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Paula Deen’s Gorilla Bread Recipe

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This recipe for Paula Deen’s Gorilla Bread is from The Sheffield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c granulated sugar
3 tsp cinnamon
1 stick butter
1 c brown sugar, packed
1 (8oz) pkg cream cheese
2 (12 oz) cans refrigerated biscuits (10 count)
1½ coarsely chopped pecans or walnuts
Directions:
Directions:
Preheat oven to 350º. Spray a bundt pan with nonstick spray. Mix granulated sugar and cinnamon in a small bowl. In a saucepan, melt the butter and brown sugar over low heat, stirring well, set aside. Cut the cream cheese into 20 equal cubes while cream cheese is cold. Press the biscuits out with your fingers and sprinkle each with ½ tsp 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 ½ c of nuts into the bottom of bundt pan. Place half of the prepared biscuits (10) in a circle in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on ½ c of nuts. Layer the remaining biscuits (10) on top. Sprinkle with the remaining cinnamon sugar, pour the remaining butter over the biscuits and sprinkle with remaining ½ c of nuts. Bake for 30 min. Remove from oven and cool for 5 min. Place a plate on top and invert. Serve warm. Pull biscuits away with a fork or server.
Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
10 min prep; 30 min cook
Personal Notes:
Personal Notes:
This recipe is a family favorite. I always cook it when we all get together for Christmas Morning Brunch. I used to make Monkey Bread, but Josh thinks Gorilla Bread is better with the cream cheese added. It’s sweet and delicious.

 

 

 

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