2 (3 oz.) cream cheese
2 pkg. refrigerator biscuits
1/2 c. sugar
1 tsp. cinnamon
5 tbsp. butter
1/2 c. chopped nuts

Cut cream cheese into 20 pieces; roll into balls. Roll each biscuit into about 3 inches in diameter. Combine sugar and cinnamon. Place a cheese ball and 1 teaspoon cinnamon mixture on each biscuit; pinch dough to seal.

Melt butter and pour into bottom of 5 cup ring mold. Sprinkle half the nuts and half the remaining cinnamon mixtures into mold. Place half the rolls on top of mixture, seam side up; repeat layers, with last row of rolls seam side down. Bake until brown, about 30-40 minutes at 375 degrees. Cool 2 minutes in pan. Invert onto serving plate.