Gorilla Bread

I love to look for recipes - this stemming from my longtime addiction to cookbooks. Luckily for me and my wallet, my local library is just a block away. At the moment I have in my possession Paula Deen's Kitchen Classics which actually contains 2 cookbooks-The Lady & Sons Savannah Country Cookbook and The Lady & Sons Too. I like some of her recipes for baked goods, but not so much for the entrees I've tried.
I guess the reason I like Paula is that she seems to take some shortcuts or quick changes, and sometimes we are all pressed for time but still wanna make something. I made her Gorilla Bread before Christmas one morning when everyone was home. The recipe says to put the cream cheese inside and wrap the roll around it- I found it even easier to just pry the flaky layers apart, slap the cream cheese on, put the rolls back together, then complete the recipe. I also cut back a little on the sugar and used pecans instead of walnuts. It was a good and quick (last minute) special breakfast when served with fresh fruit alongside.

Gorilla Bread Recipe courtesy Paula Deen

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.