Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.
Recipe courtesy of Vita Shanley
Show: Sugar Rush
Episode: Takes the Cake
Save Recipe Print
Monkey and Gorilla Bread
Total:
1 hr 35 min
Prep:
1 hr
Cook:
35 min
Yield:
about 25 servings
Level:
Intermediate
Total:
1 hr 35 min
Prep:
1 hr
Cook:
35 min
Yield:
about 25 servings
Level:
Intermediate

Ingredients

Monkey Bread (recipe may be doubled depending on the bundt pan):
Gorilla Bread (recipe may be doubled depending on the bundt pan):

Directions

Monkey Bread (recipe may be doubled depending on the bundt pan):

Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.

Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.

Bake for about 30 minutes. Remove from the pan when it's still hot to avoid

Gorilla Bread (recipe may be doubled depending on the bundt pan):

Butter and flour a bundt pan. Preheat oven to 350 degrees F.

Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.

Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.

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