Gorilla Bread Food

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GORILLA BREAD



Gorilla Bread image

This is a vamped-up version of monkey bread. Amazingly delicious, and so tempting to the sweet tooth. If you want to be generous, the cream cheese adds some protein too!

Provided by canningal

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 8

2 (1 pound) loaves frozen bread dough, thawed
1 (8 ounce) package cold cream cheese
1 cup white sugar
1 tablespoon ground cinnamon
¾ cup butter
1 ½ cups packed brown sugar
½ cup chopped walnuts
½ cup raisins, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tube pan.
  • Cut bread dough apart 2 1/2-inch pieces. Chop cream cheese into 1/2-inch cubes. Flatten the same number of dough pieces into small circles as you have pieces of cream cheese (reserve remaining dough). Fold a piece of cream cheese into each flattened dough circle and pinch the seams closed. Roll all the filled and unfilled pieces of dough into balls.
  • Combine sugar with cinnamon in a bowl and roll all the dough balls in the cinnamon sugar; set aside. Bring butter and brown sugar to a boil in a saucepan, reduce heat, and simmer for 1 minute.
  • Layer half the filled and unfilled dough balls with half the walnuts and raisins in the prepared tube pan; pour half the brown sugar syrup over the mixture. Layer remaining dough balls, walnuts, and raisins into the pan and pour remaining syrup over the gorilla bread.
  • Bake gorilla bread in the preheated oven until golden brown and the dough has baked through, 35 to 45 minutes. Let bread cool in the pan for 10 minutes before turning out onto a serving platter. To serve, pull the bread apart.

Nutrition Facts : Calories 718.9 calories, Carbohydrate 103.7 g, Cholesterol 61.2 mg, Fat 29.1 g, Fiber 4.7 g, Protein 12.1 g, SaturatedFat 14 g, Sodium 683.1 mg, Sugar 60.1 g

MONKEY AND GORILLA BREAD



Monkey and Gorilla Bread image

Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.

Provided by Food Network

Categories     dessert

Time 1h35m

Yield about 25 servings

Number Of Ingredients 15

Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts

Steps:

  • Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
  • Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
  • Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
  • Butter and flour a bundt pan. Preheat oven to 350 degrees F.
  • Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.
  • Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.

MONKEY BREAD



Monkey bread image

This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share

Provided by Jane Hornby

Categories     Afternoon tea, Breakfast, Brunch, Dessert, Treat

Time 1h50m

Number Of Ingredients 18

200ml semi-skimmed milk
85g unsalted butter
2 large eggs
550g strong white bread flour , plus extra for kneading if doing it by hand
2½ tsp fast-action dried yeast
50g golden caster sugar
oil , for greasing
125g unsalted butter , plus extra for greasing
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
225g light muscovado sugar
140g pecans , toasted then roughly chopped
100g icing sugar , sifted
½ tsp vanilla extract
1 tbsp semi-skimmed milk
pinch of ground cinnamon
2 tbsp unsalted butter , melted

Steps:

  • Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
  • To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
  • Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
  • Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
  • Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
  • Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

GORILLA BREAD



Gorilla Bread image

I got this recipe from Paula Deen and it was so tasty! If you decide to alter anything let me know how it turns out!

Provided by RecipeLove

Categories     Quick Breads

Time 1h

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 7

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup 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

Steps:

  • Preheat oven to 350 degrees.
  • Mix granulated sugar and cinnamon.
  • In a sauce pan, 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 a bundt pan. Place half the prepared biscuits on top of the nuts.
  • Sprinkle with cinnamon sugar, pour half the melted butter mixture over the biscuits, and sprinkle on 1/2 cup nuts.
  • Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour the remaining butter mixture and sprinkle with remaining nuts.
  • Bake for 30 minutes and then remove from oven and let cool 5 minutes.
  • Place a plate on top and invert.

Nutrition Facts : Calories 1063.4, Fat 64.5, SaturatedFat 23.2, Cholesterol 83.5, Sodium 1494.7, Carbohydrate 112.2, Fiber 3.7, Sugar 63.3, Protein 15.3

MONKEY BREAD



Monkey Bread image

This amazing, pull-apart monkey bread is so easy, you can't mess it up!

Categories     Christmas     breakfast     brunch     comfort food     main dish

Time 1h

Yield 8 servings

Number Of Ingredients 5

3 cans buttermilk biscuits (the non-flaky ones)
1 c. granulated sugar
2 tsp. (to 3 teaspoons) cinnamon
2 sticks butter (1 cup)
1/2 c. brown sugar

Steps:

  • Preheat the oven to 350 degrees.
  • Open up all three cans of biscuits and cut each biscuit into quarters.
  • Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
  • Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
  • At this point, you're going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
  • Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

SALTED CARAMEL MONKEY BREAD



Salted Caramel Monkey Bread image

I first tried Monkey Bread when I moved to Nashville. I loved the pull-apart aspect and the flakiness of the bread, and the sweet sticky indulgence of it. This version has dates, walnuts and pecans, which add an amazing textural layer to the ooey-gooey goodness.

Provided by Maneet Chauhan

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for greasing
4 ounces granulated sugar
1 teaspoon ground cinnamon
2 pounds refrigerated biscuits, such as Grands Flaky Layers, each piece cut into quarters
4 ounces chopped dates
4 ounces dark raisins
4 ounces black walnuts, roughly chopped
8 ounces brown sugar
6 ounces unsalted butter
2 tablespoons heavy cream
1/2 teaspoon kosher salt
Salted caramel, homemade or store-bought, for serving
Whipped cream, homemade or store-bought, for serving

Steps:

  • For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
  • Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
  • Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
  • Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
  • Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
  • Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.

MONKEY BREAD



Monkey Bread image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for greasing the pan
Four 12-ounce cans regular-size flaky biscuits, such as Pillsbury
1 cup sugar
1 tablespoon plus 1 1/2 teaspoons ground cinnamon
1/2 teaspoon cardamom
Zest from 2 oranges
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray.
  • Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan.
  • Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls.
  • Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.

GORILLA BREAD



Gorilla Bread image

Gorilla bread is a sweet dessert bread with cinnamon, butter and nuts.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 350 °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 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

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