Gorilla Bread Alaskan Style Recipes

Steps:

• Preheat oven to 350 degrees. Spray bundt pan with nonstick cooking spray. Place 1/2 cup of the nuts in the pan.
• Mix cinnamon and sugar in a small bowl. In a small saucepan melt butter and brown sugar on low heat, stirring frequently.
• Cut cream cheese into 16 pieces. Open one can of biscuits. One at a time, press biscuits outward with fingers. Sprinkle center with cinnamon sugar. Mix in a cube of cream cheese. Seal biscuit shut into a ball. Place the ball into the bundt pan. Repeat with remaining biscuits.
• Sprinkle cinnamon sugar over biscuits already in pan. Pour half of butter mixture over biscuits. Sprinkle 1/2 cup pecans.
• Repeat step 3 with second can of biscuits.
• Sprinkle biscuits with remaining cinnamon sugar, pour last of butter mixture, and finish with the nuts.
• Bake for 40-45 minutes. Let cool 10 minutes before flipping it onto a serving platter. Serve warm and enjoy!
• Options: Seal in a whole pecan OR apple pie filling along with the cream cheese before folding with bread.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.