Posted: 11/24/2012 9:20:10 AM
Pretty easy to make and turned out well with two cans of biscuits. Will definitely make again.
Posted: 11/3/2012 9:59:06 AM
I am not a huge fan of pumpkin, but I tried this out for a friend, and we all enjoyed it! My very picky 3-year-old, who refused to even touch the s'mores monkey bread I made a while back, had 3 servings. I did end up with a lot of leftover pumpkin and decided to freeze it. We'll see how that turns out when I make this again...which I definitely will!
Posted: 10/10/2012 11:16:15 AM
YUM!! Followed the tips on 2 16 oz cans and came out great. The bottom was crispy caramel glazed and the top was gooey delicious.
Posted: 5/26/2012 12:43:35 AM
Personally, I loved this recipe! The taste is wonderful! I used the leftovers to make a french toast strata for a brunch I went to and it was gone in seconds. Also, after making this several times, this is what works perfectly for me: 1)USE A BUNDT CAKE PAN, and 2)USE 2 EA 16.3 OZ CANS OF BISQUITS. Note: Use 4 cans ONLY if you happen to have the 7.5 oz cans (most major stores only have the 16.3 oz size). Bottom line: If you like pumpkin, caramel and bread...you should make this immediately!
Posted: 1/16/2012 12:24:58 PM
As many have said, 4 cans seem a bit much, and from looking at other monkey bread recipes I guess the writer used small ounce Grands biscuit cans? I used one 16.3 oz Grands Buttermilk Flaky Layers and halved the rest of the ingredients as well. I also used a popover pan (muffin tin would work as well) and made individual breads that baked for 12 mins. Came out great!
Posted: 1/10/2012 4:32:29 PM
I made recipe as above only with double glaze. I will make it again using a bundt pan and 2 instead of 4 Lg cans of Grands. My leftovers where awesome though. I made a pumpkin french toast batter. I dipped the monkey bread in the batter and made french toast. Crowd pleaser. Then I made bread pudding with the rest. When my recipe called for bread, I used the leftover monkey bread. YUMMY. Goodness. Everyone enjoyed.
Posted: 1/10/2012 4:17:36 PM
I made for Christmas breakfast. DOUBLED the glaze. Used an angel food pan. BAD IDEA! After cooking for a few mins it started dripping out the bottom onto the bottom of the oven & filled my kitchen with smoke! Quik cookie sheet. I took it out after 35 min & it looked awesome. Waited 10 min to cool, I tipped it onto a plate and the whole thing just squished down, some of the middle was raw. We ate the cooked parts. Later I scooped up the rest put back N2 a bundnt pan & cooked another 45 min. It was great. I made a special pumpkin batter & used the leftovers as french toast & bread pudding. Yummy
Posted: 12/13/2011 1:26:37 PM
I think the main reason that 4 cans of biscuits is too much is because the can sizes are larger. I was following an older recipe which also called for 4 cans, but the cans mentioned in the recipe were almost half the size. So I also used just 2 of the cans which was close to the amount of ounces called for in the recipe. Hope this helps!
Posted: 12/11/2011 2:46:41 PM
I also made this recipe today. I only used two cans of biscuits. After separating each biscuit into quarters, I wrapped each biscuit piece around a small cube of cream cheese and rolled it into balls before putting in the sugar/pumpkin spice mixture. It turned out wonderful! The cream cheese almost gives it a pumpkin cheescake flavor. Very yummy! Take everyone's advice- don't use four cans of biscuits- only use two. I also used a fluted Bundt pan and put a baking sheet underneath.
Posted: 12/10/2011 3:34:03 PM
I just made this recipe today, It turned out great thanks to
the person that said four cans of biscuits was to much. I used 2-16.3 oz. cans and it was perfect.I baked it in a fluted