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
- 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.
- Press the biscuits out with your fingers and sprinkle each with ½ teaspoon of cinnamon sugar.
- 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.
- Sprinkle 1/3 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 1/3 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 1/3 cup of nuts.
- Bake for 35 minutes.
- Remove from the oven and cool for 5 minutes.
- Place a plate on top and invert.