- 1/2 C sugar
- 3 tsp cinnamon
- 1/2 C (1 stick) butter
- 1 C packed brown sugar
- 1 (8 oz) cream cheese
- 2 (12 oz) cans refrigerated biscuits (10 count)
- 1 1/2 C coarsely chopped walnuts
Preheat oven to 350. Spray bundt pan with cooking spray. Mix the sugar & cinnamon. In a saucepan, melt the butter & brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Take the biscuits out of the containers & sprinkle with 1/2 tsp of the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit; wrapping & sealing the dough around the cream cheese. Sprinkle 1/2 C nuts into the bottom of the bundt pan. Place half the prepared biscuits into the pan. Sprinkle with cinnamon sugar, pour half the melted butter mixture over the biscuits & sprinkle on 1/2 C nuts. Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour remaining butter mixture over the biscuits & sprinkle with remaining 1/2 C nuts. Bake for 30 minutes. Remove from oven & cool for 5 minutes. Place plate on top & invert.