Gorilla Bread
Gorilla bread is like a richer, more indulgent version of monkey bread: buttery crescent roll dough stuffed with cream cheese, rolled in cinnamon sugar, and baked in a brown sugar butter sauce. It’s an easy, crowd‑pleasing pull‑apart treat perfect for breakfast, brunch, or dessert.
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.
Notes
Grease the Bundt pan very well to prevent sticking. Check doneness in the center, as the top can brown before the middle is fully baked; add 5–10 minutes if needed. Don’t skip the small amount of salt—it balances the sweetness. Use cold cream cheese to help it stay inside the dough. Let the bread rest 10–15 minutes before flipping to avoid hot syrup running everywhere and to reduce sticking. For a smaller batch, use a 9x9-inch pan, 1 can of crescent rolls, and half of all other ingredients.
Storage & Reheating: Keep tightly covered at room temperature for up to 1 day, then refrigerate in an airtight container for up to 4 days. Freeze individual portions for up to 2 months, wrapped well. Reheat in the microwave for 15–25 seconds until warm, or in a 300°F (150°C) oven for 8–10 minutes for crisper edges.
Make-Ahead: Assemble the stuffed, coated crescents in the greased Bundt pan, cover tightly, and refrigerate overnight. Let sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.
Variations: Add canned apple pie filling between layers for Apple Pie Gorilla Bread; sprinkle mini chocolate chips for a chocolate version; add orange zest to the cream cheese and a splash of orange juice to the butter sauce for Orange Cream Cheese Gorilla Bread; drizzle with powdered sugar glaze for extra sweetness; or swap nuts for coarse sugar on top for a nut-free crunch.
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