Best Monkey Bread

Very tasty, but there is something wrong as the dough in the center was unfinished! Tried again and in a different pan and oven, same problem. All the outsides are almost overdone and the center is raw.

Yummy definitely worth it

Easy to follow recipe. It’s the best I have made. I layered walnuts throughout and f made extra topping and added some between the layers. I will use this recipe again

Made this recipe exactly as it says, though I used 1/2 cup of pecans, and it turned out beautifully.

I gave this a try two weeks ago and I’m now baking my fifth one! Absolutely delicious! I kept to the recipe except for I roll my dough balls in milk prior to rolling them in the cinnamon and sugar. Definitely a household favorite ~ ❤️ Tks!

First, I made this today. Neither my husband or son had ever tried monkey bread. How is that possible??? We all loved it. The recipe was delicious. I didn’t change a thing. I do wish the nutritional information included the grams of sugar.

Very Good And So Easy To Make. I Use Pillsbury Sweet Hawaiian Biscuits. Such A Great Taste.

I love monkey bread! This is a simple recipe that tastes great, will definitely make it again. Used 2 cans small biscuits, a round glass baking dish , and added some pecans, omitted raisins. Great recipe!

Awesome. No changes.

Needs 6 stars! I used Stephanie’s suggestion of frozen yeast roll dough, and preparing overnight, and then baking it in the morning. Served it at brunch to a group of 10 — who raved and asked for the recipe. YUM.

I got brave. I don’t like biscuits, so I purchased two loaves of frozen white bread dough and let them sit covered in the refrigerator over night to thaw and to rise a bit. Then I cut across the loaves making 1 inch cuts. I then cut each of those “slices” into 6 pieces making about 3/4″ pieces of dough. I rolled those pieces in the cinnamon/sugar and put them in the bundt pan with walnut pieces and raisins and allowed them to sit for 30 minutes to rise just a bit more. From there I followed the remainder of the directions as stated. It was done a bit before the full time but was amazing! Didn’t last long at all!

To much sugar for me

Instead of biscuits I use cinnamon rolls (Pillsbury), cut into quarters and layered with pecans, raisins and some of the icing in a bunt pan. When finished baking I put the remaining icing on top. Its GREAT!

No changes–I’ve been making this recipe for years! Neighbours love it.

Pretty good and easy to make. I would highly recommend increasing the sauces by 1/3 however as you barely have enough to cover the bread.

I used 2cans of Grand biscuits. Cut them into 6 pieces. It’s good

We have been making this every Saturday morning for several weeks. The kids love it! They like helping cut the biscuits with a pizza cutter. We double the butter (margarine) and brown sugar to make sure everything is well coated and we leave out the walnuts and raisins. Our biscuit packages were 16oz instead of 12oz so we used 2 cans instead of 3.

Changes I made was using real butter as opposed to margarine and I also used about double the cinnamon. I also did not add any of the optional ingredients. The next time I make this I’ll probably use less of the sugar asked for, I had about half of the mixture left.

Easy and DELICIOUS!!!!!

Tasty and fun to eat

Great recipe, I omit the nuts n raisins and use my own dough (Red star yeast Company no knead recipe) I have used a tube pan and bunt too. Just place a cookie sheet under both to avoid spillage and bad smells. Add Dolce de Leche on top before serving