been craving it. Thanks!!
This is a great breakfast treat - tastes like sticky buns, but pulls apart. I always spray the bundt pan with Pam so everything comes out easy. I do nuts and raisins and add 1 tsp. of vanilla to the butter and brown sugar mixture. When it's done, just invert the whole thing onto a plate and get out a ton of napkins!
Quick to make and easy to do. It's a recipe I will enjoy making with my grandchildren. So many steps that are easy for them to do and I know they will enjoy eating it. I would, however, double the margarine and brown sugar and spread it in the middle as well as on top. (As many suggested and I learned the hard way! lol) Using a pizza wheel to cut the dough is a great idea. (as previously suggested) For safety reasons, I would not use a two-piece pan when working with children as they could get burned by the syrup. (as a reviewer previously wrote) If you do use a two-piece pan, line the bottom with wax paper and it will not leak. (I did it that way as I did not have a bunt pan). It can be sliced with a serated knife and eaten with a fork. Warmed for 15 seconds in the microwave the next day and it is as good as fresh baked. Thank you, LuAnn, for sharing such a great recipe. Update: For Valentine's day my granddaughter, Rachel, made mini bundt cakes with my assistance. Fill the pan almost to the top, as it will "grow" as it cooks. We know, ours grew out of the pan; but, it gave us some laughs!
Ok I have been looking at this recipe (Drooling over it actually for a long long time) and thought that because we can't get refrigerated biscuits here I was going to have to forgo this one BUT out shopping in ALDI one day I saw they had cans of refrigerated dinner rolls so I thought HMMMMM I will try it. OMG I am soooo glad I did it worked a TREAT it was SCRUMMYLICIOUS and YUMDIDDLYUMPTIOUS!!! I will make these again and again and again, next time I am going to try making t=individual ones in mini Bundt Pans!! OH yeh and I added the sauce halway through the rolls as as well as at the end asper other reviewers suggestions!!!
Loved it I have made this before, but this time I added about a teaspoon of pure vanilla to the butter/brown sugar mixture and it was delicious.
Great recipe! I saw this featured on a cooking show once and was incredibly intrigued, only they had modified it putting small chunks of cream cheese inside the dough puffs before baking. I did the same at home and these turned out fabulous. I also took others' advice to use a bundt pan, and layered the cinnamon sugar with the brown sugar and butter on every row. I omitted the raisins and used pecans since I didn't have any walnuts on hand. These turned out absolutely delicious. Careful though - they're highly addictive.
Try adding 1 cup of vanilla ice cream to sauce pan while warming up the butter and brown sugar. Makes them creamy and and keep the brown sugar from getting hard on the bread. It makes ALL the difference!
I used the Hungry Jack cinanmon and sugar biscuits. Because everyone wanted a "sweet roll", I still (lightly) rolled them in 1/2 the sugar-cinnamon mixture. Since my bundt pan was a 12-cup, and the Hungry Jack biscuits come in 10 ounce quantity, I used 4 cans. It was the hit of Christmas morning!
MMMMMMM.. was this good! I couldn't keep my fingers from pullig apart this bread and popping it in my mouth. I think I need to hide the recipe from myself!!
I had 1 container of the pillsbury cinnamon bun dough in my fridge and figured I would use that instead of the regular biscuit dough. I was worried that the rolled bun shapes would fall apart when I cut them into quarters but they didn't at all. I think the secret is to do it when the dough is really cold and then once they're coated in the sugar/cinnamon mixture it keeps each piece together. I cut the rest of the recipe into 1/3 except I used a little less brown sugar in the glaze because I figured there was enough in the dough already. I also used a bundt pan, and omitted the raisins because we don't like them. It took 25 minutes to cook. My boyfriend LOVED this. I made it for breakfast and the two of us finished it off. He said I definitely had to give this one 5 stars. Great recipe.
This was my first time making this dish and I learned a valuable lesson and had to share. I overcooked the butter and sugar thinking it had to be creamy and ultimately made caramel. This made the bread hard after baking but it was still tasty. The kid's loved it but we had to eat it fast or it would have turned to rock caramel candy. FABULOUS DISH... JUST DO NOT COOK THE BROWN SUGAR AND BUTTER LONGER THAN 1 MINUTE! I'm sure many expert cook's out there would have known better, but this rookie wish that point would have been mentioned in the recipe.
Absolutely Scrumptious! Cooked this for Christmas breakfast using 1 can of biscuits with the coated pieces arranged in a 9" pie dish drizzled with the brown sugar sauce & it came out perfectly. The family loved it, especially the kids...a definite keeper! Thanx.
So so good! Used Pecans instead of walnuts and left out the raisins, all because of personal preference. The caramel sauce is absolutely heaven! Of course I used real butter instead of margarine and added a pinch of kosher salt to the sauce, because I am IN LOVE with the sweet/salty caramel taste. My bread was a bit hard on the top but I think I cooked my caramel sauce just a little too long and it was really thick so it didnt seep down into the bread as much as I would have liked. Otherwise this was the bomb! Burned my fingers and tongue because I could not wait for it to cool any!
EXCELLENT!!! My family and co-workers love this. I was surprised by the raves I got when I brought it to work.
This Monkey Bread was out of control! Excellent. I brought it to a Christmas party and everyone loved it. I did not have a bundt pan so I used two cake pans and it came out very good. Although, I had a lot of biscuit dough leftover (because of the lack of a bundt pan) so I doubled up the dough on one pan and it actually came out better because it was more moist inside.
Great recipe!! I did use about 3 tbs. less butter and it worked out fine for the topping. I failed to read other ratings before making this! I wish I had! If you make this, **USE A BUNDT PAN!! I used a tube pan and regret it! **If you use GRANDS biscuits, only use 2 or 2.5 packagaes. I used these and the middle was undercooked!
Want to make this yummy recipe even better? While boiling the butter and brown sugar, add 1/2 box of instant Butterscotch Pudding powder. Absolutely delicious!!
This was very good..I changed a few things. I used two tubes of biscuits, 20 biscuits in total and cut into quarters, used a muffin tin so I would have individual servings. I used about 3/4 c of sugar instead of 1 cup. Put 5 pieces of dough in each muffin tin then topped with brown sugar/butter mixture.(didn't use margarine) Baked for 18 minutes and popped them out of the pan when cool. Omitted the nuts and raisins.
This was great! Instead of tube biscuits, I used a package of frozen bread dough, and I decorated the finished dessert with maraschino cherries! Goes great with a cup of coffee!
Delicious! I made this for my in-laws and my mother-in-law asked for the recipe. It's a bit time consuming to cut up the biscuits and coat them but it's worth it.
made this for my husband who does NOT eat breakfast, he LOVED it. only used two tubes of biscuits and it made A LOT. wonderful wonderful wonderful!!!! will be impressing the in-laws with it when they visit :)
This was a wonderful recipe. My kids could eat it everyday.
Way too much sugar
Excellent recipe, but as another reviewer said, use a bundt pan, not a tube pan. I used the tube pan and the butter leaked out and started a fire on the bottom of the oven!
a family fave... over and over again. even keeps well overnight (if covered w/ a cling wrap).
I made this recipe and it was so good! I cut my biscuits into smaller pieces but kept everything else the same (including the baking time). I can't wait to make it again...yummy!!!!
This was the hit of the party! Absolutely wonderful! The only tips I could offer would be to make sure you don't press down on the dough balls once you get them in the pan, or else the sauce won't make it all the way through the loaf and get it all gooey and delicious on the inside. Also, I'd make about 50% more sauce than the recipe calls for, because people seem to go for the parts that have the most sauce.
I used refrigerated cinnamon rolls in a tube instead of the biscuits. I can't stand refrigerated biscuits. This is a good recipe but better with the cinnamon rolls. You can use the packet of icing that comes with the tube of cinnamon rolls if you wish.
I took this to a meeting at work and it was a big hit! It is so easy to make and the end result is very yummy. I've gotten requests for the recipe. This is a definite keeper!!
YUMMY!! This was buttery, chewy and just plain delish! It was so easy to make...i used 2 cans flakey buscuits and the amount was just right for our family. I kept all the other ingredient amounts the same and it was perfect. I almost think that 3 cans with the liquid would make a bit dry. I will for sure make this on the weekends
Best Monkey bread recipe I've ever used! I always wanted to throw nuts and raisins in, and this was great! My kids liked it much better than my old stand-by. Now when kids sleep over, they beg for this at breakfast, thanks LuAnn!
For three years, my daughter, Rachel, has begged me to find this recipe. So she was very grateful when I finally made it. Turned out great!
Since I only had 1-16 oz. can of flaky layers dough, I used a smaller tube pan, 1/3 c. of sugar, 1 tsp. cinn. Then for the amt. of dough I had, I used 2/3 C. brn. sugar & 1 stick butter. I think the syrup needs to be doubled everytime...just drench the bread btwn layers.It feels like its too much, but when it comes out, its perfect!Used nuts/raisins on 1/4 of it(mine:) Baked 30 min.No one should be unhappy w/ this delicious concoction! Thanks LuAnn
Recipe was very easy and my breakfast guest loved it.
My husband begged me to make this bread for him and when I did, he loved it! Thanks for the great recipe. We have taken it to work several times and received rave reviews. I always carry home an empty pan.
Perfect monkey bread recipe. Like others say, if you use a tube pan put something underneath to catch the mess.
This is really yummy, but not exactly gooey like I would like. I've made it twice and both times it's kind of hard on top. I used butter instead of margarine. I really want to like this...
Excellent! I don’t use walnuts or raisins, just the bread. GREAT recipe for kids, a little messy, but so easy, and they love to eat it. This is a favorite, and an awesome alternative to bread in the fall.
I just finished making this for and Easter morning treat and I have to tell you it is FANTASTIC! This will be my go to recipe for sharing at gatherings and bringing to friends. Delicious!
Awsome recipe! I suggest dipping the dough in melted butter then the sugar/cinnamon mixture. It turns out way gooeier and yummy!
This is a great tasting bread but one of the "drier" monkey bread recipes I've tried-if you like more of a caramel coating increase the butter and brown sugar....
Very good, but the butter/brown sugar mixture leaked out the bottom of the pan. (I used a pan that is for angel food cake...2 pieces). Excellent besides that.
Delicious and easy. Made this Christmas morning and it disappeared by the end of the day. The tip about being sure to turn the pan onto a plate while it's still warm is correct. Also, next time I may pour the sugar sauce midway through, then add the rest of the biscuits, then pour the rest on to more evenly distribute it. Overall, though, a hit.
I made this for my daughter's Birthday breakfast the night before. I substituted the (3) cans of biscuits with (3) cans of refrigerated crescent rolls. I made approx. 4 to 5 balls out of each cresent triangle and followed the rest of the recipe as written. It made the monkey bread taste like it was made in a bakery. Very light and flaky on the inside but slightly crispy on the outside that added a nice compliment to the butter/brown sugar syrup. I also added 1 teaspoon of vanilla to the syrup as others suggested. This recipe is a keeper!
when making monkey bread at my house...wrap caramels or choc kisses with the biscuit dough...my family loves it this way!!
I put a little piece of cream cheese in each. It was a big batch. Very good!
Very easy, very delicious. This is great to take when it's your turn to bring something. Thanks for the recipe. I agree. This is a keeper.
I loved this quick recipe! I didn't even have walnuts or raisins and it was still yummy!
I've been making this recipe for many years. I use 4 pkgs of the biscuits, put whole pecans in the bottom of a bundt pan. I bake it for 30 minutes or until medium brown on top. As soon as it's done, I flip it over on to a large plate or cookie sheet lined with foil. I also cut the biscuits with a scissors. I do not use raisins.
I always make tweaks on this recipe. I spray my tube pan with baking spray and spread chopped pecans evenly in the bottom of the bundt pan. I use butter instead of margarine and I do not add raisins because some family members do not like them. After mixing the butter and brown sugar and about halfway between layering the coated biscuit quarters, I drizzle some of the brown sugar/butter mixture over the biscuit quarters. I finish layering the remaining dough and on the top I drizzle the remaining brown sugar and butter. I bake for about 40 minutes, allow to cool and then combine about 1/2 cup of powdered sugar and 2 T. of milk and drizzle over the bread once it is removed from the pan. My family and friends enjoy this easy recipe.
I tried this three times in a bundt pan...first in a flexible silicone type, and then in a metal one. All three times was a failure...the part on top after I flipped the bread out was a gooey doughy mess every time. The bottom where it baked was delicious, but still wasted over half from it not baking. If anyone has any suggestions, I'd appreciate them. Was hoping to make this for a fundraiser coming up.
EXCELLENT! People always ask for the recipe!
This is really great. My kids love helping to make it as much as they love eating it. Not only do my kids love it, but the neighborhood children come around asking for me to make them some Monkey Bread. Thanks!
I made this monkey bread in a angel food pan as I was in a hurry...big mistake.....I had a mess in the bottom of the oven...I will use my bundt pan next time and also it would come out higher. It was very good and I used all butter and 1/2 cup chop. walnuts.....very good recipe....thank you
We LOVED this recipe!! I boiled the raisins in a little water, cinnamon, nutmeg and vanilla to plump them back up before adding them. My 6 year old helped me make it, very easy kid friendly dish!
OM Gosh!! It was soo gooey & tasty. I usually have something I change on these recipes but this one I followed exactly with the exception of how many raisins. I just sprinkled til it looked good ;-) I will add nuts next time. Since they are soo expensive, I chose to wait to see if I liked the recipe..
Excellent! No changed necessary! I halved the recipe and used a loaf pan -- it came out perfectly.
OK. I give it four stars because the cooking time was a bit off. After 35 minutes, it was not done in the middle. So, I baked it in 10 minute intervals until it was done. Total baking time was ~60 minutes in a dark-coated, non-stick tube pan. (Note: To prevent the pan from leaking, put a piece of foil in the pan under the tube and tear off the excess. Don't forget to spray the pan with Pam before you line it.) I also made some tweaks to the recipe. I added a bit of allspice & nutmeg, as well as, more cinnamon to the cinnamon-sugar mixture. Also, I cut the brown sugar to 1/2 cup, margarine to 1/3 cup, and added a good squeeze of honey (~1/8-1/4 cup), cinnamon, allspice, nutmeg, a dash of vanilla & a dash of salt (salt enhances sweets) to the sauce. I brushed each layer with a bit of sauce and sprinkled chopped pecans. Then, poured the remaining sauce over the top and sprinkled with remaining pecans. Overall, everybody said it was really good. So, if it wasn't for the cooking time, I probably would have given it five stars.
I love this! So simple! I use the can biscuit dough by Pillsbury that is simple ingredients (sorry I can't remember the exact name but it's a white can). When I make this, no one knows it's canned biscuit dough. Also, I cut the biscuits with a pizza cutter. Super simple and quick. Also, some people have had issues with burns. People, this recipe has hot, molten sugar that you pour over the top of biscuit dough. If you are on here I assume that you, at the very least, have an interest in cooking; therefore, you know it involves a hot oven with hot ingredients. All sarcasm aside, if you are careful then you won't get burned. My Monkey Bread has never spilled over in the oven, but again, I prepare that it might. So, I put a separate pan under my Bundt pan to catch any spills I might have. I do everything exactly as the recipe states and everyone LOVES it. I can't say enough about it.
This is a 5 star recipe as long as you layer the sauce with the biscuits. Otherwise the inside will be dry. Very sweet and delicious!
I have made this twice in two weeks! I use a smaller bundt pan so I use two rolls of dough and it fits perfectly with no overflow.I leave out the raisins and nuts because of a picky eater and the recipe is without a doubt five stars anyway. One note, this is something you want to eat warm from the oven. It will harden up after sitting. You can re-heat it a bit later on the same day and it is fine, but by the following day it's really not as good. So don't make it a day ahead if you are bringing it for an event.
I made it this morning, I put into it 1/4 tsp. cloves and I used pecans. I used only 2 packs of butter milk biscuits and it was wonderful!! It was to much for my husband and I so I shared it with my neighbor. She called me and said it was awesome and her husband said get that recipe. Thanks LuAnn for sharing this wonderful recipe.-beveri15
I've had this recipe for over 20 years from my girl scout troop growing up. It's a breakfast staple in our house, especially for Christmas morning :) also good if you throw a little pumpkin pie spice in instead of just cinnamon.
Wonderful recipe! I used only 2 cans of biscuits and I tried to proportionately cut back on the other ingredients. I just kinda "winged it". It turned out fabulous and the 2 cans totally filled up my bunt pan. Easy, fun to make, and so delicious. Definitely a 5 star recipe!
Everyone in my family loves this (old and young)!! Have made it quite a few times. I always leave out the raisins, and use pecans instead of walnuts. Have even tried it with 1/2 cup chocolate chips. It's great any way you make it! I chop the pecans finely and place them in the bundt pan first, dropping the dough on top of the pecans. I flip it over onto a plate right after taking it out of the oven. Great recipe! Very, very good!!
I love this recipe! I have made so many variations with it and it always comes out great. My family's favoite version has dried cranberies and diced apples ( I substituted for the walnuts and rasins). Thanks!
I signed up for allrecipes just to add a review for this. It was definitely easy to make! I cut down the recipe to 1 canister of pillsbury because I don't have a tube pan and saw another reviewer say they used a baking pan with 1 canister. Believe me, that's all you need. When this is done baking, you got yourself a full baking pan of monkey bread! I used Homestyle Biscuits from Pillsbury and cut the biscuit into 6 pieces so that it was more bite size friendly and had more area to cake in cinnamon and sugar. If you still have extra sugar and cinnamon I would suggest shaking the biscuits in it again. I've made this two times within 3 days because my boyfriend who is a picky eater kept asking for more! He asked the second day but I didn't have any more biscuits. This is so easy to make, I'll always have biscuits on hand to make it whenever the craving strikes!
I used a basic yeast bread that I made from scratch instead of the can biscuits. It turned out perfect! (Better then my mom's)
Excellent, super good, and cheap to make. You need to use a bundt pan, not tube. I used cake release(Wilton) for the pan to ensure no sticking(had it on hand. Added more cinnamon as I really love it. When I took it out of the over I flipped it over on a flat sheet pan and did not lift bundt pan off. I waited about 10mins which let all the gooey, yummy, brown sugar and butter topping to run down and coat the bread. It turned out perfect..will make again and again =)
I was really rooting for this recipe because it got such great reviews, but it was a disaster for me. The middle didn't cook and I used a tube pan. I had to cover it with tin foil about 15 minutes into cooking time because it was already starting to burn. The brown sugar/buter mixture needs a much longer boiling time because it came out very granular instead of gooey.
This was the EASIEST recipe EVER! The bread wasn't out of the oven 10 minutes and my other half was pulling at it. FYI - be sure to layer the sauce in between the dough. otherwise you'll have dry spots. Good Luck!
Very good recipe, I didn't have biscuits, I had one of those loaves of white bread from the freezier section, that you defrost and cook. I used that and it turned out really good, my five children ate it all. And then wanted more.
I used four 7.5 oz biscuit tubes. I used butter instead of margarine, after the sauce boiled for a minute, I added a tablespoon of vanilla then about 2-3 tablespoons of heavy cream, It turned out great!!
This monkey bread is delicious!! I couldn't find 12 oz cans of biscuit dough, so I used two 16 oz cans. so as not to be wasteful, I also dumped the remaining sugar and cinnamon mixture from the bag into the melting mixture of butter and brown sugar. I never use raisins because I don't care for them, but this recipe is good with either walnuts or pecans.
We make this on many mornings. YUM! Kids and adults love. Sugar rush! I buy 2 cans of Grans buttermilk biscuits, cut with scissors in 6 pieces. I find rolling in the cinnamon sugar easy and fun. Throw those in a bundt pan (mine has curves) that has been sprayed with Pam. I melt BS and butter in microwave pour on and enjoy. Easy, fun and oh so good.
I used the leftover cinnamon sugar (it came to 1/2 cup after shaking the biscuits) with 1/2 cup of brown sugar and boiled that with the butter on top of the stove. It seemed a shame to waste the cinnamon sugar, and it turned out wonderfully.
Sinfully delicious!!! Next time I will try taking it out a little sooner, as the top got a little crunchy in the oven. ***UPDATE*** I made this again, using "flaky layers" biscuits and dark brown sugar instead of light. It was heavenly! Definitely use the layered biscuits!
This was way too delicious. I'll probably never make it again because it was unbelievably easy and I pretty much ate the entire thing. Sooooo good.
Great recipe! The only change I would make is to layer the pan with half of the biscuit quarters and pour a quarter of the brown sugar mix on top, then layer the rest of the pan and pour remaining brown sugar mixture. I have gotten all rave reviews every time I make this recipe.
I had always been taught to make my monkey bread by rolling the dough in butter than the cinn sugar. But I saw how highly reviewed this was, so I figured why not give it a try. It's easier, less messy, and delicious. Plus, it only uses 1/2 cup of butter. Not that we're going for healthy here, but this recipe is probably just slightly better for you.