Ingredients
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (2 stick) butter
- 1 cup packed brown sugar
- 1 (8 oz.) package cream cheese
- 2 (12 oz.) cans refrigerated biscuits (10 count)
- 1-1/2 cups coarsely chopped pecans
Preparation
Step 1
Preheat oven to 350 degrees. Spray bundt pan with nonstick cooking spray. Mix granulated sugar and cinnamon. In a saucepan, melt butter and brown sugar over low heat, stirring well, set aside. Cut the cream cheese into 20 equal cubes. Press biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese into bottom of the bundt pan. Place half of prepared biscuits in pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour remaining butter mixture over biscuits, and sprinkle with remaining 1/2 cup nuts. Bake 30 minutes. Remove from oven and cool for 5 minutes.