I brought this to a friend's birthday, and everyone loved it! This is a wonderful recipe, but here are some suggestions for those of you who don't have a bread machine (like me) and would still like to make it. First let the yeast proof in the water (make sure the water is warm, not hot or room temperature) and two tablespoons of the white sugar for about five minutes. Meanwhile mix together all of the dry ingredients. Stir it all together and let it rise until about double in size (took me about 45 min) and punch it down. You can then follow the recipe as usual, beginning with step 2. Also, I had lots of the brown sugar sauce left over, so I would suggest cutting it down if you don't want to throw it all away. Will definitely make again!  -  11 Nov 2002  (Review from Allrecipes USA and Canada)

This dish was outstanding. After forming the balls, (I made them about the size of very large grapes), I dipped them in 1/2 lb. melted butter, then rolled them in finely chopped walnuts and then in dark brown sugar, then stacked them in a bundt pan. I then sprinkled the remaining sugar and nuts on top, and poured the rest of the butter over all. This seemed to coat each one better and made each piece come off the whole cake as one individual morsel. My family of 4 polished it off in about 6 hours of nibbling. This would be great to take to a potluck. Auntie T from Cleveland  -  08 Mar 2002  (Review from Allrecipes USA and Canada)

Honestly, I never knew what "Monkey Bread" was. But now that my curiosity was piqued, I decided to look at several recipes on this site but over all, they all use store bought refrigerator biscuits which doesn't appeal to me in the least. I almost gave up, then I found this made from scratch recipe and I'm glad I tried it. It's always a good thing to read the reviews and adapt the recipe to your liking;- however, I made very few changes. For the record, I added a dash of grated fresh nutmeg to the dough, 1 cup of walnuts, and 1/2 teaspoon of vanilla extract to the butter/sugar mixture AFTER removing it from the stove. One important tip when inverting the pan onto a plate is to be sure to place a cookie sheet under the pan to catch all the gooey sugar mixture or you'll have yourself quite a mess to clean up. Then because I avoided a kitchen disaster, I simply spooned the reserve sugar syrup that dripped onto the cookie sheet over the baked bread. Using my bread machine was a tremendous help and timesaver, too. Next time I might try using apple cider or juice instead of the water in the dough. This is divine with a cup of black tea or a cappucino. Wow!  -  06 Mar 2003  (Review from Allrecipes USA and Canada)