Gorilla Bread

Easy, gooey, and delicious this rich and tasty gorilla bread is the best!

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Gooey and delicious, this pull-apart gorilla bread will satisfy any sweet tooth and is the perfect special treat for breakfast, brunch, or dessert. Biscuit dough is stuffed with cream cheese before being layered with pecans and baked in a bundt pan smothered in sugar and butter.

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Two more delicious recipes to satisfy your cravings are our strawberry rhubarb cake and peanut butter monkey bread.

Gorilla Bread Ingredients

How To Make This Gorilla Bread Recipe

STEP ONE: Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside.

STEP TWO: In a microwave-safe bowl, heat the butter and brown sugar for 1 minute, stirring after 30 seconds. Stir in the vanilla extract and set aside.

STEP THREE: Combine white sugar and cinnamon in a shallow bowl.

STEP FOUR: Separate each biscuit into two pieces by gently pulling apart along the side to make two round “biscuits” that are half the height.

STEP FIVE: Toss each biscuit in the cinnamon-sugar mixture to coat both sides.

STEP SIX: Cut the cream cheese into 32 equal cubes. Place one cube of cream cheese (about a teaspoon) in the center of each biscuit and wrap the dough around the cream cheese to form a ball. Pinch the biscuit together at the seam to seal.

STEP SEVEN: Sprinkle ⅓ of the chopped pecans (about ½ cup) over the bottom of the bundt pan.

STEP EIGHT: Mound half of the prepared dough balls into the pan. Sprinkle generously with the cinnamon-sugar mixture (I used about 2 tablespoons).

STEP NINE: Sprinkle another ½ cup of the nuts over the cinnamon sugar layer and pour half of the melted butter mixture over the top.

STEP TEN: Repeat by layering the other half of the filled biscuits, then another layer of cinnamon sugar, pecans, and the remaining butter mixture.

STEP ELEVEN: Press the last layer of biscuits down into the pan a little bit to form a flat top.

STEP TWELVE: Bake for 45 to 50 minutes, or until the gorilla bread is deep golden brown and the biscuits are cooked through. To make sure it is cooked through, look for even cooking across the biscuits, and no raw dough; press the bottom of the dough, it should bounce back.

STEP THIRTEEN: Remove from oven and allow to cool for 5 minutes before inverting onto a large dinner or serving plate.

How To Serve

This gooey gorilla bread is a fantastic treat to serve as an after-school snack. If you are looking for a larger, more indulgent dessert, add a scoop of vanilla ice cream on the side and a spoonful of whipped cream on top.

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Storage

IN THE FRIDGE: Store in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave.

IN THE FREEZER: You can freeze gorilla bread for up to three months stored in an airtight container.

You won’t be able to get enough of this gooey, sugary treat. The cinnamon-sugar coating on the biscuits gives them a sweet and crispy exterior when they bake and the cream cheese centers come out soft and gooey. This is even more decadent than its classic monkey bread cousin.

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Gorilla Bread

5 from 4 votes

Easy, gooey, and delicious this rich and tasty gorilla bread is the best!

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12

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Ingredients

  

1x2x3x

• ½ cup salted butter
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• ¾ cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 cans refrigerated biscuits (8 count “big biscuits”)
• 8 ounces cream cheese
• 1½ cups chopped pecans

Instructions

 

• Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside.
• In a microwave-safe bowl, heat the butter and brown sugar for 1 minute, stirring after 30 seconds. Stir in the vanilla extract and set aside.
• Combine granulated sugar and cinnamon in a shallow bowl.
• Separate each biscuit into two pieces by gently pulling apart along the side to make two round “biscuits” that are half the height.
• Toss each biscuit in the cinnamon-sugar mixture to coat both sides.
• Cut the cream cheese into 32 pieces. Place one piece of the cream cheese (about a teaspoon) in the center of the cinnamon sugar-coated biscuit and wrap the dough around the cream cheese to form a ball. Pinch the biscuit together at the seam to seal.
• Sprinkle ⅓ of the chopped pecans (about ½ cup) over the bottom of the greased bundt pan.
• Mound half of the prepared biscuit balls into the pan. Sprinkle generously with the cinnamon-sugar mixture (I used about 2 tablespoons).
• Sprinkle another ½ cup of the pecans over the cinnamon sugar layer and drizzle half of the butter/brown sugar sauce over the top.
• Repeat by layering the other half of the filled biscuits, then another layer of cinnamon sugar, pecans, and the rest of the sauce.
• Press the biscuits down into the pan a little bit to form a flat top.
• Bake for 45 to 50 minutes, or until the gorilla bread is deep brown and the biscuits are cooked through (look for even cooking across the biscuits, and no raw dough; press the bottom of the dough, it should bounce back).
• Remove from oven and allow to cool for 5 minutes before inverting onto a large dinner or serving plate.

Video

Notes

• We used “big biscuits” in this recipe, but you can use other sizes of biscuit cans. If you use smaller biscuits such as 2 (10-count) packages, do not split them in half. Instead, cut the cream cheese into 20 pieces and proceed with the instructions, making 20 balls instead of the 32.
• You can make extra caramel pecan sauce to serve over the top of the gorilla bread (butter, brown sugar, vanilla, and chopped pecans). If you do so, cook the caramel sauce on the stovetop in a small saucepan until the brown sugar has dissolved completely. 
• If the gorilla bread is getting too dark while cooking long enough to cook the biscuits in the center all the way through, cover with aluminum foil. 
• Use a spatula to loosen the sides of the bread from the pan before turning it over onto the serving platter.

Nutrition

Calories: 628kcal | Carbohydrates: 71g | Protein: 7g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 859mg | Potassium: 285mg | Fiber: 3g | Sugar: 34g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg

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