June 19, 2013

Gorilla Bread

1/2 c Granulated Sugar
3 tsp Cinnamon
1/2 c (1 stick) Butter
1 c Brown Sugar, packed
1 (8 oz) pkg Cream Cheese
2 (12 oz) cans Refrigerated Biscuits, 10 count
1-1/2 c Coarsely Chopped Walnuts
Preheat oven to 350 degrees.

Spray a Bundt pan with non-stick cooking spray. Mix granulated sugar and cinnamon. In a saucepan, melt 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 tsp of cinnamon sugar. Place a cube of of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle the 1/2 c of nuts into the bottom of the Bundt pan. Place half the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mix over the biscuits, and sprinkle on 1/2 c of nuts. Layer remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour remaining butter mix over biscuits, and sprinkle with remaining 1/2 c of nuts. Bake 30 min. Remove from oven and cool 5 min. Place a plate on top and invert.