Ooey, gooey, soft and chewy rolls that are stuffed with cream cheese and covered in pecans and a divine caramel sauce.
Hi, it's Jenn, from Eat Cake For Dinner. Have you guys ever had Monkey Bread? I have been obsessed with it ever since Christmas. It is one of the best breakfast treats EVER and I have been trying so many different versions. I wanted to try an amped up version of Monkey Bread . . . hello - Gorilla Bread :)
Gorilla Bread is basically Monkey Bread that is stuffed with cream cheese. This idea came from Paula Deen, but she uses biscuits instead of rolls. I am a HUGE roll lover, so of course I had to try making a version with Rhodes rolls. If you like ooey, gooey, soft and chewy rolls and cream cheese, then you will love this recipe. The rolls bake up beautifully and pull apart into individual sticky amazing caramely goodness.
I cut an 8 oz. block of cream cheese into 20 pieces to stuff inside each roll, but you could reduce that to 4 oz. if you prefer less cream cheese. A flavored cream cheese, such as honey nut would also be fabulous in this (I would use around 1/2 teaspoon or so per roll). This bread is delicious and so hard to stop eating. Enjoy!
First, get all of the ingredients ready. You will have thawed rolls, cinnamon sugar mixture, cold cream cheese (make sure it's cold or it can be a little messy to work with) and then you will want to have your butter and brown sugar melting in a small saucepan on the stove.
Next, you want to flatten each thawed roll. The easiest way for me to do this is to put all the thawed rolls on a large cookie sheet and then flatten them with the palm of my hand. Sprinkle each flattened roll with some of the cinnamon and sugar mixture and then top each with a cube of the cream cheese.
Pull up the sides of the rolls around the cream cheese to form a ball. Pinch the top to seal. Then, roll each dough ball into the remaining cinnamon and sugar mixture. You will have leftover cinnamon and sugar.
Place around 1/2 cup of chopped pecans into the bottom of a greased bundt pan.
Place half of the rolls into the pan, on top of the pecans, seam side up.
Pour half of the melted butter/brown sugar mixture over the rolls and top with the remaining chopped pecans, then top with the remaining rolls, seam side up, followed by the remaining melted butter/brown sugar mixture. Cover pan with plastic wrap and allow to rise for about 30 minutes. Rolls will be almost doubled in size. Bake, then invert pan onto a plate and serve.
Gorilla BreadServings: 10 | Skills: Beginning | Prep Time: 25 min (not including thaw time) | Bake Time: 30 min
20 frozen Rhodes Dinner Rolls
1 (8 oz.) pkg. cream cheese, cold, cut into 20 cubes
1/2 c. sugar
1 Tbl. cinnamon
1 c. roughly chopped pecans
1/2 c. unsalted butter
1 c. light brown sugar, packed
Place 20 frozen rolls into a 9x13-inch baking pan, cover, and allow to thaw in the refrigerator overnight. In the morning, combine cinnamon and sugar in a small dish; set aside. Place about 1/2 cup chopped pecans into a large 12-cup bundt pan that has been sprayed well with cooking spray; set aside. Melt butter and brown sugar in a small saucepan over low heat, stirring well. Meanwhile, remove the rolls from the fridge and place them on a large cookie sheet or clean counter, flatten each roll with the palm of your hand. Sprinkle each flattened roll with some of the cinnamon sugar mixture and top each with one of the cream cheese cubes.
Pull up the sides of the rolls around the cream cheese to form a ball and pinch to seal. Roll each dough ball into the cinnamon sugar mixture and place half of them seam-side up in bundt pan. Cover with half of the melted butter/brown sugar mixture and the remaining 1/2 cup of chopped pecans. Next, place the remaining rolls on top, seam side up, and cover with remaining melted butter/brown sugar mixture. Cover with plastic wrap and allow to rise for around 30 minutes. Rolls should be almost doubled in size.
Preheat oven to 350 degrees, remove plastic wrap and bake for about 30 minutes. Rolls will be puffed and golden. Remove from oven and place a plate or serving platter over the bundt pan. Holding onto both the plate and pan with hot pads, flip over and the rolls should fall right out of the pan onto the plate. Serve.