Sandra This Gorilla Bread is a gooey and pull-apart recipe, which is made with refrigerated biscuits and a surprise cream cheese filling. It’s the perfect brunch treat, ready in about 45 minutes.
Paula Deen Gorilla Bread Recipe Ingredients
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (1 stick) Butter
- 1 cup packed brown sugar
- 1 (8 oz) package cream cheese
- 2 (12 oz) cans 10-count, refrigerated biscuits
- 1 1/2 cups coarsely chopped walnuts
How To Make Paula Deen Gorilla Bread
- Prep Oven and Toppings: Preheat the oven to 350°F. Generously spray a bundt pan with nonstick cooking spray. In a small bowl, mix the granulated sugar and cinnamon together. In a small saucepan over low heat, melt the butter and brown sugar together, stirring well; set this sauce aside.
- Stuff the Biscuits: Cut the cream cheese into 20 equal-sized cubes. Separate the biscuits. Press each biscuit out with your fingers and sprinkle it with about 1/2 teaspoon of the cinnamon-sugar mixture. Place a cube of cream cheese in the center of each biscuit, then wrap and pinch the dough to completely seal the cream cheese inside.
- Layer the Pan: Sprinkle 1/2 cup of the chopped nuts into the bottom of the prepared bundt pan. Arrange half of the cream cheese-stuffed biscuits (10) in the pan. Sprinkle with some of the remaining cinnamon sugar, pour half of the melted butter and brown sugar mixture over them, and sprinkle with another 1/2 cup of nuts.
- Add Final Layers: Layer the remaining 10 biscuits on top. Sprinkle with the rest of the cinnamon sugar, pour the remaining butter mixture over the top, and sprinkle with the final 1/2 cup of nuts.
- Bake and Invert: Bake for about 30 minutes, until the top is deep golden brown and cooked through. Let the pan cool on a wire rack for exactly 5 minutes, then place a large serving plate on top of the pan and carefully invert it.
Recipe Tips
- How to keep it from sticking to the pan? This is the most important tip! You must grease the bundt pan very generously, getting into every single crevice. Inverting the bread after only 5 minutes of cooling, while the caramel is still hot and liquid, is also crucial for a clean release.
- Can I use a different kind of nut? Yes, this recipe is equally delicious with chopped pecans as a substitute for the walnuts.
- How do I know when it’s fully baked? The top will be a deep golden brown, and the biscuits around the edge should look cooked through. A long wooden skewer inserted into the center should come out without any wet, raw dough on it.
- How do I ensure the biscuits cook evenly? When layering the stuffed biscuits in the pan, try to stagger them slightly rather than packing them in too tightly. This allows the heat to circulate and cook the dough all the way through.
What To Serve With Gorilla Bread
This is an incredibly rich and decadent breakfast or brunch dish that stands perfectly on its own. It needs no other accompaniment. For a beverage pairing, it is fantastic with:
- A strong, hot cup of black coffee to cut the sweetness
- A cold glass of milk
How To Store Gorilla Bread
- Room Temperature: This is best eaten warm, fresh from the oven. If you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days.
- Reheat: Gently reheat individual portions in the microwave for 15-20 seconds to re-melt the caramel and soften the bread.
Gorilla Bread Nutrition Facts
- Serving: 1 serving
- Calories: 550 kcal
- Carbohydrates: 75g
- Protein: 8g
- Fat: 28g
- Saturated Fat: 14g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
They are very similar! The key difference is that classic Gorilla Bread has the signature surprise filling of cream cheese cubes stuffed inside each piece of biscuit dough. Classic Monkey Bread is typically just the dough balls rolled in cinnamon sugar.
This dish is at its absolute best when it’s served warm and gooey, fresh from the oven. For a head start, you can stuff the biscuits and arrange them in the pan, then cover and refrigerate overnight. You may need to add 5-10 minutes to the baking time.
Yes, for this specific recipe, the canned refrigerated biscuit dough is the key shortcut ingredient that makes it so quick and easy to assemble.
Try More Recipes:
- Paula Deen Krispy Kreme Bread Pudding Recipe
- Paula Deen Zucchini Bread Recipe
- Paula Deen Cornbread Stuffing Recipe
Paula Deen Gorilla Bread Recipe
Description
A decadent pull-apart bread made from refrigerated biscuits stuffed with cream cheese, all baked in a rich, buttery brown sugar and walnut caramel.
Ingredients
Instructions
- Preheat oven to 350°F. Generously grease a bundt pan.
- Make the caramel by melting the butter and brown sugar together in a saucepan. Make the cinnamon sugar by mixing the granulated sugar and cinnamon.
- Stuff each biscuit with a cube of cream cheese, sealing it into a ball.
- Layer the pan: Sprinkle 1/2 cup of walnuts on the bottom. Add half the stuffed biscuits. Top with cinnamon sugar, half the caramel sauce, and another 1/2 cup of walnuts.
- Repeat the layer with the remaining biscuits, cinnamon sugar, caramel sauce, and walnuts.
- Bake for 30 minutes until golden brown.
- Let it cool for exactly 5 minutes, then invert onto a serving plate.
Notes
- The most important tip for this recipe is to generously grease the bundt pan and to invert the bread after only 5 minutes of cooling to prevent the caramel from sticking.
- Be sure to pinch and seal the biscuit dough very well around the cream cheese cube to prevent it from leaking out during baking.
- This is a perfect, show-stopping brunch dish for a holiday morning or a special occasion.
- For the best results, use a standard (not “Grands” style) can of refrigerated biscuits.
