Kick Butt Gorilla Bread "My Girl Paula"

Today's recipe challenge for My Girl, Paula is Gorilla Bread. If you are familiar with Monkey Bread then just imagine it about 100 times better and you will have Gorilla Bread!!!! All that ooey gooey goodness, it is just simply wonderful. I made this recipe for the first time last year and have made it a couple times since them. In no way is this recipe diet friendly at all. Each piece has a gooey cream cheese middle. Then drizzled with a cinnamon and butter syrup!!! add some nuts and it is just simply divine. Not that all that was bad enough, but I added a powdered sugar glaze on top. I think that took the list of ingredients over the top, but it was so good. I have to agree with Paula when she said that Gorilla Bread Kicks Monkey Breads Butt!!!!! This would be perfect for breakfast during the holidays or if you are having guests over. They will be so surprised when they pull off a piece and see that not so expected cream cheese filling.



Gorilla Bread

1/2 - cup granulated sugar
3 - teaspoon cinnamon
1/2 - cup (1 stick) butter
1 - cup packed brown sugar
1 - 8-ounce package cream cheese
2 - 12-ounce cans refrigerated biscuits (10 count)
1 1/2 - cup coarsely chopped walnuts or pecans

Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. 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 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 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 1/2 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 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert

* To make the powdered sugar glaze I just mixed powdered sugar, butter, vanilla extract and milk together. Mix until it is really smooth but still able to drizzle on top. Drizzle on top of the gorilla bread when slightly cooled.

Printable Recipe

Tina, The Mom in Mommy's Kitchen