Page 168 - Family cookbook v30_Neat

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Kerry Carter Dill

Gorilla Bread

1/2 cup granulated sugar

3 teaspoons cinnamon

1/2 cup (1 stick) butter

1 cup packed brown sugar

1 (8oz.) package cream cheese

2 (12 oz.) tubes of refrigerated biscuits (10 count)

1‐1/2 cups coarsely chopped walnuts

1. Preheat 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 tea‐

spoons 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.

11. Pour half of the melted butter mixture over the biscuits.