Saturday, September 10, 2011

Gorilla Bread

This is a great weekend breakfast.  I have made Monkey Bread on Christmas morning for years. This is similar to that, but with cream cheese.  It is a Paula Deen recipe, so bring out the butter.  It makes enough for 10 people, so put on a pot of coffee and gather your family or friends.
  • 2 cans of buttermilk biscuits, (10 count)
  • 1 T. ground cinnamon
  • ½ C. granulated sugar
  • 1 stick of butter
  • 1 C. brown sugar
  • 1 (8 oz.) cream cheese
  • 1 ½ C. chopped walnuts
  1. Preheat oven to 350 degrees
  2. Spray a Bundt pan with cooking spray
  3. In a small sauce pan, melt a stick of butter on low heat
  4. Add the brown sugar and stir until fully incorporated
  5. In a medium sized bowl, combine the cinnamon and granulated sugar
  6. Cut the cream cheese into 20 equal squares
  7. Press the biscuits out with your fingers and sprinkle each with ½ t. of the cinnamon sugar
  8. Place a cube of cream cheese in the center of each biscuit and seal the dough around the cream cheese
  9. Sprinkle ½ C. of nuts and 1/3 of the mixture in the sauce pan into the bottom of the Bundt pan
  10. Place 10 of the stuffed biscuits into the pan
  11. Sprinkle with cinnamon sugar and pour another third of the mixture in the sauce pan and ½ C. nuts
  12. Place the next 10 stuffed biscuits into the pan
  13. Pour the remaining mixture from the sauce pan, nuts, and cinnamon sugar over the biscuits
  14. Bake for 45 minutes
  15. Remove from the oven and let the Gorilla Bread cool for 5 minutes
  16. Place a plate on top of the Bundt pan and invert
Tips and Tricks:
  • I use 1/3 less fat cream cheese.
  • To manipulate the biscuits, just pat the biscuit flat between your palms.  Sprinkle with the cinnamon sugar, then crimp the edges of the biscuit around the cream cheese forming a semi-circle.

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