- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup butter (1 stick)
- 1 cup packed brown sugar
- 2 (8-ounce) packages cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 1 1/2 cup pecans
Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl. 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 the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
Bake for about 30 minutes or until golden brown. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.