Monkey Bread

Ingredients:

1/2 cup granulated sugar

3 teaspoons crushed cinnamon

1 stick (1/2 cup) butter

1 cup packed brown sugar

1 package (8 ounces) cream cheese

2 cans (12 ounces each) refrigerated biscuits (10 count)

1 1/2 cups coarsely chopped pecans or walnuts

Directions:

Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray.

In a small bowl, mix the granulated sugar and cinnamon; set aside.  In a small saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 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 bundt pan. Place half of the prepared biscuits in the pan and 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 and pour the remaining butter mixture over the biscuits. Sprinkle with the remaining 1/2 cup of nuts.

Bake at 350 degrees for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.