INGREDIENTS

  • 3/4 cup chopped pecans
  • 1/2 cup butter (will be separted later in recipe)
  • 1/3 cup maple syrup
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 (12ounce)cans refrigerated buttermilk biscuits
  • 1 (8ounce)package cream cheese , cut into 20 cubes

DIRECTIONS

  1. Start by preheating oven to 400 degrees.
  2. Spray a 10inch tube pan with cooking spray or bundt pan.Sprinkle the pecans evenly on the bottom of the pan that you just sprayed.
  3. In a separate bowl, melt 2 tablespoons of the butter in the microwave.Add syrup and stir until well combined.Drizzle this mixture over the pecans in the pan and set aside.
  4. Melt the rest of the butter (should be 6 tbsp)in a bowl and set aside.Mix the sugar and cinnamon in a dish and set aside.
  5. Separate the dough into 20 biscuits and press them out a bit so that they are about 1/4 inch thick.
  6. Take the cream cheese cubes and roll them into the cinnamon/sugar mix.Place 1 of the cubes that you just covered with the sugar mix in the center of the biscuit.Then gather up the sides of the biscuit to enclose the cream cheese cube.Pinch the biscuit where you brought it together to seal it and then roll it into a ball.Be gentle though.Dip the top of each ball in the melted butter and then into the rest of the cinnamon/sugar mix.
  7. Arrange half of the balls with the cinnamon sugar sides up in the pan.Then place the other half of the biscuits on top of the ones you just layed. Layer then so that it is like a brick wall so that the 2nd layer of biscuits are not directly on the first layer but in between them.
  8. Drizzle with any remaining butter and sugar mix.
  9. Bake for 30 minutes or until nice and golden brown.Let the pan cool for a couple of minutes before serving.To serve flip the pan over on to a platter and it should come right out, pecans will be on the top.If there are some pecans left in the pan scrape them out and just lay ontop of the buns.
  10. Now — enjoy!