January 4, 2011

Baby Gorilla Bread

Baby Gorilla Bread

For Christmas morning this year, I wanted to make a naughty breakfast treat. It was just the two of us so I didn’t want to make something large. SB introduced me to monkey bread a couple years ago, a cinnamon sugar coated, pull apart treat made with yeast-bread or biscuit dough. I’ve tried a variety of different types and have read about the gorilla bread variation, where cream cheese cubes are rolled into the center of each ball. There are many nice things about this mini variation. Because of the small size, the balls bake more evenly and are more fully coated with toppings. The cream cheese cuts through some of the sweet without reducing the richness and the small size helps portion control.

I recommend you assemble the bread the night before and bake it in the morning, right before serving.

Baby Gorilla Bread
Makes: 12 rolls

2 Tbs Sugar
1/2 tsp Salt
1 Tbs Butter melted
2 Cups Flour
1 tsp Yeast
3/4 Cup Water warm

4 oz cream cheese cut into 36 cubes

Cinnamon Sugar
1/2 Cup Sugar
1 Tbs Cinnamon

Butter Dip
4 Tbs melted salted butter

Caramel Sauce
4 Tbs butter
1/2 Cup Brown Sugar

In a stand mixer with a bread hook attachment, combine all dough ingredients. Set mixer to level 2 and let it run for 10 minutes. Monitor the dough consistency. If it looks too sticky, add a little extra flour. After 10 minutes, transfer dough to a buttered bowl and let rise in a warm place for 30 minutes.

Butter and flour a muffin pan and set aside. Make cinnamon sugar sprinkle and place in small bowl.

After the first rising, punch down the dough and turn out onto a floured surface. Using a sharp knife, cut the dough into 36 pieces. Roll or pat each piece into a flattened oval, place 1 cube of cream cheese into each oval, sprinkle inside with cinnamon sugar, and form into a uniform ball, encasing the cream cheese and sugar.

Once all dough balls contain cream cheese, melt butter in a small bowl. Dip each ball into the butter, roll in the remaining cinnamon sugar and place in the muffin tin. Press three balls into each muffin cup.

At this point, if you are baking these the next morning, cover tightly and place in refrigerator. If you are baking them now, let the dough rise 15-30 minutes and continue to the next step.

In the morning, take the pan out of the fridge and preheat the oven to 350 degrees F.

In a small saucepan, melt the butter and brown sugar for the caramel sauce. Bring to a boil and remove from heat. Spoon sauce over dough, distributing equally.

Bake 12-15 minutes, until the dough look firm.

Let cool at least 15 minutes before serving. Individually flip upside down and make sure to scoop out any remaining topping. Best served warm.

Baby Gorilla Bread


  1. How did you like these? I made them this morning, mine fell apart the second I took them out of the pan. I think maybe I needed to pinch them together a bit more. . I’ll make them again but with a few changes.Glad to see you are writing again..

    Comment by Holly — January 6, 2011 @ 6:13 am

  2. I’m so excited you tried making these. I was very happy with how they turned out. I can see what you mean about them not being very pull apart. If you want them to be more pull apart I would try taking the three balls and pressing them together before you dip them in the butter and cinnamon sugar. This should create a firmer bond between the pieces of bread.

    It might not have been clear from my instructions, I left them in the pan and scooped out each “muffin” individually, rather than flipping them all out at once. The leftovers became more pull-apart once they had cooled in the pan.

    I’d love to hear what changes you make and how they come out.

    Comment by Avocados — January 6, 2011 @ 9:49 am

  3. After thinking about my process of making these, I think I took them out of the pan too soon after removing from the oven. I don’t think I let them set up enough. This afternoon when we came home from work, everyone loved them! I was thinking of adding nuts, raisins and or apples (cooking some apple chunks on the stove and then cutting them in). Thank you for the recipe!!

    Comment by Holly — January 6, 2011 @ 7:44 pm

  4. Mmm apple filling with nuts on top. Sounds fantastic! It makes me think of the applebollen I had in Amsterdam. Great suggestions.

    Comment by Avocados — January 7, 2011 @ 11:58 am

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  • Eating salted avocados with a spoon in Madison.
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