Ingredients
3/4 cup chopped pecans or walnuts
3/4 cup raisins (optional)
1/2 cup butter, divided
1/3 cup maple syrup
1/2 cup sugar
1 tsp ground cinnamon
2 cans (12 oz each) refrigerated flaky buttermilk biscuits
1 pkg (8 oz) cream cheese, but into 20 cubes
Preparation
Preheat oven to 400. Grease tube pan. Sprinkle pecans (and optional raisins) on bottom of prepared pan; set aside. Melt 2 TBSP of the butter in a small bowl. Add syrup and stir until well blended. Drizzle over pecans/raisins in pan and set aside.
Melt remaining 6 TBSP butter and set aside. Mix together sugar and cinnamon in a shallow dish and set aside. Separate dough into 20 biscuits; press each slightly to 1/4 inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place one coated cube in center of each biscuit; gather up sides of dough to enclose the filling. Press edges of dough together to sea; roll into a ball. Dip top of each ball into remaining butter, then into cinnamon sugar.
Arrange half of the balls, cinnamon sugar-sides up, in prepared tube pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
Bake 30 minutes or until golden brown. Cool 1 minute in pan and invert onto a serving platter. Scrape any remaining pecans/raisins left in pan and spoon over buns. Serve warm.
