This sticky- sweet little baby was a simple twist on a great Paula Deen recipe. A quick run down: Biscuits-Cinnamon- Sugar- Butter- Covered- Cream Cheese- Stuffed- Bacon Topped- Bundt Pan-Action.
I got mixed reviews on this from my guinea pigs- It was either..Baaaccoonn? or YES! BACON! AHHH!!! SOO GOOOD!!!
I of course had the latter reaction, because I'm a fatty. Like I said though, It's a Paula recipe- so don't make it too often. A stick of butter and a few slices of bacon all rolled into Carb Heaven make for a pretty unhealthy combo. But, sometimes you gotta take risks. Don't ever be afraid to put a breakfast meat into your dessert- and then if you make it, don't you dare be afraid to eat it.
Bacon Topped Gorilla Bread
Adapted from Paula Deen's Gorilla Bread
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup butter
- 1 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 4 slices cooked and crumbled bacon
Preheat the oven to 350 degrees F. Spray a bundt pan down with nonstick cooking spray.
Mix the granulated sugar and cinnamon and set aside. 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 half of the crumbled bacon into the bottom of the bundt pan. Place half of the prepared biscuits balls in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, add the remaining bacon. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and spread evenly.
Bake for 40 minutes. Remove from the oven and cool for only 5 minutes (any longer and you'll end up with a sticky mess!). Place a plate on top and invert.
Enjoy your goodness!!