Posted: 5/15/2013 5:47:59 AM
we have made these for years,,, we cut the biscuits in 4 pieces not 6 and we only but 4 to 6 pieces in each muffin. The covering of sugar brown sugar pour more towards the middle and not the edges this will cut down on the over flow but not totally. So an over liner is a good thought.
Posted: 4/17/2013 9:41:10 AM
I cannot find a printer friendly command box.
Posted: 1/27/2013 4:18:09 PM
I tried these today and they were great! I saw the reviews that said the caramel had cooked over, so I put mine in a popover pan instead...it worked perfectly! To remove them from the pan, I just turned the pan upside down over a cookie sheet...they came out perfectly.
Posted: 1/10/2013 1:42:43 PM
I made the muffins but have a questions... Its said to cook the brown sugar, water and brown sugar for 2 minutes or until the brown sugar disolved. I cooked it several minutes and didn't see to me it disolved completely... I put it on the bisquits as instructed but it while cooking it ran out on my space between the muffins... They were good but thought maybe someone had a solution to my problem...
Posted: 9/21/2012 1:00:41 AM
These were easy and good but I agree with others. I would put fewer pieces in each tin and I would put the muffins in muffin papers. It was hard to get the muffins out of the tins without them pulling apart. The glaze overflowed all over the bottom of the oven, so I would line the bottom with foil or have an oven liner.
Posted: 8/27/2012 11:43:26 PM
This was easy to make and tasted very good. However, my muffinscooked over and tore apart when removing from muffin tins. Next time I will either use less pieces of bread in each cup or else make in cake pan.
Posted: 8/12/2012 10:05:53 AM
I had a tube of biscuits and no breakfast ideas this a.m. I hopped on this site and found this recipe and they turned out awesome!! I served them with strawberries and raspberries and the kids were in 7th heaven. Very filling (1 muffin each) for the adults and the kids.
Posted: 5/30/2012 12:29:46 AM
These were really easy to make. I also found that putting only six pieces worked the best. I liked the idea of layering in the caramel, though I didn't do it for my batch, and I think if I did, it would have turned out even better. Anyone else have a problem with the caramel solidifying too fast?
Posted: 4/9/2012 7:48:17 PM
These are GREAT !
So easy to make & delicious. This was my first time making monkey bread & it wont be the last :)
I really liked how this recipe uses the muffin tins instead of having one large monkey bread, this is way easier for serving.
I used the Pillsbury Grands! Mini Flaky Layers and cut each biscuit in four pieces. I only used 5 pieces in each muffin tin ( for a total of 8 muffins) & i followed the advice of another reviewer & also layered the carmel sauce between the muffin pieces. The muffins were done in 15 minutes. Cant wait to make these again, we have already eaten them all
Posted: 3/22/2012 7:56:06 AM
I would put a foil lined cookie sheet under the muffin pan to catch any drippings from the butter and brown sugar mixture. Also put the sugar and cinnamon mixture in a bag and then just put the cut biscuits in the bag, half at a time, and shake the bag. It's a lot easier to coat the biscuits.