Cut cream cheese into twenty equal portions and roll each portion into a ball. Separate the biscuits and pat each biscuit into a 3 inch round. Mix sugar and cinnamon in a bowl. Put 1 tsp. of the cinnamon mixture and one cream cheese ball in center of each biscuit round. Pull sides together and pinch to seal. Drizzle butter over bottom of 10 inch Bundt pan or tube pan. Sprinkle with pecans and half of the remaining cinnamon mixture. Layer with half of the cream cheese stuffed balls seam side up and remaining cinnamon mixture. Top with remaining cream cheese stuffed balls seam side up. Bake at 375 for 20 minutes. Cool in pan for 5-6 minutes and invert onto a serving platter. Serves 14 to 16
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