Ingredients

• Flour, for pan
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 30 buttermilk canned refrigerator biscuits
• 1 stick butter, plus more for pan
• 1/2 cup brown sugar
• 1 cup walnuts
• Flour, for pan
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 20 buttermilk canned refrigerator biscuits
• 8 ounces cream cheese, cut into 20 cubes
• 1 stick butter, melted, plus more for pan
• 1 cup brown sugar
• 1 1/2 cups walnuts

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Instructions

1. Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
2. Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
3. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
4. Butter and flour a bundt pan. Preheat oven to 350 degrees F.
5. Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.
6. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.