1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or 3/4 cup chopped walnuts + 3/4 cup chopped pecans
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray (I found success with a regular round pan). Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. (Add a few splashes of rum and cook an additional minute or two. Or use a different flavored liqueur or flavored extract.)
Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (I found it worked best to make these into balls and then squashing them back into biscuit size to fully enclose the cream cheese.)
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool
RECIPE BY: Paula Deen
Spring Blossoms
