Pecan Cream Cheese Pull Aparts

Cassie *


This is oooey gooey goodness at its best...I made this to share with my clients in the morning...they will love it, with a nice hot cup of coffee...

My house smells sooooo good right now...

My photos

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★★★★★ 2 votes
20 Min
40 Min


1 1/2 c
chopped pecans - divided
1 c
brown sugar
1/2 c
2 pkg
refrigerated flaky buttermilk biscuits (12 oz. tubes)
1/2 c
1 Tbsp
1 - 8 oz
cream cheese


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1Preheat oven to 350 degrees F. Grease the inside of the Bundt pan. Sprinkle the inside with 1/2 cup of chopped pecans. Set aside.

2Combine the brown sugar and butter in a microwave-safe bowl and heat in the microwave for 1 minute or until the brown sugar has dissolved in the butter. Set aside.

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3Open the biscuits and separate. Flatten each biscuit into a 3-inch circle out on a clean work surface.
Mix the sugar and cinnamon together and then sprinkle 1/2 teaspoon in the center of each flattened biscuit.

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4Cut the cream cheese into 20 cubes. Place one cube on each flattened biscuit.

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5Fold each biscuit up around the cube of cream cheese and pinch edges shut.

Place half of the stuffed biscuits in the bottom of the prepared Bundt pan; distribute evenly.

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6Sprinkle half of the sugar and cinnamon mixture over the biscuit. Then spoon half of the brown sugar and butter mixture over the dough. Sprinkle with 1/2 cup of pecans.

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7Add the remaining biscuits evenly in the Bundt pan and add the same layers as shown above, should end with the pecans on top.

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8Place in the preheated oven and bake for 35 - 40 minutes or until golden brown.

Remove from the oven and invert onto a platter; serve while warm. Store in the refrigerator.

About this Recipe

Main Ingredient: Nuts
Regional Style: American
Hashtags: #Cream, #cheese, #pecans