Directions
- 1Preheat oven to 350 degrees.
- 2Fill a gallon Ziploc bag with 1 cup of sugar and 2 teaspoons of cinnamon, then shake it to mix.
- 3Cut two and a half cans of buttered biscuits into quarters.
- 4Flatten each biscuit quarter with your fingers.
- 5Put a teaspoon of cream cheese in the middle of each flattened biscuit.
- 6Pinch the biscuit shut and roll it into a ball.
- 7Add the cream cheese stuffed biscuits into the cinnamon sugar bag and shake to coat.
- 8Add half a cup of chopped pecans to the bottom of a greased bundt pan.
- 9Fill the bundt pan about halfway with the coated biscuits.
- 10Sprinkle another half a cup of chopped pecans over the biscuits.
- 11Top with the remaining cream cheese stuffed biscuits.
- 12On the stovetop, combine 1 cup of salted butter, half a cup of dark brown sugar, and half a cup of the leftover cinnamon sugar mixture.
- 13Bring the mixture to a boil.
- 14Pour the hot mixture all over the top of the biscuits in the bundt pan.
- 15Bake at 350 degrees for 45 minutes.
- 16Let cool, then flip it out of the pan and serve.
Ingredients
- 1 cup sugar
- 2 tsp cinnamon
- 2.5 cans buttered biscuits
- 1 tsp cream cheese
- 0.5 cup chopped pecans
- 1 cup salted butter
- 0.5 cup dark brown sugar
- 0.5 cup leftover cinnamon sugar mixture
Equipment
gallon Ziploc bagbundt panstovetop
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