This is actually a Paula Deen recipe that has 653 reviews and a 5 star rating. Count me in. The original recipe calls for a bundt pan and I don't have one of those. The original recipe also uses 2 cans of biscuits and well, a family of 3 doesn't need all that food. So, I halved the recipe and adapted it for use in a 9 inch round cake pan.
Prep Time: 20 minutes
Bake: 350 degrees for 30 minutes
Cool: 5 minutes
Yield: 5 servings (2 biscuits per person)
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- 1/4 cup (1/2 stick) butter
- 1/2 cup packed brown sugar
- 4 ounces (1/2 package) cream cheese
- 1 (12-ounce) can refrigerated biscuits (10 count)
- 1 cups coarsely chopped walnuts
Preheat the oven to 350 degrees F.
Spray a 9 inch cake pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a small bowl, microwave butter until melted. Stir in brown sugar until dissolved; set aside. Cut the cream cheese into 10 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the cake pan. Place prepared biscuits in the pan, seam side down.
Sprinkle with remaining cinnamon sugar, pour melted butter mixture over the biscuits, and sprinkle on remaining nuts.
Bake for 30 minutes. Remove from the oven and cool for 5 minutes.