Editor’s Favorite Recipe: Delicious ‘Gorilla Bread’

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After being placed in the oven for about 30 minutes, Paula Deen’s Gorilla Bread begins to fill the kitchen with the warm aromas of cinnamon and sugar.

Gorilla Bread is a pumped-up twist on a staple comfort-food dessert: Monkey Bread, otherwise known as Cinnamon Pull-Apart Bread, which has been a favorite of mine for years. Melted sugar turns the bread into a sticky delight, and the biscuits are baked until they are warm and gooey.

When I saw Paula Deen’s recipe for Gorilla Bread, I knew I was definitely in for a treat. It is the perfect breakfast dessert and it makes any living space smell amazing. Gorilla Bread is a doughy biscuit filled with cream cheese and cinnamon sugar, topped with a brown sugar sauce and chopped walnuts. Is your mouth watering yet?

I decided I would share this delicious creation with my roommates.

Photo by Raymon Narez
This yummy, gooey and chewy treat melts in your mouth with the fall tastes of cinnamon, sugar, butter and walnuts.

They awoke one morning in their typical zombie-like state but quickly came to and were elated when they saw that their roommate had made them warm rolls smothered in cinnamon and butter for breakfast.

Upon eating the Gorilla Bread, I saw their eyes open wide as they savored the different flavors of my baked masterpiece.

Another thing I like about this recipe is it takes little time to prepare. I woke up at a reasonable hour, pulled apart pre-made biscuits, covered them in various delectable ingredients and voilà! Perfection in a pan.

If you are searching for the perfect sweet treat that can still be considered “breakfast,” this easy-to-make recipe is definitely something you will want to try.

Yields: 10 servings
Cook Time: 30 minutes

INGREDIENTS:
1/2 cup granulated sugar
3 teaspoons 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 cups coarsely chopped walnuts

DIRECTIONS:
Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray (I used two 9-inch round pans).
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 one cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around it.
Sprinkle 1/2 cup of the nuts into the bottom of the 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 along with the remainder of the other ingredients.
Bake for 30 minutes.
Remove from the oven and cool for five minutes.
Place a serving plate on top of the pan(s) and invert.

About Renee Flannery

Staff Writer

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