This was DELICIOUS!!! Thanks for the recipe. This is definately a keeper and so easy to make. I was thinking if you garnished with marischino cherries on top it would make a pretty dessert for Christmas!!!
I used three Grands size cans of biscuits and the same measurements for everything else. I was out of pecans so I used walnuts. Baked in a Bundt pan for approximately 45 minutes. After 35 minutes I put a sheet of foil to keep it from browning more. This was perfect to me. The perfect ratio of doughy, buttery and cinnamon and sugary! If I had used the smaller cans, I don't think I would have liked it as much. I've made this twice now, and I can't get enough. Thank you Kathy!
kids loved it! but my husband and I found it a bit too sweet. I usually make the one with brown sugar with butter and cinnamon over the top but decided to try this one just for a change. But think I will stick to the one I normally make. Using the white sugar made it a bit gritty almost like you were taking a bite of sugar.
Great easy recipe. Family loves it. The bottom was a bit mushy and top was done so I think next time I will turn down the oven temp and increase cooking time a bit.
My mom and I saw this and HAD to try it! We made it together and it was WONDERFUL!!! The only thing that we did differently was we didn't use all the butter/sugar/cinnamon mixture. We melted all the butter and added all the sugar and cinnamon to it, but as we started spooning it over the biscuit dough in the bunt pan it just seemed like too much. We used about half or 3/4 of the butter mixture and it turned out great! Definately a keeper!!!! We LOVED it!!!!
Made this early this morning for the "campers" next door at my neighbors, what a hit! They loved it and what a way to wake up in the morning! This recipe is easy. I made this following instruction but added a bit of brown sugar to the melted butter, and when turned over onto serving plates I hit it with a bit of freshly grated nutmeg...yum! I chose to put a cookie sheet underneath the monkey bread as it was baking..one large pie pan full and one small loaf pan, and I am so thankful I did, the butter bubbled over and would have created a mess, so please be careful!
VERY VERY GOOD!!!!!!! Loved by adults just as much as the kids it was made for. use it alot for Church socials.
I cut the butter down to 1 cup as others suggested and it was still rather...liquidy for my tastes. Not to mention all of the butter that had pooled in the bottom of the bundt pan squirted out in a molten burn-fest when my poor husband flipped it over into a plate (not sure how that happened but at least he didn't get burned badly). So please be careful when attempting that particular step. The sleepover that these were made for all loved it and the aforementioned husband even really enjoyed it, too. Something about it tasted "off" to me (again, I think it was the butter). I gave it 4 stars instead of 5 for the whole "exploding butter" aspect, since everyone enjoyed it otherwise.
As others mentioned, I cut back to 1 cup of butter and it was plenty. I also thought I should mention that it is quite buttery when first turned out but if left to cool somewhat the sauce turns thick and syrup-y. I also used brown sugar as I had more of it to spare. Otherwise I followed the method exactly as described here and it came out perfect. Thanks for sharing!
WOW! This went over really good with my family! Perfect Saturday morning breakfast! I think next time I will cut back the butter to 1 cup, there was a lot of it lying around the plate when I turned it out of the bundt pan and I sopped it up with a paper towel before serving but other than that, it was fantastic!