Pull-Apart Maple-Pecan Sticky Buns

• 3/4 cup chopped pecans
• 1/2 cup butter, divided
• 1/3 cup maple syrup
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 2 cans (340 g each) refrigerated country biscuits
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cut into 20 cubes

1. Heat oven to 400F.
2. Sprinkle nuts onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
3. Melt 2 Tbsp.
4. butter; mix with syrup until well blended.
5. Drizzle over nuts.
6. Melt remaining butter.
7. Mix sugar and cinnamon in shallow dish.
8. Separate dough into 20 biscuits; press each to 1/4-inch thickness.
9. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides.
10. Place 1 cream cheese cube in centre of each biscuit circle; gather up sides of dough to enclose filling.
11. Press edges of dough together to seal; roll into ball.
12. Dip top of each ball in remaining butter, then in cinnamon sugar.
13. Arrange half the balls, cinnamon sugar-sides up, in prepared pan.
14. Repeat with remaining balls to form second layer.
15. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
16. Bake 30 min.
17. or until golden brown.
18. Cool 1 min.
19. in pan; invert onto platter.
20. Spoon any nuts remaining in pan over buns.
21. Serve warm.

pecans, butter, maple syrup, sugar, ground cinnamon, country biscuits, cream cheese

Taken from www.kraftrecipes.com/recipes/pull-apart-maple-pecan-sticky-buns-104574.aspx (may not work)