To quote Paula Deen, this kicks monkey bread's butt!
- 1 c granulated sugar
- 1 T ground cinnamon
- 1/2 c butter
- 1 c packed brown sugar
- 8 oz pkg cream cheese
- Two 7.5 oz cans refrigerated biscuits (10 in each can)
- 1 1/2 c coarsley chopped walnuts
Preheat oven to 350. Spray a bundt pan with Pam.
Mix the granulated sugar and cinnamon. 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 t cinnamon sugar. Place a cube of cream cheese in center of biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 c of nuts into the bottom of the bundt pan. Place half of the prepared biscuits into the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle 1/2 c of nuts. Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour the remaining butter mixture over, and sprinkle with the remaining nuts. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes. Place a plate on top and invert. Serve warm.