Mohamed Shili This delicious Gorilla Bread recipe by Paula Deen is the ultimate quick and easy treat, perfect for sharing with loved ones. With creamy cream cheese filling, gooey caramel sauce, and a nutty crunch, it’s a warm, comforting dessert that comes together with simple pantry ingredients. Customize with your favorite nuts for a truly irresistible pull-apart 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 Gorilla Bread Recipe?
- Preheat and prepare the pan: Preheat the oven to 175°C / 350°F and spray a bundt pan with nonstick cooking spray.
- Make the cinnamon sugar: Mix the granulated sugar and cinnamon in a small bowl and set aside.
- Prepare the butter mixture: In a saucepan over low heat, melt the butter and brown sugar, stirring until smooth. Set the mixture aside.
- Prepare the biscuits: Cut the cream cheese into 20 equal cubes. Flatten each biscuit with your fingers and sprinkle with ½ teaspoon of the cinnamon sugar. Place one cream cheese cube in the center of each biscuit, then wrap and seal the dough around it.
- Layer the first set of biscuits: Sprinkle 60g / ½ cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits on top of the nuts. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle with another 60g / ½ cup of nuts.
- Add the second layer: Add the remaining biscuits, sprinkle with the remaining cinnamon sugar, pour the rest of the butter mixture over the biscuits, and top with the remaining 60g / ½ cup of nuts.
- Bake and cool: Bake in the preheated oven for 30 minutes. Remove the pan from the oven and let it cool for 5 minutes.
- Invert and serve: Place a plate on top of the bundt pan and invert it to release the Gorilla Bread. Serve warm for the ultimate indulgence!
Recipe Tips:
- Seal the Dough Properly: Make sure to pinch and seal the edges of the biscuit dough tightly around the cream cheese to prevent it from leaking during baking.
- Layer Evenly: Distribute the biscuits, nuts, and butter mixture evenly in the bundt pan to ensure the Gorilla Bread bakes evenly and each piece is gooey and flavorful.
- Use Softened Cream Cheese: Allow the cream cheese to soften slightly before cutting it into cubes. This makes it easier to wrap in the dough and ensures it melts smoothly inside.
- Prevent Sticking: Generously spray the bundt pan with nonstick cooking spray or butter, especially in the crevices, to make sure the Gorilla Bread comes out cleanly.
- Cool Before Inverting: Let the bread cool for at least 5 minutes before flipping it out of the pan. This helps the caramel glaze set slightly and prevents it from running off too quickly.
How To Store Leftovers?
- Refrigerate: Let the leftover Gorilla Bread cool to room temperature. Once cooled, store it in an airtight container and place it in the refrigerator for up to 3 days.
- Freeze: Allow the Gorilla Bread to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 2 months. To serve, thaw it in the refrigerator overnight and enjoy at room temperature .
Nutrition Facts
- Calories: 441 kcal
- Total Fat: 17g
- Saturated Fat: 7.9g
- Cholesterol: 31mg
- Sodium: 763mg
- Potassium: 102mg
- Total Carbohydrate: 69g
- Dietary Fiber: 1.9g
- Sugars: 34g
- Protein: 6.1g
Check out More Recipes:
Paula Deen Gorilla Bread
Description
This delicious Gorilla Bread recipe by Paula Deen is the ultimate quick and easy treat, perfect for sharing with loved ones. With creamy cream cheese filling, gooey caramel sauce, and a nutty crunch, it’s a warm, comforting dessert that comes together with simple pantry ingredients. Customize with your favorite nuts for a truly irresistible pull-apart bread!
Ingredients
Instructions
- Preheat and prepare the pan: Preheat the oven to 175°C / 350°F and spray a bundt pan with nonstick cooking spray.
- Make the cinnamon sugar: Mix the granulated sugar and cinnamon in a small bowl and set aside.
- Prepare the butter mixture: In a saucepan over low heat, melt the butter and brown sugar, stirring until smooth. Set the mixture aside.
- Prepare the biscuits: Cut the cream cheese into 20 equal cubes. Flatten each biscuit with your fingers and sprinkle with ½ teaspoon of the cinnamon sugar. Place one cream cheese cube in the center of each biscuit, then wrap and seal the dough around it.
- Layer the first set of biscuits: Sprinkle 60g / ½ cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits on top of the nuts. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle with another 60g / ½ cup of nuts.
- Add the second layer: Add the remaining biscuits, sprinkle with the remaining cinnamon sugar, pour the rest of the butter mixture over the biscuits, and top with the remaining 60g / ½ cup of nuts.
- Bake and cool: Bake in the preheated oven for 30 minutes. Remove the pan from the oven and let it cool for 5 minutes.
- Invert and serve: Place a plate on top of the bundt pan and invert it to release the Gorilla Bread. Serve warm for the ultimate indulgence!
Notes
- Seal the Dough Properly: Make sure to pinch and seal the edges of the biscuit dough tightly around the cream cheese to prevent it from leaking during baking.
- Layer Evenly: Distribute the biscuits, nuts, and butter mixture evenly in the bundt pan to ensure the Gorilla Bread bakes evenly and each piece is gooey and flavorful.
- Use Softened Cream Cheese: Allow the cream cheese to soften slightly before cutting it into cubes. This makes it easier to wrap in the dough and ensures it melts smoothly inside.
- Prevent Sticking: Generously spray the bundt pan with nonstick cooking spray or butter, especially in the crevices, to make sure the Gorilla Bread comes out cleanly.
- Cool Before Inverting: Let the bread cool for at least 5 minutes before flipping it out of the pan. This helps the caramel glaze set slightly and prevents it from running off too quickly.
Paula Deen Gorilla Bread
