2 (3 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. cinnamon
2 pkgs. (10 biscuits each) biscuits
6 tbsp. butter, melted
1/4 c. chopped pecans

Cut cream cheese into 20 pieces; roll into balls. Roll out each biscuit in 3 inch circles.

Combine sugar and cinnamon. Place 1 cheese ball and 1 teaspoon cinnamon mixture in each biscuit circle. Pinch dough to seal. Pour half of melted butter into bottom of bundt pan. Sprinkle the nuts and half of the remaining cinnamon mixture into pan.

Place the rolls close together around bottom of pan, seam sides up. Sprinkle rest of butter and cinnamon mixture over top. Bake at 375 degrees for about 20 minutes until browned. Cool 5 minutes and invert on serving platter. Serve warm. Can be refrigerated and reheated in foil.