Gorilla Bread

This is definitely a Paula Deen recipe. Lots of butter, sugar, pecans, and biscuits. I would describe this recipe as a cross between a cinnamon bun and a doughnut.

My sister, Rachel, made this dish for our Sunday Brunch. However, it’s very sweet and rich, so if you’re not one to eat sweets for breakfast, I would recommend making it for dessert!

It’s an easy and foolproof recipe that yields delicious, melt-in-your-mouth results!

Gorilla Bread recipe adapted from Paula Deen:

¼ cup granulated sugar

1½ teaspoons cinnamon

½ cup (1 stick) butter

1 cup packed brown sugar

4-6 ounces packaged cream cheese

1/3 cup semisweet chocolate chips

2 (12-ounce) cans refrigerated biscuits (10 count)

1 cup coarsely chopped pecans

1. Preheat the oven to 350 degrees F.
2. Spray a bundt pan with nonstick cooking spray.
3. Mix the granulated sugar and cinnamon.
4. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
5. Press the biscuits out with your fingers and sprinkle each with ½ teaspoon of cinnamon sugar.
6. Spread an even layer of cream cheese in the center of each biscuit and sprinkle chocolate chips on top, wrapping and sealing the dough around the cream cheese.
7. Sprinkle 1/3 cup of the nuts into the bottom of the bundt pan.
8. Place half of the prepared biscuits in the pan.
9. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/3 cup of nuts.
10. 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 1/3 cup of nuts.
11. Bake for 35 minutes.
12. Remove from the oven and cool for 5 minutes.
13. Place a plate on top and invert.