I enjoy having a breakfast that I can make ahead of time on the weekend. These are really easy to make and I know the kids would love to help with this one. The downside…..mine stuck really bad to the pan and it had to bake 15 minutes longer after I dumped them on a cookie sheet pan. Otherwise they are good and I would make again, except maybe not with the cream cheese. Hubby and I both thought it was raw dough or something because of the funky texture. I also screwed up when I bought the biscuits and got one buttermilk and one butter flakes. Stick to the buttermilk they are less greasy and tasted better.
Pull-Apart Maple Pecan Sticky Bun
(Adapted from Kraft Foods)
3/4 cup PLANTERS Chopped Pecans
1/2 cup (1 stick) butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup sugar
1 tsp. ground cinnamon
2 cans (12 oz. each) refrigerated flaky buttermilk biscuits
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 20 cubes
Heat oven to 400°F.
Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray.
Melt 2 Tbsp. butter in small microwaveable bowl.
Stir in syrup; drizzle over nuts in pan.
Melt remaining butter. Mix sugar and cinnamon in shallow dish.
Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated; place 1 in center of each biscuit.
Gather up sides of dough to enclose filling; press edges together to seal.
Roll each into ball; dip top in remaining butter, then in cinnamon sugar.
Arrange half the balls, cinnamon sugar-sides up, in prepared pan.
Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
Bake 30 min. or until golden brown.
Cool 1 min. in pan; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly. (Here’s where it got messy for me.)