Gorilla Bread
Source: Paula Deen
Ingredients:
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 8-ounce package cream cheese
2 12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped pecans or walnuts
Instructions:
Preheat the oven to 350 degrees. 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. Cut the cream cheese into 20 equal cubes. Press the biscuits
out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon
sugar. Place a cube of cream cheese in the center of each biscuit,
wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 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 1/2 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 1/2 cup of nuts. Bake for 30
minutes. Remove from the oven and cool for 5 minutes. Place a plate on
top and invert.
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