Directions
- 1Preheat oven to 350 degrees.
- 2Fill a gallon zip lock bag with 1 cup sugar and 2 tsp cinnamon.
- 3Shake the bag to mix the sugar and cinnamon.
- 4Cut 2.5 cans of butter biscuits into 1/4ths.
- 5Flatten each biscuit quarter and add 1 tsp of cream cheese in the middle.
- 6Pinch the biscuit shut and roll it around in your hands.
- 7Add the stuffed biscuits into the zip lock bag and shake it to coat them.
- 8Grease a bundt pan.
- 9Add 1/2 cup of chopped pecans in the bottom of the bundt pan.
- 10Fill the bundt pan about halfway with the coated biscuits.
- 11Sprinkle another 1/2 cup of chopped pecans over the top of the biscuits.
- 12Top with the rest of the cream cheese stuffed biscuits.
- 13Over the stovetop, combine 1 cup salted butter, 1/2 cup brown sugar, and 1/2 cup of the left over sugar/cinnamon mixture from the bag.
- 14Bring the mixture to a boil.
- 15Dump the boiled mixture overtop of the biscuits in the bundt pan.
- 16Bake at 350 degrees for 45 minutes.
- 17Let the gorilla bread cool.
- 18Flip the gorilla bread out of the pan and serve.
Ingredients
- 1 cup sugar
- 2 tsp cinnamon
- 2.5 cans butter biscuits
- cream cheese
- 1 cup chopped pecans
- 1 cup salted butter
- 0.5 cup brown sugar
- 0.5 cup left over sugar/cinnamon mixture
Equipment
gallon zip lock bagbundt panstovetop
Tips
- Without the cream cheese it would be Hungarian coffee cake
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