Gorilla bread is monkey bread on steroids. Cream cheese is stuffed inside the biscuits then the outside is covered in butter, cinnamon sugar, and nuts. A sweet treat for breakfast.
MONKEY BREAD WITH CREAM CHEESE
In 2005, I was living at my moms with Austin trying to save money while John was in Miami trying to secure a spot on the team. For four months I lived there. In order to maintain my keep, I pitched in cooking when I could.
There were seven of us in transition living with my parents at the time so we had quite the crew to cook for. My mom and I tended to get in ruts with the same old meals so every Thursday she dubbed “Fantastic Thursday” in which we had to venture out and make something new that we found online or in a cookbook.
I remember on a certain Fantastic Thursday we attempted this Gorilla bread for dessert. Gorilla bread is monkey bread stuffed with cream cheese.
As we were opening the biscuits my mom’s can exploded and biscuits rained all over the kitchen. She screamed like a little girl! We laughed so hard.
HOW TO MAKE GORILLA BREAD
Start with biscuit dough. Quarter each biscuit.
The difference between monkey bread and gorilla bread is that each biscuit is stuffed with some cream cheese.
Roll each ball in cinnamon sugar.
Place them in a Bundt pan.
Pour your brown sugar/butter mixture on top.
Bake for about 40 minutes then let cool for a few minutes before inverting.
OTHER BREAKFAST RECIPES:
Yield: 16 servings
This is monkey bread on steroids. Cream cheese is stuffed inside the biscuits then the outside is covered in butter, cinnamon sugar, and nuts.
packed brown sugar
package cream cheese
cans refrigerated biscuits
coarsely chopped pecans or walnuts
Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick cooking spray.
Cut the cream cheese into 24 equal cubes. Press the biscuits out with your fingers and place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle nuts on the botton of the pan if using. Mix the granulated sugar and cinnamon in a small bowl. Roll each of the dough balls in the cinnamon sugar. You can even put them all in a bag and shake them with the cinnamon sugar. Place balls in the Bundt pan. Keep leftover cinnamon sugar for the next step.
In a saucepan, melt the butter, brown sugar, and 1/2 cup of leftover cinnamon sugar over low heat, stirring well; set aside. You just want to barely dissolve the sugar. Pour over biscuits.
Bake for about 30 minutes or until golden brown. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.