🌎 The World Cookbook

16 Pillsbury Cinnamon Rolls 2 cans, set icing aside
1 8- ounce cream cheese package cubed into 16 pieces
½ cup white sugar
1 cup brown sugar
½ cup butter melted
1 cup walnuts roughly chopped, divided
Icing from the cinnamon roll package optional

Preheat oven to 350 degrees. Prepare a large Bundt pan by coating it well with nonstick spray. In a small saucepan melt the butter along with the brown sugar and white sugar. Set aside. Sprinkle ½ cup of the walnuts around the bottom of the pan. Slightly flatten (by hand or can use a rolling pin) each cinnamon roll from one can. Take one cube of cream cheese and put it in the center of the cinnamon roll and wrap the cinnamon roll around it and seal the edges of the cinnamon roll. Holding it in your hand and rolling it in a ball as you push any cream cheese into the ball helps. Place the stuffed cinnamon roll in the Bundt pan. Do this with the rest of the first can placing the cinnamon rolls around the Bundt pan. Sprinkle the remaining ½ cup of walnuts over the first layer of cinnamon rolls. Pour half of the melted butter/sugar over this first layer. Repeat this process with the other can of cinnamon rolls and cubes of cream cheese. Pour the remaining melted butter/sugar mixture over this last layer. Bake for 30 minutes. Let it cool 5 minutes before placing a plate on top of the Bundt pan and inverting the gorilla bread onto the plate. Optional: Take the metal lid off the icing and warm the icing tub in the microwave for 8-10 seconds until will drizzle. Drizzle over the entire bread or over individual servings.