June 30, 2022
Review RecipeGorilla Bread
Table of Contents
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.
Two more delicious recipes to satisfy your cravings are our strawberry rhubarb cake and peanut butter monkey bread.
Gorilla Bread Ingredients
You’ll need:
- 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 of cream cheese
- 1½ cups chopped pecans
PRO TIP:
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.
SUBSTITUTIONS AND ADDITIONS
NUTS: You could swap out the pecans for walnuts in this simple recipe.
TOPPINGS: You could also drizzle the top of the bread with hot fudge if you’d like.
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.
OUR RECIPE DEVELOPER SAYS
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.
This isn’t necessary when making the sauce to add to the bundt pan because the sauce cooks (the sugar dissolved and caramelizes) while the bread is baking in the oven.
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.
PRO TIP:
If the gorilla bread is getting too dark while cooking long enough to cook the biscuits in the center all the way through, cover the top with aluminum foil.
STEP THIRTEEN: Remove from oven and allow to cool for 5 minutes before inverting onto a large dinner or serving plate.
PRO TIP:
Use a spatula to loosen the sides of the bread from the pan before turning it over onto the serving platter.
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.
MORE BREAD RECIPES
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.
FREQUENTLY ASKED QUESTIONS
Can I freeze gorilla bread?
This bread will keep in the freezer for up to 3 months as long as it is well wrapped and stored in an airtight container.
Can I leave the nuts out of this recipe?
This recipe would still be delicious even if you leave the pecans out of the mix.
Can I make this recipe ahead of time?
This is a great recipe to make ahead of time. You can prepare the recipe up to the baking stage the night before and then pop it in the oven the next morning when you are ready to serve it.
More Recipes You’ll Love
- Carrot Bread
- Chocolate Bread
- Cinnamon Roll Monkey Bread
- Caramel Pecan Cinnamon Rolls
- Cinnabon Cinnamon Rolls
- Banana Split Cake
Gorilla Bread
Easy, gooey, and delicious this rich and tasty gorilla bread is the best!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Ingredients
- 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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Comments
Mary says
My kids love this!