1 c. packed brown sugar
1/2 to 3/4 c. chopped nuts
1/3 c. dark corn syrup
1/4 c. melted butter
8 oz. cream cheese
1/4 c. powdered sugar
2 tbsp. butter
2 (10 oz.) cans Hungry Jack refrigerated Big Flaky Biscuits

Heat oven to 350 degrees. In ungreased 13x9 pan combine first 4 ingredients. Blend cream cheese, powdered sugar, and 2 tablespoons butter until smooth. Separate biscuit dough into 20 biscuits; press or roll each to a 4-inch circle.

Spoon 1 tablespoon cream cheese mixture onto center of each biscuit. Overlap dough over filling forming finger shaped rolls. Place rolls, seam side down, in rows of 10 over syrup mixture in pan.

Bake at 350 degrees for 20-30 minutes until a deep golden brown. Cool 3 minutes. Turn onto plate or waxed paper. Refrigerate leftovers.