Cinnamon Cream Cheese Sticky Buns
1 pkg. cream cheese (softened)
2 pkgs. refrigerated flaky buttermilk biscuits
¾ cup pecans
½ cup sugar
½ cup (1 stick) butter
1/3 cup + 2 tablespoons maple syrup
1½ tablespoons + 1 teaspoon cinnamon
2 tablespoons powdered sugar
Preheat oven to 400F. Sprinkle pecans into bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 tablespoons butter in small bowl. Stir in 1/3 cup maple syrup; drizzle over pecans in pan.
Beat cream cheese, powdered sugar, 2 tablespoons maple syrup and 1½ tablespoons cinnamon until smooth.
Melt remaining butter. Mix sugar and 1 teaspoon cinnamon in shallow dish. Separate biscuits in half by pulling apart the “flaky layers”. Flatten larger biscuits. Place approximately ½ teaspoon cream cheese in center of biscuit, spread slightly. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip one half in melted butter, then in cinnamon sugar.
Arrange the balls, cinnamon sugar side up, into pan make two layers. Top with any remaining butter and cinnamon sugar.
Bake 30 minutes or until golden brown. Cool 1 minute in pan; immediately invert onto serving plate. Remove pan. Top buns with any remaining pecans left in pan.