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Gorilla BreadBreads & Rolls
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Submitted by Alberta (Bert) LeBlanc
on Friday, May 28, 2004
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| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 50 minutes |
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This is a relatively new popular Cajun dish. It closely relates to Monkey Bread (recipe on site), a long time popular bread.
See photo of dish in Recipe Photo Album.
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| Ingredients |
| 1/2 cup granulated sugar |
3 tsp cinnamon |
| 1/2 cup butter (1 stick) |
1 cup packed brown sugar |
| 1 package 8 oz cream cheese |
2 cans 12 oz 10 count refrigerated biscuit |
| 1 1/2 cup coarsely chopped walnuts |
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| | | Directions | Preheat 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. Make a pot of drip some coffee and share.
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