Pull-Apart MONKEY BREAD

From: Nikoma

On May 23, 2009

The time on this was WAY off for me. I got up early and threw this together for breakfast. I checked it at 25 minutes and it seemed done to me, but I figured maybe the ones on the bottom needed more time. I let it go to 35 and it was burned to a blackened crisp on the outside. We could still eat the inside, but I'd suggest checking it long before 45 minutes.

From: Sandi (From CA)

On Jan 4, 2009

MAJOR NOMMAGE! Wow, we couldn't keep our paws off this delicious and easy snack. I used finely chopped pistachios for the optional nuts and halved the recipe, using a round medium-sized Pyrex dish as it's all I have that's semi-suitable. I think I cooked it a bit too long, forgetting to take into account that the mass was significantly smaller than the original recipe, but it was still absolutely divine as is. Parts of the buttery sugar caramelized and turned crunchy and... well, SINFUL, despite what my lame photograph of the yummy lumpage depicts. lol Thank you so much for this great guilty pleasure, Karen!

From: Fashionista007

On Sep 26, 2003

This recipe is fantastic. To make it easier, put the cinnamon/sugar mixture in a plastic bag, quarter the dough and toss in the bag. It's less mess and takes a lot less time!

From: chef FIFI

On Jan 26, 2004

D'Lish us...I made it with only one can of biscuits. I put it into a very small casserole dish I have and it was great. I let it cook for about 15 minutes. Next time I will make an icing to top it. This is a great quick dish to serve at a brunch or potluck. I definately will make this again.