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Monkey and Gorilla Bread: A Sweet Stack of Nostalgia

The aroma alone transports me back to childhood summers at my grandmother’s. I can almost see her now, flour dusting her apron, humming as she coaxed bubbling caramel and cinnamon-spiced biscuits into magnificent, pull-apart masterpieces. It wasn’t just the taste of sweet dough and nutty goodness that made Monkey and Gorilla Bread special; it was the feeling of family gathered around, sticky fingers reaching for the next bite, laughter echoing through the kitchen. These weren’t just desserts; they were edible memories.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 25
Yield: 2 Bundt Cakes
Dietary Type: Vegetarian

Ingredients

Monkey Bread:

½ cup flour, for pan
½ cup sugar
1 teaspoon ground cinnamon
30 canned refrigerated buttermilk biscuits
½ cup (1 stick) butter
½ cup brown sugar
1 cup walnuts

Gorilla Bread:

½ cup flour, for pan
½ cup sugar
1 tablespoon cinnamon
20 canned refrigerated buttermilk biscuits
8 ounces cream cheese, cut into 20 cubes
½ cup (1 stick) butter
1 cup brown sugar
1 ½ cups walnuts

Equipment Needed

2 Bundt pans
2 Small saucepans
Measuring cups and spoons
Mixing bowls
Oven

Instructions

Here’s how to create these two delightful breads:

Monkey Bread:

First, you’ll need to prepare the pan. Generously butter and flour one of the bundt pans, ensuring every nook and cranny is coated to prevent sticking. Set the pan aside. Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the ½ cup of sugar and 1 teaspoon of ground cinnamon. Mix well.
Cut each of the 30 refrigerated buttermilk biscuits in half. Then, toss the biscuit halves into the cinnamon-sugar mixture, coating them evenly.
In a saucepan over medium heat, melt the ½ cup (1 stick) of butter.
Add the ½ cup of brown sugar to the melted butter and bring the mixture to a boil, stirring constantly until the sugar is dissolved.
Add the 1 cup of walnuts to the butter and sugar mixture. Stir to combine.
Line the prepared bundt pan with the coated biscuit pieces.
Pour the butter-sugar-nut mixture evenly over the biscuit pieces in the pan.
Bake in the preheated oven for approximately 30 minutes, or until the bread is golden brown and cooked through. To check for doneness, insert a toothpick into the center; it should come out clean.
Once baked, remove the Monkey Bread from the oven and let it cool slightly. It’s crucial to remove the bread from the pan while it’s still hot to avoid it sticking.

Gorilla Bread:

As with the Monkey Bread, start by preparing the second bundt pan. Butter and flour it thoroughly and set aside. Preheat your oven to 350°F (175°C).
In a bowl, combine the ½ cup of sugar and 1 tablespoon of cinnamon. Mix until well combined.
Separate the 20 refrigerated buttermilk biscuits. Flatten each biscuit slightly with your hand.
Sprinkle about ½ teaspoon of the cinnamon-sugar mixture onto each flattened biscuit.
Place one cube of cream cheese in the center of each biscuit. Fold the biscuit in half to resemble a half-moon shape, enclosing the cream cheese.
In a saucepan over medium heat, melt the ½ cup (1 stick) of butter.
Add the 1 cup of brown sugar to the melted butter and bring to a boil, stirring constantly. Once boiling, remove the pan from the heat.
Place ½ cup of the walnuts on the bottom of the prepared bundt pan.
Line the pan with a row of the cream cheese-filled biscuits, arranging them closely together.
Sprinkle half of the remaining cinnamon-sugar mixture over the biscuits.
Drizzle half of the butter-sugar mixture over the biscuits and cinnamon-sugar.
Repeat the layering process, starting with the remaining walnuts, then the remaining cream cheese biscuits, cinnamon-sugar, and finally the butter mixture.
Bake in the preheated oven for about 30 minutes, or until the bread is golden brown and cooked through.
Remove the Gorilla Bread from the oven and let it cool slightly. Again, remove it from the pan while still warm to prevent sticking.

Assembly:

Once both the Monkey and Gorilla Breads have been removed from their bundt pans and cooled slightly, you can layer them for serving. The grand finale? Placing the Monkey Bread on top of the Gorilla Bread, creating a delightful two-tiered masterpiece.

Expert Tips & Tricks

Room Temperature Ingredients: Using room temperature cream cheese makes it easier to work with and ensures even distribution within the biscuits.
Preventing Sticking: Even with buttering and flouring, sometimes the bread still sticks. Lining the bundt pans with parchment paper (cut to fit) is an excellent preventative measure.
Nut Variations: Pecans, almonds, or a mix of nuts can be used in place of walnuts for a different flavor profile. Toasting the nuts beforehand enhances their flavor.
Even Baking: If your oven tends to bake unevenly, rotate the bundt pans halfway through the baking time.
Caramel Consistency: For a richer, thicker caramel sauce, simmer the butter and brown sugar mixture for an extra minute or two, watching carefully to prevent burning.

Serving & Storage Suggestions

Serve the Monkey and Gorilla Bread warm, allowing guests to pull apart pieces and enjoy the gooey, cinnamon-sugary goodness. This bread is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, microwave individual portions for 15-20 seconds, or warm in a 350°F oven for 5-10 minutes until heated through. For longer storage, freeze the bread, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	463.9 kcal	N/A
Calories from Fat	236 g	51%
Total Fat	26.3 g	40%
Saturated Fat	9.4 g	47%
Cholesterol	29.5 mg	9%
Sodium	748.3 mg	31%
Total Carbohydrate	53 g	17%
Dietary Fiber	2 g	8%
Sugars	25.9 g	N/A
Protein	6.8 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Spice It Up: Add a pinch of nutmeg, cardamom, or allspice to the cinnamon-sugar mixture for extra warmth.
Citrus Zest: Grated orange or lemon zest adds a bright, aromatic note to the dough.
Chocolate Chips: Sprinkle chocolate chips (dark, milk, or white) throughout the layers for a decadent twist.
Maple Glaze: Instead of the butter-brown sugar sauce, try a maple syrup-based glaze for a different flavor profile.
Savory Version: Skip the sugar and cinnamon and use garlic powder, Parmesan cheese, and herbs like rosemary or thyme for a savory pull-apart bread.

FAQs (Frequently Asked Questions)

Q: Can I use regular sugar instead of brown sugar?
A: Brown sugar adds a deeper, caramel-like flavor, but you can substitute it with granulated sugar if needed. The flavor will be slightly different.

Q: What if I don’t have a bundt pan?
A: You can use a tube pan or even a deep cake pan. Adjust the baking time accordingly, as the bread might cook faster in a different pan.

Q: Can I make this ahead of time?
A: Yes, you can assemble the breads ahead of time and store them covered in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time.

Q: My biscuits are sticking to the pan even though I buttered and floured it. What can I do?
A: Make sure to remove the breads from the pan while they are still warm. If they are stuck, try running a knife around the edges to loosen them. Next time, try parchment paper.

Q: Can I use a different type of cheese in the Gorilla Bread?
A: While cream cheese is traditional, you can experiment with other soft cheeses like ricotta or mascarpone.

Final Thoughts

More than just a recipe, Monkey and Gorilla Bread are an invitation to create your own sweet memories. Gather your loved ones, get your hands sticky, and enjoy the simple pleasure of sharing something delicious. Don’t be afraid to experiment with variations and make it your own. And be sure to share your creations and experiences – I can’t wait to see what you come up with!

Monkey and Gorilla Bread Recipe