Pull-Apart Maple Pecan Sticky Buns

By rossboys

Flavors of maple syrup and cinnamon point the way to a creamy cream cheese center in these sticky buns. Always a huge hit!

Ingredients

• 3/4 cup PLANTERS Pecans, chopped
• 1/2 cup butter, divided
• 1/3 cup maple-flavored or pancake syrup
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 2 (12-ounce each) cans refrigerated flaky buttermilk biscuits
• 1 (8-ounce) package PHILADELPHIA cream cheese, cut into 20 cubes

Preparation

Step 1

Heat oven to 400°F.

Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 tablespoons butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.

Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.

Bake 30 minutes or until golden brown. Cool buns in pan 1 minute.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.