A co-worker from years ago often brought in Monkey Bread for us. It was so tempting, every time we walked by the snack table, to break off a morsel of that yummy cinnamon and buttery bread, even if we did walk away with sticky fingers. There was never any left for her to take home; Monkey Bread is addictive.

The pull-apart bread can be made with refrigerated biscuits, frozen bread dough, crescent rolls or with dough from scratch. Biscuit dough is best because of its high fat content.

Kristi Pate, in the Mount Pleasant Baptist Church of Gordo cookbook, “Pleasant Manna,” took Monkey Bread a step further to make her Gorilla Bread by adding cream cheese to the traditional ingredients. It makes a scrumptious addition for a late breakfast or brunch. Her recipe uses refrigerated biscuits, making it a breeze to assemble and pop into the oven.

The family can wake up delightfully to the aroma of cinnamon on Christmas morning if this pull-apart bread is assembled the night before and someone volunteers to get up and pop it into a pre-heated oven in the morning.

Gorilla Bread

½ cup granulated sugar

1 tablespoon cinnamon

½ cup butter

1 cup brown sugar, packed

1 (8-ounce) package cream cheese

2 (12-ounce) cans refrigerated biscuits (10-count)

1 ½ cups coarsely chopped pecans or walnuts

 

Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray.

Mix the granulated sugar and cinnamon; set aside.

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 ½ teaspoon of the cinnamon sugar mixture. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle ½ cup of 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 ½ 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 ½ cup nuts.

Bake for 30 minutes. Remove from oven and cool for 5 minutes. Place a plate over the pan and invert. Serve warm or at room temperature.

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