Enjoy this recipe from Big Book of Home Cooking.
Submitted by: Brenda Hughes from Houston, TX
1/2 c. sugar
1 T. cinnamon
2 c. brown sugar, packed
1 c. butter
2 -12-oz. tubes refrigerated biscuits
8-oz. pkg. cream cheese, cut into 20 cubes
1-1/2 c. walnuts, coarsely chopped and divided
Mix sugar and cinnamon; set aside. Melt brown sugar and butter in a saucepan over low heat, stirring well; set aside. Flatten biscuits; sprinkle each with teaspoon sugar mixture. Place a cheese cube in center of each biscuit,
wrapping and sealing dough around cheese. Set aside. Spray a 12-cup Bundt® pan with non-stick vegetable spray; sprinkle cup nuts in bottom of pan. Arrange half the biscuits in pan. Sprinkle with half the sugar mixture; pour half the butter mixture over top and sprinkle with 1/2 cup nuts. Repeat layers with remaining biscuits, sugar mixture, butter mixture and nuts. Bake at 350 degrees for30 minutes. Let cool 5 minutes; place a plate on top and invert. Serves 20.