Gorilla Bread

I think I am going to start calling this "Salvation Bread" because if you don't believe in God...you will after you try this. I swear this is the best breakfast you could possibly make. If you like monkey bread, think about that taste and then multiply that times about...7,849,563,749,572,323,648,594,389,926 and you might be getting closer to how good this stuff is. It has the same basic principle as monkey bread, bite sized pieces covered in cinnamon-sugar, baked in a bundt pan but that's not all...oh, no sir-ee. This has way more.



This recipe is similar to "cake balls" in no other way except creativity. You can be as creative as you want with this and make it with whatever kind of filling that suits your fancy at the time.



For the first go-round of this recipe, I made it for my friends, Allison and Jen. The original recipe calls for cream cheese filling. My version was made with banana and chocolate inside each of the bite-sized pieces...heaven on a plate. Seriously.

Ingredients
-1/2 cup granulated sugar
-3 teaspoons cinnamon
-1/2 cup (1 stick) butter
-1 cup packed brown sugar
-1 (8-ounce) package cream cheese
-2 (12-ounce) cans refrigerated biscuits (10 count)
-1 1/2 cups coarsely chopped walnuts

Directions
1) Preheat the oven to 350 degrees
2) Spray a bundt pan with nonstick cooking spray.
3) Mix the granulated sugar and cinnamon.
4) In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
5) Cut the cream cheese into 20 equal cubes.
6) Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
7) Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
8) Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
9) Place half of the prepared biscuits in the pan.
10) Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
11) 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.
12) Bake for 30 minutes.
13) Remove from the oven and cool for 5 minutes. Place a plate on top and invert.