Note: This recipe is an adaptation from Paula Deen's original. (No, I didn't reduce the butter or cream cheese! I prefer pecans to walnuts. I also found that the recipe works better if you make more biscuit/cream cheese balls, so I added more refridgerated biscuits.) We get rave reviews from our Sunday school class when we bring gorilla bread. They requested that we only bring gorilla bread in the future! Thanks, Paula Deen!
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
4 (7.5-ounce) cans refrigerated buttermilk biscuits (10 count each)
1 1/2 cups coarsely chopped pecans
1. Preheat the oven to 350 degrees F.
2. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 40 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of 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 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 cool for 5 minutes. Place a plate on top and invert.
