Monkey Balls

“Manda, Nobody has reviewed these yet, What’s Up???Okay, my family Loves nuts, so I kept those, with a nice layer on the bottom, as the recipe is inverted when it’s done, so they’re on top and in-between layers and it looks as pretty as a picture.I used a half recipe of dough, as I was using the other half for another recipe.I made the full recipe of melted butter, and of the cinnamon/sugar misture, and I noticed our daughter’s cinnamon/sugar shaker was a bit heavy on the cinnamon, so I knew that’s how she likes it, I do too, so I added a lot more cinnamon.I sprinkled the rest of the cinnamon/sugar mixture on top, then drizzed the remaining butter over everything.Beautiful and to-die-for!Looks like it came out of a magazine!Wow, and I snuck a nice-sized chunk of this into my husband’s lunch tomorrow.Daughter also seemed to really like it.Sure reminds me of my mom’s cinnamon rolls from scratch!DEFINITE KEEPER!Thank you Manda.”

“Apparently it’s also called monkey bread i just now found out. Like this name though because of the weird looks i get. Whrn i made it i mixed pure sugar with Brown sugar and it tastes great. A little gooey though because i set the temperature to the one shown on here instead of the one for biscuit dough. Oops.”

“I love monkey balls!I learned how to make them long ago from a family member.I’ve never heard anyone else call this recipe “monkey balls” other than from people in my family (I’ve gotten lots of weird replies).The only difference from my recipe is the frozen bread dough; I use the Pillsbury buiscuits and cut them into quarters.It fun to get everyone in on it and make an assembly line:)!”

“Great recipe! This was a Karen From Colorado recommend on one of the threads – and one I have been making to ohhs and ahhs every time it is served. Since for most part it is made for those unplanned times I make the dough in my bread maker recipe#336855 – this recipe makes just the right amount of dough to fill a bundt pan. Usually use raisins, but it’s great with raisins and pecans as well … like a wonderful cinnamon bun in a bundt pan! Looks awesome on the serving platter – makes for no left overs so can’t tell you how it reheats! Thank you for a recipe that is so easily made and looks and tastes like you spent all day in the kitchen! Note – have been making this recipe since 2007 and still the ohhs and ahhs – so easy – so good!”

“I picked this one BECAUSE of the name:LOL:I work with a bunch of rowdies so I knew it would go over well.I had the 2 loaves in the freezer and the rest is just kitchen staples so this was very easy and came together pretty quickly.I thawed the dough in the fridge overnight so I could make if after work the next day.I used chopped pecans and ended up baking for about 35 min.I was invited to make it again very soon.Thank you for sharing this recipe.”

“When I was in college, one of my roommates taught me to make her ‘Monkey Bread’ using the same recipe with just a few changes. We didn’t dump the extra cinnamon-sugar on top, use nuts, and we baked it in a ring mold (all I had). She also had me use the canned biscuit dough, cutting each biscuit into 4 small pieces. I haven’t made this recipe, but knowing how similar it is, I’m sure this is wonderful.”

“These are great. My daughter loves to make them. The house smells so good while they are cooking. The kids get excited when they find out we are having these.”

“this recipie is ahmazing i love them!!! seriously these things are great. thx manda”

“I have tried many recipes for monkey bread, cinnamon rolls, etc. and this is my favorite. I have made them with and without the nuts and they are great both ways. I can’t vouch for the reheating because there are never any leftovers. Thanks, Manda! (I just noticed that I never put the five stars that this recipe deserves so I am updating it now.) “

“I loved this recipe. I had some frozen rolls in the freezer so I used that instead of bread dough. I halved the recipe and made it in a bread pan. I think I should have put on more butter sugar mix on the top but it was still good. Thank you!!”

“have been making monkey balls for years but i you want to change it up, try using pillesberry biskits instead of the frozen bread dough.”

“These are Deelish !! I let my dough thaw out yesterday afternoon, stuck it in a zip loc bag and put it in the refrig. I got up at 5:30 this morning, and made this up for my husband for breakfast. I ran out of the sugar mixture about 2/3 of the way through so I ended up using about 2 cups of sugar total. I used all of the butter and melted another 2 tablespoons to pour over the top with the remaining sugar.It came out of the oven nice and gooey. (I cooked mine in a bundt pan). Hubby took 1/2 of them to work as he knows they will be gone when he gets home!!! Definite Keeper, thanks for the recipe!!”

“Theses Are Very Good, And Very Easy To Make. I Made Them This Morning For Me And My Mother. I Just Love Them!”

“These were fantastic!I would give them more then 5 stars if I could and that is a rare thing for me.It is also a rare thing for me not to tweek a recipe but this one I made just as directed using walnuts between layers.I took all of the ingredients to work with me to make breakfast for my co-workers but forgot to take the recipe.I made it from memory (yes, it is that easy) and baked it at 350 degrees because I couldn’t remember what temp you suggested.They were gone before the steam was.Everyone loved these and request that I make them often.I can’t wait to make them again here at home so that I will not have to share and can have more then just one.The frozen bread dough makes this a very easy recipe to make.Just remember to plan ahead so that you can thaw the dough over-night in the fridge. The presentation is beautiful, the taste was devine and the instructions could not be simpler to follow.Great recipe and goes into my tried and true cookbook.Thanks Manda.”

“Love this recipe! Made this tonight for playgroup tomorrow and just had to have a quick bite before bedtime. Delicious! My top pieces ended up being a little bit dry, so next time I may make more of the sugar/butter mixture. This is a really nice looking bread – I’d be proud to take it anywhere! Thanks for sharing such a great recipe!Kristen”