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.
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.