I think the dough is a bit oily, and not much taste after bake if without the cin/sugar/nut/butter topping. Rounded the dough into 16 rounds. I use abt .5 oz of butter just to brush the rounds, and then sprinkle the cin/sugar (didn't use all the amount in recipe). Baked mine in 9" round cake pan for 47min (just until the top browns). The bread came out hard the next day though
I didn't grow up eating monkey bread, but decided to try it when a friend asked me if I had ever made it before. The recipe is somewhat vague as to what kind of pan to use or how many rolls there should be or how to place them, but I got through OK. I ended up using a 10-inch springform (grease it very well btw). I followed the recipe t the lette, and overall, it was very good. I had problems with the brown sugar glaze; it set up unpleasantly chewy after the bread cooled, but somehow softened to a nice sticky substance by the next morning. I thought there was much more cinnamon/sugar than was needed, and the baking time is a little short...next time I will give it an extra two or three minutes. Very good recipe, and one I will definitely make again.
firs time i ever tried this treat and i must say all 4 of my kids loved it.The only changes made was melted butter to replace the oil and i used milk in place of water since i didn't have powdered milk.It was nice to have a home made version since i avoid buying mixes and packaged foods.We baked it in a bunt pan and it came out beautiful.
I think if my family could they would give this 10 stars! The only reason I hadn't made monkey bread before was because I didn't want to use packaged pudding which they all seemed to call for. This was wonderful, and so very easy. I might double the recipe though as our family of 5 had only 1 piece left!