Gorilla Bread

I found this recipe online. I'd been craving monkey bread for months but not having a bundt pan or a recipe posed a problem. Luckily, by New Year's Eve I had both things and baked gorilla bread took it to the rocking party at the White's. I've recently begun to agree with someone online that Paula Deen is out to kill everyone. This recipe is one of hers but if eaten once a year I don't think your arteries will clog instantly. I can't remember the original name but the blog I found the recipe on said that her daughters call it gorilla bread because its one step up from monkey bread. SO FREAKING GOOD. That's all I have to say.

Gorilla Bread

1/2 cup granulated sugar

3 tsp cinnamon

1/2 cup butter

1 cup packed brown sugar

1 (8 oz.) pkg cream cheese

2 (12 oz.) cans refrigerated biscuits (10 count)

1 1/2 cups coarsely chopped walnuts or 3/4 cup walnuts and 3/4 cup pecans

Spray bundt pan with nonstick cooking spray. Mix the 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 cubes. Press the biscuits out with your fingers and sprinkle each with cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon and sugar, pour half of the melted butter mixture over the biscuits and sprinkle on 1/2 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 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and let cool 5 minutes. Place plate on top and invert.