This is monkey bread on steroids. Cream cheese is stuffed inside the biscuits then the outside is covered in butter, cinnamon sugar, and nuts.
Four years ago I was living at my moms with Austin trying to save money while John was in Miami trying to secure a spot on the team. For four months I lived there and in order to maintain my keep I pitched in cooking when I could. There were seven of us in transition living with my parents at the time so we had quite the crew to cook for. My mom and I tended to get in ruts with the same old meals so every Thursday she dubbed “Fantastic Thursday” in which we had to venture out and make something new that we found online or in a cookbook.
I remember on a certain Fantastic Thursday we attempted this Gorilla bread for dessert by Paula Deen. As we were opening the biscuits my mom’s can exploded and biscuits rained all over the kitchen. She screamed like a little girl! We laughed so hard. As I made these for Conference last weekend I laughed out loud when I thought about it. Sorry not the best pics but I had company over and didn’t want to keep them waiting while I took pictures.
|Gorilla Bread|| |
- ½ cup granulated sugar
- 3 teaspoons cinnamon
- ½ cup (1 stick) butter
- 1 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 1½ cup coarsely chopped pecans or walnuts
- Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon in a small bowl. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with ½ teaspoon of the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
- Sprinkle ½ cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on ½ cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining ½ cup of nuts. Bake for about 30 minutes or until golden brown. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.