Ingredients
1/2 cup granulated sugar (or Splenda)
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
2 (12-ounce) cans refrigerated biscuits (10 count)
1 (8-ounce) package cream cheese (opt)
1 1/2 cups coarsely chopped walnuts (opt)
Preparation
Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Cut biscuits in quarters and roll in cinnamon sugar mixture. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan interspersing half of the cream cheese cubes. 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 and cream cheese 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. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
