6 oz. cream cheese
2 pkg. (10 biscuits ea.) of refrigerated biscuits
1/2 c. sugar
1 tsp. cinnamon
3 tbsp. butter, melted
1/2 c. chopped pecans

Cut cream cheese into 20 pieces; shape into balls. Roll each biscuit out on floured surface to 3 inches in diameter. Combine sugar and cinnamon. Place one cheese ball and 1 teaspoon cinnamon mixture on each biscuit. Pinch dough to seal. Pour melted butter into bottom of greased 9-inch round cake pan. Sprinkle the nuts and remaining cinnamon mixture into pan. Place the rolls on top of mixture, seam side up.

Bake at 375 degrees for approximately 25 minutes. Cool 5 minutes in pan. Invert onto serving plate.