By popular demand, here is the recipe for Gorilla Bread! This is a Paula Deen Recipe, so unless you have major discipline when it comes to sweets, I wouldn’t recommend making this unless you have guests or something coming! Here is a link to the original recipe, but I’ll post it here, with my notes also!
Paula Deen’s Gorilla Bread
- Prep Time:
- 10 min
- Cook Time:
- 30 min
- 12 to 14 servings
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (1 stick) butter (I only used about 1/2 stick of butter, after reading the comments on the recipe, that it was a little “greasy”)
- 1 cup packed brown sugar (Only used 3/4 cup)
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count) (I used 4 cans of biscuits, plain, store brand, no flaky layers, or butter flavor. Just plain biscuits! There wasn’t enough cream cheese to fill all of these, I just alternated between filled and unfilled)
- 1 1/2 cups coarsely chopped walnuts (I used about 1 cup of nuts total, and pecans instead of 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.(I let my cream cheese soften, and mixed with 2 tablespoons of sugar, and 1/2tsp of vanilla extract. I put a teaspoon of mixture into each biscuit, until I ran out of biscuits.) Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.(didnt do the sprinkle of cinnamon sugar inside). Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (Instead of sprinkling the cinnamon sugar inside, I dipped each cheese filled biscuit in the cinnamon sugar to coat it. And I just folded the biscuit over and pressed it closed around the edges, like pressing a pie crust around the edges.) . Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. (I used pecans instead of walnuts, and poured some of the butter mixture in after, before I put any of the biscuits in 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, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. (I didn’t do the butter mixture or nuts at the end. I used all of mine on the earlier layers) Bake for 30 minutes. ( This is a LIE, lol. Your biscuits will still be raw, trust me! I baked mine for 50 minutes. If you only use the 2 cans of biscuits, bake for 40, at least.) Remove from the oven and cool for 5 minutes. Place a plate on top of the bundt pan and invert.
This is how mine came out!