Ingredients
- 1/2 cup granulated sugar (I used vanilla bean infused sugar, it adds a lot of flavor)
- 3 teaspoons ground cinnamon
- Nutmeg (dash)
- 1/2 cup butter (I used salted)
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (semi frozen to cut into 20 small pieces, do not soften)
- 2 cans (12 ounce) refrigerated biscuits (10 count for each can)
- 1 1/2 cups coarsely chopped walnuts (and-or pecans, I combined both)
How to Make
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Step 1: Preheat the oven to 350 degrees F.
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Step 2: Spray a bundt pan with nonstick cooking spray.
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Step 3: Mix together granulated sugar, cinnamon and dash of nutmeg.
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Step 4: In a saucepan, melt the butter, brown sugar and vanilla over low heat, stirring well; set aside.
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Step 5: Cut the “COLD” 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.
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Step 6: Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
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Step 7: 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.
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Step 8: 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.
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Step 9: Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
We hope you enjoy this recipe!
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