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.
This post is sponsored by Rhodes Bread. All opinions are my own and I have always been a fan of Rhodes Rolls. Thanks for allowing me to work with brands that I love.