Gorilla Bread

Food Network, Paula Deen

Makes 12 servings
    1/2 cup sugar                                                  
    3 teaspoons cinnamon                                           
    1/2 cup butter                                                 
    1 cup packed brown sugar                                       
    8 ounces cream cheese                                          
    12 ounces buttermilk refrigerator biscuits (may need 2 packs)  
    1 1/2 cups coarse chop walnuts or pecans 
                     
Prep Time: 10 minutes/Cook Time: 50 minutes

Preheat the oven to 350 degrees F.

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 20 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 50 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

MY NOTES: These are too big. I would say each biscuit can go into quarters. Also, I wonder if some kind of jam (apple butter or orange marmalade) inside would also work? The ones that aren't against the edge of the dish don't get the proper browning, so a bundt pan is good to use.

MXF