slightly adapted from Paula Deen
- 3 T granulated sugar
- 1 teaspoons cinnamon
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 1 16.3 oz Grands Homestyle biscuits
- 1 chopped pecans
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a sauce pan melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 16 equal cubes. Cut each biscuit in half. 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. Roll each biscuit ball in cinnamon sugar. Sprinkle half of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. pour half of the melted butter mixture over the biscuits, and sprinkle with the remaining nuts. Layer the remaining biscuits on top, pour the remaining butter mixture over the biscuits,If desired sprinkle on some more nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.