Sticky Monkey Brains Recipe

This is a recipe I have used since I was a little girl with one exception we would roll the biscut balls in the butter first then the cinnamon and sugar mix before putting the balls into the pan. After putting all the dough in then mix the remainder of the butter and cinnamon and sugar mix and pour it on top. This step only adds to the stickiness.

Made this for church coffee hour and it was a real hit with kids AND adults. Used both pecans and raisins. One vestrymember said "This tastes like you're wrapped up in a comforter and don't want to leave your bed." =) MODIFICATIONS: - Cut biscuits into 8 pieces each to ensure that they would bake through and there was cinnamon-sugar throughout the bread. (Was also nice for larger group of people.) - Baked in traditional 10-cup bundt pan at 350 degrees in convection oven. Took approximately 40 minutes total (30 minutes covered with foil and last 10 minutes uncovered). - Increased the brown sugar and butter (by 1/4 cup each) based on other reviews but it was NOT necessary. Stickiness was fine.

Up'd everything because I am feeding teenage man/boys. I don't make mini Bundt pan sized anything. Tweaker Alert: I used four 7 oz. plain biscuit rolls and 1/2 cup of cinnamon sugar for dipping them. Up'd the butter and brown sugar (both) to 3/4 cup. Cooked it for 32 minutes at 350 in a full sized Bundt pan that is coated. 1st Teenager to arrive in the kitchen said the smell woke him up. When he saw it plated he said: "OMG YES!" Smells amazing - took a picture.

I increased the butter & brown sugar to 3/4 cup - Baked it in a bundt pan for 35 minutes - PERFECT! It is absolutely, sinfully-delicious! My daughter was a happy camper when she arrived home from school today, and my son will be too . . .once he gets home . . . if there's any left!

We call this monkey bread. I put red or green cherries and walnuts on bottom of pan alternating them and sprinkle brown sugar over it (very pretty when turned out on plate.). Use some of the jar cherry juice mixed with butter. I dip biscuits in melted butter then shake in large ziplock bag with sugar mixture layering it in large bundt pan. Pour remaining butter and cherry juice over all. When baking 45 min at 350 or a bit more keep an eye on it. If browning lay a piece of foil loosely on top. Really yummy and so beautiful.

Really good! I tried it 1st in a large bunt pan - didn't want to go out and buy 6 small ones. It didn't cook through and I ended up dumping it into a pan and cooking it an extra 15 minutes for the middle/top to cook. The 2nd time I made it, I just used a cake pan and it turned out great. I also used 1 package of Grands Cinnamon Rolls and 1 regular size roll of bisquits mixed together. Then I drizzled the icing on top just before serving. They were AMAZING and got rave reviews from guests.

I used 2 cans jumbo Pillsbury flakey biscuits, cut into 4 pieces & baked in 9x13" cake pan, made using only 2 layers (so they get done in the center). I buttered the pan 1st, sprinkled with the brown sugar & @1/8 to 1/4 cup finely chopped pecans (about the size of a 1/3 of a pea). Then, as another had suggested, 1st roll the cut biscuits in melted butter & then in the cinnamon sugar then followed recipe. If you have a little cream cheese frosting ready to spread, warm up @1/3 cup & drizzle over baked rolls.

This recipe is the BOMB! I made it exactly as written, except that the "small" bundt pans I own are only about 4-1/2" deep and are all contained on one pan (6 small bundt molds on one sheet--like a cookie sheet). I'm wondering if Sugisugi had larger, individual bundt pans than I do, because she was able to use all (3) 7.5 oz. packages of biscuits that the recipe calls for, and there's no way that 3 packages would fit using my small bundt pans. I ended up just using 2 packages of biscuits, along with the full amount of ingredients for the rest of the recipe. I then inverted the individual bundt servings onto the cookie sheet when they were done baking. These were even better than our local breakfast/pastry shop's Sticky Buns (which is saying something!). I assembled all the ingredients that I was able to the night before, set the oven to be pre-heated by the time I got up in the morning, and then in less than 10 minutes they were ready for the oven. Twenty minutes later, they were done. Perfection! Thanks for the great recipe, Sugisugi! They will definitely be a staple in our house.

I've made these a few times and everyone who has tried them has loved them. I baked them in a regular bundt pan because a didn't have the small ones. I put half of the biscuits in and then poured half of the butter and brown sugar mixture. I added the remaining biscuits and the remaining butter and brown sugar mixture and baked for 40 minutes. I omit the pecans because my kids don't care for them. I sometimes increase the butter and brown sugar to 1cup each to make them extra sticky. I invert the pan while they are still hot so that they don't stick to the pan. Also make sure you invert into a dish that is wider that the bundt pan because the sugar runs down the onto the plate when you invert. Give this recipe a try everyone will LOVE it.

I followed SunnyByrd's review suggestions and I used 1 1/2 cans of "flaky" whomp biscuits and I made a recipe and a half of the "sticky" part. I also used a full sized Bundt pan. 35 minutes at 350* and it was just right. Sunnybyrd was right--a recipe and a half was the right amount of sweet sticky awesomeness with the flaky biscuit dough balls. My boys and husband had this pretty much inhaled in less than fifteen minutes. They loved it.

I...cannot...stop...eating...this!!! I used one tube of "jumbo" biscuits...and scaled the recipe for 4 servings. Being short on a bundt pan, I used one round cake pan lined with foil (based on another review) and it turned out great. Thanks a million!!!

Tastes homemade, but so easy.

Wow!!!! This was so easy and crazy good. I used the flakey rolls. Awesome recipe.

There was too much dough with three cans. Also, because I was trying to use all of the dough, I overfilled my bunt pans, and they spilled over. I also had to cook them a little longer because of how full they were. That did not take away from the great taste though. I will definitely make these again.

This was so good and so easy to make, the only thing I can say is I will make this often!

I made this with my mom today and it was great. We could not find 7.5 oz. of biscuit dough so we used crescent roll dough sheet. We think it is lot better with the crescent roll dough. But over all my whole family loved it. My dad even said it was better than the store bought one.

I added pecans as well

My family has made this recipe for years. Only thing is, we call it Monkey Bread. There are so many changes you can play with. I like scattering raisins throughout. You can also change up completely and make a garlic Monkey Bread for Italian dishes.

It was phenomenal! The wonderful outside of the bread and the sweet cinnamon made it so delightful! If this recipe doesn't work out, keep looking because if you find the right one, it is the best thing you will ever taste!;)

this is a nice easy recipe, however, I agree with the other reviewer it was a bit salty with the country biscuit dow -will try different dow next time, also i used 2 cans but forgot to double up the topping -so had to add another batch of topping after it was baked -still was okay ... used a bundt pan ...great for breakfast ...:)