Posted: 1/5/2013 3:03:14 PM
First let me say that whenever I make a "new" monkey bread recipe I have learned that the amounts are usually a little thin....with that said...
I brought this to a New YEars Eve party....knowing how other monkey bread recipes are loved I tried this...I put in extra cream cheese, about 5 cups instead of three and used almost half a cup of pumpkin...it came out amazing!!! If you do this it must bake a few minutes longer, maybe about 5 minutes, just keep an eye on it, as with all the extra moisture it might seem uncooked if cooked at the 35 minute mark, but it did not all come out of the pan...I
Posted: 12/23/2012 8:43:05 PM
Piloted this for a recent holiday gathering & it was the hit of the buffet - even among typically picky eaters! Plan to make it again for Xmas breakfast w/ the only modification of pouring 1/2 of the heated mixture mid-way through the layered rolls to distribute the sauce more evenly
Posted: 11/22/2012 9:40:16 AM
Very good! I've made this 3 times and it's gotten better every time. I made only a couple of modifications. I upped the cream cheese to 4oz, and added it directly into the melted butter to keep it from being too lumpy. Added the sugar once the cream cheese was melted and added the pumpkin last. To keep it from being too dry, I poured some evaporated milk over the biscuits before I added the pumpkin glaze. I baked it in my bundt pan for about 40 minutes because of the extra liquid. It's wonderful! Tastes almost like pumpkin caramel!
Posted: 11/6/2012 3:03:20 PM
This is a really good recipe and I will make it again. I did read the reviews and substituted can cinnamon rolls – 2 16 oz. cans and used 8 oz. of cream cheese. Then I put in half the rolls in, poured half the mixture over them and then placed the rest and finished off the mix. I used an angel food cake pan and it came out great. I will make this recipe again at Thanksgiving to have for breakfast.
Posted: 11/6/2012 2:04:24 PM
I made this for our neighborhood Halloween party and rolled the dough balls around a couple of chocolate chips each. It was wonderfully tasty and quite easy.
Posted: 11/5/2012 7:06:52 PM
Made this this afternoon and it is pretty good.
I thought it would be a little more moist than it was but I
used all the ingreditents it called for.
Posted: 11/4/2012 11:20:00 AM
Based on the reviews and how much I love pumpkin cheesecake I had high expectations. This recipe didn't live up to them. It was fine, but I didn't get any cream cheese flavor at all. My husband and daughter liked much more than I did, but I will not be making this again. I will stick with my grandma's monkey bread recipe.
Posted: 11/3/2012 8:53:09 AM
Just had this for breakfast and everyone loved it. I couldn't find the little cans of biscuits so I used two cans of buttermilk Grands, cutting each biscuit into 12 pieces. I had half of an 8 oz pkg of cream cheese left from another recipe so I used the whole thing. I baked it 38 minutes and wasn't sure it was done, but turned out fine, but very gooey. My only criticism is that this takes more like 30 min of prep to cut up all these pieces and cook the pumpkin. Next time I will start the pumpkin cooking before I start cutting the biscuits. That would save 6 or 7 minutes. Absolutely a keeper!
Posted: 11/1/2012 10:37:11 PM
I made the recipe to bring to work. It is very easy. I thought the sauce would distribute thru the entire cake. After baking and turning it onto a plate, the sauce was just on the bottom. So, the top of the cake was kind of dry. If I make it again, I will pour the sauce on each layer. A friend suggested that I should have made another batch of the sauce and pour over bread after baking.
Posted: 10/31/2012 10:43:08 AM
Easy to make. I took this to a friends birthday party and got rave reviews. It tastes best when it is still warm, but is still very good once it is cooled.