Gorilla Bread |
| Name: |
Marsha Simpson |
| Base: |
FT. Bliss, TX |
| Recipe: |
1/2 C. Sugar
3 t. cinnamon
1/2 C. butter
1 C. firmly packed brown sugar
1-8 oz. pkg. cream cheese
2-12oz. cans refrigerated biscuits (10 count)
1 1/2 C. coarsley chopped nuts
Preheat oven to 350. Spray a bundt pan with nonstick spray. Mix sugr and cinnamon in a bowl. 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 t. cinnamon and sugar mixture. 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 nuts into the bottom of the pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon and sugar, pour half of the melted butter mixture over the biscuits and sprinkle on 1/2 c. nuts. Layer remaining biscuits on top. Sprinkle with remaining cinnamon, sugar mixture pour over the biscuits and sprinkle with remaining 1/2 c. nuts, and remaining butter. Bake for 50 mins. Remove from oven and cool for 5 mins. Place a plate on top and invert. This is great for breakfast with a cup of coffee. |
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