8 oz. cream cheese
2 pkg. refrigerated biscuits (20 biscuits)
1/2 c. sugar
1 tsp. cinnamon
3 tbsp. butter
1/3 c. pecans, chopped

Cut cream cheese into 20 pieces. Pat each biscuit to about 3 inches diameter. Combine sugar and cinnamon. Place one piece of cream cheese and 1 teaspoon cinnamon mixture in each biscuit; pinch to seal.

Pour melted butter into 5 cup mold. Sprinkle half the nuts and half remaining cinnamon mixture into mold. Place half the filled biscuits on top of mixture, seam side up; repeat layers. Bake at 375 degrees for 20 minutes. Cool 5 minutes in pan. Invert onto serving plate. Serve warm for breakfast.