Prep time: 15 min l Bake time: 30 min l Servings: 12-20
3/4 cup chopped pecans
1/2 cup butter (NOT margarine)
1/3 cup maple flavored syrup
1/2 cup sugar
1 tsp ground cinnamon
2 12oz cans refrigerated buttermilk biscuits
8 oz cream cheese, cut into 20 cubes (optional)
1. Preheat oven to 400*. Spray 12 cup fluted tube pan or 10 inch tube pan with cooking spray.
Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp of the butter in small
microwaveable bowl (or on stove). Add syrup; stir until well blended. Drizzle over pecans in
pan; set aside.
2. Melt remaining 6 Tbsp butter; set aside. Mix sugar and cinnamon in shallow dish; set aside.
Separate dough into 20 biscuits; press each slightly to 1/4 inch thickness. Roll cream cheese
cubes in cinnamon sugar mixture until evely coated on all sides. Place 1 cream cheese cube
in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of
dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into
cinnamon sugar. (If you choose not to use the cream cheese, then just skip to the rolling the
dough into a ball and dipping in the butter, etc.).
3. Arrange half of the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining
balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining
4. Bake 30 min or until golden brown. Cool 1 min in pan; invert onto serving platter. Scrape any
remaining pecans left in pan; spoon over buns. Serve warm.
We usually have this for Thanksgiving, Christmas, and/or New Year's breakfast. However, it is also good as a dessert with vanilla ice cream.