Thursday, March 1, 2012

Deep South Eats: Gorilla Bread

After fun inspiration for hosting a Spring Brunch yesterday, I have brunch breads on my mind. I have a good inclination that all of you have heard of Monkey Bread at some point in time. While Monkey Bread is very good, it is time to up the wow factor on Monkey Bread. Enter Gorilla Bread. The same cinnamon sugary goodness you expect to find in Monkey Bread but with toasted walnuts and surprising bites of cream cheese.

While too rich to eat on a day to day basis, it is a great bread to make when company comes to town or to serve at a Spring Brunch. I took this recently to my Bible Study's fellowship day and it was a hit. Adults love it, children love it, and I would even place bets that your dog might like it too (but lets not find out).


  • 1/2 cup granulated sugar
  • 3 teaspoons cinnamon
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 (8 ounce) package cream cheese
  • 2 (12 ounce) cans of refrigerated biscuits, 10 count each (I know that my grocery store sells packaged bundles of biscuits for these types of bread)
  • 1 1/2 cups coarsely chopped walnuts, toasted
  • Preheat oven to 350 degrees F.
  • Spray a bundt pan with nonstick cooking spray.
  • In a small bowl mix the granulated sugar and cinnamon together and set aside.
  • In a small saucepan, melt the butter and brown sugar over low heat, stirring well, and set aside.
  • Cut the cream cheese into 20 equal sized cubes (no measuring allowed just as close to equal cubes as you can get).
  • Press each biscuit out with your fingers and sprinkle with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of the biscuit, and wrap the biscuit around the cream cheese sealing the edges. Repeat with remaining biscuits.
  • Sprinkle 1/2 cup of toasted nuts into the bottom of prepared bundt pan. Place 10 of the prepared biscuits evenly in the pan. Sprinkle with 1/2 of remaining cinnamon sugar mix. Pour half of the butter mixture over the biscuits and sprinkle with another 1/2 cup of nuts. Layer the remaining biscuits on top and sprinkle with remaining cinnamon sugar. Pour the remaining butter mixture over the top and sprinkle with the last 1/2 cup of nuts.
  • Bake for 30 minutes. Remove from oven and allow to cool for 5 minutes. Place a plate on top of the bundt pan and invert it to remove bread from pan.
  • Enjoy!
Original Recipe from Food Network.

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