Gorilla Bread

Total Time:
40 min
10 min
30 min

12 to 14 servings

  • 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

Preheat the oven to 350 degrees F.

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.

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    I thought this recipe was fairly simple and it came out tasting great! Although I did make a minor adjustment, I didn't use brown sugar because I didn't have any. I made a cinnamon/sugar mixture and still used the same amount of butter and melted it all together. Next time though I will add a little cinnamon and sugar together and mix it in with the cream cheese as the cream cheese alone was a little strong! Such a easy recipe my family loved I'm sure I'll be making it again in the near future! 
    My teenage son is trying to figure out where to hide to leftovers!
    I tried this today, it was awesome. I only made a minor adjustment....I know from eating monkey bread, that amount of brown sugar makes it way too sweet for my taste, so I just drizzled 1/4 cup melted butter and 1 TBS brown sugar over it before baking. I don't like the "caramel" at all. It came out perfect. Even my pickly kids loved it.
    I forgot to add...I used cinnamon rolls instead of biscuits.
    I used 2 cans of Grand biscuits and cut them into thirds. I formed some of the sections into balls and coated them with the cinnamon sugar mixture with a pinch of nutmeg. I made the cream cheese into balls using a small cookie scoop with cold cream cheese. I coated the cheese balls with the cinnamon sugar, as well. With a rolling pin, I flattened out twenty of the biscuit balls and wrapped them around the cream cheese balls. I placed the balls on a wax papered cookie sheet and covered the sheet with plastic wrap and foil and refrigerated overnight. I coated the Bundt pan with butter, sprinkled the bottom with pecans and layered the bread, beginning and ending using the biscuit balls without the cream cheese. I sprinkled in raisins and drizzled the brown sugar butter sauce (which is incredible, btw after each layer. It baked beautifully in exactly 40-mins and rose to the height of the pan. It tastes great!
    Awesome for breakfast! Instead of having French toast or pancakes a made this recipe, my boyfriend loved it! A few modifications...I halved the recipe, only using one can of buttermilk biscuits. I also flattened each biscuit, then cut them in half, then added cream cheese to each piece. All other ingredients I halved except for the butter, I used 3/4 of a stick of melted butter. This was quick, easy, and absolutely delicious. I think this would also go well with ice cream as a dessert.
    very easy and very good
    I love your Gorilla Bread I made it for my family and they loved it. From one of your kid cookbooks I got from my parents a few years ago:
    I have been making this bread since I first saw Paula make it for Jimmy Carter and I love it. 
    Over the years I have made a few changes: I use the canned Buttermilk biscuits (10/can, and in addition to the sugar/cinnamon mixture I add a dash of: vanilla powder, dark chili powder, ground sage (it adds a minty taste, Chinese 5-spice, and freshly ground nutmeg. 
    I put a dollop of this mixture on the inside of the biscuit and roll the biscuit in the mixture to cover the outside. I cook it at 50 minutes in a non-stick Bundt pan at 325 degrees. 
    My co-workers like it so much that one of them saves the nut/sugar mixture in the bottom of the box for their oatmeal/cereal the next day.
    This was so good!! I made it the night before and baked it the next morning. The recipe was easy to follow and my guests LOVED it. I did substitute pecans for the walnuts and I think that was a good choice. Not sure the cream cheese adds anything to the dish. I think I may leave it out next time. This is definitely a keeper!
    Holy mother of God this is amazing! Wow wow wow. Looooove! The only thing I added to this was some chocolate chips just to make it that much more yummy and desserty. I might make it again this weekend, it's that good! Not heart healthy but who cares! :-
    SO GOOD and so easy!
    This is very good, very rich, and very sweet. I cut the sugar amount significantly (i used about 25% of recipe based on personal preference.
    This was very tasty and everyone went crazy over this yummy treat
    I've been making Paula's Gorilla Bread for years. My kids love it and are always asking me to make it.Now that they are older bringing their college buddies home to visit, now THEY'RE asking me to make it too! Make as directed...don't change a thing!
    So sweet and delicious, a great way to enjoy with family and frieds.
    This dish is a definate crowd-pleaser as "Rookie in Roseville" said before me. I agree with her write up and really appreciate her telling us some of the tweaks she made. For instance, Paula's recipe says to bake it for 30 minutes but I followed Rookie's advice and baked it for 40 minutes and it was perfectly done. I DID let it sit for 5 minutes before inverting it but that was too long because all the gooey sugar, butter and nutty goodness stuck to the pan. Despite that, it was still de-lish! It's definately easier to prep everything beforehand then do each step in full at the same time like a production line. I prepped everything the night before then simply assembled it the next morning and popped it in the oven before going to work. We had a breakfast party and the gorilla bread was the first empty plate! It's also a very economical dish to make. You must make this today!
    I've made this a zillion times in the past 2 years. It's perfect every time and a real crowd-pleaser. Her video says to bake it for 50-60 minutes while the recipe says 30. I've always done it for 40 minutes and it's perfectly done. Don't let it sit longer than 5 minutes before you invert it; the biscuits and sweet goodness really stick to the pan and it messes up the presentation. I invert it and let it sit for a few minutes to give gravity a chance to work. I'm not shy about sprinkling the cinnamon sugar onto the biscuits before I put the cheese on the biscuit. Also, I like to roll the prepared biscuit balls in the cinnamon sugar before I put them in the pan like she shows in the video. It preps faster if you do each step in full at once: separate all the biscuits, sprinkle all of them with the sugar at one time, roll the cheese in them and pinch them closed at one time, roll all of them in the sugar at one time, then it's just assembling.
    delish! and yes Idid also cook it an extra 10 min.
    Loved this...very sweet however, my boys love 'em too so not much left for me! 
    I cooked this for the 30 minutes and it was still raw in the middle. Had to add another 10 minutes. Next time I will cut the biscuits smaller and leave out the cream cheese.
    This bread was so very easy and every bit had a delicious morsel inside. Easy,Easy, Easy! Love,love love it.
    I have made this many times with several different variations. If it doesn't cook in the 30 minutes you may be using the wrong kind of biscuits or you oven temperature is off. I also cut the brown sugar butter down to about half bc the full recipe is too much too rich for us. If you use a flaky biscuit or one that has butter added to it you don't get as good of results. I have also made this with a caramel drizzle and filled each biscuit with a banana mixture. I have made it into an apple streusel bread. I even have used cheese and peporoni and lightly drizzle with butter and garlic salt serve with pizza sauce for a savory version. There are endless possibilities
    Made this twice! First time around, it was a hit, but I didn't care for the cream cheese filling. Second time around, I whipped in about a cup and a half to two cups of confectioner's sugar to the cream cheese then folded in some chocolate chips, BAZING!!! There it is, the flavor I was looking for. To me, this is classified as one of Paula's once in a lifetime recipes, so enjoy it slowly because I wouldn't recommended having too much if you want to keep your health!!
    Not as good as original banana bread, cuts down a lot of the sweetness of the original because of how "sour" the cream cheese is.
    A little to much butter for us!
    Monkey Bread on STEROIDS!!!!!!!!!This stuff is awesome! Easy to make, and cooked perfectly in the time stated. I even did two pans at once! There is nothing low fat or low carb about this dish.
    This was awesome! I must say I think the prep time is a little off-- took me a while to wrap all of that cream cheese : I also poured chocolate chips over the layers... yum... Thanks Paula!
    Love, love, love these. Warm out of the oven they are absolutely scrumptious! The cream cheese really makes them. I've made them several times...a favorite on Christmas morning. They do need a bit more time in the oven, but are sure worth the wait.
    Almost like monkey bread,love the cream cheese really great with a hot cup of latte in the morning or cocao for a late night treat in front of a cozy fire,mmmmmmm
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