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½ cup granulated sugar
2 teaspoons ground cinnamon
3 cans (12 ounces each) refrigerated biscuit dough
8 tablespoons (1 stick) butter
1 cup packed light brown sugar
Preheat the oven to 350°F. Grease a 12-cup Bundt or tube pan with butter, oil, or cooking spray.
In a medium bowl, whisk together the granulated sugar and cinnamon. Cut each biscuit round into 4 wedges and dredge each wedge in the cinnamon sugar. Layer the wedges in the prepared pan.
In a small saucepan, melt the butter over low heat. Add the brown sugar and stir until melted. Pour over all the biscuit pieces. Bake until golden brown, 45 to 55 minutes. If you see the gorilla bread beginning to brown too quickly, loosely cover it with some foil. Let the bread cool in the pan for 5 minutes, then invert onto a plate. This is best served warm so that it’s nice and gooey.
Recipe Courtesy of Paula Deen