Anna Sciancalepore Antoniello
I have omited the 1-1/2 cups of toasted pecans but you can add them in between your layers if you wish.
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- 1/2 c
- 3 tsp
- 1 stick
- unsalted butter
- 1 c
- packed brown sugar
- 8 oz
- cream cheese, cut into 20 cubes
- 2 can(s)
- 10 count biscuits (12 ounce cans)
1Grease a bundt pan and preheat oven to 350 degrees.
2Mix sugar and cinnamon; set aside.
3Melt butter and brown sugar; set aside.
4Press biscuits out with fingers and sprinkle 1/2 teaspoon of cinnamon sugar in the center with a cube of cream cheese. Wrap and seal dough around cream cheese.
5Place 1/2 of prepared buscuits in pan and sprinkle with some cinnamon sugar. Pour 1/2 the melted butter over biscuits.
6Layer remaining biscuits on top. Pour remaining butter and cinnamon sugar on buscuits.
7Bake for 30 minutes. Remove from oven and cool 5 minutes. Invert over a plate while still warm.