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Gorilla Bread Recipe
If you love gooey cinnamon sugar bread and easy, crowd-pleasing treats, this Gorilla Bread Recipe is about to become your new “make it for everything” dessert–breakfast–brunch hybrid.
What Is Gorilla Bread (And Why My Family Asks For It All Year Long)
Gorilla bread is like monkey bread’s more indulgent cousin: a pull apart gorilla bread made with buttery crescent roll dough, stuffed with cream cheese, rolled in cinnamon sugar, and baked in a rich brown sugar butter sauce.
It’s an easy gorilla bread you can throw together with store‑bought crescent rolls, yet it comes out tasting like something from a cozy bakery. I think of it as a cross between cinnamon rolls, stuffed cream cheese danish, and classic monkey bread variation—only faster and friendlier for busy mornings.
I make this gorilla bread dessert for holiday breakfast bread (Christmas morning is pretty much its official job), but it’s just as good for potluck dessert bread, church gatherings, or a sweet breakfast bread when the grandkids spend the night.
And because everything starts with refrigerated crescent rolls, there’s no yeast, no kneading, and no stress. Just gooey, cinnamon sugar goodness.
Why You’ll Love This Gorilla Bread Recipe
- Quick and easy: Uses canned crescent rolls, so no yeast or rising time.
- Crowd favorite: A true family friendly dessert that adults and kids both swarm.
- Versatile: Works as brunch dessert recipe, sweet breakfast, or after‑dinner treat.
- Make‑ahead friendly: Assemble the pan the night before and bake fresh in the morning.
- Perfect texture: Crispy edges, soft centers, and pockets of melty cream cheese.
- Budget-conscious: Everyday ingredients—crescent roll gorilla bread feels fancy but costs pantry prices.
- Beginner friendly: Simple steps, no special equipment, and very forgiving.
- Great for sharing: The pull apart style makes it perfect for potlucks, office parties, or game days.
Ingredients For The Best Gorilla Bread
Here’s what you’ll need for this gooey cinnamon bread, plus a few notes and easy substitutions.
-
2 cans (8 ounces each) refrigerated crescent roll dough
Use regular buttery crescent rolls (Pillsbury is classic, but store brand works too). Crescent sheets also work; just cut into squares. -
1 package (8 ounces) cream cheese, cold
Full fat gives the creamiest result. You can use light cream cheese, but avoid fat‑free—it tends to weep and gets rubbery. -
1 cup granulated sugar
This mixes with cinnamon for the coating. You can use part light brown sugar if you like a deeper caramel flavor. -
2–3 teaspoons ground cinnamon
Fresh cinnamon makes a big difference. I use about 2 ½ teaspoons for a balanced cinnamon sugar bread. -
½ cup (1 stick) unsalted butter
Melted. If you only have salted butter, reduce the added salt slightly or skip it. -
¾ cup packed light brown sugar
This creates the sticky, caramel‑like sauce that bakes around the bread. -
1 teaspoon pure vanilla extract
Adds warmth and a bakery-style aroma. -
¼ teaspoon kosher salt
Just enough to round out all that sweetness and give the flavor some depth. -
½ cup chopped pecans or walnuts (optional but so good)
Toast them lightly in a dry skillet for extra flavor. Skip if you need nut‑free. -
Nonstick baking spray or softened butter
For greasing the Bundt pan very well (this is important so nothing sticks).
If you’re a brand person, I’ll be honest: I reach for Pillsbury crescent rolls and Philadelphia cream cheese because they bake consistently, but use what you have. The beauty of this recipe is that it’s very forgiving.
Step‑By‑Step Directions (So It Comes Out Perfect Every Time)
-
Prepare your pan and oven
Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt pan generously with nonstick spray or softened butter—get into every crease so your gorilla bread dessert releases cleanly. -
Mix the cinnamon sugar
In a medium bowl, stir together the granulated sugar and cinnamon. This will be your coating mixture. Set it near your workspace so you don’t have to reach across the kitchen with sticky hands. -
Cube the cream cheese
Cut the cold cream cheese into 32 small cubes (first in half, then quarters, then each piece into smaller chunks). Cold cream cheese is easier to cut and stuff. -
Portion the crescent dough
Open the crescent roll cans and separate them into individual triangles along the perforated lines. If you’re using crescent sheets, cut into roughly triangle or square shapes—you just need 16 pieces total. -
Stuff and roll the dough pieces
Place one cube of cream cheese near the wider end of each crescent triangle. Roll the dough up, pinching the sides and ends gently to fully seal the cream cheese inside. This keeps it from leaking out while baking. -
Coat in cinnamon sugar
Roll each stuffed crescent gently in the cinnamon sugar mixture until completely coated. Don’t be shy here—the more coating, the better the crunchy‑gooey contrast. -
Layer in the Bundt pan
Arrange half of the coated pieces in the prepared Bundt pan, spacing them evenly. Sprinkle half of the chopped nuts (if using) over this first layer. -
Repeat the layering
Add the remaining stuffed crescents on top and finish with the rest of the nuts. The pieces don’t need to be perfect—this is a rustic, pull apart gorilla bread, and it will puff and fill in as it bakes. -
Make the buttery brown sugar sauce
In a small saucepan or microwave‑safe bowl, combine the melted butter, brown sugar, vanilla, and salt. Heat just until the sugar starts to dissolve, whisking until it looks glossy and smooth. -
Pour and bake
Pour the warm butter mixture evenly over the dough in the pan. Bake for 35–45 minutes, or until the top is deep golden brown and the center pieces are cooked through. If you gently pull back a top piece with a fork, the inside dough should look set, not raw. -
Cool briefly, then invert
Let the gorilla bread rest in the pan on a cooling rack for about 10–15 minutes. This helps the gooey sauce thicken a bit. Then place a large plate or cake stand over the pan and carefully flip it over. Tap the pan gently and lift it away. -
Serve warm and gooey
Serve the cinnamon sugar bread warm, pulling it apart in pieces. You can drizzle with a simple powdered sugar glaze if you like, but honestly, it’s wonderful just as it is.
Servings & Timing
- Yield: About 10–12 servings (depending on how big everyone’s “just a small piece” really is)
- Prep Time: 20–25 minutes
- Cook Time: 35–45 minutes
- Rest Time: 10–15 minutes
- Total Time: About 1 hour 15 minutes
This timing makes it a great holiday breakfast bread: you can assemble while coffee brews and have it on the table before anyone finishes their first mug.
Fun Variations On This Gorilla Bread Recipe
Because once you make it once, you’ll want to play with it a bit:
- Apple Pie Gorilla Bread: Add a spoonful of canned apple pie filling between the layers for a cozy fall twist.
- Chocolate Chip Gorilla Bread: Sprinkle mini chocolate chips over the stuffed crescents before baking for a dessert‑forward version.
- Orange Cream Cheese Gorilla Bread: Add orange zest to the cream cheese and a splash of orange juice to the butter sauce.
- Savory Breakfast Version: Skip the cinnamon sugar and use cooked crumbled sausage and shredded cheddar around the stuffed crescents.
- Glazed Gorilla Bread: Whisk powdered sugar with milk (or cream) and a little vanilla, then drizzle over the warm bread.
- Nut‑Free Crunch: Swap nuts for a sprinkle of coarse sugar on top for a little crunch without allergens.
How To Store & Reheat Gorilla Bread
This sweet breakfast bread is best right after baking, but leftovers are still lovely.
-
Room Temperature:
Keep tightly covered at room temp for up to 1 day. After that, it’s better in the fridge. -
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days. The butter and cream cheese set a bit, but rewarming brings the gooey texture back. -
Freezer:
Wrap individual portions tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a couple of hours. -
Reheating:
Reheat pieces in the microwave for 15–25 seconds, just until warm and soft. For a slightly crisp edge, reheat in a 300°F oven or toaster oven for 8–10 minutes. -
Make‑Ahead Tip:
You can assemble the stuffed, coated crescents right in the greased Bundt pan, cover tightly, and refrigerate overnight. In the morning, let it sit on the counter while you preheat the oven, then bake as directed (you may need just a few extra minutes).
Notes From My Kitchen (Little Things That Make A Big Difference)
- Grease that pan well. Gorilla bread loves to stick to Bundt pans. Take an extra minute to really coat all the nooks and crannies.
- Check for doneness in the center. The top can look beautifully browned while the middle is still a bit doughy. Use the fork test and add 5–10 minutes if needed.
- Don’t skip the salt. With this much sweetness, that tiny bit of salt keeps the flavor from feeling flat. It doesn’t make it salty; it just makes it taste “right.”
- Use cold cream cheese. Room temperature cream cheese tends to ooze out more while baking. Cold cubes hold their shape and melt in the oven instead.
- Let it rest before flipping. If you flip it too soon, the hot sauce can run everywhere. If you let it sit too long, it might stick more. That 10–15 minute window is the sweet spot.
- For smaller households:
Bake this Gorilla Bread Recipe in a 9×9-inch pan using 1 can of crescent rolls and half the other ingredients. It won’t be as tall, but it’ll still be delicious.
Frequently Asked Questions About Gorilla Bread
Can I make gorilla bread without a Bundt pan?
Yes. Use a 9×13-inch baking dish or a deep 9×9-inch pan. The baking time may be a bit shorter, so start checking around 30–35 minutes.
Does gorilla bread have to be served warm?
Warm is best for that gooey cinnamon sugar texture, but room temperature is still tasty. If serving later, I like to gently rewarm it before guests arrive.
Can I use biscuit dough instead of crescent rolls?
You can, but the texture will be more like classic monkey bread—denser and more bready. Crescent roll gorilla bread stays slightly lighter and flakier.
How do I keep the cream cheese from leaking out?
Make sure the dough is fully sealed around the cream cheese cube and rolled snugly. A little leakage is normal, but most should stay inside.
Can I reduce the sugar?
You can cut the granulated sugar in the cinnamon coating down to ¾ cup, and the brown sugar to ½ cup, but the bread will be a bit less sticky and caramel‑like.
Is this recipe kid‑friendly to help with?
Absolutely. Kids can roll the dough, coat in cinnamon sugar, and sprinkle nuts or chocolate chips. Just handle the oven and hot syrup yourself.
Can I make this ahead for a holiday brunch?
Yes—assemble the night before, refrigerate, and bake fresh in the morning. This is one of my favorite holiday breakfast bread tricks when the house is full.
Is gorilla bread the same as monkey bread?
It’s similar, but this version is richer, usually stuffed with cream cheese and made with crescent dough. Think of it as a dressed‑up monkey bread variation.
Wrapping It Up (And Passing The Plate)
This Gorilla Bread Recipe checks all the boxes: easy, rich, sticky, cinnamon‑swirled, and special enough for holidays but simple enough for a Saturday morning. It’s the kind of gooey cinnamon bread that disappears faster than you expect, with everyone “just tasting” one more piece.
If you give this gorilla bread dessert a try, I’d love to hear how it goes—tell me who you served it to and what little twists you added. And if you enjoy cozy, shareable treats like this, you might also like my other pull apart breads and brunch dessert recipes waiting for you next.
Gorilla Bread
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough regular buttery crescent rolls or crescent sheets cut into pieces
- 8 oz cream cheese cold; cut into cubes
- 1 cup granulated sugar
- 2-3 teaspoons ground cinnamon about 2 1/2 teaspoons for balanced flavor
- 1/2 cup unsalted butter 1 stick, melted
- 3/4 cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup pecans or walnuts chopped; optional; toast lightly for extra flavor
- Nonstick baking spray or softened butter for greasing the Bundt pan
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with nonstick spray or softened butter, making sure to coat all the nooks and crannies so the gorilla bread releases cleanly.
- In a medium bowl, stir together the granulated sugar and ground cinnamon until evenly combined. Set this cinnamon sugar mixture near your workspace.
- Cut the cold cream cheese into 32 small cubes. Cold cream cheese is easier to cut and stuff and helps it stay inside the dough while baking.
- Open the crescent roll cans and separate the dough into 16 individual triangles along the perforated lines. If using crescent sheets, cut into 16 roughly triangle- or square-shaped pieces.
- Place one cube of cream cheese near the wide end of each crescent triangle. Roll up the dough, then gently pinch the seams and ends to fully seal the cream cheese inside so it doesn’t leak out during baking.
- Roll each stuffed crescent piece in the cinnamon sugar mixture until completely coated on all sides, pressing lightly so the mixture adheres well.
- Arrange half of the coated dough pieces in the prepared Bundt pan, spacing them evenly. Sprinkle half of the chopped nuts, if using, over this first layer.
- Place the remaining coated crescent pieces on top of the first layer and sprinkle with the rest of the nuts. The arrangement does not need to be perfect; the dough will puff and fill in as it bakes.
- In a small saucepan or microwave-safe bowl, combine the melted butter, light brown sugar, vanilla extract, and kosher salt. Heat just until the sugar begins to dissolve, then whisk until the mixture is glossy and smooth.
- Pour the warm brown sugar butter sauce evenly over the layered dough in the Bundt pan. Bake for 35–45 minutes, or until the top is deep golden brown and the center pieces are cooked through. Gently pull back a top piece with a fork; the inside dough should look set, not raw.
- Place the pan on a cooling rack and let the gorilla bread rest for 10–15 minutes to allow the sauce to thicken slightly. Place a large plate or cake stand over the pan and carefully invert. Tap the pan gently, then lift it away to release the bread.
- Serve the gorilla bread warm, pulling it apart into pieces. Optionally, drizzle with a simple powdered sugar glaze, though it is delicious as is.
