2 (3 oz.) pkg. cream cheese
2 (10 count) pkg. refrigerator biscuits
1/2 c. sugar
3 tbsp. butter, melted
1 tsp. cinnamon
1/3 c. pecans, chopped

Cut cream cheese in 20 pieces and roll into balls. Roll out each biscuit to 3- inch diameter. Place 1 cheese ball and 1 teaspoon cinnamon mix. Close and pinch to seal. Pour melted butter into 5 cup ring mold. Sprinkle with half of remaining cinnamon mixture. Top with 10 rolls, cut side up. Repeat 1 more time. Bake at 375 degrees for 20 minutes or until brown. Cool 5 minutes and invert on serving plate. Makes 20 rolls.